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In Vitro Digestion of Oil-in-Water Emulsions Stabilized by Regenerated Chitin
- Xiao, Yongmei, Chen, Chen, Wang, Bijia, Mao, Zhiping, Xu, Hong, Zhong, Yi, Zhang, Linping, Sui, Xiaofeng, Qu, Shen
- Journal of agricultural and food chemistry 2018 v.66 no.46 pp. 12344-12352
- Ostwald ripening, adsorption, chitin, confocal laser scanning microscopy, digestion, droplet size, droplets, emulsifiers, emulsions, intestines, lipid metabolism, microstructure, oils, satiety, storage quality, weight control
- Regenerated chitin (R-chitin) can stabilize oil-in-water (O/W) emulsions containing up to 50% oil at a low chitin dosage of 2 mg/g oil. The mean droplet size of the resulting emulsion decreased as more R-chitin was used. Confocal laser scanning microscopy (CLSM) demonstrated the adsorption of R-chitin on emulsion droplets surface, confirming the emulsions were stabilized via Pickering mechanism. The effects of R-chitin concentration on storage stability, microstructure, and lipid digestion properties were investigated. Pickering emulsions stabilized by R-chitin above 1.0% w/w exhibited outstanding physical stability against coalescence and Ostwald ripening. In particular, highly consistent emulsions that remained almost unchanged during oral, gastric, and intestine digestion could be prepared using R-chitin. The emulsions could enhance fullness and satiety perceptions at gastric level, and R-chitin could be used as a substitute for food emulsifiers for weight management via increasing satiation perception and reducing lipid digestion.