Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin

Detalhes bibliográficos
Autor(a) principal: Silva, Janaina Costa da
Data de Publicação: 2014
Outros Autores: Borrin, Thais Ribeiro, Ruy, Pâmela, Brito, Thais Carvalho, Pinheiro, A. C., Vicente, A. A., Pinho, Samantha Cristina de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/32517
Resumo: Solid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical stability and digestibility of lipid microparticles produced with tristearin and palm kernel oil. The motivation for conducting this study was the fact that mixing lipids can prevent the expulsion of the bioactive from the lipid core and enhance the digestibility of lipid structures. The lipid microparticles containing different palm kernel oil contents were stable after 60 days of storage according to the particle size and zeta potential data. Their calorimetric behavior indicated that they were composed of a very heterogeneous lipid matrix. Lipid microparticles were stable under various conditions of ionic strength, sugar concentration, temperature, and pH. Digestibility assays indicated no differences in the release of free fatty acids, which was approximately 30% in all analises. The in vitro digestibility tests showed that the amount of palm kernel in the particles did not affect the percentage of lipolysis, probably due to the high amount of surfactants used and/or the solid state of the microparticles.
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spelling Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearinlipid microparticlespalm kernel oildynamic in vitro simulated digestionmedium-chain triglyceridesScience & TechnologySolid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical stability and digestibility of lipid microparticles produced with tristearin and palm kernel oil. The motivation for conducting this study was the fact that mixing lipids can prevent the expulsion of the bioactive from the lipid core and enhance the digestibility of lipid structures. The lipid microparticles containing different palm kernel oil contents were stable after 60 days of storage according to the particle size and zeta potential data. Their calorimetric behavior indicated that they were composed of a very heterogeneous lipid matrix. Lipid microparticles were stable under various conditions of ionic strength, sugar concentration, temperature, and pH. Digestibility assays indicated no differences in the release of free fatty acids, which was approximately 30% in all analises. The in vitro digestibility tests showed that the amount of palm kernel in the particles did not affect the percentage of lipolysis, probably due to the high amount of surfactants used and/or the solid state of the microparticles.The authors are grateful to the FAPESP and CNPq for the scholarships granted (J.C.S., FAPESP fellowships 2010/13229-8 and 2012/02316-2, and T. R. B, FAPESP fellowship 2010/15031-0) and to Agropalma S/A for their generous palm kernel oil donation. Author Ana C. Pinheiro gratefully acknowledges the fellowship (SFRH/BD/48120/2008) granted by the Fundacao para a Ciencia e Tecnologia (FCT, Portugal).Sociedade Brasileira de Ciência e Tecnologia de AlimentosUniversidade do MinhoSilva, Janaina Costa daBorrin, Thais RibeiroRuy, PâmelaBrito, Thais CarvalhoPinheiro, A. C.Vicente, A. A.Pinho, Samantha Cristina de2014-092014-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/32517engSilva, Janaina Costa da; Borrin, Thais Ribeiro; Ruy, Pâmela; Brito, Thais Carvalho; Pinheiro, A. C.; Vicente, A. A.; Pinho, Samantha Cristina de, Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin. Food Science and Technology (Campinas), 34, 532-538, 20140101-20611678-457X10.1590/1678-457x.6359http://dx.doi.org/10.1590/1678-457X.6359info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:25:00Zoai:repositorium.sdum.uminho.pt:1822/32517Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:19:10.987335Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
title Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
spellingShingle Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
Silva, Janaina Costa da
lipid microparticles
palm kernel oil
dynamic in vitro simulated digestion
medium-chain triglycerides
Science & Technology
title_short Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
title_full Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
title_fullStr Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
title_full_unstemmed Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
title_sort Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
author Silva, Janaina Costa da
author_facet Silva, Janaina Costa da
Borrin, Thais Ribeiro
Ruy, Pâmela
Brito, Thais Carvalho
Pinheiro, A. C.
Vicente, A. A.
Pinho, Samantha Cristina de
author_role author
author2 Borrin, Thais Ribeiro
Ruy, Pâmela
Brito, Thais Carvalho
Pinheiro, A. C.
Vicente, A. A.
Pinho, Samantha Cristina de
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Silva, Janaina Costa da
Borrin, Thais Ribeiro
Ruy, Pâmela
Brito, Thais Carvalho
Pinheiro, A. C.
Vicente, A. A.
Pinho, Samantha Cristina de
dc.subject.por.fl_str_mv lipid microparticles
palm kernel oil
dynamic in vitro simulated digestion
medium-chain triglycerides
Science & Technology
topic lipid microparticles
palm kernel oil
dynamic in vitro simulated digestion
medium-chain triglycerides
Science & Technology
description Solid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical stability and digestibility of lipid microparticles produced with tristearin and palm kernel oil. The motivation for conducting this study was the fact that mixing lipids can prevent the expulsion of the bioactive from the lipid core and enhance the digestibility of lipid structures. The lipid microparticles containing different palm kernel oil contents were stable after 60 days of storage according to the particle size and zeta potential data. Their calorimetric behavior indicated that they were composed of a very heterogeneous lipid matrix. Lipid microparticles were stable under various conditions of ionic strength, sugar concentration, temperature, and pH. Digestibility assays indicated no differences in the release of free fatty acids, which was approximately 30% in all analises. The in vitro digestibility tests showed that the amount of palm kernel in the particles did not affect the percentage of lipolysis, probably due to the high amount of surfactants used and/or the solid state of the microparticles.
publishDate 2014
dc.date.none.fl_str_mv 2014-09
2014-09-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/32517
url http://hdl.handle.net/1822/32517
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Silva, Janaina Costa da; Borrin, Thais Ribeiro; Ruy, Pâmela; Brito, Thais Carvalho; Pinheiro, A. C.; Vicente, A. A.; Pinho, Samantha Cristina de, Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin. Food Science and Technology (Campinas), 34, 532-538, 2014
0101-2061
1678-457X
10.1590/1678-457x.6359
http://dx.doi.org/10.1590/1678-457X.6359
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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