Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
Original papers
In Vitro Gastrointestinal Digestibility of Soybean Oil-in-Water Emulsion Droplets Stabilized by Polyglycerol Esters of Fatty Acid
Zheng WANGMarcos A. NEVESLi-Jun YINIsao KOBAYASHIKunihiko UEMURAMitsutoshi NAKAJIMA
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JOURNALS FREE ACCESS

2012 Volume 18 Issue 2 Pages 149-156

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Abstract

The objective of this work was to investigate the influence of polyglycerol esters of monolaurate on the properties of soybean oil-in-water submicron emulsions, with dispersed phase of 1 wt% to 10 wt% soybean oil, passing through an in vitro digestion model. The addition of pancreatic lipase to the emulsions, either alone or in combination with bile extract, led to increases in mean droplet diameter and ζ-potential absolute values. The stability of the submicron emulsions against droplet flocculation and coalescence during gastrointestinal passage was strongly dependent on emulsifier type. The total amount of free fatty acids by the end of the digestion period was fairly similar, regardless of the type emulsifier used. When the dispersed phase concentrations decreased from 10 wt% to 1 wt%, the conversion to free fatty acids ranged from 36.2% to 91.5%.

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© 2012 by Japanese Society for Food Science and Technology
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