In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix
| dc.contributor.author | Molet Rodríguez, Anna | |
| dc.contributor.author | Torcello-Gómez, Amelia | |
| dc.contributor.author | Salvia Trujillo, Laura | |
| dc.contributor.author | Martín Belloso, Olga | |
| dc.contributor.author | Mackie, Alan R. | |
| dc.date.accessioned | 2022-11-30T11:20:39Z | |
| dc.date.available | 2022-11-30T11:20:39Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Oil-in-water (O/W) emulsions are promising delivery systems of lipophilic bioactive compounds into meals composed mainly of water. The colloidal stability of β-carotene-loaded O/W emulsion incorporated into whole milk, oatmeal and whole milk-oatmeal meals. Their subsequent gastric emptying rate, lipid digestibility and β-carotene retention during in vitro gastrointestinal digestion were evaluated using a semi-dynamic gastric model followed by a static small intestinal model. The dispersed particles within the meals, lipid droplets, casein micelles as well as protein and β-glucan aggregates, were responsible for the bigger average particle sizes of both O/W-oatmeal and O/W-whole milk-oatmeal (13.07 ± 1.81 and 7.60 ± 1.21 μm, respectively) compared to the O/W emulsions and O/W-whole milk (0.56 ± 0.03 and 0.44 ± 0.04 μm, respectively). Semi-dynamic in vitro gastric digestion of O/W-whole milk showed lipid droplets embedded into an insoluble protein network emptied earlier than the O/W emulsion. Conversely, O/W-oatmeal and O/W-whole milk-oatmeal had delayed lipid emptying, probably because of the gelation of the β-glucan from oats. During the in vitro small intestinal digestion, the rate of the FFA release was linked to the gastric emptying rate. Indeed, both O/W emulsion and O/W-whole milk presented an exponential increase in the FFA release, whereas the O/W-oatmeal and O/W-whole milk-oatmeal followed a stepwise trend. The β-carotene retention during in vitro gastrointestinal digestion depended on the lipid amount at each digestion time moment. Hence, this work provides valuable insight into the behaviour of O/W emulsions incorporated into meals and during their subsequent in vitro gastrointestinal digestion. | ca_ES |
| dc.description.sponsorship | This study was funded by the Ministry of Economy, Industry and Competitiveness (MINECO/FEDER, UE) throughout projects RTI2018-094268-B-C21 and AGL2015-65975-R . Anna Molet-Rodríguez thank the University of Lleida for their pre-doctoral fellow-ship and Campus iberus for the internship grant. Laura Salvia Trujillo thanks the ‘Secretaria d'Universitats i Recerca del Departament d'Empresa i Coneixement de la Generalitat de Catalunya’ for the Beatriu de Pinós post-doctoral grant (BdP2016 00336). The authors would like to acknowledge the support of N. Rigby for the pH-stat. | ca_ES |
| dc.identifier.doi | https://doi.org/10.1016/j.foodhyd.2022.108121 | |
| dc.identifier.idgrec | 032921 | |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.uri | http://hdl.handle.net/10459.1/84425 | |
| dc.language.iso | eng | ca_ES |
| dc.publisher | Elsevier | ca_ES |
| dc.relation | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/ | ca_ES |
| dc.relation | info:eu-repo/grantAgreement/MINECO//AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/ | ca_ES |
| dc.relation.isformatof | Reproducció del document publicat a https://doi.org/10.1016/j.foodhyd.2022.108121 | ca_ES |
| dc.relation.ispartof | Food Hydrocolloids, 2022, vol. 135, núm. 108121, p. 1-12 | ca_ES |
| dc.rights | cc-by (c) Molet Rodríguez et al., 2022 | ca_ES |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | ca_ES |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | Emulsions | ca_ES |
| dc.subject | Food matrix | ca_ES |
| dc.subject | Oatmeal | ca_ES |
| dc.subject | Semi-dynamic digestion | ca_ES |
| dc.subject | Whole milk | ca_ES |
| dc.subject | β-carotene | ca_ES |
| dc.subject.other | Llet | ca_ES |
| dc.title | In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix | ca_ES |
| dc.type | info:eu-repo/semantics/article | ca_ES |
| dc.type.version | info:eu-repo/semantics/publishedVersion | ca_ES |