O Sullivan Chloe M, Davidovich-Pinhas Maya, Wright Amanda J, Barbut Shai, Marangoni Alejandro G
Department of Food Science, University of Guelph, Guelph, Ontario, N1G2W1 Canada.
Food Funct. 2017 Apr 19;8(4):1438-1451. doi: 10.1039/c6fo01805j.
The in vitro lipolysis and β-carotene (BC) transfer from oil to aqueous phase of canola oil ethylcellulose (EC) oleogels were measured using a static monocompartmental model simulating oral, gastric, and duodenal digestive stages. The effects of EC oleogelation on gel in vitro digestibility were examined, using un-structured canola oil as a control. The physicochemical properties of oleogels containing BC were also measured. It was found that oleogels made with 10% 10 cP and 10% 20 cP did not differ significantly in their extent of lipolysis or BC transfer compared to canola oil; however 10% 45 cP and 15.5% 20 cP had a significantly lower extent of lipolysis and BC transfer compared to other formulations. The structure and mechanical strength of the oleogels were both determined to be factors affecting lipolysis and transfer. The presence of BC did not significantly affect the mechanical strength of the gels and EC oleogelation delayed BC degradation under accelerated storage conditions compared to a heated canola oil control. These findings could contribute to the development of new applications for EC oleogels, specifically for the effective delivery of lipophilic molecules.
使用模拟口腔、胃和十二指肠消化阶段的静态单室模型，测定了菜籽油乙基纤维素（EC）油凝胶的体外脂肪分解以及β-胡萝卜素（BC）从油相到水相的转移情况。以未结构化的菜籽油为对照，研究了EC油凝胶化对凝胶体外消化率的影响。还测定了含BC的油凝胶的理化性质。结果发现，与菜籽油相比，由10% 10厘泊和10% 20厘泊制成的油凝胶在脂肪分解程度或BC转移方面没有显著差异；然而，与其他配方相比，10% 45厘泊和15.5% 20厘泊的脂肪分解程度和BC转移程度显著较低。油凝胶的结构和机械强度均被确定为影响脂肪分解和转移的因素。BC的存在对凝胶的机械强度没有显著影响，并且与加热的菜籽油对照相比，在加速储存条件下，EC油凝胶化延迟了BC的降解。这些发现可能有助于开发EC油凝胶的新应用，特别是用于亲脂性分子的有效递送。
