کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586152 | 1492046 | 2018 | 46 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics
ترجمه فارسی عنوان
پایداری امولسیون در شرایط دستگاه گوارش باعث افزایش سینتیک هضم چربی می شود
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کلمات کلیدی
α-Carotene (PubChem CID: 4369188)β-Carotene (PubChem CID: 5280489) - β-کاروتن (PubChem CID: 5280489)Emulsion - امولسیونGastrointestinal stability - ثبات دستگاه گوارشSucrose (PubChem CID: 5988) - ساکارز (PubChem CID: 5988)Lycopene (PubChem CID: 446925) - لیکوپن (PubChem CID: 446925)In vitro digestion - هضم درون in vitroCarotenoids - کاروتنوئیدها
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Oil-in-water emulsions were prepared with carrot- or tomato-enriched olive oil (5%w/v) and stabilized with Tween80 or sucrose esters (0.5%w/v) with different hydrophilic-lipophilic balance (8; 11 or 16). All emulsions had similar initial oil droplet sizes and were submitted to simulated gastrointestinal conditions using a kinetic digestion procedure. Sucrose esters induced an unstable system after gastric conditions leading to coalesced oil droplets, while Tween80 emulsions remained stable. Emulsion particle sizes at the end of the gastric phase were directly associated with the lipolysis kinetics during the intestinal phase. Moreover, a direct relationship was observed between lipolysis and carotenoid micellarisation for all emulsions, and depended mainly on the surfactant structure used. Tween80 emulsions led to a higher lipolysis extent (53-57%) and carotenoid bioaccessibility (17-42%) compared to sucrose ester emulsions (33-52% and 9-27%, respectively). These findings show the importance of the emulsifier structure and emulsion stability during gastrointestinal conditions in modulating lipolysis kinetics.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 179-191
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 179-191
نویسندگان
S.H.E. Verkempinck, L. Salvia-Trujillo, L.G. Moens, L. Charleer, A.M. Van Loey, M.E. Hendrickx, T. Grauwet,