Probing in vitro digestion at oil-water interfaces

被引：27
作者：
Maldonado-Valderrama, Julia [1 ,2 ]
机构：
[1] Univ Granada, Dept Appl Phys, Biocolloid & Fluid Phys Grp, E-18071 Granada, Spain
[2] Univ Granada, Excellence Res Unit Modeling Nat MNat, Granada, Spain
来源：
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2019年 / 39卷
关键词：
Lipid digestion; Oil-water interfaces; Interfacial tension; Interfacial rheology; Emulsion; BILE-SALTS; PROTEIN; EMULSION; ADSORPTION; IMPACT; BEHAVIOR; EMULSIFIERS; PROTEOLYSIS; LIPASE;
D O I：
10.1016/j.cocis.2019.01.004
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Interfacial layers have been widely applied to study the formation and stability of emulsion-based systems. However, the application of isolated interfaces to address digestibility of emulsions is often limited because of the complexity of experimental methods and results. This review summarizes the latest developments in analytical methods and literature data on effects of digestion on interfacial layers. Particular emphasis is given to understand the changes on interfacial magnitudes during oral, gastric, and duodenal digestion, either applied separately or sequentially. Limitations of interfacial aspects and key factors that influence emulsion microstructure in bulk and lipid digestion are identified. Understanding the behavior of interfacial layers upon gastrointestinal digestion promotes an accurate tracking of the physiological fate of emulsions.
引用
收藏
页码：51 / 60
页数：10
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