Yu Ben, Chen Qianqian, Regenstein Joe M, Ye Changwen, Wang Lufeng
College of Food Science and Technology, Huazhong Agricultural University, No.1 Shizishan Street, Wuhan, Hubei 430070, China.
Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, Guangdong 518000, China.
Food Chem X. 2023 Aug 9;19:100831. doi: 10.1016/j.fochx.2023.100831. eCollection 2023 Oct 30.
In this study, oil-in-water emulsions stabilized by insoluble dietary fibre from citrus peel (CIDF) exhibited an obviously delayed lipid digestion property through gastrointestinal tract (GIT) model. Our results suggested that the rate and extent of lipid digestion greatly relied on particle sizes and concentrations of CIDF, and the inhibition effect of lipolysis was markedly enhanced with decreasing particle sizes and increasing CIDF levels. Furthermore, compared with Tween80-stabilized emulsion, the maximum inhibition extent of lipolysis was 38.77% for CIDF400-stabilized one at 0.4 wt% concentration. Effects of CIDFs on lipid digestion was mainly due to the formation of protective layers around oil droplets, further blocking the entry of lipase to the internal lipids, and/or attributed to the increasing viscosity of emulsions caused by CIDFs, finally limiting the transportation of some substances in the simulated small intestine digestion. Our research would provide useful references for the application of CIDF-stabilized emulsions in low-calorie food.
在本研究中，通过胃肠道（GIT）模型发现，由柑橘皮不溶性膳食纤维（CIDF）稳定的水包油乳液呈现出明显延迟的脂质消化特性。我们的结果表明，脂质消化的速率和程度很大程度上依赖于CIDF的粒径和浓度，并且随着粒径减小和CIDF水平增加，脂肪分解的抑制作用显著增强。此外，与吐温80稳定的乳液相比，在0.4 wt%浓度下，CIDF400稳定的乳液对脂肪分解的最大抑制程度为38.77%。CIDF对脂质消化的影响主要是由于在油滴周围形成了保护层，进一步阻止脂肪酶进入内部脂质，和/或归因于CIDF导致乳液粘度增加，最终限制了模拟小肠消化中某些物质的运输。我们的研究将为CIDF稳定的乳液在低热量食品中的应用提供有用的参考。
