Effects of the Distribution Site of Crystallizable Emulsifiers on the Gastrointestinal Digestion Behavior of Double Emulsions.

Double emulsions (DEs) are promising delivery vehicles for the protective and programmed release of bioactive compounds. Herein, DEs with monoglycerides crystallized at the internal- or external interface or oil phase were fabricated. The results suggested that the crystallization site of monoglycerides exerts a significant role in retarding the structural degradation and lipid digestion of DEs by affecting the available contact area of lipase. At the initial stage of intestinal digestion, compared with noncrystalline DEs (82.1%, 3.7 min), the burst release of internal markers in the internal interface crystallized emulsions was decreased by 42.4% and the lag time of free fatty acid (FFA) release was delayed by 5.8 min in the external interface crystallized emulsions. The structural integrity and digestion kinetics of the external interface crystallized DEs were synchronized with the retention time of the interfacial crystals. Therefore, crystallizable emulsifiers exhibit unique and fine regulatory effects on the digestive properties of emulsions.

[1]  T. Grauwet,et al.  Kinetic Modeling of In Vitro Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric Prelipolysis. , 2021, Journal of agricultural and food chemistry.

[2]  H. Meng,et al.  Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin. , 2021, Journal of agricultural and food chemistry.

[3]  S. Hoag,et al.  In Vitro Gastrointestinal Digestion of Palm Olein and Palm Stearin-in-water Emulsions with Different Physical State and Fat Content. , 2020, Journal of agricultural and food chemistry.

[4]  Songnan Li,et al.  Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion. , 2019, International journal of biological macromolecules.

[5]  K. Dewettinck,et al.  Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions , 2019, Magnetic resonance in chemistry : MRC.

[6]  D. Rousseau,et al.  Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. , 2019, Food research international.

[7]  Jie Chen,et al.  Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability. , 2019, Colloids and surfaces. B, Biointerfaces.

[8]  S. Jafari,et al.  Fabrication of double W1/O/W2 nano-emulsions loaded with oleuropein in the internal phase (W1) and evaluation of their release rate , 2019, Food Hydrocolloids.

[9]  Bing Li,et al.  In Vitro Gastrointestinal Digestibility of Crystalline Oil-in-Water Emulsions: Influence of Fat Crystal Structure. , 2019, Journal of agricultural and food chemistry.

[10]  D. Mcclements,et al.  Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements. , 2018, Journal of agricultural and food chemistry.

[11]  D. Rousseau,et al.  Effect of Emulsifier Concentration and Physical State on the In Vitro Digestion Behavior of Oil-in-Water Emulsions. , 2018, Journal of agricultural and food chemistry.

[12]  M. Corredig,et al.  In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases. , 2018, Food research international.

[13]  D. Rousseau,et al.  Demulsification to control solute release from Pickering crystal-stabilized water-in-oil emulsions. , 2018, Journal of colloid and interface science.

[14]  D. Rousseau,et al.  The Physical State of Emulsified Edible Oil Modulates Its in Vitro Digestion. , 2017, Journal of agricultural and food chemistry.

[15]  Peter Fischer,et al.  Microfluidic Technique for the Simultaneous Quantification of Emulsion Instabilities and Lipid Digestion Kinetics. , 2017, Analytical chemistry.

[16]  Jie Xiao,et al.  Edible Nanoencapsulation Vehicles for Oral Delivery of Phytochemicals: A Perspective Paper. , 2017, Journal of agricultural and food chemistry.

[17]  Eric Dickinson,et al.  Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. , 2017, Comprehensive reviews in food science and food safety.

[18]  F. Jiménez-Colmenero,et al.  Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides , 2017 .

[19]  Yunqi Li,et al.  Pickering emulsions immobilized within hydrogel matrix with enhanced resistance against harsh processing conditions and sequential digestion , 2017 .

[20]  Jie Xiao,et al.  Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profile , 2017 .

[21]  K. Schnitzlein,et al.  Competition of Thermomyces lanuginosus lipase with its hydrolysis products at the oil-water interface. , 2017, Colloids and surfaces. B, Biointerfaces.

[22]  D. Rousseau,et al.  Crystallization kinetics of cocoa butter in the presence of sorbitan esters. , 2017, Food chemistry.

[23]  Yunqi Li,et al.  Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends , 2016 .

[24]  Xiaoquan Yang,et al.  Controlled volatile release of structured emulsions based on phytosterols crystallization , 2016 .

[25]  Yunqi Li,et al.  Kafirin Protein Based Electrospun Fibers with Tunable Mechanical Property, Wettability, and Release Profile. , 2016, Journal of agricultural and food chemistry.

[26]  Jie Xiao,et al.  Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior , 2016 .

[27]  Sanghoon Ko,et al.  Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion. , 2015, Food chemistry.

[28]  K. Pal,et al.  Mango butter emulsion gels as cocoa butter equivalents: physical, thermal, and mechanical analyses. , 2014, Journal of agricultural and food chemistry.

[29]  F. Carrière,et al.  Using the reversible inhibition of gastric lipase by Orlistat for investigating simultaneously lipase adsorption and substrate hydrolysis at the lipid-water interface. , 2014, Biochimie.

[30]  D. Mcclements,et al.  Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods. , 2014, Comprehensive reviews in food science and food safety.

[31]  P. Lillford,et al.  Fat crystallisation at oil-water interfaces. , 2014, Advances in colloid and interface science.

[32]  D. Rousseau.  Trends in structuring edible emulsions with Pickering fat crystals , 2013 .

[33]  Y. Roos,et al.  Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release , 2012 .

[34]  D. Rousseau,et al.  Comparison of Pickering and network stabilization in water-in-oil emulsions. , 2011, Langmuir : the ACS journal of surfaces and colloids.

[35]  D. Mcclements,et al.  New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility. , 2015, Journal of agricultural and food chemistry.

[36]  A. Mackie,et al.  Effect of crystalline emulsifier composition on structural transformations of water-in-oil emulsions: Emulsification and quiescent conditions , 2009 .

[37]  D. Mcclements,et al.  Influence of lipid physical state on the in vitro digestibility of emulsified lipids. , 2008, Journal of agricultural and food chemistry.

[38]  Gerald Muschiolik,et al.  Multiple emulsions for food use , 2007 .

[39]  C. Porter,et al.  Lipids and lipid-based formulations: optimizing the oral delivery of lipophilic drugs , 2007, Nature Reviews Drug Discovery.