in-vitro Digestion of Water-in-oil Emulsions Stabilized with Fat Crystals

In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions

10.32920/ryerson.14646252 ◽

2021 ◽

Author(s):

Vivekkumar Patel

Keyword(s):

Aqueous Phase ◽

In Vitro Digestion ◽

Continuous Phase ◽

Core Shell ◽

Solid Fat ◽

Important Contributor ◽

Gastrointestinal Conditions ◽

Intestinal Fluids ◽

Oil Emulsions

The purpose of this research was to investigate the effect of surfactant type and presence of solid fat on the stability and release characteristics of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Emulsions consisting of a 20 wt% aqueous phase dispersed in canola oil were stabilized in one of four different ways: core-shell stabilization with glycerol monostearate (GMS), network stabilization using polyglycerol polyricinoleate and solid fat added to the continuous phase (PGPR-F), combined core-shell and network stabilization using glycerol monooleate and a continuous phase fat crystal network (GMO-F) and finally, a PGPR-based liquid emulsion with no added fat. The dispersed aqueous phase of all emulsions contained 1mM methylene blue (MB), which was used as a marker to quantify emulsion breakdown and release of aqueous phase cargo. Quiescent storage at 25 °C for 30 days revealed no phase separation for the GMS, GMO-F, and PGPR-F emulsions whereas the PGPR emulsion began to phase-separate 16 h following preparation. When subjected to gastric conditions, the PGPR-F emulsion showed the lowest MB release after 60 min (0.3 % of initial load) with the other emulsions showing ~ 12 % release. In duodenal conditions, the PGPRF and GMS emulsions showed the lowest MB release after 120 min of exposure (~ 0.5 %) followed by the PGPR (9.4 %) and GMO-F (14.6 %) emulsions, respectively. Emulsion photomicrographs taken prior to, and after, contact with simulated gastric and intestinal fluids showed that emulsion microstructure was an important contributor to emulsion stability. Overall, the PGPR-F emulsion was the most stable in both gastric and intestinal fluids. These results have shown that fat phase structuring is an important contributor to W/O emulsion breakdown behaviour in simulated gastrointestinal conditions.

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Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions

Food Chemistry ◽

10.1016/j.foodchem.2019.125872 ◽

2020 ◽

Vol 311 ◽

pp. 125872 ◽

Cited By ~ 3

Author(s):

Maryam Nikbakht Nasrabadi ◽

Ali Sedaghat Doost ◽

Sayed Amir Hossein Goli ◽

Paul Van der Meeren

Keyword(s):

Oxidation Stability ◽

In Vitro Digestion ◽

Flaxseed Oil ◽

Oil Emulsions ◽

Pickering Stabilization

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Regiospecific Positioning of Palmitic Acid in Triacylglycerol Structure of Enzymatically Modified Lipids Affects Physicochemical and In Vitro Digestion Properties

Molecules ◽

10.3390/molecules26134015 ◽

2021 ◽

Vol 26 (13) ◽

pp. 4015

Author(s):

Hyeon-Jun Chang ◽

Jeung-Hee Lee

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Palmitic Acid ◽

In Vitro Digestion ◽

Lower Content ◽

Melting Points ◽

Fat Crystals ◽

Triacylglycerol Structure ◽

Acetone Fractionation

Tripalmitin-(PPP, 81.2%), 1,3-dipalmitoyl-2-oleoylglycerol-(POP, 64.4%), 1,2-dipalmitoyl-3-oleoylglycerol-(PPO, 86.5%), and 1,3-dioleoyl-2-palmitoylglycerol-(OPO, 50.2%)-rich lipids with different regiospecific positions of palmitic acid (P) were synthesized via acetone fractionation and lipase-catalyzed acidolysis, and their physicochemical and hydrolytic characteristics were compared. Triacylglycerols (TAGs) with higher content of P, wherein P was at the sn-1 (or 3) position, had higher melting points, crystallization temperatures, and packing densities of fat crystals compared to those with a lower content of P, and with P at the sn-2 position. The in vitro digestion degree calculated as released fatty acid (FA) (%) at 30, 60, and 120 min was in the following order: OPO-rich > PPO-rich > POP-rich lipids. At 120 min, in vitro digestion of the OPO-rich lipid released 92.6% of fatty acids, resulting in the highest digestibility, while 89.7% and 87.2% of fatty acids were released from the OPO-rich and PPO-rich lipids, respectively. Over the digestion period, the TAG and monoacylglycerol (MAG) contents decreased, while the diacylglycerol (DAG) content initially increased and then decreased, and the 1,2-DAG content exceeded the 1,3-DAG content. Therefore, the content and stereospecific position of P attached to a specific TAG affected the physicochemical and in vitro digestion characteristics of the lipids.

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In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions

10.32920/ryerson.14646252.v1 ◽

2021 ◽

Author(s):

Vivekkumar Patel

Keyword(s):

Aqueous Phase ◽

In Vitro Digestion ◽

Continuous Phase ◽

Core Shell ◽

Solid Fat ◽

Important Contributor ◽

Gastrointestinal Conditions ◽

Intestinal Fluids ◽

Oil Emulsions

The purpose of this research was to investigate the effect of surfactant type and presence of solid fat on the stability and release characteristics of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Emulsions consisting of a 20 wt% aqueous phase dispersed in canola oil were stabilized in one of four different ways: core-shell stabilization with glycerol monostearate (GMS), network stabilization using polyglycerol polyricinoleate and solid fat added to the continuous phase (PGPR-F), combined core-shell and network stabilization using glycerol monooleate and a continuous phase fat crystal network (GMO-F) and finally, a PGPR-based liquid emulsion with no added fat. The dispersed aqueous phase of all emulsions contained 1mM methylene blue (MB), which was used as a marker to quantify emulsion breakdown and release of aqueous phase cargo. Quiescent storage at 25 °C for 30 days revealed no phase separation for the GMS, GMO-F, and PGPR-F emulsions whereas the PGPR emulsion began to phase-separate 16 h following preparation. When subjected to gastric conditions, the PGPR-F emulsion showed the lowest MB release after 60 min (0.3 % of initial load) with the other emulsions showing ~ 12 % release. In duodenal conditions, the PGPRF and GMS emulsions showed the lowest MB release after 120 min of exposure (~ 0.5 %) followed by the PGPR (9.4 %) and GMO-F (14.6 %) emulsions, respectively. Emulsion photomicrographs taken prior to, and after, contact with simulated gastric and intestinal fluids showed that emulsion microstructure was an important contributor to emulsion stability. Overall, the PGPR-F emulsion was the most stable in both gastric and intestinal fluids. These results have shown that fat phase structuring is an important contributor to W/O emulsion breakdown behaviour in simulated gastrointestinal conditions.

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Nutrient release and oxidative stability during in vitro digestion of linseed oil emulsions produced from cow milk, soy drink, and green tea extract

LWT ◽

10.1016/j.lwt.2020.110137 ◽

2020 ◽

Vol 134 ◽

pp. 110137

Author(s):

Sophie Lamothe ◽

Cassandra Guérette ◽

Michel Britten

Keyword(s):

Oxidative Stability ◽

Green Tea ◽

Linseed Oil ◽

Nutrient Release ◽

In Vitro Digestion ◽

Green Tea Extract ◽

Cow Milk ◽

Oil Emulsions ◽

Tea Extract

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Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols

Molecules ◽

10.3390/molecules27010191 ◽

2021 ◽

Vol 27 (1) ◽

pp. 191

Author(s):

Kwang-Seup Shin ◽

Jeung-Hee Lee

Keyword(s):

Oleic Acid ◽

Stearic Acid ◽

In Vitro Digestion ◽

Solvent Fractionation ◽

Fat Crystals ◽

Physical Attributes ◽

Ph Stat ◽

Melting And Crystallization Temperatures ◽

Melting And Crystallization

Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich fats comprised 81.6%, 52.9%, and 33.1% stearic acid, respectively, whereas oleic acid comprised 2.9%, 37.5%, and 56.2%, respectively. The SSS-, SSO-, and OSO-rich fats contained the TAGs of SaSaSa (100.00%), SaSaMo (86.98%), and MoSaMo (67.12%), respectively, and the major TAGs were SSS, SSO, and OSO, respectively. Melting and crystallization temperatures were higher and fat crystals were larger and densely packed in the descending order of SSS-, SSO and OSO-rich fats. Both in vitro multi-step digestion and pH-stat digestion were more rapid for OSO- than SSO-rich fat. Oleic acid was digested faster than stearic acid during the initial digestion, then the rate decreased, whereas that of stearic acid increased over prolonged digestion. Fats that were richer in stearoyl at the sn-1,3 position of TAG melted and crystallized at higher temperatures, had a densely packed microstructure of large fat crystals and were poorly digested. Stearic acid imparts the essential physical attributes of melting and crystallization in solid fats, and the low digestible stearoyl-rich fat would be a viable substitute for trans fatty acids in food lipid industry.

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