کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584988 | 1492032 | 2018 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Emulsion droplet crystallinity attenuates early in vitro digestive lipolysis and beta-carotene bioaccessibility
ترجمه فارسی عنوان
کریستالیزاسیون قطره امولسیون در ابتدا لیپولیز گوارشی و بتا کاروتن در دسترس است
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The impacts of lipid crystallinity on in vitro digestive lipolysis and bioaccessibility of encapsulated (0.1â¯wt%) beta-carotene (BC) were investigated for a 15â¯wt% cocoa butter emulsion prepared as crystalline (i.e. solid emulsions, SE & SE-BC) or undercooled (liquid emulsions, LE & LE-BC) droplets at 25â¯Â°C. Particle size distributions (D4,3 â¼0.7â¯Î¼m), morphology (spherical), polymorphism (beta-V), thermal behavior (peak melting â¼30â¯Â°C), zeta potential (â¼â44â¯mV) and BC degradation under accelerated lighting conditions were similarly extensive. Following exposure to simulated gastric conditions, duodenal hydrolysis and BC bioaccessibility were lower for SE-BC up to 2â¯h (Pâ¯<â¯0.05). Ultimately, samples with both solid and liquid droplets were hydrolyzed extensively and BC bioaccessibility did not differ (Pâ¯>â¯0.05). Therefore, for compositionally equivalent emulsions, lipid droplet solid state delayed digestive lipolysis and bioactive solubilization. These results help to clarify the role of lipid physical state on dietary lipid digestion and bioactive release.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 145-151
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 145-151
نویسندگان
Samantha M. Hart, Xinjie (Lois) Lin, Surangi H. Thilakarathna, Amanda J. Wright,