< Back to previous page
Towards understanding the modulation of in vitro gastrointestinal lipolysis kinetics through emulsions with mixed interfaces
Journal Contribution - Journal Article
The functionality of oil-in-water (o/w) emulsions may be modulated by combining emulsifiers rather than using an individual one. Based on our previous studies, citrus pectin (CP) and tween 80 (TW80) were selected as their emulsions presented different physical stability and in vitro lipolysis kinetics. Hence, our objective was to design and evaluate the in vitro lipolysis kinetics in both the gastric and small intestinal phase of five emulsions containing 5% triolein, 1% CP, and different concentrations of TW80 (0.00625–0.1%). For the initial emulsions, the interfacial load was quantified in terms of CP and TW80 and confirmed that both emulsifiers were present at the interface different ratios as a function of TW80 concentration. These emulsions were subjected to in vitro gastric digestion. Oil droplet characterization (particle size and microstructure) revealed a good to excellent physical stability. The kinetics of gastric lipid digestion were modulated by the TW80 concentration in the initial emulsions: higher magnitude of reaction rate constants (rate at which final extent is reached) and extent of lipolysis for lower TW80 concentrations. In addition, the kinetics of gastric lipase adsorption were also correlated with the lipolysis kinetics. In the small intestinal phase, three emulsions were prepared with 1% CP and 0.00625, 0.025 or 0.1% TW80 and in vitro digested. All emulsions were completely digested but the rate constant depended on the emulsion gastric stability. Overall, this study proposes an interesting strategy to modulate lipolysis kinetics in the gastric phase, but further research is needed to find another one to modulate small intestinal phase kinetics.
Journal: Food Hydrocolloids
Number of pages: 15
Keywords:Food & animal science & technology, Applied chemistry & chemical engineering