Sequential transformation of the structural and thermodynamic parameters of the complex particles, combining covalent conjugate (sodium caseinate + maltodextrin) with polyunsaturated lipids stabilized by a plant antioxidant, in the simulated gastro-intest

• The density of the complex particles is one of the key parameters for digestion
• The elongated architecture of the complex particles facilitates the digestion
• Decrease in the density of the complex particles facilitates the release of lipids
• Composition of the GIT fluids has a great impact on the particle transformation
• Thermodynamics of the pair particle interactions changes markedly in the GIT fluids

The present work is focused on the structural transformation of the complexes, formed between covalent conjugate (sodium caseinate + maltodextrin) and an equimass mixture of the polyunsaturated lipids (PULs): (soy phosphatidylcholine + triglycerides of flaxseed oil) stabilized by a plant antioxidant (an essential oil of clove buds), in the simulated conditions of the gastrointestinal tract. The conjugate was used here as a food-grade delivery vehicle for the PULs. The release of these PULs at each stage of the simulated digestion was estimated.

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