Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering

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dc.creatorAndresa Gomes
dc.creatorAna Letícia Rodrigues Costa Lelis
dc.creatorDayane Dias Cardoso
dc.creatorGuilherme de Figueiredo Furtado
dc.creatorRosiane Lopes da Cunha
dc.date.accessioned2022-04-08T22:22:43Z
dc.date.accessioned2025-09-09T01:11:53Z
dc.date.available2022-04-08T22:22:43Z
dc.date.issued2020-11
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodres.2020.109360
dc.identifier.issn0963-9969
dc.identifier.urihttps://hdl.handle.net/1843/40941
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Research International
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectLeite
dc.subjectEngenharia de alimentos
dc.subject.otherIngredient engineering
dc.subject.otherControlled lipolysis
dc.subject.otherMCT oil
dc.subject.otherSunflower oil
dc.subject.otherWPI/Tween 80 mixture
dc.titleImpact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
dc.typeArtigo de periódico
local.citation.epage12
local.citation.spage1
local.citation.volume137
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996920303859?via%3Dihub

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