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Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models
Author(s) -
Malinauskytė Ernesta,
Ramanauskaitė Jovita,
Keršienė Milda,
Jasutienė Ina,
Leskauskaitė Daiva,
Devold Tove G.,
Vegarud Gerd E.
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14360
Subject(s) - emulsion , bioavailability , chemistry , digestion (alchemy) , bilayer , lipid digestion , chromatography , food science , biochemistry , membrane , enzyme , biology , lipase , bioinformatics
This study explored the influence of different emulsification layers as mono‐ and bilayers on lipid digestion by using in vitro and in vivo digestion methods. The monolayer emulsion of rapeseed oil contained whey proteins and the bilayer emulsion, whey proteins and carboxymethyl cellulose. The in vitro digestion using human gastrointestinal enzymes showed that the lipid digestion as free fatty acids was slowed down in the bilayer emulsion compared with the monolayer. Droplet size was still low in the gastric phase and pseudoplasticity was well preserved (even though viscosity decreased) during in vitro gastrointestinal digestion. The in vivo studies confirmed a lower fat bioavailability from bilayer emulsions by a reduction in the triglyceride level in the blood of rats, fed by the bilayer emulsion. The results clearly showed that lipid digestion was slower in the bilayer emulsion than in the monolayer. These results provide bio‐relevant information about the behavior of emulsions upon digestion. Practical Application The layer‐by‐layer production approach that was presented here allows the preparation of emulsions with slower fat bioavailability. Such behavior of the bilayer emulsion made it interesting for the formulation of food products with low fat bioavailability.