Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility.
Bioaccessibility
Docosahexaenoic acid
Encapsulation
Infogest static digestion
Pickering emulsion
Whey protein
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
12 2022
12 2022
Historique:
received:
15
08
2022
revised:
28
10
2022
accepted:
30
10
2022
entrez:
3
12
2022
pubmed:
4
12
2022
medline:
7
12
2022
Statut:
ppublish
Résumé
This study compared the bioaccessibility of docosahexaenoic acid (DHA) provided encapsulated or unencapsulated within a food matrix. DHA oil was composed of DHA-enriched triacylglycerols prepared as Pickering emulsion by encapsulation with heat-denatured whey protein isolate particles and then incorporated into homogenized liquid egg to get omelets. The effect of encapsulation was analyzed by using a static in vitro digestion model of the adult, which digestive fluid enzymes have also been characterized by proteomics. First, the size of lipid droplets was shown to be smaller and uniformly dispersed in omelets with encapsulated-DHA oil compared to non-encapsulated-DHA oil. Distribution of droplets was more regular with encapsulated-DHA oil as well. As a consequence, we showed that encapsulating DHA oil promoted the hydrolysis by pancreatic lipase during the intestinal phase. A larger proportion of DHA enriched-triacylglycerols was hydrolyzed after two hours of digestion, leading to a greater release in free DHA. Thus, only 32% of DHA remained esterified in the triacylglycerols with encapsulated-DHA oil, compared to 43% with non-encapsulated-DHA oil. The DHA in free form ultimately represented 52% of the total DHA with encapsulated-DHA oil, compared to 40% with non-encapsulated-DHA oil. Finally, our results showed that as much DHA was released after one hour of intestinal digestion when the DHA oil was encapsulated as after two hours when the DHA oil was not encapsulated. Therefore, DHA bioaccessibility was significantly improved by encapsulation of DHA oil in omelets.
Identifiants
pubmed: 36461347
pii: S0963-9969(22)01170-X
doi: 10.1016/j.foodres.2022.112112
pii:
doi:
Substances chimiques
Whey Proteins
0
Emulsions
0
Docosahexaenoic Acids
25167-62-8
Triglycerides
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
112112Informations de copyright
Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.