1
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Xuan J, Xia Q, Li Y, Wang Z, Liu Y, Xia W, Barrow CJ, Liu S, Wang B. Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules. Food Chem 2024; 448:139135. [PMID: 38569405 DOI: 10.1016/j.foodchem.2024.139135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 03/17/2024] [Accepted: 03/22/2024] [Indexed: 04/05/2024]
Abstract
The impacts of enzymatically produced acylglycerol and glycerin monostearate on the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules were investigated. Tuna oil was enzymatically produced and the resulting acylglycerol was mixed with tuna oil at 12.5% (w/w) to prepare a novel oil phase. This oil phase was stabilized by gelatin to prepare oil-in-water emulsions and subsequent microcapsules via complex coacervation. The tuna oil with glycerin monostearate (GMS) at 1 and 2% (w/w) were used as controls. Results showed that both acylglycerol and GMS significantly reduced the emulsion droplet size and zeta potential, while increasing the viscoelasticity and stability. The diacylglycerol/monoacylglycerol were involved in the oil/water interfacial layer formation by lowering interfacial tension and increasing droplet surface hydrophobicity. Overall, the changed emulsion properties promoted the complex coacervation and contributed to the formation of microcapsules with improved oxidative stability. Therefore, enzymatically produced acylglycerol can develop high-quality stable omega-3 microencapsulated novel food ingredients.
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Affiliation(s)
- Junyong Xuan
- College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, Guangdong, 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, Guangdong, 524088, China; Guangdong Laboratory of Southern Marine Science and Engineering (Zhanjiang), Zhanjiang, Guangdong, 524088, China.
| | - Yanyang Li
- College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, Guangdong, 524088, China
| | - Zefu Wang
- College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, Guangdong, 524088, China
| | - Yang Liu
- College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, Guangdong, 524088, China
| | - Wen Xia
- College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, Guangdong, 524088, China
| | - Colin J Barrow
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3217, Australia
| | - Shucheng Liu
- College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, Guangdong, 524088, China; Guangdong Laboratory of Southern Marine Science and Engineering (Zhanjiang), Zhanjiang, Guangdong, 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, 116034, China.
| | - Bo Wang
- School of Behavioural and Health Sciences, Australian Catholic University, Sydney, 2060, Australia
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2
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MacWilliams SV, Clulow AJ, Gillies G, Beattie DA, Krasowska M. Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces. Adv Colloid Interface Sci 2024; 326:103138. [PMID: 38522289 DOI: 10.1016/j.cis.2024.103138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 03/26/2024]
Abstract
This review focuses on the current understanding regarding lipid crystallisation at oil-water interfaces. The main aspects of crystallisation in bulk lipids will be introduced, allowing for a more comprehensive overview of the crystallisation processes within emulsions. Additionally, the properties of an emulsion and the impact of lipid crystallisation on emulsion stability will be discussed. The effect of different emulsifiers on lipid crystallisation at oil-water interfaces will also be reviewed, however, this will be limited to their impact on the interfacial crystallisation of monoglycerides and diglycerides. The final part of the review highlights the recent methodologies used to study crystallisation at oil-water interfaces.
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Affiliation(s)
- Stephanie V MacWilliams
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
| | - Andrew J Clulow
- Australian Synchrotron, ANSTO, 800 Blackburn Road, Clayton, VIC 3168, Australia
| | - Graeme Gillies
- Fonterra Research and Development Centre, Dairy Farm Road, Fitzherbert, Palmerston North 4442, New Zealand
| | - David A Beattie
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia
| | - Marta Krasowska
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
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3
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Salt LJ, Mandalari G, Parker ML, Hussein M, Mills CE, Gray R, Berry SE, Hall W, Wilde PJ. Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model. Food Funct 2023; 14:10232-10239. [PMID: 37916919 DOI: 10.1039/d3fo02963h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
Industrially generated trans-fats have been linked with cardiovascular disease (CVD) and have thus been replaced by interesterified (IE) fats, in foods. Interesterification rearranges fatty acids on the glycerol backbone of a triacylglycerol molecule. However, the impact of IE fat on health is unknown. We recently reported differences in lipid absorption kinetics between IE and rapeseed oil (RO). Here, we investigated the mechanisms underpinning IE fat digestion kinetics in the same muffins baked using an IE fat, non-IE fat [with the same fatty acid composition] and rapeseed oil (RO) under simulated conditions. IE and non-IE fats were largely solid in the gastric phase and strongly associated within the muffin matrix, whereas RO formed liquid droplets which separated from the matrix. No significant difference in lipolysis rates was detected between IE and non-IE fats. The lipolysis of the RO fat was slower, due to long-chain PUFAs. Interesterification itself did not affect digestibility, but the strong interaction between the hard fats and the muffin matrix resulted in extensive creaming of the matrix in the stomach, leading to delayed gastric emptying compared to the RO sample. The rate and extent of lipolysis were determined by the amount of fat available and the structure of the fat. This demonstrates the importance of the physical behaviour of the fats during digestion and provides a mechanistic understanding of the overall lipid digestion of IE fats, which relates to their physiological response.
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Affiliation(s)
- Louise J Salt
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Messina, Italy
| | - Mary L Parker
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Mahamoud Hussein
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Charlotte E Mills
- Department of Nutritional Sciences, King's College London, UK
- Department of Food and Nutritional Sciences, University of Reading, UK
| | - Robert Gray
- Department of Nutritional Sciences, King's College London, UK
| | - Sarah E Berry
- Department of Nutritional Sciences, King's College London, UK
| | - Wendy Hall
- Department of Nutritional Sciences, King's College London, UK
| | - Peter J Wilde
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
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4
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Wooster TJ, Loussert-Fonta C, Ash A, Stoudmann R, Hass R, Colijn I. Novel oral microscope gives mechanistic insights into colloidal drivers of friction in oral biofilms. J Colloid Interface Sci 2023; 646:426-437. [PMID: 37207424 DOI: 10.1016/j.jcis.2023.04.168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 04/21/2023] [Accepted: 04/30/2023] [Indexed: 05/21/2023]
Abstract
Texture and mouthfeel are central to the sensory enjoyment of food and beverages. Yet our incomplete understanding of how food boluses are transformed in the mouth limits our texture prediction ability. As well as thin film tribology, the interaction of food colloids with the oral tissue and salivary biofilms plays a key role in texture perception via mechanoreceptors in the papillae. In this study we describe the development of an oral microscope capable of quantitative characterization of the inactions of food colloids with papillae and their concurrent saliva biofilm. We also highlight how the oral microscope revealed key microstructural drivers of several topical phenomena (oral residue formation, coalescence in-mouth, grittiness of protein aggregates and finally microstructural origin of polyphenol astringency) in the domain of texture creation. The coupling of a fluorescent food grade dye with image analysis enabled specific and quantitative determination of the microstructural changes in mouth. Emulsions either underwent no aggregation, small aggregation, or extensive aggregation depending on whether their surface charge facilitated complexation with the saliva biofilm. Quite surprisingly cationic gelatin emulsions that were already aggregated with saliva in mouth underwent coalescence if subsequently exposed to tea polyphenols (EGCG). Large protein aggregates were found to aggregate with the saliva coated papillae, increasing their size tenfold and possibly explaining why there are perceived as gritty. An exciting observation was the oral microstructural changes that occurred upon exposure to tea polyphenols (EGCG). Filiform papillae shrunk, and the saliva biofilm was seen to precipitate/collapse, exposing a very rough tissue surface. These tentative early steps are the first in vivo microstructural insights into the different food oral transformations that are drivers of key texture sensation.
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Affiliation(s)
- Tim J Wooster
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland.
| | - Céline Loussert-Fonta
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | - Anthony Ash
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland; Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Romain Stoudmann
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland
| | | | - Ivanna Colijn
- Nestlé Institute of Food Sciences, Nestlé Research, Vers Chez les Blancs, Lausanne, Switzerland; Wageningen University & Research, Wageningen, Gelderland, Netherlands
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5
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MacWilliams SV, Clulow AJ, Kirby NM, Miller R, Boyd BJ, Gillies G, Beattie DA, Krasowska M. Isolating the interface of an emulsion using X-ray scattering and tensiometry to understand protein-modulated alkylglyceride crystallisation. J Colloid Interface Sci 2023; 630:202-214. [DOI: 10.1016/j.jcis.2022.10.069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 09/25/2022] [Accepted: 10/15/2022] [Indexed: 11/06/2022]
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6
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Bertsch P, Steingoetter A, Arnold M, Scheuble N, Bergfreund J, Fedele S, Liu D, Parker HL, Langhans W, Rehfeld JF, Fischer P. Lipid emulsion interfacial design modulates human in vivo digestion and satiation hormone response. Food Funct 2022; 13:9010-9020. [PMID: 35942900 PMCID: PMC9426722 DOI: 10.1039/d2fo01247b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 08/02/2022] [Indexed: 12/01/2022]
Abstract
Lipid emulsions (LEs) with tailored digestibility have the potential to modulate satiation or act as delivery systems for lipophilic nutrients and drugs. The digestion of LEs is governed by their interfacial emulsifier layer which determines their gastric structuring and accessibility for lipases. A plethora of LEs that potentially modulate digestion have been proposed in recent years, however, in vivo validations of altered LE digestion remain scarce. Here, we report on the in vivo digestion and satiation of three novel LEs stabilized by whey protein isolate (WPI), thermo-gelling methylcellulose (MC), or cellulose nanocrystals (CNCs) in comparison to an extensively studied surfactant-stabilized LE. LE digestion and satiation were determined in terms of gastric emptying, postprandial plasma hormone and metabolite levels characteristic for lipid digestion, perceived hunger/fullness sensations, and postprandial food intake. No major variations in gastric fat emptying were observed despite distinct gastric structuring of the LEs. The plasma satiation hormone and metabolite response was fastest and highest for WPI-stabilized LEs, indicating a limited capability of proteins to prevent lipolysis due to fast hydrolysis under gastric conditions and displacement by lipases. MC-stabilized LEs show a similar gastric structuring as surfactant-stabilized LEs but slightly reduced hormone and metabolite responses, suggesting that thermo-gelling MC prevents lipase adsorption more effectively. Ultimately, CNC-stabilized LEs showed a drastic reduction (>70%) in plasma hormone and metabolite responses. This confirms the efficiency of particle (Pickering) stabilized LEs to prevent lipolysis proposed in literature based on in vitro experiments. Subjects reported more hunger and less fullness after consumption of LEs stabilized with MC and CNCs which were able to limit satiation responses. We do not find evidence for the widely postulated ileal brake, i.e. that delivery of undigested nutrients to the ileum triggers increased satiation. On the contrary, we find decreased satiation for LEs that are able to delay lipolysis. No differences in food intake were observed 5 h after LE consumption. In conclusion, LE interfacial design modulates in vivo digestion and satiation response in humans. In particular, Pickering LEs show extraordinary capability to prevent lipolysis and qualify as oral delivery systems for lipophilic nutrients and drugs.
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Affiliation(s)
- Pascal Bertsch
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Andreas Steingoetter
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
- Department of Information Technology and Electrical Engineering, Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland
| | - Myrtha Arnold
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Nathalie Scheuble
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Jotam Bergfreund
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Shahana Fedele
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Dian Liu
- Department of Information Technology and Electrical Engineering, Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland
| | - Helen L Parker
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
- Northern Medical Physics and Clinical Engineering, Royal Victoria Infirmary, Newcastle upon Tyne NHS Trust Hospitals, Newcastle upon Tyne, UK
| | - Wolfgang Langhans
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Jens F Rehfeld
- Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, Copenhagen, Denmark
| | - Peter Fischer
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
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7
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Hamad S, Chen R, Zhou Z, Nasr P, Li YL, Rafiee Tari N, Rogers MA, Wright AJ. Palm Lipid Emulsion Droplet Crystallinity and Gastric Acid Stability in Relation to in vitro Bioaccessibility and in vivo Gastric Emptying. Front Nutr 2022; 9:940045. [PMID: 35938112 PMCID: PMC9355251 DOI: 10.3389/fnut.2022.940045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 06/21/2022] [Indexed: 11/13/2022] Open
Abstract
It is poorly understood how the physical state of emulsified triacylglycerol (TAG) alters colloidal behavior in the gastrointestinal tract to modulate lipid digestion and absorption. We, therefore, aimed to investigate the individual and combined effects on fatty acid (FA) bioaccessibility using the dynamic TIM-1 in vitro digestion model and integrate the results with those from a human clinical study. Four 20% oil-in-water emulsions with overlapping particle size distributions contained either partially crystalline solid (palm stearin) or liquid (palm olein) lipid droplets at 37°C and either the colloidally acid-stable Tween 80 (2.2%) or acid-unstable Span 60 (2.5%) emulsifier. Experimental meals were fed to the TIM-1, and jejunal and ileal dialysates were analyzed over 6 h to measure free FA concentration. Cumulative FA bioaccessibility was significantly higher for the liquid stable emulsion compared to all others (p < 0.05), which did not differ (p > 0.05). Emulsified TAG physical state was associated with differences in overall bioaccessibility (higher for liquid state TAG) in the colloidally stable emulsions, but this difference was blunted in droplets susceptible to acidic flocculation. In contrast, human postprandial TAG concentrations did not differ significantly between the emulsions. The discrepancy may relate to differences in in vivo gastric emptying (GE) as evidenced by ultrasonography. When the in vivo differences in GE were accounted for in follow-up TIM-1 experiments, the findings aligned more closely. Cumulative FA bioaccessibility for the liquid stable emulsion no longer differed significantly from the other emulsions, and SU’s bioaccessibility was the lowest, consistent with the in vivo observations. This work highlights the potential for TAG physical state and colloidal stability to interactively alter behavior in the gastrointestinal tract with implications for FA absorption, and the importance of establishing and improving in vitro–in vivo correlations in food-nutrition research.
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Affiliation(s)
- Samar Hamad
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Run Chen
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Zhitong Zhou
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Pedram Nasr
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Ye Ling Li
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Niloufar Rafiee Tari
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
| | - Michael A. Rogers
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Amanda J. Wright
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada
- *Correspondence: Amanda J. Wright,
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8
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Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107480] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Wang Z, Liang G, Chen W, Qie X, Fu L, Li X, He Z, Zeng M, Goff HD, Chen J. Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09714-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Marze S. Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches. Annu Rev Food Sci Technol 2022; 13:263-286. [DOI: 10.1146/annurev-food-052720-093515] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Lipid digestion and bioavailability are usually investigated separately, using different approaches (in vitro, modeling, in vivo). However, a few inclusive studies show that their kinetics are closely linked. Lipid bioavailability kinetics is likely involved in the development and evolution of several diseases, so lipid digestion kinetics could be involved as well and can be modulated by food design or combination. To illustrate this possibility, the compositional and structural aspects of lipid digestion kinetics, as investigated using in vitro and modeling approaches, are presented first. Then, in vivo and mixed approaches enabling the study of both kinetics are reviewed and discussed. Finally, disparate modeling approaches are introduced, and a unifying modeling scheme is proposed, opening new perspectives for understanding the role and interactions of various factors (chemical, physical, and biological) involved in lipid metabolism. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Sébastien Marze
- INRAE, Biopolymères Interactions Assemblages, Nantes, France
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11
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Acevedo-Fani A, Singh H. Biophysical insights into modulating lipid digestion in food emulsions. Prog Lipid Res 2021; 85:101129. [PMID: 34710489 DOI: 10.1016/j.plipres.2021.101129] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/14/2021] [Accepted: 10/21/2021] [Indexed: 10/20/2022]
Abstract
During the last decade, major scientific advances on understanding the mechanisms of lipid digestion and metabolism have been made, with a view to addressing health issues (such as obesity) associated with overconsumption of lipid-rich and sucrose-rich foods. As lipids in common foods exist in the form of emulsions, the structuring of emulsions has been one the main strategies for controlling the rate of lipid digestion and absorption, at least from a colloid science viewpoint. Modulating the kinetics of lipid digestion and absorption offers interesting possibilities for developing foods that can provide control of postprandial lipaemia and control the release of lipophilic compounds. Food emulsions can be designed to achieve considerable differences in the kinetics of lipid digestion but most research has been applied to relatively simple model systems and in in vitro digestion models. Further research to translate this knowledge into more complex food systems and to validate the results in human studies is required. One promising approach to delay/control lipid digestion is to alter the stomach emptying rate of lipids, which is largely affected by interactions of emulsion droplets with the food matrices. Food matrices with different responses to the gastric environment and with different interactions between oil droplets and the food matrix can be designed to influence lipid digestion. This review focuses on key scientific advances made during the last decade on understanding the physicochemical and structural modifications of emulsified lipids, mainly from a biophysical science perspective. The review specifically explores different approaches by which the structure and stability of emulsions may be altered to achieve specific lipid digestion kinetics.
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Affiliation(s)
- Alejandra Acevedo-Fani
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
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12
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Le Feunteun S, Verkempinck S, Floury J, Janssen A, Kondjoyan A, Marze S, Mirade PS, Pluschke A, Sicard J, van Aken G, Grauwet T. Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Ren Q, Wang R, Teng F, Ma Y. Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature Solid Triacylglycerol Fraction in Bovine Milk Fat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10657-10668. [PMID: 34387985 DOI: 10.1021/acs.jafc.1c03807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
High-melting-temperature solid triacylglycerol (TAG) is the main source of controversy with regard to the nutritional assessment of milk fat. This study investigated the microscopic changes and hydrolysis kinetics of milk fat globules (MFGs) reconstituted with butterfat and its primary fractions (30S, 20S, and 20L) during in vitro digestion. The 30S, 20S, and 20L on behalf of high-, medium- and low-melting-temperature fractions, respectively, had well-distinguished melting temperatures (42.1, 38.9, and 22.0 °C) and long-chain saturated TAG contents (19.3, 3.2, and 1.8%). The results revealed that the gastrointestinal fate of these butterfat fractions varied greatly with their TAG composition, and the gastric phase was a sensitive target in terms of the physiological site. The 20S- and 30S-reconstituted MFG emulsions during gastric digestion compared to that of 20L had higher extensive aggregation, lower hydrolysis extent (29.8, 28.0, and 57.3%, respectively), and slower apparent hydrolysis rate constants k (2.4, 2.1, and 6.1 min-1, respectively).
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Affiliation(s)
- Qingxi Ren
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| | - Rongchun Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| | - Fei Teng
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, Heilongjiang, China
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14
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Bertsch P, Bergfreund J, Windhab EJ, Fischer P. Physiological fluid interfaces: Functional microenvironments, drug delivery targets, and first line of defense. Acta Biomater 2021; 130:32-53. [PMID: 34077806 DOI: 10.1016/j.actbio.2021.05.051] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/13/2022]
Abstract
Fluid interfaces, i.e. the boundary layer of two liquids or a liquid and a gas, play a vital role in physiological processes as diverse as visual perception, oral health and taste, lipid metabolism, and pulmonary breathing. These fluid interfaces exhibit a complex composition, structure, and rheology tailored to their individual physiological functions. Advances in interfacial thin film techniques have facilitated the analysis of such complex interfaces under physiologically relevant conditions. This allowed new insights on the origin of their physiological functionality, how deviations may cause disease, and has revealed new therapy strategies. Furthermore, the interactions of physiological fluid interfaces with exogenous substances is crucial for understanding certain disorders and exploiting drug delivery routes to or across fluid interfaces. Here, we provide an overview on fluid interfaces with physiological relevance, namely tear films, interfacial aspects of saliva, lipid droplet digestion and storage in the cell, and the functioning of lung surfactant. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe therapies and drug delivery approaches targeted at fluid interfaces. STATEMENT OF SIGNIFICANCE: Fluid interfaces are inherent to all living organisms and play a vital role in various physiological processes. Examples are the eye tear film, saliva, lipid digestion & storage in cells, and pulmonary breathing. These fluid interfaces exhibit complex interfacial compositions and structures to meet their specific physiological function. We provide an overview on physiological fluid interfaces with a focus on interfacial phenomena. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe novel therapies and drug delivery approaches targeted at fluid interfaces. This sets the scene for ocular, oral, or pulmonary surface engineering and drug delivery approaches.
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Gomes A, Costa ALR, Cardoso DD, Furtado GDF, Cunha RL. Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: Ingredient engineering. Food Res Int 2020; 137:109360. [DOI: 10.1016/j.foodres.2020.109360] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 12/14/2022]
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Wan L, Li L, Harro JM, Hoag SW, Li B, Zhang X, Shirtliff ME. In Vitro Gastrointestinal Digestion of Palm Olein and Palm Stearin-in-Water Emulsions with Different Physical States and Fat Contents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7062-7071. [PMID: 32496800 DOI: 10.1021/acs.jafc.0c00212] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The impacts of lipid physical state and content on lipid digestion behavior were investigated using 4 and 20% palm olein-in-water emulsions (4% PO and 20% PO) and 4 and 20% palm stearin-in-water emulsions (4% PS and 20% PS). The changes of lipid physical state, particle size, and microstructure during gastrointestinal digestion; the free fatty acid (FFA) released in the intestinal phase; and the fatty acid composition of micellar phases were investigated. After gastric digestion, all emulsions underwent flocculation and coalescence, with 20% PS showing the most extensive aggregation. During intestinal digestion, the FFA release rate and level decreased as the lipid content increased from 4 to 20%, with 4% PO presenting the highest digestion rate and extent. Besides, the solid fat in 4% PS and 20% PS decreased and increased the maximum lipid digestibility, respectively. These results highlighted the combined roles of lipid physical state and content in modulating dietary lipid digestion.
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Affiliation(s)
- Liting Wan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Janette M Harro
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
| | - Stephen W Hoag
- Department of Pharmaceutical Sciences, School of Pharmacy, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Mark E Shirtliff
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
- Department of Microbiology and Immunology, School of Medicine, University of Maryland-Baltimore, Baltimore, Maryland 21201, United States
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Hiolle M, Lechevalier V, Floury J, Boulier-Monthéan N, Prioul C, Dupont D, Nau F. In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility. Food Res Int 2019; 128:108817. [PMID: 31955773 DOI: 10.1016/j.foodres.2019.108817] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/06/2019] [Accepted: 11/10/2019] [Indexed: 12/21/2022]
Abstract
Digestion is a mechanical and chemical process that is only partly understood, and even less so for complex foods. In particular, the issue of the impact of food structure on the digestion process is still unresolved. In this study, the fate of four micronutrient-enriched foods with identical compositions but different microstructures (Custard, Pudding, Sponge cake, Biscuit) was investigated using the 3-phase in vitro model of human digestion developed by the INFOGEST network. Matrix disintegration and hydrolysis of macronutrients (proteins, lipids and carbohydrates) were monitored during the three phases of digestion using biochemical techniques, size-exclusion chromatography, thin-layer chromatography and gas chromatography. Micronutrient release (vitamin B9 and lutein) was monitored using reverse-phase chromatography. Food structure did not greatly influence macronutrient hydrolysis, except for lipolysis that was four-times higher for Biscuit compared to Custard. However, the bioaccessibility of both micronutrients depended on the food structure and on the micronutrient. Vitamin B9 release was faster for Biscuit and Sponge cake during the gastric phase, whereas lutein release was higher for Custard during the intestinal step. Extensive statistical analysis highlighted the impact of food structure on the digestion process, with different digestion pathways depending on the food matrix. It also made it possible to characterise the gastric step as a predominantly macronutrient solubilisation phase, and the intestinal step as a predominantly hydrolysis phase.
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Affiliation(s)
- M Hiolle
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| | | | - J Floury
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| | | | - C Prioul
- Liot SAS, 86450 Pleumartin, France.
| | - D Dupont
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
| | - F Nau
- STLO, INRA, Agrocampus Ouest, 35042 Rennes, France.
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19
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Dickinson E. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Wooster TJ, Acquistapace S, Mettraux C, Donato L, Dekkers BL. Hierarchically structured phase separated biopolymer hydrogels create tailorable delayed burst release during gastrointestinal digestion. J Colloid Interface Sci 2019; 553:308-319. [PMID: 31212230 DOI: 10.1016/j.jcis.2019.06.033] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 12/14/2022]
Abstract
The on demand delivery of novel peptide actives, traditional pharmaceuticals, nutrients and/or vitamins is a ever present challenge due to the digestive and metabolic degradation of the active and the delivery vehicle. Biodegradable biopolymer hydrogels have long held promise as candidates for creating tailored release profiles due to the ability to control gel porosity. The present study describes the creation of novel hierarchical biopolymer hydrogels for the controlled release of lipids/lipophilic actives pharmaceutical ingredients (APIs), and mathematically describes the mechanisms that affect the timing of release. The creation of phase separated protein/polysaccharide core (6.6 wt% gelatin, 40 wt% Oil in water emulsion) shell structures (7 g/L xanthan with 70-140 g/L β-lactoglobulin) altered enzyme mass transport processes. This core shell structure enabled the creation of a tailorable burst release of API during gastrointestinal digestion where there is a delay in the onset of release, without affecting the kinetics of release. The timing of the delay could be readily programmed (with release of between 60 and 240 min) by controlling either the thickness or protein concentration (between 70 g/L and 140 g/L β-lactoglobulin) of the outer mixed biopolymer hydrogel shell (7 g/L xanthan with 70-140 g/L β-lactoglobulin). Enzyme diffusion measurements demonstrated that surface erosion was the main degradation mechanism. A kinetic model was created to describe the delayed burst release behaviour of APIs encapsulated within the core, and successfully predicted the influence of shell thickness and shell protein density on the timing of gastro-intestinal release (in vitro). Our work highlights the creation of a novel family of core-shell hydrogel oral dosage forms capable of programmable delivery of lipids/lipophilic APIs. These findings could have considerable implications for the delivery of peptides, poorly soluble drugs, or the programmed delivery of lipids within the gastrointestinal tract.
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Affiliation(s)
- T J Wooster
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland.
| | - S Acquistapace
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
| | - C Mettraux
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
| | - L Donato
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
| | - B L Dekkers
- Nestec S.A., Nestlé Research Centre, Vers-chez-les-Blanc, CH 1000, Switzerland
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21
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Synergistic and competitive effects of monoglycerides on the encapsulation and interfacial shear rheological behavior of soy proteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.023] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Gomes A, Furtado GDF, Cunha RL. Bioaccessibility of Lipophilic Compounds Vehiculated in Emulsions: Choice of Lipids and Emulsifiers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13-18. [PMID: 30556391 DOI: 10.1021/acs.jafc.8b05460] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Great efforts have been made to design emulsions considering the need to perform an effective encapsulation, protection, vehiculation, and bioaccessibility of lipophilic compounds. This task can be achieved by manipulating the structure of the emulsion based on the choice of the processes and ingredients of the aqueous phase, interface, and lipid matrix. Thus, the main focus of this perspective is to provide insights into the use of ingredient engineering in manipulating/building emulsion structures that enhance lipophilic compound release and bioaccessibility.
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Affiliation(s)
- Andresa Gomes
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
| | - Guilherme de Figueiredo Furtado
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
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Koukoura E, Panagiotopoulou M, Pavlou A, Karageorgiou V, Fatouros DG, Vasiliadou C, Ritzoulis C. In Vitro Digestion of caseinate and Tween 20 Emulsions. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9557-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Thilakarathna SH, Wright AJ. Attenuation of Palm Stearin Emulsion Droplet in Vitro Lipolysis with Crystallinity and Gastric Aggregation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10292-10299. [PMID: 30247885 DOI: 10.1021/acs.jafc.8b02636] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Emulsions with partially crystalline solid (SE) and undercooled-liquid (LE) droplets with equivalent droplet sizes (centering ∼416 nm), surface charges (∼-56 mV), and spherical morphologies were prepared by hot microfluidization based on 10% palm stearin and 0.4% Span 60. Lipid crystallinity attenuated early gastroduodenal lipolysis in vitro ( p < 0.05), both with and without inclusion of a gastric phase ( p < 0.05). Gastric exposure, in particular acidic pH, led to partial coalescence of SE and flocculation and partial crystallization of LE, and it attenuated the rate and extent of lipolysis in both samples. In vitro shear conditions further impacted colloidal stability, particularly for SE, with implications for digestibility. Although lipid crystallinity consistently attenuated early lipolysis, gastric-phase SE partial coalescence had a relatively greater impact on digestibility than did droplet physical state. These findings show that a complex interplay exists among a droplet's physical state, colloidal properties, and digestion conditions, which combine to impact emulsion in vitro lipolysis.
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Affiliation(s)
- Surangi H Thilakarathna
- Department of Human Health and Nutritional Sciences , University of Guelph , Guelph , Ontario N1G 2W1 , Canada
| | - Amanda J Wright
- Department of Human Health and Nutritional Sciences , University of Guelph , Guelph , Ontario N1G 2W1 , Canada
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Yao X, Chen Y, Shu M, Zhang K, Gao Z, Kuang Y, Fang Y, Nishinari K, Phillips GO, Jiang F. Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro. Food Funct 2018; 9:1017-1027. [PMID: 29349463 DOI: 10.1039/c7fo01719g] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Interfacial engineering approaches have been used to design functional foods so as to control lipase-induced digestion of emulsified lipids and release of bioactive lipophilic components in the gastrointestinal tract. In this study, emulsion droplets with the interface stabilized with gum Arabic (GA) and whey protein isolate (WPI) were prepared by mixing or sequential adsorption. WPI/GA intramolecular soluble complexes (ISCs) have superior emulsifying properties in stabilizing oil-in-water emulsions. The impact of the interfaces for WPI/GA ISC-layered (one-layered) and double-layered emulsions formed by sequential deposition of WPI or GA on the lipolysis of emulsions was investigated using an in vitro simulated gastrointestinal model. Transglutaminase and dithiothreitol were introduced to crosslink the interfacial proteins and improve the interfacial stability. The ISC-layered emulsion was less stable to aggregation than the double-layered ones in simulated gastric fluid due to dissociation of ISCs caused by the electrostatic screening of ions and proteolysis of interfacial proteins driven by pepsin. The ISC-layered emulsion conferred a significant slower rate and extent of lipid digestion compared to the double-layered emulsions post gastric proteolysis (P < 0.05). It is presumed for the ISC-layered emulsion that the destabilization to aggregation and coalescence within the simulated gastrointestinal fluids and the steric hindrance of the robust and thick interfacial layer might contribute to delaying free fatty acids release. It suggests that both the initial interfacial properties and the stability of the emulsified lipid droplets within the simulated gastrointestinal fluids play an important role in determining the rate and extent of lipid digestion. It is predicted that direct destabilization of emulsified lipids using interfacial engineering approaches has the potential of modifying lipid digestibility or bioactive release at specific sites within the gastrointestinal tract.
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Affiliation(s)
- Xiaolin Yao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China.
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27
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Sun C, Liu R, Sheng H, Wang R, Zhang Z, Zhao J, Zhang M. Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein. Food Funct 2018; 9:4683-4694. [DOI: 10.1039/c8fo00182k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Since lipid digestion is an interfacial process, food emulsions are increasingly being seen as a mechanism for controlling lipid uptake.
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Affiliation(s)
- Chanchan Sun
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
- Tianjin Food Engineering Center
| | - Rui Liu
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Huanjing Sheng
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Ruijun Wang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Zesheng Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Jiang Zhao
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)
- Ministry of Education
- Tianjin 300457
- China
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Guo Q, Bellissimo N, Rousseau D. The Physical State of Emulsified Edible Oil Modulates Its in Vitro Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9120-9127. [PMID: 28949127 DOI: 10.1021/acs.jafc.7b03368] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Emulsified lipid digestion was tailored by manipulating the physical state of dispersed oil droplets in whey protein stabilized oil-in-water (O/W) emulsions, where the oil phase consisted of one of five ratios of soybean oil (SO) and fully hydrogenated soybean oil (FHSO). The evolution in particle size distribution, structural changes during oral, gastric, and intestinal digestion, and free fatty acid release during intestinal digestion were all investigated. Irrespective of the physical state and structure of the dispersed oil/fat, all emulsions were stable against droplet size increases during oral digestion. During gastric digestion, the 50:50 SO:FHSO emulsion was more stable against physical breakdown than any other emulsion. All emulsions underwent flocculation and coalescence or partial coalescence upon intestinal digestion, with the SO emulsion being hydrolyzed the most rapidly. The melting point of all emulsions containing FHSO was above 37 °C, with the presence of solid fat within the dispersed oil droplets greatly limiting lipolysis. Fat crystal polymorph and nanoplatelet size did not play an important role in the rate and extent of lipid digestion. Free fatty acid release modeled by the Weibull distribution function showed that the rate of lipid digestion (κ) decreased with increasing solid fat content, and followed an exponential relationship (R2 = 0.95). Overall, lipid digestion was heavily altered by the physical state of the dispersed oil phase within O/W emulsions.
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Affiliation(s)
- Qing Guo
- Department of Chemistry and Biology, Ryerson University , Toronto, ON M5B 2K3, Canada
| | - Nick Bellissimo
- School of Nutrition, Ryerson University , Toronto, ON M5B 2K3, Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University , Toronto, ON M5B 2K3, Canada
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29
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Modulating fat digestion through food structure design. Prog Lipid Res 2017; 68:109-118. [DOI: 10.1016/j.plipres.2017.10.001] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 01/21/2023]
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30
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Sarkar A, Zhang S, Murray B, Russell JA, Boxal S. Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces. Colloids Surf B Biointerfaces 2017; 158:137-146. [DOI: 10.1016/j.colsurfb.2017.06.037] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 04/24/2017] [Accepted: 06/22/2017] [Indexed: 10/19/2022]
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31
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Bohn T, Carriere F, Day L, Deglaire A, Egger L, Freitas D, Golding M, Le Feunteun S, Macierzanka A, Menard O, Miralles B, Moscovici A, Portmann R, Recio I, Rémond D, Santé-Lhoutelier V, Wooster TJ, Lesmes U, Mackie AR, Dupont D. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Crit Rev Food Sci Nutr 2017; 58:2239-2261. [DOI: 10.1080/10408398.2017.1315362] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- T. Bohn
- Luxembourg Institute of Health, Strassen, Luxembourg
| | | | - L. Day
- Agresearch, Palmerston North, New Zealand
| | | | - L. Egger
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | - M. Golding
- Massey University, Palmerston North, New Zealand
| | | | | | | | | | - A. Moscovici
- Technion—Israel Institute of Technology, Haifa, Israel
| | - R. Portmann
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | | | | | - T. J. Wooster
- Nestlé Research Centre, Nestec S.A., Lausanne, Switzerland
| | - U. Lesmes
- Technion—Israel Institute of Technology, Haifa, Israel
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Mulet-Cabero AI, Rigby NM, Brodkorb A, Mackie AR. Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.039] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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34
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Cheong AM, Tan CP, Nyam KL. In vitro evaluation of the structural and bioaccessibility of kenaf seed oil nanoemulsions stabilised by binary emulsifiers and β-cyclodextrin complexes. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.06.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: Emulsion-based delivery and excipient systems. FOOD STRUCTURE-NETHERLANDS 2016. [DOI: 10.1016/j.foostr.2016.07.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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36
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Mat DJ, Le Feunteun S, Michon C, Souchon I. In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.002] [Citation(s) in RCA: 84] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9441-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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38
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Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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39
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Norton JE, Gonzalez Espinosa Y, Watson RL, Spyropoulos F, Norton IT. Functional food microstructures for macronutrient release and delivery. Food Funct 2016; 6:663-78. [PMID: 25553863 DOI: 10.1039/c4fo00965g] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
There is a need to understand the role of fat, protein and carbohydrate in human health, and also how foods containing and/or structured using these macronutrients can be designed so that they can have a positive impact on health. This may include a reduction in fat, salt or sugar, the protection and targeted release of micronutrients or active ingredients from/to particular parts of the digestive system, improvement of gastrointestinal health or satiety enhancing properties. Such foods can be designed with various macro- and microstructures that will impact on macronutrient release and delivery. These include simple and double emulsions, the use of Pickering particles and shells, nanoparticles, liposomes, gelled networks, fluid gels and gel particles, foams, self-assembled structures, and encapsulated systems. In order to design foods that deliver these benefits understanding of how these structures behave in the gastrointestinal tract is also required, which should involve utilising both in vitro and in vivo studies. This review aims to draw together research in these areas, by focusing on the current state of the art, but also exciting possibilities for future research and food development.
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Affiliation(s)
- J E Norton
- University of Birmingham, Birmingham, West Midlands, UK.
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40
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The visualisation and quantification of human gastrointestinal fat distribution with MRI: a randomised study in healthy subjects. Br J Nutr 2016; 115:903-12. [DOI: 10.1017/s0007114515005188] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
AbstractWe aimed to study the fate of fat during digestion. For this purpose, we validated and investigated the non-invasive quantification of gastric and duodenal fat emptying and emulsion processing (creaming and phase separation) using the MRI method iterative decomposition with echo asymmetry and least squares estimation (IDEAL). In total, twelve healthy subjects were studied on two separate visits in a single-blind, randomised, cross-over design study. IDEAL was utilised to repeatedly acquire quantitative fat fraction maps of the gastrointestinal tract after infusion of one of two fat emulsions: E1 (acid stable, droplet size 0·33 mm) and E4 (acid unstable, 0·38 mm). In vitro and in vivo validation was carried out using diluted emulsion and gastric content samples, respectively, and resulted in Lin’s concordance correlation coefficients of 1·00 (95 % CI 0·98, 1·00) and 0·91 (95 % CI 0·87, 0·94), respectively. Fat fraction maps and intragastric emulsion profiles enabled the identification of features of intraluminal phase separation and creaming that were not visible in conventional MRI. Gastric fat emptying was faster for E4 compared with E1 with a difference of 2·5 (95 % CI 1·9, 3·1) ml/h. Duodenal content volumes were larger for E1 than for E4 with a difference of 4·9 (95 % CI 3·9, 8·5) ml. This study demonstrated that with IDEAL it was possible (1) to visualise the intragastric and duodenal fat distribution and (2) to quantify the differences in emptying, phase separation and creaming of an acid-stable and an acid-unstable emulsion. This method has potential to bridge the gap between current in vitro digestive models and in vivo behaviour and to be applied in the development of effective functional foods.
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Lopez-Pena CL, McClements DJ. Impact of a food-grade cationic biopolymer (ε-polylysine) on the digestion of emulsified lipids: In vitro study. Food Res Int 2015; 75:34-40. [DOI: 10.1016/j.foodres.2015.05.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/07/2015] [Accepted: 05/08/2015] [Indexed: 12/22/2022]
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Corstens MN, Berton-Carabin CC, de Vries R, Troost FJ, Masclee AAM, Schroën K. Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review. Crit Rev Food Sci Nutr 2015; 57:2218-2244. [DOI: 10.1080/10408398.2015.1057634] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Meinou N. Corstens
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Renko de Vries
- Department of Agrotechnology & Food Sciences, Physical Chemistry and Colloid Science Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Freddy J. Troost
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Ad A. M. Masclee
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Karin Schroën
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
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Zeeb B, Weiss J, McClements DJ. Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions. Food Chem 2015; 180:257-264. [DOI: 10.1016/j.foodchem.2015.02.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 01/13/2015] [Accepted: 02/11/2015] [Indexed: 11/27/2022]
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Steingoetter A, Radovic T, Buetikofer S, Curcic J, Menne D, Fried M, Schwizer W, Wooster TJ. Imaging gastric structuring of lipid emulsions and its effect on gastrointestinal function: a randomized trial in healthy subjects. Am J Clin Nutr 2015; 101:714-24. [PMID: 25833970 DOI: 10.3945/ajcn.114.100263] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2014] [Accepted: 01/14/2015] [Indexed: 12/30/2022] Open
Abstract
BACKGROUND Efficient fat digestion requires fat processing within the stomach and fat sensing in the intestine. Both processes also control gastric emptying and gastrointestinal secretions. OBJECTIVE We aimed to visualize the influence of the intragastric stability of fat emulsions on their dynamics of gastric processing and structuring and to assess the effect this has on gastrointestinal motor and secretory functions. DESIGN Eighteen healthy subjects with normal body mass index (BMI) were studied on 4 separate occasions in a double-blind, randomized, crossover design. Magnetic resonance imaging (MRI) data of the gastrointestinal tract and blood triglycerides were recorded before and for 240 min after the consumption of the following 4 different fat emulsions: lipid emulsion 1 (LE1; acid stable, 0.33 μm), lipid emulsion 2 (LE2; acid stable, 52 μm), lipid emulsion 3 (LE3; acid unstable, solid fat, 0.32 μm), and lipid emulsion 4 (LE4; acid unstable, liquid fat, 0.38 μm). RESULTS Intragastric emulsion instability was associated with a change in gastric emptying. Acid-unstable emulsions exhibited biphasic and faster emptying profiles than did the 2 acid-stable emulsions (P ≤ 0.0001). When combined with solid fat (LE3), different dynamics of postprandial gallbladder volume were induced (P ≤ 0.001). For acid-stable emulsions, a reduction of droplet size by 2 orders of magnitude [LE1 (0.33 μm) compared with LE2 (52 μm)] delayed gastric emptying by 38 min. Although acid-stable (LE1 and LE2) and redispersible (LE4) emulsions caused a constant increase in blood triglycerides, no increase was detectable for LE3 (P < 0.0001). For LE3, MRI confirmed the generation of large fat particles during gastric processing, which emptied into and progressed through the small intestine. CONCLUSIONS MRI allows the detailed characterization of the in vivo fate of lipid emulsions. The acute effects of lipid emulsions on gastric emptying, gallbladder volume, and triglyceride absorption are dependent on microstructural changes undergone during consumption. Gastric peristalsis and secretion were effective at redispersing pools of liquid fat in the stomach. This trial was registered at clinicaltrials.gov as NCT01253005.
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Affiliation(s)
- Andreas Steingoetter
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Tijana Radovic
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Simon Buetikofer
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Jelena Curcic
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Dieter Menne
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Michael Fried
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Werner Schwizer
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
| | - Tim J Wooster
- From the Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland (AS, TR, SB, JC, MF, and WS); the Institute for Biomedical Engineering, University and Federal Institute of Technology Zurich, Zurich, Switzerland (AS); Menne Biomed Consulting, Tübingen, Germany (DM); the Commonwealth Scientific and Industrial Research Organisation (CSIRO) Preventive Health Flagship, Werribee, Australia (TJW); and the Nestlé Research Centre, Vers Chez les Blancs, Switzerland (TJW)
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Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.12.018] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Hu B, Zhang L, Liang R, Chen F, He L, Hu B, Zeng X. Cross-linking of interfacial casein layer with genipin prevented pH-induced structural instability and lipase digestibility of the fat droplets. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2033-2040. [PMID: 25647169 DOI: 10.1021/jf505724c] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The present study provided a new approach to enhance the stability of protein-emulsified nanoemulsions and to control the lipase digestibility of lipid droplets through spontaneous cross-linking of the interfacial layer with genipin, a functional ingredient isolated from the fruit of Gardenia jasminoides E. Cross-linking casein-emulsified nanoemulsions under different genipin/casein mass ratios (1:20, 1:10, 1:5) significantly (p < 0.05) or very significantly (p < 0.01) enhanced their stability under harsh gastric pH environments and prevented nanoemulsion flocculation. As observed by transmission electron microscope (TEM), under the pH 1.2 condition, the genipin cross-linked nanoemulsion showed more compact microstructure with clear and defined contour as well as "core-shell" structure caused by the swelling of the surface protein film. Interestingly, the intestinal digestibility of lipid droplets was delayed very significantly (p < 0.01) after cross-linking the interfacial casein layer with genipin, which was enhanced by the increase in genipin/casein mass ratio and cross-linking time.
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Affiliation(s)
- Bing Hu
- College of Food Science and Technology and §Laboratory of Electron Microscopy, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
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47
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Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.015] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Giang T, Le Feunteun S, Gaucel S, Brestaz P, Anton M, Meynier A, Trelea I. Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.04.037] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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49
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Gülseren İ, Guri A, Corredig M. Effect of interfacial composition on uptake of curcumin–piperine mixtures in oil in water emulsions by Caco-2 cells. Food Funct 2014; 5:1218-23. [DOI: 10.1039/c3fo60554j] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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50
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Singh TK, Øiseth SK, Lundin L, Day L. Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins. Food Funct 2014; 5:2686-98. [DOI: 10.1039/c4fo00454j] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Protein intake is essential for growth and repair of body cells, the normal functioning of muscles, and health related immune functions.
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Affiliation(s)
| | | | - Leif Lundin
- CSIRO Animal
- Food and Health Sciences
- Werribee, Australia
| | - Li Day
- CSIRO Animal
- Food and Health Sciences
- Werribee, Australia
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