Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/47809

TitleIn vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils
Author(s)Mantovani, R.
Pinheiro, Ana Cristina
Vicente, A. A.
Cunha, Rosiane Lopes
KeywordsWhey protein
Self-assembly
Fibril
Emulsion
In vitro digestion
Issue dateSep-2017
PublisherElsevier
JournalFood Research International
CitationMantovani, R.; Pinheiro, Ana Cristina; Vicente, António A.; Cunha, Rosiane Lopes, In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils. Food Research International, 99(Part 1), 790-798, 2017
Abstract(s)The effect of pH (3 and 7) and varied energy density of a high-pressure homogenization process on the stability of oil-in-water (O/W) emulsions stabilized by whey protein fibrils was evaluated. A dynamic digestion model comprising the simulation of stomach, duodenum, jejunum and ileum, has been used to evaluate O/W emulsions' behavior under gastrointestinal (GI) conditions. The emulsions did not separate phases during the storage period (7 days). The emulsions stabilized by whey protein fibrils were stable under simulated gastric conditions but were destabilized in the simulated intestinal conditions. In a similar way, the whey protein fibrils' dispersion showed a high resistance to proteolytic in vitro digestion by pepsin (gastric stage) but was more readily degraded by pancreatin (intestinal stage). This fact confirms the significant impact of the interfacial characteristics on emulsions' digestion. The percentage of free fatty acids (FFA) absorbed in the simulated intestinal conditions (jejunum and ileum) was much lower than the total percentage of FFA released due to the use of WPI fibrils as emulsifier. This work contributes to a better understanding about the behavior of O/W emulsions stabilized by whey protein fibrils within the GI tract; this knowledge is fundamental when considering the final application of this protein in food products.
TypeArticle
URIhttp://hdl.handle.net/1822/47809
DOI10.1016/j.foodres.2017.06.049
ISSN0963-9969
Publisher versionhttp://www.journals.elsevier.com/food-research-international/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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