ARTÍCULO

DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility

Autores: Gayoso Morandeira, Lucía; Ansorena Artieda, Diana María (Autor de correspondencia); Astiasarán Anchía, María Icíar
Título de la revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN: 0022-5142
Volumen: 99
Número: 5
Páginas: 2251 - 2258
Fecha de publicación: 2019
Lugar: WOS
Resumen:
BACKGROUND The bioaccessibility of bioactive compounds for functional food deserves evaluation. An in vitro gastrointestinal digestion model was applied to provide information about the extent of lipid hydrolysis, oxidative stability and bioaccessibility of algae oil (42% of docosahexaenoic acid; DHA), comparing three lipid delivery systems: bulk oil, soy protein stabilized O/W emulsion and carrageenan gelled emulsion. RESULTS Lipid digestion kinetics was slightly influenced by the delivery systems. Nevertheless, at the end of intestinal digestion, lipolysis in the three samples ranged between 49% and 52%, showing a partial oil digestion. Lipid oxidation, measured by malondialdehyde, was significantly lower (P < 0.01) in both emulsified oils after intestinal digestion compared to the bulk oil. Bioaccessibility of DHA was 58%, 71% and 84% for bulk oil, O/W emulsion and gelled emulsion, respectively. CONCLUSION These results suggest that both emulsified delivery systems used in the present study enhanced the solubilization of free fatty acids, in particular omega-3 fatty acids, and therefore their potential intestinal absorption. (c) 2018 Society of Chemical Industry