Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

被引：24
作者：
Cofrades, Susana [1 ]
Bou, Ricard [1 ,2 ]
Flaiz, Linda [1 ]
Garcimartin, Alba [3 ]
Benedi, Juana [3 ]
Mateos, Raquel [1 ]
Sanchez-Muniz, Francisco J. [4 ]
Olivero-David, Raul [4 ]
Jimenez-Colmenero, Francisco [1 ]
机构：
[1] Inst Food Sci Technol & Nutr ICTAN CSIC, Jose Antonio Novais 10, Madrid 28040, Spain
[2] XaRTA, IRTA, Monells 17121, Girona, Spain
[3] Univ Complutense Madrid, Pharmacol Dept, Plaza Ramon y Cajal S-N, Madrid 28040, Spain
[4] Univ Complutense Madrid, Nutr & Bromatol Dept, Plaza Ramon y Cajal S-N, Madrid 28040, Spain
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2017年 / 54卷 / 07期
关键词：
Emulsion-based delivery systems; n-3 fatty acids; Hydroxytyrosol; Lipolysis; Antioxidant capacity; IN-WATER EMULSIONS; ANTIOXIDANT PROPERTIES; FOOD SYSTEMS; OIL; DIGESTION; IMPROVE; IMPACT; EXTRACT; GELS; DIGESTIBILITY;
D O I：
10.1007/s13197-017-2604-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study examines the influence of different food-grade n-3 PUFA-enriched simple emulsion (SE), double emulsion (DE) and gelled double emulsion (GDE) delivery systems on the extent of lipolysis, antioxidant capacity and the bioaccessibility of hydroxytyrosol (HTy). GDE emulsion offered better protection for HTy (89%) than the other systems (79% in SE and DE). The reducing capacity of the emulsions containing HTy were not altered during oral digestion. However, "in vitro" gastric and intestinal phases significantly reduced the antioxidant activity of all systems. The structural and physical state of GDE entailed a slowing-down of triacylglyceride hydrolysis (36.4%) in comparison with that of SE and DE (22.7 and 24.8% for SE and DE, respectively).
引用
收藏
页码：1785 / 1793
页数：9
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