In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods

• Type: Article in International Scientific Journal
• Date: 2022

Authors

A. Ribeiro (Author) Other; Raquel F. S. Gonçalves (Author) Other; Ana C. Pinheiro (Author) Other; Yaidelin A. Manrique (Author) FEUP; Maria Filomena Barreiro (Author) Other; José Carlos B. Lopes (Author) FEUP; Madalena M. Dias (Author) FEUP

Journal

Title: LWT - Food Science and Technology

Vol. 154

Pages: 1-9

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 10 Citations

Scopus - 11 Citations

Associated Projects

LA LSRE-LCM - Financiamento Plurianual 2020-2023 para a Unidade LA LSRE-LCM Laboratório de Processos de Separação e Reacção - Laboratório de Catálise e Materiais

Other information

Authenticus ID: P-00V-M3B

DOI: 10.1016/j.lwt.2021.112706

Abstract (EN): Vitamin E is a lipophilic vitamin playing an essential role in human health. Due to oxidative instability, it presents fast degradation and bioactivity loss. In this study, vitamin E-loaded Pickering emulsions (PEs) stabilized by nano-hydroxyapatite (n-HAp) were produced using a static mixer (NETmix), a technique enabling continuous production and droplet size tailoring. Thus, oil-in-water (O/W) emulsions containing vitamin E at a content of 1 mg/mL were produced with different droplet sizes (7.53, 11.56 and 17.72 mu m) using an O/W ratio of 20/80 (v/v). Their stability during in vitro gastrointestinal digestion and vitamin E bioaccessibility were investigated. It was observed that n-HAp particles disrupt in the stomach and subsequently aggregate as random calcium phosphates in the small intestine, leading to low vitamin E bioaccessibility due to oil entrapment. The emulsion showing the highest vitamin E bioaccessibility (3.29 +/- 0.57%, sample with the larger average droplet size) was used to produce fortified gelatine and milk, resulting in an increased bioaccessibility (10.87 +/- 1.04% and 18.07 +/- 2.90%, respectively). This fact was associated with the presence of macronutrients and the lower n-HAp content. Overall, n-HAp PEs offer advantages for vitamin E encapsulation directed to fortified foods development, a process able to be extended to other lipophilic vitamins.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9