Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, ON N1G2W1, Canada.
Food Chem. 2018 Sep 15;260:145-151. doi: 10.1016/j.foodchem.2018.03.142. Epub 2018 Mar 31.
The impacts of lipid crystallinity on in vitro digestive lipolysis and bioaccessibility of encapsulated (0.1 wt%) beta-carotene (BC) were investigated for a 15 wt% cocoa butter emulsion prepared as crystalline (i.e. solid emulsions, SE & SE-BC) or undercooled (liquid emulsions, LE & LE-BC) droplets at 25 °C. Particle size distributions (D ∼0.7 μm), morphology (spherical), polymorphism (beta-V), thermal behavior (peak melting ∼30 °C), zeta potential (∼-44 mV) and BC degradation under accelerated lighting conditions were similarly extensive. Following exposure to simulated gastric conditions, duodenal hydrolysis and BC bioaccessibility were lower for SE-BC up to 2 h (P < 0.05). Ultimately, samples with both solid and liquid droplets were hydrolyzed extensively and BC bioaccessibility did not differ (P > 0.05). Therefore, for compositionally equivalent emulsions, lipid droplet solid state delayed digestive lipolysis and bioactive solubilization. These results help to clarify the role of lipid physical state on dietary lipid digestion and bioactive release.
研究了脂质结晶度对包封（0.1wt%）β-胡萝卜素（BC）的 15wt%可可脂乳液在体外消化脂肪酶解和生物利用度的影响，该乳液是在 25°C 下制备为结晶态（即固体乳液 SE 和 SE-BC）或过冷态（液体乳液 LE 和 LE-BC）液滴。粒径分布（D ∼0.7μm）、形态（球形）、多晶型性（β-V）、热行为（峰值熔化 ∼30°C）、ζ 电位（∼-44mV）以及在加速光照条件下的 BC 降解情况均相似。在暴露于模拟胃条件后，SE-BC 在长达 2 小时内的十二指肠水解和 BC 生物利用度较低（P < 0.05）。最终，具有固体和液体液滴的样品均被广泛水解，并且 BC 的生物利用度没有差异（P > 0.05）。因此，对于组成相当的乳液，脂质液滴的固态延迟了消化脂肪酶解和生物活性物质的溶解。这些结果有助于阐明脂质物理状态对膳食脂质消化和生物活性物质释放的作用。
