Fabrication, characterization and lipase digestibility of food-grade nanoemulsions

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dc.contributor.authorTroncoso, Elizabeth
dc.contributor.authorMiguel Aguilera, Jose
dc.contributor.authorMcClements, David Julian
dc.date.accessioned2024-01-10T12:38:55Z
dc.date.available2024-01-10T12:38:55Z
dc.date.issued2012
dc.description.abstractThe behavior of nanoemulsion-based delivery systems within the gastrointestinal tract determines their functional performance. In this study, the influence of particle radius (30-85 nm) on the in vitro digestion of nanoemulsions containing non-ionic surfactant stabilized lipid (corn oil) droplets was examined using simulated small intestine conditions. Nanoemulsions were prepared by a combination of high-pressure homogenization and solvent (hexane) displacement. Lipid droplets with different sizes were prepared by varying the oil-to-solvent ratio in the disperse phase prior to homogenization. The fraction of free fatty acids (FFA) released from emulsified triacylglycerols (TG) during digestion was measured by an in vitro model (pH-Stat titration). Nanoemulsions exhibited a lag-period before any FFA were released, which was explained by inhibition of lipase adsorption to the oil-water interface by free surfactant. After the lag-period, the digestion rate increased with decreasing oil droplet diameter (increasing specific surface area). The total amount of FFA released from the emulsions increased from 61% to 71% as the mean droplet radius decreased from 86 nm to 30 nm. The incomplete digestion of the emulsified lipids could be explained by inhibition of lipase activity by the release of fatty acids and/or by interactions between lipase and surfactants molecules. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description.funderNational Institute of Food and Agriculture, U.S. Department of Agriculture
dc.description.funderMassachusetts Agricultural Experiment Station
dc.description.funderDepartment of Food Science
dc.description.funderFondecyt
dc.description.funderCONICYT (Chile)
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodhyd.2011.10.014
dc.identifier.issn0268-005X
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2011.10.014
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77120
dc.identifier.wosidWOS:000298639600012
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Troncoso E ;S/I;174028
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final363
dc.pagina.inicio355
dc.publisherELSEVIER SCI LTD
dc.revistaFOOD HYDROCOLLOIDS
dc.rightsacceso restringido
dc.subjectNanoemulsions
dc.subjectHomogenization
dc.subjectSolvent evaporation
dc.subjectPhysicochemical properties
dc.subjectIn vitro digestion
dc.subjectDelivery systems
dc.subjectBETA-CAROTENE NANODISPERSIONS
dc.subjectIN-VITRO DIGESTIBILITY
dc.subjectPANCREATIC LIPASE
dc.subjectEMULSIFIER TYPE
dc.subjectGASTRIC LIPASE
dc.subjectNANO-EMULSIONS
dc.subjectDROPLET SIZES
dc.subjectDIGESTION
dc.subjectBIOAVAILABILITY
dc.subjectHYDROLYSIS
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleFabrication, characterization and lipase digestibility of food-grade nanoemulsions
dc.typeartículo
dc.volumen27
sipa.codpersvinculados99054
sipa.codpersvinculados174028
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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