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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: Ingredient engineering

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Author(s):
Gomes, Andresa [1] ; Rodrigues Costa, Ana Leticia [2] ; Cardoso, Dayane Dias [1] ; Furtado, Guilherme de Figueiredo [1] ; Cunha, Rosiane Lopes [1]
Total Authors: 5
Affiliation:
[1] Univ Campinas UNICAMP, Fac Food Engn FEA, Dept Food Engn DEA, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Sch Chem Engn, Dept Mat & Bioproc Engn, Av Albert Einstein 500, BR-13083852 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 137, NOV 2020.
Web of Science Citations: 1
Abstract

The engineering of ingredients emerges as a strategy to design emulsified products aiming to control the lipid hydrolysis. In this context, oil-in-water (O/W) emulsions composed of different oil phases (Sunflower oil LCT or NEOBEE (R) 1053 MCT) and stabilized by whey protein isolate WPI (1% w/w), Tween 80 - T80 (1% w/w) or varied ratios of WPI/T80 (0.9975%WPI/0.0025%T80; 0.75%WPI/0.25%T80; 0.5%WPI/0.5%T80 w/w) were produced and submitted to simulated gastrointestinal conditions. The lipolysis of LCT was influenced by the fatty acid chain length and emulsifier composition, while only the fatty acid chain length affected the lipolysis of MCT. The emulsions produced with LCT and 1%WPI or 09975%WPI/00025%T80 showed the highest release rate of free fatty acids (FFAs), but similar result was observed for the 0.5%WPI/0.5%T80 system. In the 0.5% WPI/0.5%T80 mixture, WPI and T80 worked together and achieved an improved performance during the gastric (stability similar as 1%T80 emulsion) and small intestinal phases (lipolysis similar as 1%WPI emulsion). The rational selection of ingredients is useful to design emulsions with improved performance as a delivery system since the emulsion structural stability during digestion, the oil type and interaction between lipase-interface had a marked impact on the efficiency of lipid digestion. (AU)

FAPESP's process: 17/08130-1 - MODEL INFANT FORMULAS: INFLUENCE OF PROTEIN TYPE AND OIL TYPE ON EMULSION AND PARTICLE PROPERTIES AND THEIR IMPACT ON LIPOLYSIS, PROTEOLYSIS AND DISINTEGRATION DURING IN VITRO DIGESTION.
Grantee:Guilherme de Figueiredo Furtado
Support Opportunities: Scholarships in Brazil - Post-Doctoral