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How do Different Types of Emulsifiers/Stabilizers Affect the In Vitro Intestinal Digestion of O/W Emulsions?

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Abstract

This study analyzes the influence of different types of molecules (tween, lecithin, xanthan gum, and methylcellulose) on the physical properties (flow behavior and particle size) and microstructure of oil-in-water (o/w) emulsions before and during in vitro intestinal digestion. The release of free fatty acids during a simulated intestinal stage has also been examined. The results show that various o/w emulsions present different rates and extents of lipolysis and that these differences are not primarily due to their rheological properties nor to the droplet size/surface area available for the action of lipase. Rather, the observed differences in the kinetics of lipolysis are most likely attributable to the nature and location of each type of molecule in their respective o/w emulsions as well as to their interactions with intestinal components. These results shed light on the mechanisms by which the interfacial layer controls lipid digestion, paving the way for a practical application of some of these emulsions in the production of foods used for regulating dietary lipid digestion in order to prevent and treat obesity and related disorders.

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Acknowledgements

The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2015-68923-C2-2-R (MINECO/FEDER)) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Laura Gatzkiewicz for assistance in correcting the English manuscript.

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Authors and Affiliations

  1. Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain

    Jennifer Borreani, Gemma Moraga, Amparo Quiles & Isabel Hernando

  2. Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze, 27A, 43124, Parma, Italy

    Clara Leonardi

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  1. Jennifer Borreani
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  2. Clara Leonardi
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  3. Gemma Moraga
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  4. Amparo Quiles
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  5. Isabel Hernando
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Correspondence to Jennifer Borreani.

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Borreani, J., Leonardi, C., Moraga, G. et al. How do Different Types of Emulsifiers/Stabilizers Affect the In Vitro Intestinal Digestion of O/W Emulsions?. Food Biophysics 14, 313–325 (2019). https://doi.org/10.1007/s11483-019-09582-2

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  • DOI: https://doi.org/10.1007/s11483-019-09582-2

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