The lipid digestion behavior of oil-in-water emulsions stabilized by different particle-sized insoluble dietary fiber from citrus peel

Ben Yu; Qianqian Chen; Joe M Regenstein; Changwen Ye; Lufeng Wang

doi:10.1016/j.fochx.2023.100831

The lipid digestion behavior of oil-in-water emulsions stabilized by different particle-sized insoluble dietary fiber from citrus peel

Food Chem X. 2023 Aug 9:19:100831. doi: 10.1016/j.fochx.2023.100831. eCollection 2023 Oct 30.

Authors

Ben Yu^{1

2}, Qianqian Chen³, Joe M Regenstein⁴, Changwen Ye⁵, Lufeng Wang^{1

6

2}

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, No.1 Shizishan Street, Wuhan, Hubei 430070, China.
² Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, Guangdong 518000, China.
³ Jinxiang Economic Development Zone Food Industrial Park, Shandong 272209, China.
⁴ Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
⁵ Zhengzhou Tobacco Research Institute of China National Tobacco Corporation, Zhengzhou 450001, China.
⁶ Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China.

Abstract

In this study, oil-in-water emulsions stabilized by insoluble dietary fibre from citrus peel (CIDF) exhibited an obviously delayed lipid digestion property through gastrointestinal tract (GIT) model. Our results suggested that the rate and extent of lipid digestion greatly relied on particle sizes and concentrations of CIDF, and the inhibition effect of lipolysis was markedly enhanced with decreasing particle sizes and increasing CIDF levels. Furthermore, compared with Tween80-stabilized emulsion, the maximum inhibition extent of lipolysis was 38.77% for CIDF400-stabilized one at 0.4 wt% concentration. Effects of CIDFs on lipid digestion was mainly due to the formation of protective layers around oil droplets, further blocking the entry of lipase to the internal lipids, and/or attributed to the increasing viscosity of emulsions caused by CIDFs, finally limiting the transportation of some substances in the simulated small intestine digestion. Our research would provide useful references for the application of CIDF-stabilized emulsions in low-calorie food.

Keywords: Citrus peel; Emulsion; Insoluble dietary fiber; Lipid digestion; Particle size.