Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions

Food Chemistry
Benjamin ZeebDavid Julian McClements

Abstract

In this study, membrane properties were modulated using layer-by-layer electrostatic depositioning in combination with salt and/or enzyme treatment to control the gastrointestinal fate of emulsified oils. Lipid droplets coated by a single-layer of biopolymers (gelatin) were prepared by high pressure homogenization. Lipid droplets coated by a double-layer of biopolymers (gelatin-pectin) were prepared by electrostatically depositing sugar beet pectin on the gelatin-coated droplets. Laccase was added to the double-layer emulsions to covalently crosslink the adsorbed pectin molecules, whereas sodium chloride was added to modulate interfacial properties through electrostatic screening effects. Non-cross-linked and cross-linked double-layer emulsions (with and without salt) were then passed through a simulated gastrointestinal tract (GIT) that included mouth, gastric and intestinal phases. Free fatty acid release profiles suggested that the stability of the emulsified droplets within the GIT played a more important role in determining the rate and extent of lipid digestion than the initial interfacial layer properties.

References

Dec 16, 1998·Critical Reviews in Food Science and Nutrition·C SchmittJ Hardy
Oct 16, 2003·Journal of Agricultural and Food Chemistry·Lydie MoreauD Julian McClements
Jan 16, 2007·Advances in Colloid and Interface Science·Demet Guzey, D Julian McClements
Jun 2, 2009·Critical Reviews in Food Science and Nutrition·David Julian McClementsJochen Weiss
May 18, 2010·European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Für Pharmazeutische Verfahrenstechnik E.V·Yan LiDavid Julian McClements
May 25, 2010·Journal of Food Science·David Julian McClements
Jul 20, 2010·Advances in Colloid and Interface Science·David Julian McClements, Yan Li
Sep 11, 2012·Journal of Colloid and Interface Science·Benjamin ZeebJochen Weiss
Dec 12, 2012·Annual Review of Food Science and Technology·Bingcan ChenEric Andrew Decker
Jan 16, 2014·Food & Function·Benjamin ZeebJochen Weiss
Apr 1, 2014·Colloids and Surfaces. B, Biointerfaces·Christiane MaierJochen Weiss

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Citations

Sep 21, 2016·Critical Reviews in Food Science and Nutrition·S Sivapratha, Preetam Sarkar
Jan 10, 2017·Annual Review of Food Science and Technology·Benjamin ZeebJochen Weiss
Jan 5, 2019·Journal of the Science of Food and Agriculture·Jacob EwertLutz Fischer
Dec 19, 2017·Advances in Colloid and Interface Science·David Julian McClements, Seid Mahdi Jafari

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