Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
Food Res Int. 2023 Nov;173(Pt 1):113239. doi: 10.1016/j.foodres.2023.113239. Epub 2023 Jul 6.
The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated. EVOO was converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower wax, phytosterols) or hydrophilic (whey protein aerogel particles, WP) gelators. In-vitro digestion demonstrated that the oleogelator nature influenced both lipid digestion and polyphenol bioaccessibility. WP-based oleogels presented ∼100% free fatty acid release compared to ∼64% for unstructured EVOO and ∼40 to ∼55% for lipophilic-based oleogels. This behavior was attributed to the ability of WP to promote micelle formation through oleogel destructuring. Contrarily, the lower lipolysis of EVOO gelled with lipophilic gelators compared to unstructured EVOO suggested that the gelator obstructed lipase accessibility. Tyrosol and hydroxytyrosol bioaccessibility increased for WP oleogels (∼27%), while liposoluble-based oleogels reduced it by 7 to 13%. These findings highlight the deep effect of the gelator choice on the digestion fate of EVOO components in the human body.
通过胶凝作用来控制特级初榨橄榄油（EVOO）消化和多酚生物利用度的可能性进行了研究。使用亲脂性（单甘油脂、米蜡、葵花蜡、植物甾醇）或亲水性（乳清蛋白气凝胶颗粒、WP）胶凝剂将 EVOO 转化为油凝胶。体外消化表明，油凝胶剂的性质影响脂质消化和多酚生物利用度。与未结构化的 EVOO 相比，WP 基油凝胶释放约 100%的游离脂肪酸，而与亲脂性油凝胶相比，释放约 40%至 55%。这种行为归因于 WP 通过破坏油凝胶来促进胶束形成的能力。相反，与未结构化 EVOO 相比，亲脂性油凝胶剂使 EVOO 的脂解作用降低，这表明凝胶剂阻碍了脂肪酶的接近。酪醇和羟基酪醇的生物利用度增加了 WP 油凝胶（约 27%），而脂溶性油凝胶则降低了 7%至 13%。这些发现强调了凝胶剂选择对人体中 EVOO 成分消化命运的深刻影响。
