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Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

Author:
Cofrades, Susana, Bou, Ricard, Flaiz, Linda, Garcimartín, Alba, Benedí, Juana, Mateos, Raquel, Sánchez-Muniz, Francisco J., Olivero-David, Raúl, Jiménez-Colmenero, Francisco
Source:
Journal of food science and technology 2017 v.54 no.7 pp. 1785-1793
ISSN:
0022-1155
Subject:
antioxidant activity, bioavailability, digestion, emulsions, hydrolysis, lipolysis, omega-3 fatty acids, triacylglycerols
Abstract:
This study examines the influence of different food-grade n-3 PUFA-enriched simple emulsion (SE), double emulsion (DE) and gelled double emulsion (GDE) delivery systems on the extent of lipolysis, antioxidant capacity and the bioaccessibility of hydroxytyrosol (HTy). GDE emulsion offered better protection for HTy (89%) than the other systems (79% in SE and DE). The reducing capacity of the emulsions containing HTy were not altered during oral digestion. However, “in vitro” gastric and intestinal phases significantly reduced the antioxidant activity of all systems. The structural and physical state of GDE entailed a slowing-down of triacylglyceride hydrolysis (36.4%) in comparison with that of SE and DE (22.7 and 24.8% for SE and DE, respectively).
Agid:
5748298