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
作者： Jiao, Wenjuan 1 ; Li, Lin 1 ; Yu, Anling 1 ; Zan, Shengjie 1 ; Chen, Zhiyi 2 ; Liang, Yi 4 ; Liang, Kexin 1 ; Li, Bing 1 ; Zhang, Xia 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rura, Guangzhou 510610, Peoples R China
3.Dongguan Univ Technol, Sch Chem Engn & Energy Technol, Coll Rd 1, Dongguan 523808, Peoples R China
4.Guangdong Zhongqing Font Biochem Sci & Technol Co, Maoming 525427, Guangdong, Peoples R China
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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