Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile
Troncoso E., Aguilera J.M. and McClements D.J. (2012)

Fabrication, characterization and lipase digestibility of food-grade nanoemulsions. http://dx.doi.org/10.1016/j.foodhyd.2011.10.014

Revista : Food Hydrocolloids
Volumen : 27
Número : 2
Páginas : 355-363
Tipo de publicación : ISI Ir a publicación


The behavior of nanoemulsion-based delivery systems within the gastrointestinal tract determines their functional performance. In this study, the influence of particle radius (30-85 nm) on the in vitro digestion of nanoemulsions containing non-ionic surfactant stabilized lipid (corn oil) droplets was examined using simulated small intestine conditions. Nanoemulsions were prepared by a combination of high-pressure homogenization and solvent (hexane) displacement. Lipid droplets with different sizes were prepared by varying the oil-to-solvent ratio in the disperse phase prior to homogenization. The fraction of free fatty acids (FFA) released from emulsified triacylglycerols (TG) during digestion was measured by an in vitro model (pH-Stat titration). Nanoemulsions exhibited a lag-period before any FFA were released, which was explained by inhibition of lipase adsorption to the oil-water interface by free surfactant. After the lag-period, the digestion rate increased with decreasing oil droplet diameter (increasing specific surface area). The total amount of FFA released from the emulsions increased from 61% to 71% as the mean droplet radius decreased from 86 nm to 30 nm. The incomplete digestion of the emulsified lipids could be explained by inhibition of lipase activity by the release of fatty acids and/or by interactions between lipase and surfactants molecules. (C) 2011 Elsevier Ltd. All rights reserved.