Gomes Andresa, Costa Ana Letícia Rodrigues, Cardoso Dayane Dias, Furtado Guilherme de Figueiredo, Cunha Rosiane Lopes
Department of Food Engineering (DEA), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP CEP: 13083-862, Brazil.
Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas, SP CEP: 13083-852, Brazil.
Food Res Int. 2020 Nov;137:109360. doi: 10.1016/j.foodres.2020.109360. Epub 2020 Jun 10.
The engineering of ingredients emerges as a strategy to design emulsified products aiming to control the lipid hydrolysis. In this context, oil-in-water (O/W) emulsions composed of different oil phases (Sunflower oil - LCT or NEOBEE® 1053 - MCT) and stabilized by whey protein isolate - WPI (1% w/w), Tween 80 - T80 (1% w/w) or varied ratios of WPI/T80 (0.9975%WPI/0.0025%T80; 0.75%WPI/0.25%T80; 0.5%WPI/0.5%T80 w/w) were produced and submitted to simulated gastrointestinal conditions. The lipolysis of LCT was influenced by the fatty acid chain length and emulsifier composition, while only the fatty acid chain length affected the lipolysis of MCT. The emulsions produced with LCT and 1%WPI or 09975%WPI/00025%T80 showed the highest release rate of free fatty acids (FFAs), but similar result was observed for the 0.5%WPI/0.5%T80 system. In the 0.5%WPI/0.5%T80 mixture, WPI and T80 worked together and achieved an improved performance during the gastric (stability similar as 1%T80 emulsion) and small intestinal phases (lipolysis similar as 1%WPI emulsion). The rational selection of ingredients is useful to design emulsions with improved performance as a delivery system since the emulsion structural stability during digestion, the oil type and interaction between lipase-interface had a marked impact on the efficiency of lipid digestion.
成分工程作为一种设计乳化产品以控制脂质水解的策略应运而生。在此背景下，制备了由不同油相（葵花籽油 - 长链甘油三酯或NEOBEE® 1053 - 中链甘油三酯）组成、并由乳清蛋白分离物 - WPI（1% w/w）、吐温80 - T80（1% w/w）或不同比例的WPI/T80（0.9975%WPI/0.0025%T80；0.75%WPI/0.25%T80；0.5%WPI/0.5%T80 w/w）稳定的水包油（O/W）乳液，并将其置于模拟胃肠道条件下。长链甘油三酯的脂解受脂肪酸链长度和乳化剂组成的影响，而只有脂肪酸链长度影响中链甘油三酯的脂解。用长链甘油三酯和1%WPI或09975%WPI/00025%T80制备的乳液显示出最高的游离脂肪酸（FFA）释放率，但0.5%WPI/0.5%T80体系也观察到了类似结果。在0.5%WPI/0.5%T80混合物中，WPI和T80协同作用，在胃部（稳定性与1%T80乳液相似）和小肠阶段（脂解与1%WPI乳液相似）表现出更好的性能。成分的合理选择有助于设计性能更优的乳液作为递送系统，因为消化过程中乳液的结构稳定性、油的类型以及脂肪酶与界面之间的相互作用对脂质消化效率有显著影响。
