|
1
|
Liu L, Pan Y, Zhang X, Zhang Y, Li X. Effect of Particle Size and Interface Composition on the Lipid Digestion of Droplets Covered with Membrane Phospholipids. J Agric Food Chem 2021; 69:159-169. [PMID: 33382265 DOI: 10.1021/acs.jafc.0c04945] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The particle size and fatty acid release of droplets covered with milk fat globule membrane phospholipids with different particle sizes (large/MPL-L; medium/MPL-M; and small/MPL-S) and emulsions with different sources (droplets covered with MPL/MPLs; human milk/HM; and infant formula/IF) were investigated using an infant digestion model. During digestion, droplets exhibited different degrees of aggregation, and the order of the particle size was MPL-L > MPL-M > MPL-S. MPL-M and MPL-S were significantly higher than MPL-L in the release of free fatty acids. No significant difference was observed in the FFA release rate between MPLs and HM. However, the rate was significantly higher than that of IF in the intestinal stage. Compared to IF, a higher content of long-chain polyunsaturated fatty acids and a lower content of saturated fatty acid were observed in MPLs and HM.
Collapse
Affiliation(s)
- Lu Liu
- Food College, Northeast Agricultural University, No.600 Changjiang Street, Xiangfang District, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang Street, Xiangfang District, Harbin 150030, China
| | - Yue Pan
- Food College, Northeast Agricultural University, No.600 Changjiang Street, Xiangfang District, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang Street, Xiangfang District, Harbin 150030, China
| | - Xiuxiu Zhang
- Food College, Northeast Agricultural University, No.600 Changjiang Street, Xiangfang District, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang Street, Xiangfang District, Harbin 150030, China
| | - Yu Zhang
- Food College, Northeast Agricultural University, No.600 Changjiang Street, Xiangfang District, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang Street, Xiangfang District, Harbin 150030, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No.600 Changjiang Street, Xiangfang District, Harbin 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang Street, Xiangfang District, Harbin 150030, China
| |
Collapse
|
|
2
|
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.
Collapse
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
| |
Collapse
|