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- Title
How do Different Types of Emulsifiers/Stabilizers Affect the In Vitro Intestinal Digestion of O/W Emulsions?
- Authors
Borreani, Jennifer; Leonardi, Clara; Moraga, Gemma; Quiles, Amparo; Hernando, Isabel
- Abstract
This study analyzes the influence of different types of molecules (tween, lecithin, xanthan gum, and methylcellulose) on the physical properties (flow behavior and particle size) and microstructure of oil-in-water (o/w) emulsions before and during in vitro intestinal digestion. The release of free fatty acids during a simulated intestinal stage has also been examined. The results show that various o/w emulsions present different rates and extents of lipolysis and that these differences are not primarily due to their rheological properties nor to the droplet size/surface area available for the action of lipase. Rather, the observed differences in the kinetics of lipolysis are most likely attributable to the nature and location of each type of molecule in their respective o/w emulsions as well as to their interactions with intestinal components. These results shed light on the mechanisms by which the interfacial layer controls lipid digestion, paving the way for a practical application of some of these emulsions in the production of foods used for regulating dietary lipid digestion in order to prevent and treat obesity and related disorders.
- Subjects
LIPOLYSIS; XANTHAN gum; EMULSIONS; DIGESTION; FREE fatty acids; FOOD emulsions
- Publication
Food Biophysics, 2019, Vol 14, Issue 3, p313
- ISSN
1557-1858
- Publication type
Article
- DOI
10.1007/s11483-019-09582-2