Tan Yunbing, Zhou Hualu, Zhang Zhiyun, McClements David Julian
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Food Funct. 2021 May 11;12(9):3883-3897. doi: 10.1039/d1fo00347j.
We systematically investigated the impact of oil droplet diameter (≈0.15, 1.6, and 11 μm) on the bioaccessibility of three oil-soluble vitamins (vitamin A palmitate, vitamin D, and vitamin E acetate) encapsulated within soybean oil-in-water emulsions stabilized by quillaja saponin. Lipid digestion kinetics decreased with increasing droplet size due to the reduction in oil-water interfacial area. Vitamin bioaccessibility decreased with increasing droplet size from 0.15 to 11 μm: 87 to 39% for vitamin A; 76 to 44% for vitamin D; 77 to 21% for vitamin E. Vitamin bioaccessibility also decreased as their hydrophobicity and molecular weight increased, probably because their tendency to remain inside the oil droplets and/or be poorly solubilized by the mixed micelles increased. Hydrolysis of the esterified vitamins also occurred under gastrointestinal conditions: vitamin A palmitate (∼90%) and vitamin E acetate (∼3%). Consequently, the composition and structure of emulsion-based delivery systems should be carefully designed when creating vitamin-fortified functional food products.
我们系统地研究了油滴直径（约0.15、1.6和11μm）对包裹在由皂树皂苷稳定的水包油型大豆乳液中的三种油溶性维生素（棕榈酸视黄酯、维生素D和维生素E醋酸酯）生物可及性的影响。由于油水界面面积的减小，脂质消化动力学随液滴尺寸的增加而降低。维生素生物可及性随液滴尺寸从0.15μm增加到11μm而降低：维生素A从87%降至39%；维生素D从76%降至44%；维生素E从77%降至21%。维生素生物可及性也随着它们的疏水性和分子量增加而降低，这可能是因为它们留在油滴内和/或被混合胶束增溶的倾向增加。酯化维生素在胃肠道条件下也会发生水解：棕榈酸视黄酯（约90%）和维生素E醋酸酯（约3%）。因此，在生产富含维生素的功能性食品时，应仔细设计基于乳液的递送系统的组成和结构。
