Impact of salt and lipid type on in vitro digestion of emulsified lipids
► NaCl additions to emulsified lipids induced bridging flocculation before in vitro digestion. ► There was no bridging flocculation in all emulsified lipids after in vitro digestion. ► Mean particle size prepared with lard was smaller than those of other emulsified lipids. This study examined the ef...
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| Veröffentlicht in: | Food chemistry 2011-06, Vol.126 (4), p.1559-1564 |
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| creator | Hur, Sun Jin Joo, Seon Tea Lim, Beong Ou Decker, Eric A. McClements, Julian D. |
| description | ► NaCl additions to emulsified lipids induced bridging flocculation before in vitro digestion. ► There was no bridging flocculation in all emulsified lipids after in vitro digestion. ► Mean particle size prepared with lard was smaller than those of other emulsified lipids.
This study examined the effects of oil type and NaCl addition on the micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal tract (GIT). Oil-in-water emulsions stabilized by a non-ionic surfactant (Tween 20) were prepared using different kinds of lipids (3% soybean oil, corn oil, olive oil or lard). The emulsified lipids were passed through an in vitro digestion model that simulated the composition (pH, minerals, surface active components, and enzymes) of the human GIT. Prior to digestion, emulsified lipid droplets appear to be bridging flocculation in 1% NaCl added emulsified lipids, moreover lipid droplets of 1% NaCl added emulsified lipids seems to be more disrupted than no NaCl added emulsified lipids. Mean particle size prepared with lard was smaller than those of other emulsified lipids. Free fatty acid contents increased after in vitro digestion in all emulsified lipids. Especially, free fatty acid content of emulsified lipid made from lard and olive oil were significantly higher than those of other emulsions after in vitro digestion. |
| doi_str_mv | 10.1016/j.foodchem.2010.12.003 |
| format | Article |
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This study examined the effects of oil type and NaCl addition on the micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal tract (GIT). Oil-in-water emulsions stabilized by a non-ionic surfactant (Tween 20) were prepared using different kinds of lipids (3% soybean oil, corn oil, olive oil or lard). The emulsified lipids were passed through an in vitro digestion model that simulated the composition (pH, minerals, surface active components, and enzymes) of the human GIT. Prior to digestion, emulsified lipid droplets appear to be bridging flocculation in 1% NaCl added emulsified lipids, moreover lipid droplets of 1% NaCl added emulsified lipids seems to be more disrupted than no NaCl added emulsified lipids. Mean particle size prepared with lard was smaller than those of other emulsified lipids. Free fatty acid contents increased after in vitro digestion in all emulsified lipids. Especially, free fatty acid content of emulsified lipid made from lard and olive oil were significantly higher than those of other emulsions after in vitro digestion.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2010.12.003</identifier><identifier>PMID: 25213927</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Confocal microscopy ; Emulsified lipids ; emulsions ; fatty acid composition ; flocculation ; food analysis ; food composition ; Food industries ; Free fatty acid ; free fatty acids ; Fundamental and applied biological sciences. Psychology ; In vitro digestion ; lipids ; microstructure ; oil-water interface ; particle size ; salt content ; sodium chloride</subject><ispartof>Food chemistry, 2011-06, Vol.126 (4), p.1559-1564</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2010 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c422t-83d7b2fcc1a8a805b9698f5de01b5e0ecf8ad8091645e79f24d758951e5b116c3</citedby><cites>FETCH-LOGICAL-c422t-83d7b2fcc1a8a805b9698f5de01b5e0ecf8ad8091645e79f24d758951e5b116c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2010.12.003$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23896205$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25213927$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hur, Sun Jin</creatorcontrib><creatorcontrib>Joo, Seon Tea</creatorcontrib><creatorcontrib>Lim, Beong Ou</creatorcontrib><creatorcontrib>Decker, Eric A.</creatorcontrib><creatorcontrib>McClements, Julian D.</creatorcontrib><title>Impact of salt and lipid type on in vitro digestion of emulsified lipids</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► NaCl additions to emulsified lipids induced bridging flocculation before in vitro digestion. ► There was no bridging flocculation in all emulsified lipids after in vitro digestion. ► Mean particle size prepared with lard was smaller than those of other emulsified lipids.
This study examined the effects of oil type and NaCl addition on the micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal tract (GIT). Oil-in-water emulsions stabilized by a non-ionic surfactant (Tween 20) were prepared using different kinds of lipids (3% soybean oil, corn oil, olive oil or lard). The emulsified lipids were passed through an in vitro digestion model that simulated the composition (pH, minerals, surface active components, and enzymes) of the human GIT. Prior to digestion, emulsified lipid droplets appear to be bridging flocculation in 1% NaCl added emulsified lipids, moreover lipid droplets of 1% NaCl added emulsified lipids seems to be more disrupted than no NaCl added emulsified lipids. Mean particle size prepared with lard was smaller than those of other emulsified lipids. Free fatty acid contents increased after in vitro digestion in all emulsified lipids. Especially, free fatty acid content of emulsified lipid made from lard and olive oil were significantly higher than those of other emulsions after in vitro digestion.</description><subject>Biological and medical sciences</subject><subject>Confocal microscopy</subject><subject>Emulsified lipids</subject><subject>emulsions</subject><subject>fatty acid composition</subject><subject>flocculation</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Free fatty acid</subject><subject>free fatty acids</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>In vitro digestion</subject><subject>lipids</subject><subject>microstructure</subject><subject>oil-water interface</subject><subject>particle size</subject><subject>salt content</subject><subject>sodium chloride</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqF0E1r3DAQBmARWpJtkr-Q-lLoxduRtPrwrSWkTSDQQ5uzkKVRqsW2XMkbyL-vlt00x5wGhmc-eAm5orCmQOWX7Tqk5N0fHNcM9k22BuAnZEW14q0Cxd6RFXDQraYbeUY-lLIFgGr1KTljglHeMbUit3fjbN3SpNAUOyyNnXwzxDn6ZnmesUlTE6fmKS45NT4-YllibVWM424oMUQ88nJB3gc7FLw81nPy8P3m9_Vte__zx931t_vWbRhbWs296llwjlptNYi-k50OwiPQXiCgC9p6DR2VG4GqC2zjldCdoCh6SqXj5-TzYe-c099dfciMsTgcBjth2hVDhaSd1FSqSuWBupxKyRjMnONo87OhYPYpmq15SdHsUzSUmZpiHbw63tj1I_r_Yy-xVfDpCGxxdgjZTi6WV8d1JxmI6j4eXLDJ2MdczcOveokD7bgSIKv4ehBYM3uKmE1xESeHPmZ0i_EpvvXtP7u5m9k</recordid><startdate>20110615</startdate><enddate>20110615</enddate><creator>Hur, Sun Jin</creator><creator>Joo, Seon Tea</creator><creator>Lim, Beong Ou</creator><creator>Decker, Eric A.</creator><creator>McClements, Julian D.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20110615</creationdate><title>Impact of salt and lipid type on in vitro digestion of emulsified lipids</title><author>Hur, Sun Jin ; Joo, Seon Tea ; Lim, Beong Ou ; Decker, Eric A. ; McClements, Julian D.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c422t-83d7b2fcc1a8a805b9698f5de01b5e0ecf8ad8091645e79f24d758951e5b116c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Biological and medical sciences</topic><topic>Confocal microscopy</topic><topic>Emulsified lipids</topic><topic>emulsions</topic><topic>fatty acid composition</topic><topic>flocculation</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Free fatty acid</topic><topic>free fatty acids</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>In vitro digestion</topic><topic>lipids</topic><topic>microstructure</topic><topic>oil-water interface</topic><topic>particle size</topic><topic>salt content</topic><topic>sodium chloride</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hur, Sun Jin</creatorcontrib><creatorcontrib>Joo, Seon Tea</creatorcontrib><creatorcontrib>Lim, Beong Ou</creatorcontrib><creatorcontrib>Decker, Eric A.</creatorcontrib><creatorcontrib>McClements, Julian D.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hur, Sun Jin</au><au>Joo, Seon Tea</au><au>Lim, Beong Ou</au><au>Decker, Eric A.</au><au>McClements, Julian D.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of salt and lipid type on in vitro digestion of emulsified lipids</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2011-06-15</date><risdate>2011</risdate><volume>126</volume><issue>4</issue><spage>1559</spage><epage>1564</epage><pages>1559-1564</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► NaCl additions to emulsified lipids induced bridging flocculation before in vitro digestion. ► There was no bridging flocculation in all emulsified lipids after in vitro digestion. ► Mean particle size prepared with lard was smaller than those of other emulsified lipids.
This study examined the effects of oil type and NaCl addition on the micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal tract (GIT). Oil-in-water emulsions stabilized by a non-ionic surfactant (Tween 20) were prepared using different kinds of lipids (3% soybean oil, corn oil, olive oil or lard). The emulsified lipids were passed through an in vitro digestion model that simulated the composition (pH, minerals, surface active components, and enzymes) of the human GIT. Prior to digestion, emulsified lipid droplets appear to be bridging flocculation in 1% NaCl added emulsified lipids, moreover lipid droplets of 1% NaCl added emulsified lipids seems to be more disrupted than no NaCl added emulsified lipids. Mean particle size prepared with lard was smaller than those of other emulsified lipids. Free fatty acid contents increased after in vitro digestion in all emulsified lipids. Especially, free fatty acid content of emulsified lipid made from lard and olive oil were significantly higher than those of other emulsions after in vitro digestion.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>25213927</pmid><doi>10.1016/j.foodchem.2010.12.003</doi><tpages>6</tpages></addata></record> |
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| subjects | Biological and medical sciences Confocal microscopy Emulsified lipids emulsions fatty acid composition flocculation food analysis food composition Food industries Free fatty acid free fatty acids Fundamental and applied biological sciences. Psychology In vitro digestion lipids microstructure oil-water interface particle size salt content sodium chloride |
| title | Impact of salt and lipid type on in vitro digestion of emulsified lipids |
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