Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350464
Type: Artigo
Title: In vitro digestibility of heteroaggregated droplets coated with sodium caseinate and lactoferrin
Author: Furtado, GD
Silva, KCG
de Andrade, CCP
Cunha, RL
Abstract: Aggregation of droplets coated with oppositely charged proteins could be affected during emulsion digestion. Thus, emulsions stabilized by sodium caseinate, lactoferrin or heteroaggregated droplets formed from the mixture of both emulsions were evaluated by in vitro digestibility. Emulsions properties were analyzed in terms of stability, microstructure, particle size, surface charge and free fatty acids. Changes in physical properties at the different digestion steps depended on the emulsifier properties and were probably attributed to physico-chemical environment conditions and protein hydrolysis. The heteroaggregates undid in simple emulsions at the gastric phase due to the electrostatic repulsion between the proteins at low pH. Free fatty acids release depended on emulsifier properties, in addition to the presence of bile salts. Heteroaggregates presented the lowest extent of lipid digestion followed by droplets coated with lactoferrin. These results may be useful for the design of food matrices with a decreased digestibility.
Subject: Emulsões
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.jfoodeng.2017.07.025
Address: https://www.sciencedirect.com/science/article/abs/pii/S0260877417303230
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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