Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads
Issued Date
2022-04-01
Resource Type
ISSN
22133291
Scopus ID
2-s2.0-85126538846
Journal Title
Food Structure
Volume
32
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Structure Vol.32 (2022)
Suggested Citation
Rungraung N., Jain S., Mitbumrung W., Khomein P., Suphantharika M., McClements D.J., Winuprasith T. Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads. Food Structure Vol.32 (2022). doi:10.1016/j.foostr.2022.100266 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/83287
Title
Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads
Other Contributor(s)
Abstract
Hydrogel beads can be designed to encapsulate emulsified hydrophobic substances and control their digestion and release under gastrointestinal conditions. In this study, the ability of nanocellulose-fortified alginate beads to control the behavior and digestibility of encapsulated lipid droplets under simulated gastrointestinal tract was evaluated. The impact of nanocellulose type and concentration on the size, charge, morphology, and digestion of the beads was assessed. Beads containing nanocellulose were more resistant to gastrointestinal conditions and exhibited slower lipid digestion than those containing no nanocellulose. The nanocellulose type used to prepare the beads also affected lipid digestion, with a slower release rate for nanocrystalline cellulose than for nanofibrillated cellulose. These effects were attributed to the ability of the nanocellulose to inhibit the diffusion of lipase molecules into the beads and lipid digestion products out. Our results suggest that nanocellulose can be used as an additive in beads to control the rate and extent of lipid digestion within the gastrointestinal tract. As a result, it may be possible to create innovative functional foods that can control hormone responses related to the lipid digestion rate (such as satiety and appetite), and to control the release of bioactive agents in different parts of the gastrointestinal tract.