Nuttinee TangsrianugulManop SuphantharikaDavid Julian McClementsUniversity of MassachusettsMahidol UniversityKing Abdulaziz University2018-11-232018-11-232015-12-01Food Research International. Vol.78, (2015), 79-87096399692-s2.0-84949203959https://repository.li.mahidol.ac.th/handle/20.500.14594/35057© 2015 Elsevier Ltd. The influence of starch type (resistant starch (RS) versus native (NS) starch) and concentration (10 and 35 wt.%) on the potential gastrointestinal fate of digestible lipid (corn oil) droplets encapsulated within starch hydrogels was studied using a simulated gastrointestinal tract (GIT). The NS used was a normal corn starch, whereas the RS used was a high amylose corn starch. Changes in morphology, organization, size, and charge of the particles in the delivery systems were measured as they passed through each stage of the GIT model: mouth, stomach, and small intestine. The GIT fates of three types of delivery system were compared: free lipid droplets; lipid droplets in RS-hydrogels; and, lipid droplets in NS-hydrogels. Encapsulation of the lipid droplets in the hydrogels had a pronounced influence on their GIT behavior, with the effect depending strongly on starch type. The starch granules in the RS-hydrogels remained intact throughout the simulated GIT because their compact structure makes them resistant to enzyme digestion. The initial rate of lipid digestion in the small intestine phase also depended on delivery system type: emulsion. >. RS-hydrogels. >. NS-hydrogels. However, the lipid phase appeared to be fully digested at the end of the digestion period for all samples. These results provide useful information for designing functional foods for improved health. For example, food matrices could be developed that slowdown the rate of lipid digestion, and therefore prevent a spike in serum triacylglycerols in the blood, which may be advantageous for developing functional foods to tackle diabetes.Mahidol UniversityAgricultural and Biological SciencesArticleSCOPUS10.1016/j.foodres.2015.11.004