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Cited by 105Proteins in Food SystemsSurfactants and Colloidal SystemsPickering emulsions and particle stabilization

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Physicochemical properties and digestibility of emulsified lipids in simulated intestinal fluids: influence of interfacial characteristics

Torcello-Gómez, Amelia, Maldonado-Valderrama, Julia, Martín-Rodríguez, Antonio, McClements, David Julian·2011·Soft Matter
DOI 10.1039/c1sm05322a
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Abstract

An improved understanding of the behaviour of lipids within the gastrointestinal tract will facilitate the structural design of foods that provide specific physiological responses. In this work, we studied the influence of interfacial characteristics (emulsifier type and surface area) on the behaviour of emulsified lipids within a simulated small intestine (duodenum). Pluronic F68-stabilized emulsions were more resistant to lipid digestion than lecithin-stabilized emulsions. Interfacial tension, droplet charge (ζ-potential), and microstructure measurements were used to identify the physicochemical origin of this effect. Pluronic F68 was shown to be more difficult than lecithin to displace from lipid droplet surfaces by bile salts and lipase arising from the duodenal juice. Specifically, duodenal components decreased the interfacial tension of a Pluronic-covered interface to a lesser extent, as compared to the interface covered by lecithin. These results demonstrate that the properties of the interfacial layer surrounding lipid droplets can be designed to modulate the lipid digestion process. This knowledge is critical for the rational development of delivery systems for food and pharmaceutical applications that can control the uptake of lipids and lipid-soluble components under physiological conditions.

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Metadata

Authors
Torcello-Gómez, A., Maldonado-Valderrama, J., Martín-Rodríguez, A., & McClements, D. J.
Affiliations
  • Universidad de Granada (ES)
  • University of Massachusetts Amherst (US)
ORCID
Venue
Soft Matter
Publisher
Royal Society of Chemistry (RSC)
Published
2011
Volume
7
Issue
13
Pages
6167
ISSN
  • 1744-683X (ISSN-L)
  • 1744-6848
DOI
10.1039/c1sm05322a
OpenAlex
W2052505166
Cited by
105
References
0
Citations by year
2026: 3 · 2025: 4 · 2024: 3 · 2023: 4 · 2022: 3 · 2021: 8 · 2020: 5 · 2019: 4 · 2018: 7 · 2017: 9 · 2016: 6 · 2015: 10 · 2014: 9 · 2013: 17 · 2012: 12
FWCI
18.24
Type
journal article
Language
en
Open access
closed
Locations
Soft Matter (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Chemistry › Physical and Theoretical Chemistry › Surfactants and Colloidal Systems
  • Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
Keywords
emulsified lipids, lipid digestion, poloxamer 188, lecithin, emulsifier type, interfacial tension, zeta potential, bile salts, lipase, lipid droplets, emulsion microstructure, interfacial layer

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