Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions

Publication date: Available online 16 July 2016 Source:Food Structure Author(s): Meinou N. Corstens, Claire C. Berton-Carabin, Annemarie Kester, Remco Fokkink, Johanna M. van den Broek, Renko de Vries, Freddy J. Troost, Ad A.M. Masclee, Karin Schroën Delivery of lipid fractions in the lower small intestine can induce feelings of satiety, but is only possible when lipids escape the highly efficient lipolysis and adsorption in the upper gastrointestinal (GI) tract. Our objective was to gain insight in the stability of multilayered interfaces in simulated GI conditions, and their suitability for intestinal delivery of undigested lipids. Oil-in-water emulsions (d32 ∼5–30μm; one- to five-layered interfaces) were produced by sequentially adsorbing biopolymers with opposite charges at pH 3.0: whey protein isolate (WPI) (cationic), pectin (anionic), chitosan (cationic). Corresponding multilayered structures were characterized using reflectometry. Influence of layer composition and thickness on its protectiveness against lipolysis of emulsions was studied in simulated GI conditions. Multilayered WPI/pectin emulsions had an improved physical stability compared to WPI-stabilized emulsions, during both storage and in vitro gastric incubation, whereas chitosan-containing emulsions were physically unstable. Reflectometry and CLSM results showed that a greater number of layers increased the adsorbed amount, forming a mesoscopically heterogeneous structure. Under simulated i...
Source: Food Structure - Category: Food Science Source Type: research