Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

The effect of cellulose ether chemical substitution on the reduction of fat digestion in an o/w emulsion was investigated. Emulsions containing 47% sunflower oil and water were prepared with two types of hydroxypropyl methylcellulose (HPMC) and two types of methyl cellulose (MC), with different hydr...

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Detalles Bibliográficos
Autores: Espert, María, Borreani, J., Hernando, Isabel, Quiles, A., Salvador, Ana, Sanz Taberner, Teresa
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/147066
Acceso en línea:http://hdl.handle.net/10261/147066
Access Level:acceso abierto
Palabra clave:Cellulose ethers
Emulsion
Fat digestion
Rheology
Viscoelasticity
Microstructure
Fat replacer
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spelling Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsionsEspert, MaríaBorreani, J.Hernando, IsabelQuiles, A.Salvador, AnaSanz Taberner, TeresaCellulose ethersEmulsionFat digestionRheologyViscoelasticityMicrostructureFat replacerThe effect of cellulose ether chemical substitution on the reduction of fat digestion in an o/w emulsion was investigated. Emulsions containing 47% sunflower oil and water were prepared with two types of hydroxypropyl methylcellulose (HPMC) and two types of methyl cellulose (MC), with different hydroxypropyl and methoxyl content. The changes in the emulsion structure were evaluated after mouth, stomach and small intestine in vitro digestion by Confocal laser microscopy and by small amplitude oscillatory shear (viscoelastic properties). The total amount of fat present in the supernatant after digesta centrifugation, serving as an indicator of fat bioaccessibility, and the free fatty acids, serving as an indicator of fat digestion, were determined at the end of the digestion. A relationship was found between cellulose ether chemical substitution, initial structure, structural changes during digestion, fat bioaccessibility and fat digestion. All the cellulose ether emulsions showed a lower level of fat digestion in comparison with a whey protein emulsion, the cellulose ether containing the highest amount of methoxyl being the most effective. The rise in the methoxyl content increases the emulsion viscoelastic properties before and after digestion and reduces fat bioaccessibility and the generation of free fatty acids. The decrease in the fat digestibility of the cellulose ether emulsions was mainly associated with a physical effect, which limits the emulsification of appropriate fats by bile salts, and the subsequent lipase digestion effect.Ministerio de Economía y Competitividad, Spain for financial support (Project AGL2015-68923-C2-1-R)Peer reviewedElsevierMinisterio de Economía, Industria y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201720172017info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/147066reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68923-C2-1-Rhttp://dx.doi.org/10.1016/j.foodhyd.2017.01.030Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1470662026-05-22T06:33:51Z
dc.title.none.fl_str_mv Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
title Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
spellingShingle Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
Espert, María
Cellulose ethers
Emulsion
Fat digestion
Rheology
Viscoelasticity
Microstructure
Fat replacer
title_short Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
title_full Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
title_fullStr Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
title_full_unstemmed Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
title_sort Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
dc.creator.none.fl_str_mv Espert, María
Borreani, J.
Hernando, Isabel
Quiles, A.
Salvador, Ana
Sanz Taberner, Teresa
author Espert, María
author_facet Espert, María
Borreani, J.
Hernando, Isabel
Quiles, A.
Salvador, Ana
Sanz Taberner, Teresa
author_role author
author2 Borreani, J.
Hernando, Isabel
Quiles, A.
Salvador, Ana
Sanz Taberner, Teresa
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía, Industria y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Cellulose ethers
Emulsion
Fat digestion
Rheology
Viscoelasticity
Microstructure
Fat replacer
topic Cellulose ethers
Emulsion
Fat digestion
Rheology
Viscoelasticity
Microstructure
Fat replacer
description The effect of cellulose ether chemical substitution on the reduction of fat digestion in an o/w emulsion was investigated. Emulsions containing 47% sunflower oil and water were prepared with two types of hydroxypropyl methylcellulose (HPMC) and two types of methyl cellulose (MC), with different hydroxypropyl and methoxyl content. The changes in the emulsion structure were evaluated after mouth, stomach and small intestine in vitro digestion by Confocal laser microscopy and by small amplitude oscillatory shear (viscoelastic properties). The total amount of fat present in the supernatant after digesta centrifugation, serving as an indicator of fat bioaccessibility, and the free fatty acids, serving as an indicator of fat digestion, were determined at the end of the digestion. A relationship was found between cellulose ether chemical substitution, initial structure, structural changes during digestion, fat bioaccessibility and fat digestion. All the cellulose ether emulsions showed a lower level of fat digestion in comparison with a whey protein emulsion, the cellulose ether containing the highest amount of methoxyl being the most effective. The rise in the methoxyl content increases the emulsion viscoelastic properties before and after digestion and reduces fat bioaccessibility and the generation of free fatty acids. The decrease in the fat digestibility of the cellulose ether emulsions was mainly associated with a physical effect, which limits the emulsification of appropriate fats by bile salts, and the subsequent lipase digestion effect.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/147066
url http://hdl.handle.net/10261/147066
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68923-C2-1-R
http://dx.doi.org/10.1016/j.foodhyd.2017.01.030
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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