201. Food-based multiple emulsions as carriers of bioactive compounds: interactions at the interface and physical and chemical changes during in vitro digestion
- Author
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Andrade, Jonathan and Corredig, Milena
- Subjects
phytosterol ,bioactive ,in vitro digestion ,design ,colloidal systems ,vitamin D ,interactions ,delivery system ,emulsions ,food structure ,food emulsions ,food colloids ,interface ,multiple emulsion ,double emulsion ,hydrocolloids - Abstract
The intent of this study was to evaluate changes on interfacial properties of W1/O/W2 systems containing different emulsifiers and bioactive compounds. Interactions of Vitamin D3 (VitD3) and Phytosterols at interfaces containing mixtures of PGPR and β-lactoglobulin or sodium caseinate were evaluated. The oil-water interfacial properties were dominated by PGPR, even with the synergistic effect of the proteins to decrease the interfacial tension. These bioactives altered the interfacial properties. Double emulsions supplemented with these compounds resulted in increased short term stability, suggesting an interaction between bioactives with the emulsifiers at the interface. The in vitro digestion of emulsions loaded with multiple bioactives were evaluated in relation to the physico-chemical changes as well as the bioactive release behavior. Gastric digestion did not affect the size distribution of the emulsions, however, most of the Vitamin B12 (VitB12) entrapped in the inner aqueous phase was released during this stage. Phytosterols transfer was well correlated to lipid digestion, while VitD3 was found to be significantly lower. Different hydrophobic compounds resulted in different transfer behavior being dependant in their partitioning towards the core or the interface of the oil droplet. Changes in the physical state of the oil and water internal phases of W1/O/W2 emulsions were evaluated by structuring them with gelation techniques. Similarly, the emulsions were stable during the gastric stage. When oil-fat gel was used, elongated structures (fat crystals) were visible and the droplets were not spherical. Coalescence of the liquid W1 was observed with no relation to the physical state of the oil phase. W1/O/W2 droplets were found up to early stages of duodenal stage. Between 5 and 25 min of duodenal stage, single non spherical oil droplets with crystals present were observed. Emulsions with oil-fat gel lipid phase resulted in higher levels of lipid digestion and bioactive transfer. The presence of medium chain fatty acids and the surface-to-core distribution of the hydrophobic bioactive influenced the lipid digestibility and bioaccessibility of the hydrophobic compounds. Gelling the inner aqueous phase revealed lower values of VitB12 released in the gastric stage and it was driven by the aqueous gel properties. Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) - Science Without Borders Program of Ministry of Education - Brazil
- Published
- 2016