纳米几丁质稳定的pickering乳液：纳米几丁质对脂质消化率和维生素生物可及性的影响,Food Hydrocolloids

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纳米几丁质稳定的pickering乳液：纳米几丁质对脂质消化率和维生素生物可及性的影响
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.foodhyd.2020.105878
Hualu Zhou , Yunbing Tan , Shanshan Lv , Jinning Liu , Jorge L. Muriel Mundo , Long Bai , Orlando J. Rojas , David Julian McClements

摘要越来越多地探索自然衍生的纳米颗粒，因为它们具有调节摄入脂质消化的潜力。在这项研究中，我们通过使用体外人类胃肠道 (GIT) 模型测量其理化性质、微观结构、消化率和生物可及性，研究了乳化剂形式（分子与颗粒）对维生素 D3 强化乳液的胃肠道归宿的影响。Nanochitin (NCh) 被用作基于颗粒的 (Pickering) 乳化剂的一个例子，而 Tween 80 (T80) 被用作小分子表面活性剂的一个例子。制备了一系列含有不同初始水平和位置的纳米几丁质和吐温 80 的 2 wt% 水包油乳液： (i) 纳米几丁质乳液 (0.02 wt% NCh)；(ii) 吐温 80-乳液 (0.02 wt% T80)；(iii) 纳米几丁质乳液 (0. 02 wt% NCh)加上吐温 80 (0.02 wt% T80)；(iv) 吐温 80-乳液 (0.02 wt% T80) 加纳米壳多糖 (0.02 wt% NCh)。纳米几丁质乳液在模拟 GIT 中比 T80 稳定的乳液更容易发生液滴聚集。与 T80 稳定的相比，纳米几丁质乳液的脂质消化率降低了 30%，维生素生物可及性降低了 45%。将 T80 添加到纳米几丁质乳液中，提高了脂质消化率，而将纳米几丁质添加到吐温 80 稳定的乳液中，降低了速度。含有纳米几丁质的乳液中脂质消化和生物可及性的降低可能有多种原因：吸附的纳米几丁质层阻碍了脂肪酶到达脂质相的能力；纳米几丁质涂层的液滴在 GIT 中高度聚集，这减少了脂肪酶可接近的脂质面积；并且，阳离子纳米壳多糖与阴离子胆汁酸、脂肪酸或脂肪酶结合。我们的结果表明，纳米几丁质会减慢脂质消化，这可能有利于开发高饱腹感食物，但也会降低维生素的生物可及性，这从营养角度来看是不可取的。

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Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility

Abstract Nature-derived nanoparticles are increasingly being explored for their potential to regulate the digestion of ingested lipids. In this study, we examined the impact of emulsifier format (molecular versus particle) on the gastrointestinal fate of vitamin D3-fortified emulsions by measuring their physicochemical properties, microstructure, digestibility, and bioaccessibility using an in vitro human gastrointestinal tract (GIT) model. Nanochitin (NCh) was used as an example of a particle-based (Pickering) emulsifier, whereas Tween 80 (T80) was used as an example of a small molecule surfactant. A series of 2 wt% oil-in-water emulsions containing different initial levels and locations of nanochitin and Tween 80 were prepared: (i) nanochitin-emulsions (0.02 wt% NCh); (ii) Tween 80-emulsions (0.02 wt% T80); (iii) nanochitin-emulsions (0.02 wt% NCh) plus Tween 80 (0.02 wt% T80); and (iv) Tween 80-emulsions (0.02 wt% T80) plus nanochitin (0.02 wt% NCh). The nanochitin-emulsions were much more prone to droplet aggregation within the simulated GIT than the T80-stabilized ones. Lipid digestion was 30% less and vitamin bioaccessibility was 45% less for the nanochitin-emulsions than for the T80-stabilized ones. Adding T80 to the nanochitin-emulsions, increased the rate of lipid digestion, whereas adding nanochitin to the Tween 80-stabilized ones, decreased the rate. The reduction in lipid digestion and bioaccessibility in the emulsions containing nanochitin may have been for a number of reasons: the adsorbed nanochitin layer hindered the ability of lipase to reach the lipid phase; the nanochitin-coated droplets were highly aggregated in the GIT, which reduced the area of lipids accessible to the lipase; and, the cationic nanochitin bound to anionic bile acids, fatty acids, or lipase. Our results suggest that nanochitin slows down lipid digestion, which may be advantageous for developing high-satiety foods, but that it also reduces vitamin bioaccessibility, which would be undesirable from a nutritional perspective.

更新日期：2020-09-01

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