Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control

Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control

•Emulsion-alginate beads with different bead and mesh sizes were produced.•Bead shrinkage resulted in excellent gastric stability.•Bead swelling and softening under intestinal conditions allowed lipase diffusion.•Lipolysis could be quantitatively described with a diffusion-based model. Dietary lipid...

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Bibliographic Details
Published in:Journal of functional foods Vol. 34; pp. 319 - 328
Main Authors: Corstens, Meinou N., Berton-Carabin, Claire C., Elichiry-Ortiz, Peio T., Hol, Karlijn, Troost, Freddy J., Masclee, Ad A.M., Schroën, Karin
Format: Journal Article
Language:English
Published: Elsevier Ltd 01-07-2017
Elsevier
Subjects:
Calcium-alginate bead
Emulsion gel
Emulsion-filled hydrogel
Food
In vitro lipolysis
Satiety
Satiety
Calcium-alginate bead
Emulsion-filled hydrogel
Emulsion gel
Food
In vitro lipolysis
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Summary:•Emulsion-alginate beads with different bead and mesh sizes were produced.•Bead shrinkage resulted in excellent gastric stability.•Bead swelling and softening under intestinal conditions allowed lipase diffusion.•Lipolysis could be quantitatively described with a diffusion-based model. Dietary lipids and digestion products are strong inducers of satiety signals in the distal small intestine. To protect lipids against proximal absorption we encapsulate them in hydrogel beads. Physically stable beads of different sizes (0.55, 0.78 and 1.15mm), and mesh sizes (ξ=9.2, 6.4 and 5.4nm) were obtained using ionotropic (Ca) gelation of alginate containing oil-in-water (O/W) emulsions (d32∼21μm). All beads shrunk at pH 2.0, and had excellent gastric stability (2h, pepsin, pH 3.0), while they swelled at pH 7.0, and softened under simulated intestinal conditions (2.5h, pancreatin, bile, pH 7.0). Lipolysis could be controlled through variation of bead and mesh size, resulting in a broad range of release profiles: from 1–50% release after 1h to 20–80% after 2.5h. Such systems with controllable and predictable in vitro release profiles are a promising step towards ileal lipid release, where they could play a pivotal role in appetite control.
ISSN:1756-4646
2214-9414
DOI:10.1016/j.jff.2017.05.003