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In vitro bioaccessibility of ergocalciferol in nanoemulsion‐based delivery system: the influence of food‐grade emulsifiers with different stabilising mechanisms
Author(s) -
Shu Gaofeng,
Khalid Nauman,
Tan Tai Boon,
Zhao Yiguo,
Neves Marcos A.,
Kobayashi Isao,
Nakajima Mitsutoshi
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13601
Subject(s) - chemistry , ergocalciferol , lecithin , chromatography , digestion (alchemy) , lipid digestion , food science , biochemistry , vitamin , cholecalciferol , lipase , enzyme
Summary The effect of emulsifier type on the in vitro bioaccessibility of ergocalciferol‐loaded nanoemulsions was examined (mouth, stomach and small intestinal phases). Oil‐in‐water nanoemulsions were prepared using emulsifiers with different stabilising mechanisms: decaglycerol monooleate ( MO 7S; steric), modified lecithin ( ML ; electrostatic), sodium caseinate ( SC ; electrosteric) and ML ‐ MO 7S (combined electrostatic and steric). The droplet size, size distribution, ζ‐potential and microstructure of nanoemulsions during digestion depended on the emulsifier type. The fate of lipid in the small intestinal phase also relied on the emulsifier type, with the free fatty acids release rate decreasing in the following order: MO 7S > ML ‐ MO 7S > ML > SC . The ergocalciferol bioaccessibilities in nanoemulsions prepared using MO 7S (62%), ML (64%) and ML ‐ MO 7S (65%) were similar and significantly higher than that stabilised by SC (12%). No significant loss of ergocalciferol was observed in all nanoemulsions after full digestion; they were chemically stable against digestion conditions, regardless of the emulsifier type.