Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type

Simple item page
dc.citation.volume6
dc.contributor.authorLuo N
dc.contributor.authorYe A
dc.contributor.authorWolber FM
dc.contributor.authorSingh H
dc.contributor.editorSun Q
dc.coverage.spatialNetherlands
dc.date.accessioned2024-05-09T22:13:51Z
dc.date.available2024-05-09T22:13:51Z
dc.date.issued2023-03-06
dc.description.abstractIn this study, the effect of emulsifier type, i.e. whey protein versus Tween 80, on the digestion behaviour of emulsion gels containing capsaicinoids (CAPs) was examined. The results indicate that the CAP-loaded Tween 80 emulsion gel was emptied out significantly faster during gastric digestion than the CAP-loaded whey protein emulsion gel. The Tween-80-coated oil droplets appeared to be in a flocculated state in the emulsion gel, had no interactions with the protein matrix and were easily released from the protein matrix during gastric digestion. The whey-protein-coated oil droplets showed strong interactions with the protein matrix, and the presence of thick protein layer around the oil droplets protected their liberation during gastric digestion. During intestinal digestion, the CAP-loaded Tween 80 emulsion gel had a lower extent of lipolysis than the CAP-loaded whey protein emulsion gel, probably because the interfacial layer formed by Tween 80 was resistance to displacement by bile salts, and/or because Tween 80 formed interfacial complexes with bile salts/lipolytic enzymes. Because of the softer structure of the CAP-loaded Tween 80 emulsion gel, the gel particles were broken down much faster and the oil droplets were liberated from the protein matrix more readily than for the CAP-loaded whey protein emulsion gel during intestinal digestion; this promoted the release of CAP molecules from the gel. In addition, the Tween 80 molecules displaced from the interface would participate in the formation of mixed micelles and would help to solubilize the released CAP molecules, leading to improved bioaccessibility of CAP. Information obtained from this study could be useful in designing functional foods for the delivery of lipophilic bioactive compounds.
dc.description.confidentialfalse
dc.format.pagination100473-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/36910917
dc.identifier.citationLuo N, Ye A, Wolber FM, Singh H. (2023). Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type.. Curr Res Food Sci. 6. (pp. 100473-).
dc.identifier.doi10.1016/j.crfs.2023.100473
dc.identifier.eissn2665-9271
dc.identifier.elements-typejournal-article
dc.identifier.issn2665-9271
dc.identifier.number100473
dc.identifier.piiS2665-9271(23)00041-2
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69550
dc.languageeng
dc.publisherElsevier B V
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2665927123000412
dc.relation.isPartOfCurr Res Food Sci
dc.rights(c) The author/sen
dc.rights.licenseC BY-NC-NDen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectBioaccessibility
dc.subjectCapsaicinoid
dc.subjectDigestion
dc.subjectEmulsion gel
dc.subjectTween 80
dc.subjectWhey protein
dc.titleDigestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type
dc.typeJournal article
pubs.elements-id460256
pubs.organisational-groupOther
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