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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.