Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads

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.