Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 26, Pages 7062-7071Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c00212
Keywords
emulsions; in vitro digestion; lipid content; physical state
Funding
- Department of Microbial Pathogenesis at the University of Maryland.Baltimore, School of Dentistry
- National Natural Science Foundation of China (NSFC)-Guangdong Joint Foundation Key Project [U1501214]
- National Natural Science Foundation of China [31871758]
- Fundamental Research Funds for the Central Universities, SCUT [2019ZD41]
- Guangzhou Elite Project of China
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The impacts of lipid physical state and content on lipid digestion behavior were investigated using 4 and 20% palm olein-in-water emulsions (4% PO and 20% PO) and 4 and 20% palm stearin-in-water emulsions (4% PS and 20% PS). The changes of lipid physical state, particle size, and microstructure during gastrointestinal digestion; the free fatty acid (FFA) released in the intestinal phase; and the fatty acid composition of micellar phases were investigated. After gastric digestion, all emulsions underwent flocculation and coalescence, with 20% PS showing the most extensive aggregation. During intestinal digestion, the FFA release rate and level decreased as the lipid content increased from 4 to 20%, with 4% PO presenting the highest digestion rate and extent. Besides, the solid fat in 4% PS and 20% PS decreased and increased the maximum lipid digestibility, respectively. These results highlighted the combined roles of lipid physical state and content in modulating dietary lipid digestion.
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