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Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters
Polyglycerol fatty acid esters (PGFEs), a type of nonionic surfactants, have been widely used in food industry. However, the effects of the aliphatic chain lengths in PGFEs and the concentrations of PGFEs on digestive profiles in emulsion-based systems are poorly understood. The present study has in...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer US
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9128773/ https://www.ncbi.nlm.nih.gov/pubmed/35645654 http://dx.doi.org/10.1007/s11483-021-09681-z |
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author | Zhang, Shangwei Xu, Xiaofei Yang, Jiguo Ren, Jie |
author_facet | Zhang, Shangwei Xu, Xiaofei Yang, Jiguo Ren, Jie |
author_sort | Zhang, Shangwei |
collection | PubMed |
description | Polyglycerol fatty acid esters (PGFEs), a type of nonionic surfactants, have been widely used in food industry. However, the effects of the aliphatic chain lengths in PGFEs and the concentrations of PGFEs on digestive profiles in emulsion-based systems are poorly understood. The present study has investigated the physicochemical stability, lipolysis dynamics and curcumin bioaccessibility in the nanoemulsions stabilized by synthesized PGFEs with different aliphatic chains (C(10)-C(18)) at various concentrations using an in vitro gastrointestinal tract (GIT) model. Shorter aliphatic chain or higher concentrations of PGFEs resulted in smaller droplets in the emulsions before and during digestion. PGFEs concentration had different impacts on lipolysis dynamics of nanoemulsions depending on the aliphatic chain lengths of PGFEs. Furthermore, long aliphatic chain of PGFEs contributed to a greater rate and extent of lipolysis, but a lower bioaccessibility of curcumin compared with medium ones, which was attributed to the formation of insoluble calcium soaps induced by calcium ions. These results are expected to facilitate the application of PGFEs for developing optimized nanoemulsions in encapsulating poorly water-soluble nutraceuticals in functional food industry. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s11483-021-09681-z. |
format | Online Article Text |
id | pubmed-9128773 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Springer US |
record_format | MEDLINE/PubMed |
spelling | pubmed-91287732022-05-25 Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters Zhang, Shangwei Xu, Xiaofei Yang, Jiguo Ren, Jie Food Biophys Original Article Polyglycerol fatty acid esters (PGFEs), a type of nonionic surfactants, have been widely used in food industry. However, the effects of the aliphatic chain lengths in PGFEs and the concentrations of PGFEs on digestive profiles in emulsion-based systems are poorly understood. The present study has investigated the physicochemical stability, lipolysis dynamics and curcumin bioaccessibility in the nanoemulsions stabilized by synthesized PGFEs with different aliphatic chains (C(10)-C(18)) at various concentrations using an in vitro gastrointestinal tract (GIT) model. Shorter aliphatic chain or higher concentrations of PGFEs resulted in smaller droplets in the emulsions before and during digestion. PGFEs concentration had different impacts on lipolysis dynamics of nanoemulsions depending on the aliphatic chain lengths of PGFEs. Furthermore, long aliphatic chain of PGFEs contributed to a greater rate and extent of lipolysis, but a lower bioaccessibility of curcumin compared with medium ones, which was attributed to the formation of insoluble calcium soaps induced by calcium ions. These results are expected to facilitate the application of PGFEs for developing optimized nanoemulsions in encapsulating poorly water-soluble nutraceuticals in functional food industry. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s11483-021-09681-z. Springer US 2022-05-24 2022 /pmc/articles/PMC9128773/ /pubmed/35645654 http://dx.doi.org/10.1007/s11483-021-09681-z Text en © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022 This article is made available via the PMC Open Access Subset for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source. These permissions are granted for the duration of the World Health Organization (WHO) declaration of COVID-19 as a global pandemic. |
spellingShingle | Original Article Zhang, Shangwei Xu, Xiaofei Yang, Jiguo Ren, Jie Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters |
title | Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters |
title_full | Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters |
title_fullStr | Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters |
title_full_unstemmed | Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters |
title_short | Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters |
title_sort | impact of emulsifier structure and concentration on lipolysis dynamics and curcumin bioaccessibility in the nanoemulsions stabilized by polyglycerol fatty acid esters |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9128773/ https://www.ncbi.nlm.nih.gov/pubmed/35645654 http://dx.doi.org/10.1007/s11483-021-09681-z |
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