Influence of the particle size of encapsulated chia oil on the oil release and bioaccessibility during in vitro gastrointestinal digestion

被引：2
作者：
Alvarez, Rudy [1 ]
Gimenez, Begona [2 ]
Mackie, Alan [3 ]
Torcello-Gomez, Amelia [3 ]
Quintriqueo, Alejandra [1 ]
Oyarzun-Ampuero, Felipe [4 ]
Robert, Paz [1 ]
机构：
[1] Univ Chile, Fac Ciencias Quim & Farmaceut, Dpto Ciencia Alimentos & Tecnol Quim, Santos Dumont 964, Santiago, Chile
[2] Univ Santiago Chile, Estac Cent, Dpto Ciencia & Tecnol Alimentos, Fac Tecnol, Ecuador 3769, Santiago, Chile
[3] Univ Leeds, Sch Food Sci & Nutr, Food Colloids & Proc Grp, Leeds LS2 9JT, W Yorkshire, England
[4] Univ Chile, Fac Ciencias Quim & Farmaceut, Dept Ciencia & Tecnol Farmaceut, Santos Dumont 964, Santiago, Chile
来源：
FOOD & FUNCTION | 2022年 / 13卷 / 03期
关键词：
WHEY-PROTEIN CONCENTRATE; FATTY-ACIDS; MICROENCAPSULATION; FOOD; STABILITY; OXIDATION; ALGINATE; KINETICS; DELIVERY;
D O I：
10.1039/d1fo03688b
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Among vegetable oils, chia oil has been gaining interest in recent years due to its high linolenic acid content (ALA, 18:3 omega 3). The aim of this work was to study the influence of the particle size of encapsulated purified chia oil (PCO) on the encapsulation efficiency and PCO release during in vitro digestion. PCO micro- and nano-sized particles with sodium alginate (SA) as an encapsulating agent (ME-PCO-SA and NE-PCO-SA) were designed by micro and nano spray-drying, respectively, applying a central composite plus star point experimental design. NE-PCO-SA showed a smaller particle size and higher encapsulation efficiency of PCO than ME-PCO-SA (0.16 mu m vs. 3.5 mu m; 98.1% vs. 92.0%). Emulsions (NE-PCO and ME-PCO) and particles (NE-PCO-SA and ME-PCO-SA) were subjected to in vitro static gastrointestinal digestion. ME-PCO and NE-PCO showed sustained oil release throughout the three phases of digestion (oral, gastric and intestinal phases), whereas the PCO release from ME-PCO-SA and NE-PCO-SA occurred mainly in the intestinal phase, showing the suitability of sodium alginate as an intestine-site release polymer. Nano-sized particles showed a significantly higher PCO release after in vitro digestion (NE-PCO-SA, 78.4%) than micro-sized particles (ME-PCO-SA, 69.8%), and also higher bioaccessibility of individual free fatty acids, such as C18:3 omega-3 (NE-PCO-SA, 23.6%; ME-PCO-SA, 7.9%), due to their greater surface area. However, when ME-PCO-SA and NE-PCO-SA were incorporated into yogurt, the PCO release from both particle systems after the digestion of the matrix was similar (NE-PCO-SA, 58.8%; ME-PCO-SA-Y, 61.8%), possibly because the calcium ions contained in the yogurt induced partial ionic gelation of SA, impairing the PCO release. Sodium alginate spray-dried micro and nanoparticles showed great potential for vehiculation of omega-3 rich oils in the design of functional foods.
引用
收藏
页码：1370 / 1379
页数：10
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