Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil.
Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil.
Carbohydr Polym. 2020 Jan 1;227:115344. doi: 10.1016/j.carbpol.2019.115344. Epub 2019 Sep 21.
An in vitro digestibility protocol was used to elucidate the role of different emulsifying polysaccharides particles on the lipid digestion rate of oil-in-water Pickering emulsions. Emulsions stabilized by cellulose crystals (CCrys), cellulose nanofibers (CNFs), chitosan particles and a conventional emulsifier (Tween 80) were evaluated concerning microstructure, droplet size, zeta potential and free fatty acids released during digestion. After gastric step, the high positive charge of chitosan-stabilized emulsions favored the droplets disaggregation resulting in a mild effect of bridging flocculation by particles sharing and displacement of the size curve distribution toward lower size. After passing through the intestinal condition, these emulsions presented few droplets and chitosan aggregates with a monomodal size distribution and high mean droplet size (D = 197 ± 8 μm). On the other hand, Tween 80, CCrys and CNFs were able to inhibit lipid digestion and no changes on mean droplet size were observed following intestinal step. CNFs-stabilized emulsion showed the lowest lipid digestion, whereas the strong adherence of the CCrys particles onto the droplet interface became them resistant to displacement by surface-active components (i.e. bile salts and lipase enzyme). On the other hand, a slow lipid hydrolysis could be observed in chitosan-stabilized emulsions promoted by competition between chitosan aggregates and intestinal fluids by the oil droplet interface. Studying the emulsions stabilized using different polysaccharides particles on gastrointestinal conditions we could elucidate important features for their potential application as control systems of lipid digestion rate, as well as, as delivery systems of lipophilic compounds.
采用体外消化法阐明了不同乳化多糖颗粒对油水 Pickering 乳液中油脂消化速率的作用。评估了由纤维素晶体（CCrys）、纤维素纳米纤维（CNFs）、壳聚糖颗粒和常规乳化剂（吐温 80）稳定的乳液的微观结构、粒径、Zeta 电位和消化过程中释放的游离脂肪酸。胃阶段后，壳聚糖稳定的乳液具有高正电荷，有利于液滴解聚，从而通过颗粒共享和粒径分布向较小粒径的置换产生温和的桥接絮凝作用。通过肠条件后，这些乳液的液滴和壳聚糖聚集体数量较少，呈单峰粒径分布，平均粒径较大（D=197±8μm）。另一方面，吐温 80、CCrys 和 CNFs 能够抑制脂质消化，肠阶段后平均粒径没有变化。CNFs 稳定的乳液显示出最低的脂质消化率，而 CCrys 颗粒强烈附着在液滴界面上，使它们能够抵抗表面活性剂（如胆汁盐和脂肪酶）的置换。另一方面，在壳聚糖稳定的乳液中可以观察到缓慢的脂质水解，这是由于壳聚糖聚集体和肠液之间在油滴界面上的竞争所致。研究在胃肠道条件下使用不同多糖颗粒稳定的乳液，可以阐明其作为脂质消化率控制体系以及亲脂性化合物递送系统的潜在应用的重要特征。
