Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering

Detalhes bibliográficos
Autor(a) principal: Andresa Gomes
Data de Publicação: 2020
Outros Autores: Ana Letícia Rodrigues Costa Lelis, Dayane Dias Cardoso, Guilherme de Figueiredo Furtado, Rosiane Lopes da Cunha
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/40941
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
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spelling 2022-04-08T22:22:43Z2022-04-08T22:22:43Z2020-1113711210.1016/j.foodres.2020.1093600963-9969http://hdl.handle.net/1843/40941CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFAPESP - Fundação de Amparo à Pesquisa do Estado de São PauloThe engineering of ingredients emerges as a strategy to design emulsified products aiming to control the lipid hydrolysis. In this context, oil-in-water (O/W) emulsions composed of different oil phases (Sunflower oil - LCT or NEOBEE® 1053 - MCT) and stabilized by whey protein isolate - WPI (1% w/w), Tween 80 – T80 (1% w/w) or varied ratios of WPI/T80 (0.9975%WPI/0.0025%T80; 0.75%WPI/0.25%T80; 0.5%WPI/0.5%T80 w/w) were produced and submitted to simulated gastrointestinal conditions. The lipolysis of LCT was influenced by the fatty acid chain length and emulsifier composition, while only the fatty acid chain length affected the lipolysis of MCT. The emulsions produced with LCT and 1%WPI or 09975%WPI/00025%T80 showed the highest release rate of free fatty acids (FFAs), but similar result was observed for the 0.5%WPI/0.5%T80 system. In the 0.5%WPI/0.5%T80 mixture, WPI and T80 worked together and achieved an improved performance during the gastric (stability similar as 1%T80 emulsion) and small intestinal phases (lipolysis similar as 1%WPI emulsion). The rational selection of ingredients is useful to design emulsions with improved performance as a delivery system since the emulsion structural stability during digestion, the oil type and interaction between lipase-interface had a marked impact on the efficiency of lipid digestion.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSFood Research InternationalTecnologia de alimentosLeiteEngenharia de alimentosIngredient engineeringControlled lipolysisMCT oilSunflower oilWPI/Tween 80 mixtureImpact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineeringinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0963996920303859?via%3DihubAndresa GomesAna Letícia Rodrigues Costa LelisDayane Dias CardosoGuilherme de Figueiredo FurtadoRosiane Lopes da Cunhaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40941/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALImpact of whey proteinsurfactant mixture and oil type on the gastrointestinal fate of emulsions Ingredient engineering.pdfImpact of whey proteinsurfactant mixture and oil type on the gastrointestinal fate of emulsions Ingredient engineering.pdfapplication/pdf19484411https://repositorio.ufmg.br/bitstream/1843/40941/2/Impact%20of%20whey%20proteinsurfactant%20mixture%20and%20oil%20type%20on%20the%20gastrointestinal%20fate%20of%20emulsions%20Ingredient%20engineering.pdf24268ddaa58bcb3c4ee6ac0435d9ee2dMD521843/409412022-04-08 19:22:43.938oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-04-08T22:22:43Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
title Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
spellingShingle Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
Andresa Gomes
Ingredient engineering
Controlled lipolysis
MCT oil
Sunflower oil
WPI/Tween 80 mixture
Tecnologia de alimentos
Leite
Engenharia de alimentos
title_short Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
title_full Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
title_fullStr Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
title_full_unstemmed Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
title_sort Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: ingredient engineering
author Andresa Gomes
author_facet Andresa Gomes
Ana Letícia Rodrigues Costa Lelis
Dayane Dias Cardoso
Guilherme de Figueiredo Furtado
Rosiane Lopes da Cunha
author_role author
author2 Ana Letícia Rodrigues Costa Lelis
Dayane Dias Cardoso
Guilherme de Figueiredo Furtado
Rosiane Lopes da Cunha
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Andresa Gomes
Ana Letícia Rodrigues Costa Lelis
Dayane Dias Cardoso
Guilherme de Figueiredo Furtado
Rosiane Lopes da Cunha
dc.subject.por.fl_str_mv Ingredient engineering
Controlled lipolysis
MCT oil
Sunflower oil
WPI/Tween 80 mixture
topic Ingredient engineering
Controlled lipolysis
MCT oil
Sunflower oil
WPI/Tween 80 mixture
Tecnologia de alimentos
Leite
Engenharia de alimentos
dc.subject.other.pt_BR.fl_str_mv Tecnologia de alimentos
Leite
Engenharia de alimentos
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2020
dc.date.issued.fl_str_mv 2020-11
dc.date.accessioned.fl_str_mv 2022-04-08T22:22:43Z
dc.date.available.fl_str_mv 2022-04-08T22:22:43Z
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/1843/40941
dc.identifier.doi.pt_BR.fl_str_mv 10.1016/j.foodres.2020.109360
dc.identifier.issn.pt_BR.fl_str_mv 0963-9969
identifier_str_mv 10.1016/j.foodres.2020.109360
0963-9969
url http://hdl.handle.net/1843/40941
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Food Research International
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 Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv FAR - DEPARTAMENTO DE ALIMENTOS
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/40941/1/License.txt
https://repositorio.ufmg.br/bitstream/1843/40941/2/Impact%20of%20whey%20proteinsurfactant%20mixture%20and%20oil%20type%20on%20the%20gastrointestinal%20fate%20of%20emulsions%20Ingredient%20engineering.pdf
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