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

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

doi:10.1016/j.foodchem.2021.130723

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

Food Chem. 2022 Jan 30:368:130723. doi: 10.1016/j.foodchem.2021.130723. Epub 2021 Jul 28.

Authors

Wenjuan Jiao¹, Lin Li², Anling Yu³, Shengjie Zan³, Zhiyi Chen⁴, Yi Liang⁵, Kexin Liang³, Bing Li⁶, Xia Zhang⁷

Affiliations

¹ School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
² School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.
³ School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
⁴ Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
⁵ Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, Guangdong 525427, China.
⁶ School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. Electronic address: bli@scut.edu.cn.
⁷ School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. Electronic address: cexzhang@scut.edu.cn.

PMID: 34500352
DOI: 10.1016/j.foodchem.2021.130723

Abstract

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.

Keywords: Fat crystal size; In vitro digestion; Lipid; Polymorphic form content; SFC.

MeSH terms

Digestion*
Emulsions
Gastrointestinal Tract*
Particle Size
Water

Substances

Emulsions
Water