Micelle separation conditions based on particle size strongly affect carotenoid bioaccessibility assessment from juices after in vitro digestion

2021 ◽  
pp. 110891
Author(s):  
Jianing Liu ◽  
Dazhi Liu ◽  
Jinfeng Bi ◽  
Xuan Liu ◽  
Ying Lyu ◽  
...  
Keyword(s):  
Particle Size ◽  
In Vitro Digestion ◽  
Separation Conditions

scholarly journals Water-Dispersible Phytosterol Nanoparticles: Preparation, Characterization, and in vitro Digestion

2022 ◽  
Vol 8 ◽  
Author(s):  
Ao Li ◽  
Aixia Zhu ◽  
Di Kong ◽  
Chunwei Wang ◽  
Shiping Liu ◽  
...  
Keyword(s):  
Particle Size ◽  
Soybean Lecithin ◽  
Average Particle Size ◽  
Soy Protein Isolate ◽  
In Vitro Digestion ◽  
Bimodal Distribution ◽  
Average Particle ◽  
Food Ingredients ◽  
The Impact

For improving solubility and bioaccessibility of phytosterols (PS), phytosterol nanoparticles (PNPs) were prepared by emulsification–evaporation combined high-pressure homogenization method. The organic phase was formed with the dissolved PS and soybean lecithin (SL) in anhydrous ethanol, then mixed with soy protein isolate (SPI) solution, and homogenized into nanoparticles, followed by the evaporation of ethanol. The optimum fabrication conditions were determined as PS (1%, w/v): SL of 1:4, SPI content of 0.75% (w/v), and ethanol volume of 16 ml. PNPs were characterized to have average particle size 93.35 nm, polydispersity index (PDI) 0.179, zeta potential −29.3 mV, and encapsulation efficiency (EE) 97.3%. The impact of temperature, pH, and ionic strength on the stability of fabricated PNPs was determined. After 3-h in vitro digestion, the bioaccessibility of PS in nanoparticles reached 70.8%, significantly higher than the 18.2% of raw PS. Upon freeze-drying, the particle size of PNPs increased to 199.1 nm, resulting in a bimodal distribution. The solubility of PS in water could reach up to 2.122 mg/ml, ~155 times higher than that of raw PS. Therefore, this study contributes to the development of functional PS-food ingredients.

Fatty acid bioaccessibility and structural breakdown from in vitro digestion of almond particles

2019 ◽  
Vol 10 (8) ◽  
pp. 5174-5187 ◽  
Author(s):  
Clay Swackhamer ◽  
Zhichao Zhang ◽  
Ameer Y. Taha ◽  
Gail M. Bornhorst
Keyword(s):  
Particle Size ◽  
Fatty Acid ◽  
In Vitro Digestion ◽  
Size Reduction ◽  
Gastric Digestion ◽  
Particle Size Reduction ◽  
Structural Breakdown ◽  
Peristaltic Contractions

In vitro gastric digestion of almond particles using a model with simulated peristaltic contractions resulted in particle size reduction and higher fatty acid bioaccessibility than in vitro digestion using a model that lacked peristaltic contractions.

scholarly journals Structurally Different Dry Bean Matrices Modulate in Vitro Lipid Digestion (FS14-08-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Tiantian Lin ◽  
Cristina Fernandez-Fraguas
Keyword(s):  
Particle Size ◽  
Corn Oil ◽  
Binding Capacity ◽  
Blood Lipid ◽  
In Vitro Digestion ◽  
Water Soluble ◽  
Lipid Digestion ◽  
Binding Ability ◽  
Dry Bean

Abstract Objectives Epidemiological evidence suggests that common beans are hypolipidemic agents and therefore able to alleviate obesity and cardiovascular disease. The observed positive effect of bean consumption on blood lipid levels is mainly attributed to their high content of dietary fiber (DF) and it is linked to the ability of DF to interfere with lipid digestion in different ways. Some proposed mechanisms are related to the physicochemical properties of DF and involve binding of bile acids (BA) which could decrease the rate of lipid digestion and absorption in the duodenum. This study aimed to investigate the effect of bean matrices varying in structure, content and distribution of DF fractions on lipid digestion kinetics in vitro. Methods Structurally different bean matrices obtained by several processing techniques (i.e., hydrothermal, high pressure and mechanical treatments) as well isolated DF fractions were investigated. b-glucan was used as comparison. The viscosity, particle size and water and oil-binding ability of bean matrices were determined. We used dialysis, under duodenal conditions and HPLC analysis to determine BA-binding capacity. A standardized multistage static in vitro digestion protocol was used to assess the effect of bean matrices on the lipolysis rate of extrinsic lipids. Results Beans matrices reduced the extent and rate of digestion of corn oil compared to blank, with the water-soluble DF showing the largest reduction. Hydrothermal-treated beans and bean matrices with larger particle size showed the lowest capacity to retain BA and consequently were less effective at reducing the extent of lipolysis. The lower lipolysis rate observed in specific samples was related to their higher BA-binding. Conclusions Different processing variables generated bean microstructures with different potential to modulate lipid digestion. Overall, processing decreased the ability of bean matrices to delay lipolysis. Isolated bean DF has the potential to control lipolysis depending on DF distribution and BA-binding ability. However, none of the bean matrices reached the levels observed with b-glucan. Funding Sources US Dry Bean Council and Hatch Program (NIFA), USDA.

scholarly journals Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment

Nanomaterials ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 878
Author(s):  
Luz Espinosa-Sandoval ◽  
Claudia Ochoa-Martínez ◽  
Alfredo Ayala-Aponte ◽  
Lorenzo Pastrana ◽  
Catarina Gonçalves ◽  
...  
Keyword(s):  
Particle Size ◽  
Essential Oil ◽  
Zeta Potential ◽  
In Vitro Digestion ◽  
High Energy ◽  
Oregano Essential Oil ◽  
Emulsification Capacity ◽  
Octenyl Succinic Anhydride ◽  
Nano Emulsion

The food industry has increased its interest in using “consumer-friendly” and natural ingredients to produce food products. In the case of emulsifiers, one of the possibilities is to use biopolymers with emulsification capacity, such as octenyl succinic anhydride modified starch, which can be used in combination with other polysaccharides, such as chitosan and carboxymethylcellulose, in order to improve the capacity to protect bioactive compounds. In this work, multilayer nano-emulsion systems loaded with oregano essential oil were produced by high energy methods and characterized. The process optimization was carried out based on the evaluation of particle size, polydispersity index, and zeta potential. Optimal conditions were achieved for one-layer nano-emulsions resulting in particle size and zeta potential of 180 nm and −42 mV, two layers (after chitosan addition) at 226 nm and 35 mV, and three layers (after carboxymethylcellulose addition) of 265 nm and −1 mV, respectively. The encapsulation efficiency of oregano essential oil within nano-emulsions was 97.1%. Stability was evaluated up to 21 days at 4 and 20 °C. The three layers nano-emulsion demonstrated to be an efficient delivery system of oregano essential oil, making 40% of the initial oregano essential oil available versus 13% obtained for oregano essential oil in oil, after exposure to simulated digestive conditions.

scholarly journals Effect of particle size of chia seeds on bioaccessibility of phenolic compounds during in vitro digestion

2019 ◽  
Vol 5 (1) ◽  
pp. 1694775
Author(s):  
Renata Adriana Labanca ◽  
Cecilia Svelander ◽  
Marie Alminger ◽  
Fatih Yildiz
Keyword(s):  
Particle Size ◽  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Effect Of Particle Size

scholarly journals Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D3 Using In Vitro Digestion

Gels ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 16 ◽  
Author(s):  
Nuria Castaneda ◽  
Youngsoo Lee
Keyword(s):  
Particle Size ◽  
Vitamin D3 ◽  
Positive Impact ◽  
Processing Condition ◽  
Environmental Scanning Electron Microscopy ◽  
Small Deformation ◽  
In Vitro Digestion ◽  
Deformation Analysis ◽  
Fresh Cheese

In this study, the effect of a composition (protein to fat (P/F) ratio) and a processing condition (homogenization pressure for emulsification of cheese milk) on the texture, microstructure, and bioaccessibility of vitamin D3 of a model acid coagulated fresh cheese was evaluated. It was hypothesized that increasing P/F ratios (0.9, 1.3, 1.7, and 2) and homogenization pressures (17, 50, 75, and 150 MPa) will decrease the particle size of the cheese milk emulsion. The decreased emulsion particle size will result in a more rigid and elastic cheese matrix with smaller pore sizes, with an increased interfacial surface area of fat particles, which will then improve the bioaccessibility of vitamin D3. The P/F ratio exhibited a positive impact on the texture in a large deformation analysis. On the other hand, the effect of the P/F ratio and homogenization pressure was not significant on rheological properties of the cheese using a small deformation by means of a frequency sweep test, nor the porosity determined by environmental scanning electron microscopy (ESEM). These results suggested that the modification of the microstructure of acid coagulated fresh cheeses required other variables than P/F ratio and homogenization pressure probably due to a compression step after curd formation. Interestingly, the bioaccessibility of vitamin D3 measured by in vitro digestion was reduced as P/F ratio and homogenization pressure increased, which may indicate a reinforced protein–protein interaction that affected protein hydrolysis.

scholarly journals A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1522
Author(s):  
Yongchao Zhu ◽  
Yaoyao Peng ◽  
Jingyuan Wen ◽  
Siew Young Quek
Keyword(s):  
Particle Size ◽  
Fish Oil ◽  
Spray Drying ◽  
Freeze Drying ◽  
Morphological Characteristics ◽  
In Vitro Digestion ◽  
Drying Methods ◽  
Two Fluid ◽  
Β Carotene

Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study, β-carotene, lutein, zeaxanthin, and fish oil were co-encapsulated by microfluidic-jet spray drying (MFJSD), two-fluid nozzle spray drying (SD), and freeze-drying (FD), respectively. The aim of the current study is to understand the effect of different drying techniques on microcapsule properties. Whey protein isolate (WPI) and octenylsuccinic anhydride (OSA) modified starch were used as wall matrices in this study for encapsulating carotenoids and fish oil due to their strong emulsifying properties. Results showed the MFJSD microcapsules presented uniform particle size and regular morphological characteristics, while the SD and FD microcapsules presented a large distribution of particle size and irregular morphological characteristics. Compared to the SD and FD microcapsules, the MFJSD microcapsules possessed higher microencapsulation efficiency (94.0–95.1%), higher tapped density (0.373–0.652 g/cm3), and higher flowability (the Carr index of 16.0–30.0%). After a 4-week storage, the SD microcapsules showed the lower retention of carotenoids, as well as ω-3 LC-PUFAs than the FD and MFJSD microcapsules. After in vitro digestion trial, the differences in the digestion behaviours of the microcapsules mainly resulted from the different wall materials, but independent of drying methods. This study has provided an alternative way of delivering visual-beneficial compounds via a novel drying method, which is fundamentally essential in both areas of microencapsulation application and functional food development.

Sign in / Sign up

Export Citation Format

Share Document