Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers

Autores
Bellesi, Fernando Alberto; Pizones Ruiz Henestrosa, Víctor Manuel; Pilosof, Ana Maria Renata
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
As the lipolysis is an interfacial process, the oil/water interfacial layer that stabilizes lipid emulsions has gained increasing attention as potential modulator of human lipids digestion. The control of the characteristics of interfacial layers would allow the design of specific emulsions to control lipid delivery, satiety or reduce lipids digestion. The aim of this study was to study the performance of HPMC-SPI emulsions under in vitro physiological conditions in order to determine the impact of the interfacial composition in the lipolysis process. The prevalence at the interface of one of the emulsifiers may affect the composition of the interfacial films and, hence the behavior of emulsion during the gastrointestinal tract affecting the lipolysis degree. A static in vitro digestion system was used to mimic the gastrointestinal conditions and free fatty acids release was determined as related with the droplet size distribution of oil and with the interfacial elastic modulus. Under competitive conditions the HPMC predominated at the surface of oil droplets, controlling the droplet size distributions and surface area and hence the degree of lipolysis. A linear relationship was found between the initial interfacial area of each emulsion and the degree of lipolysis. The structure of the interfacial layer had a clear impact in the degree of lipids digestion.
Fil: Bellesi, Fernando Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Materia
LIPOLYSIS
INTERFACE
SOY PROTEIN
HYDROXYPROPYLMETHYLCELLULOSE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/139496
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/139496
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiersBellesi, Fernando AlbertoPizones Ruiz Henestrosa, Víctor ManuelPilosof, Ana Maria RenataLIPOLYSISINTERFACESOY PROTEINHYDROXYPROPYLMETHYLCELLULOSEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2As the lipolysis is an interfacial process, the oil/water interfacial layer that stabilizes lipid emulsions has gained increasing attention as potential modulator of human lipids digestion. The control of the characteristics of interfacial layers would allow the design of specific emulsions to control lipid delivery, satiety or reduce lipids digestion. The aim of this study was to study the performance of HPMC-SPI emulsions under in vitro physiological conditions in order to determine the impact of the interfacial composition in the lipolysis process. The prevalence at the interface of one of the emulsifiers may affect the composition of the interfacial films and, hence the behavior of emulsion during the gastrointestinal tract affecting the lipolysis degree. A static in vitro digestion system was used to mimic the gastrointestinal conditions and free fatty acids release was determined as related with the droplet size distribution of oil and with the interfacial elastic modulus. Under competitive conditions the HPMC predominated at the surface of oil droplets, controlling the droplet size distributions and surface area and hence the degree of lipolysis. A linear relationship was found between the initial interfacial area of each emulsion and the degree of lipolysis. The structure of the interfacial layer had a clear impact in the degree of lipids digestion.Fil: Bellesi, Fernando Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaElsevier2019-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/139496Bellesi, Fernando Alberto; Pizones Ruiz Henestrosa, Víctor Manuel; Pilosof, Ana Maria Renata; Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers; Elsevier; Food Hydrocolloids; 99; 105328; 8-2019; 1-280268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.105328info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X19307982info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:30:05Zoai:ri.conicet.gov.ar:11336/139496instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:30:06.192CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
title Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
spellingShingle Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
Bellesi, Fernando Alberto
LIPOLYSIS
INTERFACE
SOY PROTEIN
HYDROXYPROPYLMETHYLCELLULOSE
title_short Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
title_full Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
title_fullStr Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
title_full_unstemmed Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
title_sort Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
dc.creator.none.fl_str_mv Bellesi, Fernando Alberto
Pizones Ruiz Henestrosa, Víctor Manuel
Pilosof, Ana Maria Renata
author Bellesi, Fernando Alberto
author_facet Bellesi, Fernando Alberto
Pizones Ruiz Henestrosa, Víctor Manuel
Pilosof, Ana Maria Renata
author_role author
author2 Pizones Ruiz Henestrosa, Víctor Manuel
Pilosof, Ana Maria Renata
author2_role author
author
dc.subject.none.fl_str_mv LIPOLYSIS
INTERFACE
SOY PROTEIN
HYDROXYPROPYLMETHYLCELLULOSE
topic LIPOLYSIS
INTERFACE
SOY PROTEIN
HYDROXYPROPYLMETHYLCELLULOSE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv As the lipolysis is an interfacial process, the oil/water interfacial layer that stabilizes lipid emulsions has gained increasing attention as potential modulator of human lipids digestion. The control of the characteristics of interfacial layers would allow the design of specific emulsions to control lipid delivery, satiety or reduce lipids digestion. The aim of this study was to study the performance of HPMC-SPI emulsions under in vitro physiological conditions in order to determine the impact of the interfacial composition in the lipolysis process. The prevalence at the interface of one of the emulsifiers may affect the composition of the interfacial films and, hence the behavior of emulsion during the gastrointestinal tract affecting the lipolysis degree. A static in vitro digestion system was used to mimic the gastrointestinal conditions and free fatty acids release was determined as related with the droplet size distribution of oil and with the interfacial elastic modulus. Under competitive conditions the HPMC predominated at the surface of oil droplets, controlling the droplet size distributions and surface area and hence the degree of lipolysis. A linear relationship was found between the initial interfacial area of each emulsion and the degree of lipolysis. The structure of the interfacial layer had a clear impact in the degree of lipids digestion.
Fil: Bellesi, Fernando Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
description As the lipolysis is an interfacial process, the oil/water interfacial layer that stabilizes lipid emulsions has gained increasing attention as potential modulator of human lipids digestion. The control of the characteristics of interfacial layers would allow the design of specific emulsions to control lipid delivery, satiety or reduce lipids digestion. The aim of this study was to study the performance of HPMC-SPI emulsions under in vitro physiological conditions in order to determine the impact of the interfacial composition in the lipolysis process. The prevalence at the interface of one of the emulsifiers may affect the composition of the interfacial films and, hence the behavior of emulsion during the gastrointestinal tract affecting the lipolysis degree. A static in vitro digestion system was used to mimic the gastrointestinal conditions and free fatty acids release was determined as related with the droplet size distribution of oil and with the interfacial elastic modulus. Under competitive conditions the HPMC predominated at the surface of oil droplets, controlling the droplet size distributions and surface area and hence the degree of lipolysis. A linear relationship was found between the initial interfacial area of each emulsion and the degree of lipolysis. The structure of the interfacial layer had a clear impact in the degree of lipids digestion.
publishDate 2019
dc.date.none.fl_str_mv 2019-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/139496
Bellesi, Fernando Alberto; Pizones Ruiz Henestrosa, Víctor Manuel; Pilosof, Ana Maria Renata; Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers; Elsevier; Food Hydrocolloids; 99; 105328; 8-2019; 1-28
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139496
identifier_str_mv Bellesi, Fernando Alberto; Pizones Ruiz Henestrosa, Víctor Manuel; Pilosof, Ana Maria Renata; Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers; Elsevier; Food Hydrocolloids; 99; 105328; 8-2019; 1-28
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.105328
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X19307982
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843606657509097472
score 13.000565

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