Department of Food Technology, Engineering and Science, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain; Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Food Chem. 2024 Oct 30;456:139978. doi: 10.1016/j.foodchem.2024.139978. Epub 2024 Jun 6.
This study explored how co-oleogelator type, concentration, and water addition affect lipid digestion and β-carotene (βC) bioaccessibility in corn oil oleogels. Oleogels containing 0.1% βC, 20% glyceryl stearate (GS), with lecithin (L) or hydrogenated lecithin (HL) (at 0, 0.5, or 2.5%) and their water-filled counterparts (1% water) were examined. In vitro intestinal digestion revealed HL-oleogels experienced higher lipolysis due to their smaller crystal size enhancing surface area for lipase action, whereas L-oleogels presented lower digestibility, attributed to larger oil droplets and a minimized surface area. Water addition didn't significantly change lipid digestibility. βC bioaccessibility was inversely related to co-oleogelator concentration, with L-oleogels demonstrating the largest decrease, likely due to less free fatty acids released for micelle formation. However, water-filled oleogels enhanced βC bioaccessibility. These findings highlight that tailored microstructure in oleogels can control lipid digestion and βC bioaccessibility, paving the way for designing efficient delivery systems for targeted nutrient delivery.
本研究探讨了共凝胶剂类型、浓度和加水对玉米油油凝胶中脂质消化和β-胡萝卜素（βC）生物利用度的影响。研究考察了含有 0.1%βC、20%硬脂酸甘油酯（GS）、添加 0、0.5 或 2.5%（重量比）卵磷脂（L）或氢化卵磷脂（HL）以及其对应的充水油凝胶（含 1%水）。在体外肠道消化实验中，HL 油凝胶由于其较小的晶体尺寸而增加了脂肪酶作用的表面积，从而经历了更高的脂解作用，而 L 油凝胶的消化率较低，这归因于较大的油滴和最小化的表面积。加水并没有显著改变脂质消化率。βC 的生物利用度与共凝胶剂浓度呈反比，其中 L 油凝胶的下降幅度最大，可能是由于形成胶束的游离脂肪酸释放较少所致。然而，充水油凝胶增强了 βC 的生物利用度。这些发现强调了油凝胶中定制的微观结构可以控制脂质消化和βC 生物利用度，为设计用于靶向营养输送的有效输送系统铺平了道路。
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