Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion

This study explored how co-oleogelator type, concentration, and water addition affect lipid digestion and β-carotene (βC) bioaccessibility in corn oil oleogels. Oleogels containing 0.1% βC, 20% glyceryl stearate (GS), with lecithin (L) or hydrogenated lecithin (HL) (at 0, 0.5, or 2.5%) and their wat...

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Detalhes bibliográficos
Autores: Ramezani, Mohsen, Martín Belloso, Olga, Salvia Trujillo, Laura
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Recursos:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/466077
Acesso em linha:https://doi.org/10.1016/j.foodchem.2024.139978
https://hdl.handle.net/10459.1/466077
Access Level:acceso abierto
Palavra-chave:Oleogel
In vitro digestion
Bioaccessibility
Glyceryl stearate
Lecithin
β-Carotene
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spelling Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestionRamezani, MohsenMartín Belloso, OlgaSalvia Trujillo, LauraOleogelIn vitro digestionBioaccessibilityGlyceryl stearateLecithinβ-CaroteneThis study explored how co-oleogelator type, concentration, and water addition affect lipid digestion and β-carotene (βC) bioaccessibility in corn oil oleogels. Oleogels containing 0.1% βC, 20% glyceryl stearate (GS), with lecithin (L) or hydrogenated lecithin (HL) (at 0, 0.5, or 2.5%) and their water-filled counterparts (1% water) were examined. In vitro intestinal digestion revealed HL-oleogels experienced higher lipolysis due to their smaller crystal size enhancing surface area for lipase action, whereas L-oleogels presented lower digestibility, attributed to larger oil droplets and a minimized surface area. Water addition didn't significantly change lipid digestibility. βC bioaccessibility was inversely related to co-oleogelator concentration, with L-oleogels demonstrating the largest decrease, likely due to less free fatty acids released for micelle formation. However, water-filled oleogels enhanced βC bioaccessibility. These findings highlight that tailored microstructure in oleogels can control lipid digestion and βC bioaccessibility, paving the way for designing efficient delivery systems for targeted nutrient delivery. © 2024 The AuthorsThis project has received funding from the MCIU, AEI; FEDER, UE [grant number RTI2018-094268-B-C21 , and PID2022-137838OB-I00 ]; the 2022 AgroHealth call (IRBLleida, Agrotecnio and the Departament d'Acci\u00F3 Clim\u00E0tica, Alimentaci\u00F3 I Agenda Rural) [grant number AGRO01 ] and the European Union's H2020 research and innovation programme under Marie Sklodowska-Curie [grant agreement No 801586 ].Elsevier2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1016/j.foodchem.2024.139978https://hdl.handle.net/10459.1/466077reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21Reproducció del document publicat a https://doi.org/10.1016/j.foodchem.2024.139978Food Chemistry, 2024, vol. 456, núm. 139978, p. 1-10info:eu-repo/grantAgreement/EC/H2020/801586cc-by-nc (c) Ramezani et al., 2024Attribution-NonCommercial-NoDerivatives 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/4660772026-06-24T12:42:17Z
dc.title.none.fl_str_mv Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
title Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
spellingShingle Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
Ramezani, Mohsen
Oleogel
In vitro digestion
Bioaccessibility
Glyceryl stearate
Lecithin
β-Carotene
title_short Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
title_full Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
title_fullStr Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
title_full_unstemmed Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
title_sort Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
dc.creator.none.fl_str_mv Ramezani, Mohsen
Martín Belloso, Olga
Salvia Trujillo, Laura
author Ramezani, Mohsen
author_facet Ramezani, Mohsen
Martín Belloso, Olga
Salvia Trujillo, Laura
author_role author
author2 Martín Belloso, Olga
Salvia Trujillo, Laura
author2_role author
author
dc.subject.none.fl_str_mv Oleogel
In vitro digestion
Bioaccessibility
Glyceryl stearate
Lecithin
β-Carotene
topic Oleogel
In vitro digestion
Bioaccessibility
Glyceryl stearate
Lecithin
β-Carotene
description This study explored how co-oleogelator type, concentration, and water addition affect lipid digestion and β-carotene (βC) bioaccessibility in corn oil oleogels. Oleogels containing 0.1% βC, 20% glyceryl stearate (GS), with lecithin (L) or hydrogenated lecithin (HL) (at 0, 0.5, or 2.5%) and their water-filled counterparts (1% water) were examined. In vitro intestinal digestion revealed HL-oleogels experienced higher lipolysis due to their smaller crystal size enhancing surface area for lipase action, whereas L-oleogels presented lower digestibility, attributed to larger oil droplets and a minimized surface area. Water addition didn't significantly change lipid digestibility. βC bioaccessibility was inversely related to co-oleogelator concentration, with L-oleogels demonstrating the largest decrease, likely due to less free fatty acids released for micelle formation. However, water-filled oleogels enhanced βC bioaccessibility. These findings highlight that tailored microstructure in oleogels can control lipid digestion and βC bioaccessibility, paving the way for designing efficient delivery systems for targeted nutrient delivery. © 2024 The Authors
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2024.139978
https://hdl.handle.net/10459.1/466077
url https://doi.org/10.1016/j.foodchem.2024.139978
https://hdl.handle.net/10459.1/466077
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21
Reproducció del document publicat a https://doi.org/10.1016/j.foodchem.2024.139978
Food Chemistry, 2024, vol. 456, núm. 139978, p. 1-10
info:eu-repo/grantAgreement/EC/H2020/801586
dc.rights.none.fl_str_mv cc-by-nc (c) Ramezani et al., 2024
Attribution-NonCommercial-NoDerivatives 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc (c) Ramezani et al., 2024
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
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:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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