Modulating the in vitro gastrointestinal digestibility of crystalline oil-in-water emulsion: Different fat crystal sizes and polymorphic forms under the same SFC

文献类型： 外文期刊

第一作者： Jiao, Wenjuan

作者： Jiao, Wenjuan;Li, Lin;Yu, Anling;Zan, Shengjie;Liang, Kexin;Li, Bing;Zhang, Xia;Jiao, Wenjuan;Chen, Zhiyi;Yu, Anling;Liang, Yi

作者机构：

关键词： Lipid; In vitro digestion; Fat crystal size; Polymorphic form content; SFC

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 368 卷

页码：

收录情况： SCI

摘要： The effects of the fat crystal structure on lipid droplets digestion behaviors were investigated using an in vitro digestion model. The crystalline oil-in-water emulsions containing the same solid fat content (SFC) with different fat crystal sizes and polymorphic forms were fabricated by different storage protocols: constant-temperature and inconstant-temperature storage. Oral and gastric processing led to a significant increase (p < 0.05) in the d(4,3) values of the two emulsions, and the two emulsions underwent partial coalescence and flocculation/aggregation. The free fatty acid (FFA) release profiles showed that the lipolysis extent decreased due to a larger crystal size. In addition, the two emulsions showed differences in beta polymorphism. This work further demonstrated that the FFA release could be modulated by the physical properties of the fat.

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