Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the... The influence of an anionic marine polysaccharide (fucoidan) on the gastrointestinal fate of emulsified fish oils stabilized by different types of natural and synthetic emulsifier was examined: whey protein isolate (WPI); caseinate; lecithin; Tween 80. Oil-in-water emulsions in the absence and presence of fucoidan were passed through a simulated gastrointestinal tract (GIT) that included mouth, stomach, and small intestine phases. The change in droplet properties (particle size, charge, and organization) was measured throughout the GIT and the rate and extent of lipid digestion was measured in the small intestine phase. The presence of fucoidan increased the initial digestion rate of caseinate- and WPI-stabilized emulsions due to its ability to modulate lipid droplet aggregation. The fucoidan appeared to suppress isoelectric aggregation of the droplets, which increased the surface area of lipids available for the lipase molecules. On the other hand, the presence of fucoidan had little impact on the digestion of emulsions stabilized by lecithin or Tween 80, since it did not strongly impact the lipid droplet aggregation state. These results have important implications for the fabrication of functional foods and beverages that can control lipid digestion in the gastrointestinal tract. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

Loading next page...
 
/lp/elsevier/influence-of-emulsifier-type-on-the-in-vitro-digestion-of-fish-oil-in-qSBWcKBjyu
Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.04.047
Publisher site
See Article on Publisher Site

Abstract

The influence of an anionic marine polysaccharide (fucoidan) on the gastrointestinal fate of emulsified fish oils stabilized by different types of natural and synthetic emulsifier was examined: whey protein isolate (WPI); caseinate; lecithin; Tween 80. Oil-in-water emulsions in the absence and presence of fucoidan were passed through a simulated gastrointestinal tract (GIT) that included mouth, stomach, and small intestine phases. The change in droplet properties (particle size, charge, and organization) was measured throughout the GIT and the rate and extent of lipid digestion was measured in the small intestine phase. The presence of fucoidan increased the initial digestion rate of caseinate- and WPI-stabilized emulsions due to its ability to modulate lipid droplet aggregation. The fucoidan appeared to suppress isoelectric aggregation of the droplets, which increased the surface area of lipids available for the lipase molecules. On the other hand, the presence of fucoidan had little impact on the digestion of emulsions stabilized by lecithin or Tween 80, since it did not strongly impact the lipid droplet aggregation state. These results have important implications for the fabrication of functional foods and beverages that can control lipid digestion in the gastrointestinal tract.

Journal

Food HydrocolloidsElsevier

Published: Dec 1, 2016

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off