Digestion of microencapsulated oil powders: In vitro lipolysis and in vivo absorption from a food matrix

Food and Function

Volumn 5, Issue 11, 2014, Pages 2905-2912

  Augustin, Mary Ann ^a   Sanguansri, Luz ^a   Rusli, Jenny Kartika ^a   Shen, Zhiping ^a   Cheng, Li Jiang ^a   Keogh, Jennifer ^b   Clifton, Peter ^b  

^a CSIRO   (Australia)

^b UNIVERSITY OF SOUTH AUSTRALIA   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSION; OMEGA 3 FATTY ACID; POWDER; RAPESEED OIL; SOYBEAN PROTEIN; TRIACYLGLYCEROL; VEGETABLE OIL;

ADULT; AGED; ANALYSIS; ANIMAL; BLOOD; CHEMISTRY; CLINICAL TRIAL; DESICCATION; DIGESTION; DRUG FORMULATION; ELEMENTAL DIET; EMULSION; FEMALE; FOOD HANDLING; HUMAN; LIPOLYSIS; MALE; MIDDLE AGED; MILK; PARTICLE SIZE; PHYSIOLOGY; POWDER; PROCEDURES; YOUNG ADULT;

ADULT; AGED; ANIMALS; DESICCATION; DIGESTION; DRUG COMPOUNDING; EMULSIONS; FATTY ACIDS, OMEGA-3; FEMALE; FOOD HANDLING; FOOD, FORMULATED; HUMANS; LIPOLYSIS; MALE; MIDDLE AGED; MILK; PARTICLE SIZE; PLANT OILS; POWDERS; SOYBEAN PROTEINS; TRIGLYCERIDES; YOUNG ADULT;

AUTOMOBILE MANUFACTURE; BEVERAGES; BIOCHEMISTRY; EMULSIFICATION; EMULSIONS; ENZYMES; MICROENCAPSULATION; PETROLEUM INDUSTRY; POWDERS; PROCESSING;

AREA UNDER THE CURVES; FOOD MATRIXES; INTESTINAL FLUID; MICROENCAPSULATION TECHNOLOGY; OIL CONTROL; PROCESSING STEPS; RESISTANT STARCH; TRIGLYCERIDE LEVELS;

OILS AND FATS;

EID: 84908139848     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo00743c     Document Type: Article

References (26)

1. C. J. Barrow C. Nolan Y. Jin Stabilization of highly unsaturated fatty acids and delivery into foods Lipid Technol. 2007 19 5 108-111.
2. M. A. Augustin Y. Hemar Nano- and micro-structured assemblies for encapsulation of food ingredients Chem. Soc. Rev. 2009 38 4 902-912.
3. S. Drusch S. Mannino Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids Trends Food Sci. Technol. 2009 20 6–7 237-244.
4. S. A. Hogan B. F. McNamee E. D. O'Riordan M. O'Sullivan Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends Int. Dairy J. 2001 11 3 137-144.
5. M. A. Augustin L. Sanguansri O. Bode Maillard reaction products as encapsulants for fish oil powders J. Food Sci. 2006 71 2 E25-E32.
6. L. Sanguansri and M. A. Augustin, Encapsulation of Food Ingredients, WO200174175, 2001.
7. F. Leal-Calderon M. Cansell The design of emulsions and their fate in the body following enteral and parenteral routes Soft Matter 2012 8 10213-10225.
8. A. M. Nik A. J. Wright M. Corredig Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models Colloids Surf., B 2011 83 321-330.
9. H. Singh A. Ye Structural and biochemical factors affecting the digestion of protein-stabilized emulsions Curr. Opin. Colloid Interface Sci. 2013 18 360-370.
10. D. J. McClements H. Xiao Potential biological fate of ingested nanoemulsions: influence of particle characteristics Food Funct. 2012 3 202-220.
11. D. J. McClements Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems Adv. Colloid Interface Sci. 2012 174 1-30.
12. M. Golding T. J. Wooster L. Day M. Xu L. Lundin J. Keogh P. Clifton Impact of gastric structuring on lipolysis of emulsified lipids Soft Matter 2011 7 3513-3523.
13. J. Maldonado-Valderrama J. A. Holgado Terriza A. Torcello-Gómez M. A. Cabrerizo-Vilchez In vitro digestion of interfacial structures Soft Matter 2013 9 1043-1053.
14. Y. Li J. Kim Y. Park D. J. McClements Modulation of lipid digestibility using structured delivery systems: Comparison of in vivo and in vitro measurements Food Funct. 2012 3 528-536.
15. G. Y. Park S. Mun Y. Park S. Rhee E. A. Decker J. Weiss D. J. McClements Y. Park Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility Food Chem. 2007 104 2 761-767.
16. Z. Shen A. Apriani R. Weerakkody L. Sanguansri M. A. Augustin Food matrix effects on in vitro digestion of microencapsulated tuna oil powder J. Agric. Food Chem. 2011 59 8442-8449.
17. L. Sanguansri Z. P. Shen R. Weerakkody M. Barnes T. Lockett M. A. Augustin Omega-3 fatty acids in ileal effluent after consuming different foods containing microencapsulated fish oil powder – an ileostomy study Food Funct. 2013 4 1 74-82.
18. AS 2300.1.3. General methods and principles - Determination of fat - Gravimetric method Methods, Standards Assoc. Aust., 2008, pp. 1-8.
19. J. Pisecky, Handbook of milk powder manufacture, Niro A/S, Copenhagen, 1997, p. 206.
20. C. M. Oliver M. A. Augustin L. Sanguansri Maillard-based casein-carbohydrate microcapsules for the delivery of fish oil: emulsion stability during in vitro digestion Aust. J. Dairy Technol. 2009 64 80-83.
21. S. L. Young X. Sarda M. Rosenberg Microencapsulating properties of whey proteins, 1. Microencapsulation of anhydrous milk-fat J. Dairy Sci. 1993 10 2868-2877.
22. E. Dickinson Milk protein interfacial layers and the relationship to emulsion stability and rheology Colloids Surf., B 2001 20 197-210.
23. C. Chung L. Sanguansri M. A. Augustin In vitro lipolysis of fish oil microcapsules containing protein and resistant starch Food Chem. 2011 124 1480-1489.
24. M. Armand B. Pasquier M. Andre P. Borel M. Senft J. Peyrot et al. Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract Am. J. Clin. Nutr. 1999 70 1096-1106.
25. S. Salvia-Trujillo C. Qian O. Martin-Belloso D. J. McClements Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions Food Chem. 2013 1472-1480.
26. A. M. Nik A. J. Wright M. Corredig Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models Colloids Surf., B 2011 321-330.