Lipid digestion profiles of pickering emulsion gels stabilized by β-glucans microgel particles

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-09-07 DOI:10.1016/j.fbio.2024.105069

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引用次数: 0

Abstract

Pickering emulsion gels (PEGs) stabilized by microgel particles (MPs) have a wide range of applications. However, the extent and mechanisms of lipid digestion in these PEGs are still unclear. In this study, we explored how the concentration of β-glucans MPs and different stabilizers influence the lipid digestion profiles. Our findings revealed a significant role of β-glucans MPs in modulating lipid digestion, with a reduction in lipid digestion rate and extent correlated with an increase in MPs concentration. Notably, compared to droplets stabilized by other agents, emulsions stabilized by β-glucans MPs exhibited the lowest initial release rate (0.81 ± 0.08 FFA%/min) and final degree of digestion (18.96% ± 0.42%) of free fatty acids. Lipid droplets stabilized by β-glucan MPs were able to effectively resist the effects of high ionic strength and complex components in the oral and gastric environments, maintaining their structural integrity and preventing droplet aggregation. Our results indicated that β-glucans MPs are not only effective stabilizers but also provide a novel approach to controlling lipid digestibility.

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用β-葡聚糖微凝胶颗粒稳定的皮克林乳液凝胶的脂质消化曲线

由微凝胶颗粒（MPs）稳定的皮克林乳液凝胶（PEGs）有着广泛的应用。然而，这些 PEG 中的脂质消化程度和机制仍不清楚。在这项研究中，我们探讨了β-葡聚糖 MPs 的浓度和不同的稳定剂如何影响脂质消化曲线。我们的研究结果表明，β-葡聚糖 MPs 在调节脂质消化中起着重要作用，脂质消化率和程度的降低与 MPs 浓度的增加相关。值得注意的是，与其他制剂稳定的液滴相比，β-葡聚糖 MPs 稳定的乳液的游离脂肪酸初始释放率（0.81 ± 0.08 FFA%/min）和最终消化率（18.96% ± 0.42%）最低。由β-葡聚糖MPs稳定的脂滴能够有效抵抗口腔和胃环境中高离子强度和复杂成分的影响，保持其结构的完整性并防止脂滴聚集。我们的研究结果表明，β-葡聚糖多糖不仅是一种有效的稳定剂，还为控制脂质消化率提供了一种新方法。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.