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Article Dans Une Revue Journal of Functional Foods Année : 2018

Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion

Résumé

We assessed the behaviour of encapsulated oil-in-water emulsions in alginate beads under dynamic digestionconditions to test their suitability for ileal brake activation. A dynamic gastrointestinal digestion system (DIDGI)was used with three consecutive compartments simulating the stomach, duodenum and distal small intestine.Digestive media were collected periodically to follow lipolysis, as well as the solubilisation of absorbable lipidspecies in mixed micelles. Free emulsions (i.e., non-encapsulated) in absence or presence of empty alginate beadswere used as controls.In the free emulsions lipolysis occurred rapidly with micellar solubilisation not rate limiting, which indicatesproximal digestion and absorption. Encapsulation of emulsions in calcium-alginate beads delayed lipolysis ty-pically for 3 h by diffusion limitation, after which most probably mechanical disintegration took place. Ourfindings do not only increase the understanding of the dynamics of lipid digestion, but also directly link to thedesign of encapsulates (size and mesh size) for long-term weight management strategies.
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Dates et versions

hal-01860859 , version 1 (23-08-2018)

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Meinou N. Corstens, Claire Berton-Carabin, Karin Schroën, Michelle Viau, Anne Meynier. Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion. Journal of Functional Foods, 2018, 46, pp.394-402. ⟨10.1016/j.jff.2018.05.011⟩. ⟨hal-01860859⟩

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