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

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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

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Publication details

The article was received on 24 Sep 2019, accepted on 31 Oct 2019 and first published on 31 Oct 2019


Article type: Paper
DOI: 10.1039/C9FO02210D
Food Funct., 2019, Advance Article

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    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, Advance Article , DOI: 10.1039/C9FO02210D

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