Publicação
In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods
| Resumo: | Vitamin E is a lipophilic vitamin playing an essential role in human health. Due to oxidative instability, it presents fast degradation and bioactivity loss. In this study, vitamin E-loaded Pickering emulsions (PEs) stabilized by nano-hydroxyapatite (n-HAp) were produced using a static mixer (NETmix), a technique enabling continuous production and droplet size tailoring. Thus, oil-in-water (O/W) emulsions containing vitamin E at a content of 1 mg/mL were produced with different droplet sizes (7.53, 11.56 and 17.72 μm) using an O/W ratio of 20/80 (v/v). Their stability during in vitro gastrointestinal digestion and vitamin E bioaccessibility were investigated. It was observed that n-HAp particles disrupt in the stomach and subsequently aggregate as random calcium phosphates in the small intestine, leading to low vitamin E bioaccessibility due to oil entrapment. The emulsion showing the highest vitamin E bioaccessibility (3.29 ± 0.57%, sample with the larger average droplet size) was used to produce fortified gelatine and milk, resulting in an increased bioaccessibility (10.87 ± 1.04% and 18.07 ± 2.90%, respectively). This fact was associated with the presence of macronutrients and the lower n- HAp content. Overall, n-HAp PEs offer advantages for vitamin E encapsulation directed to fortified foods development, a process able to be extended to other lipophilic vitamins. |
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| Autores principais: | Ribeiro, Andreia |
| Outros Autores: | Gonçalves, Raquel F.S.; Pinheiro, Ana C.; Manrique, Yaidelin A.; Barreiro, M.F.; Lopes, José Carlos B.; Dias, Madalena M. |
| Assunto: | NETmix Pickering emulsions Lipophilic vitamin In vitro digestion |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Politécnica de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital da UPB |
| Resumo: | Vitamin E is a lipophilic vitamin playing an essential role in human health. Due to oxidative instability, it presents fast degradation and bioactivity loss. In this study, vitamin E-loaded Pickering emulsions (PEs) stabilized by nano-hydroxyapatite (n-HAp) were produced using a static mixer (NETmix), a technique enabling continuous production and droplet size tailoring. Thus, oil-in-water (O/W) emulsions containing vitamin E at a content of 1 mg/mL were produced with different droplet sizes (7.53, 11.56 and 17.72 μm) using an O/W ratio of 20/80 (v/v). Their stability during in vitro gastrointestinal digestion and vitamin E bioaccessibility were investigated. It was observed that n-HAp particles disrupt in the stomach and subsequently aggregate as random calcium phosphates in the small intestine, leading to low vitamin E bioaccessibility due to oil entrapment. The emulsion showing the highest vitamin E bioaccessibility (3.29 ± 0.57%, sample with the larger average droplet size) was used to produce fortified gelatine and milk, resulting in an increased bioaccessibility (10.87 ± 1.04% and 18.07 ± 2.90%, respectively). This fact was associated with the presence of macronutrients and the lower n- HAp content. Overall, n-HAp PEs offer advantages for vitamin E encapsulation directed to fortified foods development, a process able to be extended to other lipophilic vitamins. |
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