期刊
FOOD CHEMISTRY
卷 336, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127686
关键词
Chitosan; Fish oils; In vitro digestion; Interfacial layer number; Multilayer emulsions; Sodium alginate
资金
- National Key R&D Program of China [2019YFD0902003]
- Shanghai Municipal Education Commission - Gaoyuan Discipline of Food Science & Technology Grant Support (Shanghai Ocean University)
The study found that the number of interfacial layers in multilayer emulsions affects storage stability and emulsion stability during digestion, but has no impact on droplet coalescence and stability during small intestinal phase digestion.
The purpose of this study is to investigate the effects of the interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded primary, secondary, tertiary, and quaternary multilayer emulsions stabilized by gelatin particle and polysaccharides (anionic alginate and cationic chitosan), prepared using a layer-by-layer electrostatic deposition technique. The results demonstrate that the emulsion creaming stability during the storage process and the emulsion droplet stability against the gastric phase are dependent on the interfacial layer number. But, the interfacial layer number in the multilayer emulsions has no obvious effects on the droplet stability against droplet coalescence during the storage process and against the small intestinal phases of gastrointestinal tract models. Moreover, it also has no obvious effect on the sustained free fatty acid release of multilayer emulsions. This study can advance the fundamental understanding of multilayer emulsions and promote their potential applications.
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