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Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles

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Abstract

Consumption of sufficiently high quantities of dietary fibers has been linked to a range of health benefits. Recent research, however, has shown that some dietary fibers interfere with lipid digestion, which may reduce the bioavailability of oil-soluble vitamins and nutraceuticals. For this reason, we examined the impact of a cationic polysaccharide (chitosan) on the bioaccessibility of vitamin D using the standardized INFOGEST in vitro digestion model. The vitamin D was encapsulated within an emulsion-based delivery system that contained whey protein-coated corn oil droplets. Our results showed that chitosan promoted severe droplet flocculation in the small intestine and reduced the amount of free fatty acids detected using a pH-stat method. However, a back-titration of the digested sample showed that the lipids were fully digested at all chitosan levels used (0.1–0.5%), suggesting that chitosan may have bound some of the free fatty acids released during lipid digestion. The presence of the chitosan decreased the bioaccessibility of vitamin D by about 37%, but this effect did not depend strongly on chitosan concentration (0.1–0.5%). It was hypothesized that chitosan bound to the vitamin-loaded mixed micelles and promoted their precipitation. The knowledge gained in this study might provide useful insights in designing emulsion-based delivery systems with high vitamin bioaccessibility.

Graphical abstract: Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles

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Article information


Submitted
17 Sep 2019
Accepted
08 Dec 2019
First published
09 Dec 2019

Food Funct., 2020, Advance Article
Article type
Paper

Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles

Y. Tan, R. Li, C. Liu, J. Muriel Mundo, H. Zhou, J. Liu and D. J. McClements, Food Funct., 2020, Advance Article , DOI: 10.1039/C9FO02164G

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