Structural and biochemical factors affecting the digestion of protein-stabilized emulsions

During the last two decades, important insights into the physico-chemical properties of oil-in-water emulsions under various food-processing conditions have been gained. Much of this research has focused on understanding how the various types of proteins, in particular milk proteins, function as emulsifiers and stabilizers in food emulsions. Recently, attention has been given to understanding the behavior of emulsions during gastrointestinal digestion, using mainly in vitro models. These studies have provided useful information on how various types of emulsions behave in a wide range of physical (e.g. shear, temperature) and biochemical (e.g. dilution, pH, pepsin, pancreatin, mucins, bile salts) environments that are relevant to digestion. This knowledge may allow manipulation of the physico-chemical and interfacial properties to modulate lipid ingestion and to improve the bioavailability of lipid-soluble nutrients. However, many of these findings will need to be validated in in vivo models and human clinical trials. Limited studies in humans have shown that the extent and the duration of postprandial lipemia are positively related to the pathogenesis and progression of coronary heart disease. The rate of digestion of lipids also appears to be important in satiation and subsequent energy regulation. (C) 2013 Elsevier Ltd. All rights reserved.