Ensuring enough fat intake and controlling energy intake by inducing its satietogenic effect will provide a new idea for designing and developing weight management dietary products. In this paper, emulsions with different interfacial compositions were constructed through layer-by-layer electrostatic deposition with whey protein isolate (WPI), pectin (PC), sodium alginate (ALG) and chitosan (CS). The influences of interfacial composition on their physicochemical indexes were studied, including particle size and Zeta potential. Through three consecutive stages of in vitro simulated digestion, the phase separation phenomenon in the gastric digestion phase was used to evaluate the acid stability of emulsions, and the amount of released free fatty acids in the intestinal digestion phase was monitored to evaluate the rate and extent of lipid digestion. The results showed that secondary emulsions only encapsulated by ALG and CS had poor stability in the gastric environment. While secondary emulsion which was encapsulated by PC had good creaming stability. Besides, tertiary emulsion formed by adsorbing CS on the interface could further delay the digestion rate of lipid in the small intestine. In conclusion, the tertiary emulsion is suitable for being used in weight management functional foods.
ZHANG Jingyan
,
ZHU Ling
,
WU Gangcheng
,
QI Xiguang
,
ZHANG Hui
. Effect of interfacial composition on the stability and sustained release in vitro digestion of emulsions[J]. Food and Fermentation Industries, 2021
, 47(18)
: 149
-153
.
DOI: 10.13995/j.cnki.11-1802/ts.026628
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