Issue 12, 2019

Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants

Abstract

Altering sn-fatty acid position of glycerol mono-oleate (GMO) from sn-1 to sn-2 decreases fatty acid bioaccessibility by 25.9% providing possible strategies to tailor lipemic responses of food emulsions. Lipid digestion kinetics and fatty acid bioaccessibility of monomodal O/W emulsions stabilized at their minimum surfactant concentration (0.5 < MSC > 0.7 (w/w)) were studied in the TNO Intestinal Model (TIM-1) gastrointestinal (GI) tract. No significant differences were observed between induction times nor rate constants when using 1-GMO and 1-GMS, Span 60, Tween 60 and Tween 80 as surfactants in O/W emulsions, as determined by fitting a three-parameter shifted logistic model to the cumulative bioaccessibility. Comparable trends were observed between area under the curve (AUC) of the absolute bioaccessibility and total overall bioaccessibility.

Graphical abstract: Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants

Supplementary files

Article information

Article type
Paper
Submitted
24 Sep 2019
Accepted
31 Oct 2019
First published
31 Oct 2019

Food Funct., 2019,10, 8195-8207

Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants

N. Ng, P. X. Chen, S. M. Ghazani, A. J. Wright, A. Marangoni, H. D. Goff, I. J. Joye and M. A. Rogers, Food Funct., 2019, 10, 8195 DOI: 10.1039/C9FO02210D

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