Structure Formation in Tailor-Made Buriti Oil Emulsion During Simulated Digestion (Adv. Funct. Mater. 49/2023) |
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Authors: | Rafael V. M. Freire Linda Hong Miroslav Peterek Stéphane Canarelli Serge Rezzi Stefan Salentinig |
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Affiliation: | 1. Department of Chemistry and National Center of Competence in Research Bio-inspired Materials, University of Fribourg, Chemin Du Musée 9, 1700 Fribourg, Switzerland;2. ScopeM – Scientific Center for Optical and Electron Microscopy, ETH Zurich, Otto-Stern-Weg 3, 8093 Zurich, Switzerland;3. Swiss Nutrition and Health Foundation, Rte de la Corniche 3B, 1066 Epalinges, Switzerland |
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Abstract: | Functional food emulsions enriched in health-promoting nutrients can help to maintain and improve health and lifestyle. The oil extracted from the Amazonian buriti fruit is renowned for its high levels of carotenoid, vitamin E, and unsaturated fatty acids, which have been linked to improvements in cardiometabolic health. Here, buriti oil in water emulsions are developed and their colloidal transformations are investigated in an advanced digestion model with oral, gastric, and intestinal parts with in situ synchrotron small-angle X-ray scattering, cryogenic electron microscopy, and dynamic light scattering under simulated “healthy” and “compromised” digestive conditions. The interior oil phase of whey-stabilized buriti oil-in-water emulsion transforms into highly ordered lyotropic liquid crystalline structures during simulated intestinal digestion at compromised bile conditions. Simulated gastric digestion influences intestinal digestion by slowing it down, resulting in less ordered structures. The digestion-triggered structure formation is pH- and bile salt-dependent and can be modulated by adding vitamin E to the oil. This tailoring of structures during digestion offers a new pathway to steer digestion kinetics and nutrient bioavailability. |
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Keywords: | buriti oil food emulsions functional materials lipid self-assemblies nutrient delivery SAXS simulated digestions |
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