Biophysical insights into modulating lipid digestion in food emulsions

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dc.citation.volume85
dc.contributor.authorAcevedo-Fani A
dc.contributor.authorSingh H
dc.coverage.spatialEngland
dc.date.accessioned2024-05-21T03:11:00Z
dc.date.available2024-05-21T03:11:00Z
dc.date.issued2022-01
dc.description.abstractDuring the last decade, major scientific advances on understanding the mechanisms of lipid digestion and metabolism have been made, with a view to addressing health issues (such as obesity) associated with overconsumption of lipid-rich and sucrose-rich foods. As lipids in common foods exist in the form of emulsions, the structuring of emulsions has been one the main strategies for controlling the rate of lipid digestion and absorption, at least from a colloid science viewpoint. Modulating the kinetics of lipid digestion and absorption offers interesting possibilities for developing foods that can provide control of postprandial lipaemia and control the release of lipophilic compounds. Food emulsions can be designed to achieve considerable differences in the kinetics of lipid digestion but most research has been applied to relatively simple model systems and in in vitro digestion models. Further research to translate this knowledge into more complex food systems and to validate the results in human studies is required. One promising approach to delay/control lipid digestion is to alter the stomach emptying rate of lipids, which is largely affected by interactions of emulsion droplets with the food matrices. Food matrices with different responses to the gastric environment and with different interactions between oil droplets and the food matrix can be designed to influence lipid digestion. This review focuses on key scientific advances made during the last decade on understanding the physicochemical and structural modifications of emulsified lipids, mainly from a biophysical science perspective. The review specifically explores different approaches by which the structure and stability of emulsions may be altered to achieve specific lipid digestion kinetics.
dc.description.confidentialfalse
dc.edition.editionJanuary 2022
dc.format.pagination101129-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/34710489
dc.identifier.citationAcevedo-Fani A, Singh H. (2022). Biophysical insights into modulating lipid digestion in food emulsions.. Prog Lipid Res. 85. (pp. 101129-).
dc.identifier.doi10.1016/j.plipres.2021.101129
dc.identifier.eissn1873-2194
dc.identifier.elements-typejournal-article
dc.identifier.issn0163-7827
dc.identifier.numberARTN 101129
dc.identifier.piiS0163-7827(21)00045-X
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69630
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S016378272100045X
dc.relation.isPartOfProg Lipid Res
dc.rights(c) 2021 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectFood emulsions
dc.subjectLipid digestion
dc.subjectPostprandial lipaemia
dc.subjectDigestion
dc.subjectEmulsions
dc.subjectFood
dc.subjectHumans
dc.subjectLipids
dc.subjectParticle Size
dc.titleBiophysical insights into modulating lipid digestion in food emulsions
dc.typeJournal article
pubs.elements-id449324
pubs.organisational-groupOther
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