Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying

• Published in: Food chemistry Vol. 392; p. 133257
• Main Authors: Rahmani-Manglano, Nor E., Tirado-Delgado, Manuel, García-Moreno, Pedro J., Guadix, Antonio, Guadix, Emilia M.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.10.2022
• Subjects: INFOGEST protocol; Interfacial composition; Lipolysis; Microencapsulation; Omega-3 polyunsaturated fatty acids; Whey protein concentrate hydrolysate; Interfacial composition; INFOGEST protocol; Microencapsulation; Omega-3 polyunsaturated fatty acids; Lipolysis; Whey protein concentrate hydrolysate
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133257

[Display omitted] •WPCH-based O/W interface prevented oil droplets coalescence more efficiently than TW20.•Redispersion of WPCH-containing microcapsules led to smaller oil droplets.•WPCH-containing microcapsules resulted in higher oil bioaccessibility compared to TW20.•The encapsulating agent did not significantly influence the overall lipid digestion. The influence of the emulsifier type and the encapsulating agent on the bioaccessibility of microencapsulated fish oil was investigated. Fish oil-loaded microcapsules were produced by spray-drying using carbohydrate-based encapsulating agents (glucose syrup or maltodextrin). Whey protein concentrate hydrolysate (WPCH) or Tween 20 (TW20) were used as the emulsifiers. The microcapsules were subjected to a three-phase in vitro digestion (oral, gastric, and intestinal phase) and the changes in the physicochemical properties of the samples were monitored throughout the simulated gastrointestinal tract (oil droplet size, ζ-potential, and microstructure). The lipolysis rate and extent were evaluated at the intestinal digestion phase. Contrary to the encapsulating agent, the emulsifier used in the infeed emulsion formulation significantly influenced lipid digestion. WPCH-based interfacial layer prevented oil droplets coalescence during and after processing more efficiently than TW20, which resulted in an increased specific surface area for lipases to adsorb and thus a higher bioaccessibility of the microencapsulated oil.