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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40941
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dc.creatorAndresa Gomespt_BR
dc.creatorAna Letícia Rodrigues Costa Lelispt_BR
dc.creatorDayane Dias Cardosopt_BR
dc.creatorGuilherme de Figueiredo Furtadopt_BR
dc.creatorRosiane Lopes da Cunhapt_BR
dc.date.accessioned2022-04-08T22:22:43Z-
dc.date.available2022-04-08T22:22:43Z-
dc.date.issued2020-11-
dc.citation.volume137pt_BR
dc.citation.spage1pt_BR
dc.citation.epage12pt_BR
dc.identifier.doi10.1016/j.foodres.2020.109360pt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40941-
dc.description.resumoThe engineering of ingredients emerges as a strategy to design emulsified products aiming to control the lipid hydrolysis. In this context, oil-in-water (O/W) emulsions composed of different oil phases (Sunflower oil - LCT or NEOBEE® 1053 - MCT) and stabilized by whey protein isolate - WPI (1% w/w), Tween 80 – T80 (1% w/w) or varied ratios of WPI/T80 (0.9975%WPI/0.0025%T80; 0.75%WPI/0.25%T80; 0.5%WPI/0.5%T80 w/w) were produced and submitted to simulated gastrointestinal conditions. The lipolysis of LCT was influenced by the fatty acid chain length and emulsifier composition, while only the fatty acid chain length affected the lipolysis of MCT. The emulsions produced with LCT and 1%WPI or 09975%WPI/00025%T80 showed the highest release rate of free fatty acids (FFAs), but similar result was observed for the 0.5%WPI/0.5%T80 system. In the 0.5%WPI/0.5%T80 mixture, WPI and T80 worked together and achieved an improved performance during the gastric (stability similar as 1%T80 emulsion) and small intestinal phases (lipolysis similar as 1%WPI emulsion). The rational selection of ingredients is useful to design emulsions with improved performance as a delivery system since the emulsion structural stability during digestion, the oil type and interaction between lipase-interface had a marked impact on the efficiency of lipid digestion.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulopt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Research Internationalpt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectIngredient engineeringpt_BR
dc.subjectControlled lipolysispt_BR
dc.subjectMCT oilpt_BR
dc.subjectSunflower oilpt_BR
dc.subjectWPI/Tween 80 mixturept_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherLeitept_BR
dc.subject.otherEngenharia de alimentospt_BR
dc.titleImpact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineeringpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996920303859?via%3Dihubpt_BR
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