In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix
In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix
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DOI：
10.1016/j.foodhyd.2022.108121
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发表时间：
2022-09
影响因子：
10.7
通讯作者：
A. Molet-Rodríguez;A. Torcello-Gómez;L. Salvia-Trujillo;O. Martín‐Belloso;A. Mackie
中科院分区：
文献类型：
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作者：
A. Molet-Rodríguez;A. Torcello-Gómez;L. Salvia-Trujillo;O. Martín‐Belloso;A. Mackie
水包油（O/W）乳剂是将亲脂性生物活性化合物递送到主要由水组成的膳食中的有前途的递送系统。β-胡萝卜素O/W乳状液在全脂牛奶、燕麦片和全脂牛奶-燕麦片中的胶体稳定性。采用半动态胃和静态小肠消化模型评价了大鼠胃排空率、脂质消化率和β-胡萝卜素在胃肠道内的滞留情况。O/W-燕麦片和O/W-全脂牛奶-燕麦片的平均粒径较大的原因是膳食中的分散颗粒，脂滴，酪蛋白胶束以及蛋白质和β-葡聚糖聚集体与O/W乳剂和O/W-全脂牛奶（分别为0.56 ± 0.03和0.44 ± 0.04 μm）相比，O/W乳剂和O/W-全脂牛奶的平均粒径分别为13.07 ± 1.81和7.60 ± 1.21 μm。半dynamicin vitrogastric消化的O/W-全脂牛奶嵌入到不溶性蛋白质网络的脂滴排空早于O/W乳液。相反，O/W-燕麦片和O/W-全脂牛奶-燕麦片延迟了脂质排空，可能是因为燕麦中的β-葡聚糖凝胶化。在离体小肠消化过程中，游离脂肪酸的释放速率与胃排空速率有关。事实上，O/W乳剂和O/W-全脂牛奶均呈现FFA释放的指数增加，而O/W-燕麦片和O/W-全脂牛奶-燕麦片遵循逐步趋势。体外消化过程中β-胡萝卜素的滞留量取决于各消化时相的脂质含量。因此，这项工作提供了有价值的洞察力的行为O/W乳剂纳入膳食和在其deliventin vitrogastrointestinal消化。
Oil-in-water (O/W) emulsions are promising delivery systems of lipophilic bioactive compounds into meals composed mainly of water. The colloidal stability of β-carotene-loaded O/W emulsion incorporated into whole milk, oatmeal and whole milk-oatmeal meals. Their subsequent gastric emptying rate, lipid digestibility and β-carotene retention duringin vitrogastrointestinal digestion were evaluated using a semi-dynamic gastric model followed by a static small intestinal model. The dispersed particles within the meals, lipid droplets, casein micelles as well as protein and β-glucan aggregates, were responsible for the bigger average particle sizes of both O/W-oatmeal and O/W-whole milk-oatmeal (13.07 ± 1.81 and 7.60 ± 1.21 μm, respectively) compared to the O/W emulsions and O/W-whole milk (0.56 ± 0.03 and 0.44 ± 0.04 μm, respectively). Semi-dynamicin vitrogastric digestion of O/W-whole milk showed lipid droplets embedded into an insoluble protein network emptied earlier than the O/W emulsion. Conversely, O/W-oatmeal and O/W-whole milk-oatmeal had delayed lipid emptying, probably because of the gelation of the β-glucan from oats. During thein vitrosmall intestinal digestion, the rate of the FFA release was linked to the gastric emptying rate. Indeed, both O/W emulsion and O/W-whole milk presented an exponential increase in the FFA release, whereas the O/W-oatmeal and O/W-whole milk-oatmeal followed a stepwise trend. The β-carotene retention duringin vitrogastrointestinal digestion depended on the lipid amount at each digestion time moment. Hence, this work provides valuable insight into the behaviour of O/W emulsions incorporated into meals and during their subsequentin vitrogastrointestinal digestion.