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Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

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Abstract

The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ether emulsions showed good physical and oxidative stability during storage. In particular, the methylcellulose with high methoxyl substituents (HMC) made it possible to obtain emulsions with high consistency which remained almost unchanged during gastric digestion, and thus could enhance fullness and satiety perceptions at gastric level. Moreover, the HMC emulsion slowed down lipid digestion to a greater extent than a conventional protein emulsion or the emulsions stabilised by the other cellulose ethers. Therefore, HMC emulsions could be used in weight management to increase satiation capacity and decrease lipid digestion.

Graphical abstract: Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

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Publication details

The article was received on 30 Jan 2017, accepted on 03 Mar 2017, published on 06 Mar 2017 and first published online on 06 Mar 2017


Article type: Paper
DOI: 10.1039/C7FO00159B
Citation: Food Funct., 2017, Advance Article
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    Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

    J. Borreani, M. Espert, A. Salvador, T. Sanz, A. Quiles and I. Hernando, Food Funct., 2017, Advance Article , DOI: 10.1039/C7FO00159B

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