Preparation of Pickering emulsions with short, medium and long chain triacylglycerols stabilized by starch nanocrystals and their in vitro digestion properties

RSC Advances ◽  
2016 ◽  
Vol 6 (101) ◽  
pp. 99496-99508 ◽  
Author(s):  
Rong Liang ◽  
Yanwei Jiang ◽  
Wally Yokoyama ◽  
Cheng Yang ◽  
Guangqun Cao ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Long Chain ◽  
Starch Nanocrystals

In vitrodigestion fate of food-grade Pickering emulsions stabilized by starch nanocrystals were varied by incorporating short, medium and long chain triacylglycerols.

Encapsulation of pterostilbene in nanoemulsions: influence of lipid composition on physical stability, in vitro digestion, bioaccessibility, and Caco-2 cell monolayer permeability

2019 ◽  
Vol 10 (10) ◽  
pp. 6604-6614 ◽  
Author(s):  
Qianyuan Liu ◽  
Jingjing Chen ◽  
Yang Qin ◽  
Bo Jiang ◽  
Tao Zhang
Keyword(s):  
Lipid Composition ◽  
Cell Monolayer ◽  
Physical Stability ◽  
In Vitro Digestion ◽  
Medium Chain Triglycerides ◽  
Medium Chain ◽  
Monolayer Permeability ◽  
Long Chain Triglycerides ◽  
Long Chain

Nanoemulsions fabricated using medium chain triglycerides as carrier lipid are more effective for delivering pterostilbene than long chain triglycerides.

Stability and in vitro digestion study of curcumin-encapsulated in different milled cellulose particle stabilized Pickering emulsions

2020 ◽  
Vol 11 (1) ◽  
pp. 606-616
Author(s):  
Xuanxuan Lu ◽  
Qingrong Huang
Keyword(s):  
In Vitro Digestion ◽  
Pickering Emulsions

Figure in vitro lipolysis of curcumin encapsulated Pickering emulsions stabilized by milled cellulose.

Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility

2018 ◽  
Vol 13 (4) ◽  
pp. 412-421 ◽  
Author(s):  
Xiaojuan Liu ◽  
Ruojie Zhang ◽  
David Julian McClements ◽  
Fang Li ◽  
Han Liu ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Delivery Systems ◽  
Long Chain ◽  
Long Chain Triglyceride

Development of Food‐Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property and In Vitro Digestion

2016 ◽  
Vol 81 (3) ◽  
pp. N745-N753 ◽  
Author(s):  
Hee Joung Joung ◽  
Mi‐Jung Choi ◽  
Jun Tae Kim ◽  
Seok Hoon Park ◽  
Hyun Jin Park ◽  
...  
Keyword(s):  
Potential Application ◽  
In Vitro Digestion ◽  
Antioxidant Property ◽  
Food Grade

Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion

2019 ◽  
Vol 10 (11) ◽  
pp. 7262-7274 ◽  
Author(s):  
Weilin Liu ◽  
Jianhua Liu ◽  
Louise J. Salt ◽  
Mike J. Ridout ◽  
Jianzhong Han ◽  
...  
Keyword(s):  
Structural Stability ◽  
External Environment ◽  
In Vitro Digestion ◽  
Pickering Emulsion ◽  
Pickering Emulsions ◽  
Gastrointestinal Conditions ◽  
Oil In Water ◽  
Delivery Routes

An interesting liposome-stabilized oil-in-water Pickering emulsion shows pH-controllable and surfactant-dependent deformability whilst displaying dual delivery routes under external environment and oral-gastrointestinal conditions.

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