Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil in Water Emulsions
The impact of gum arabic (GA) ghatti gum (GG) and sugar beet pectin (SBP) on the digestion rate of emulsified lipids is investigated in vitro under model duodenal digestion condition. The aim was to understand the role of the interfacial layer surrounding the lipid droplets on lipid hydrolysis in order to control lipid digestion. The emulsifier concentration required to provide the same emulsion droplet size decreased in the order: GA GG SBP, demonstrating the best emulsifying activity of SBP. The rate and extent of free fatty acid release during lipid digestion did not differ significantly among the three types of gums in emulsions with D[2,3] 2 mm. However, considerable difference was observed in emulsions with D[2,3] 2 mm, and the digestive rate decreased in the order: GA SBP GG. The difference in digestion rate was attributed to the stability of the emulsified lipid droplets in the stimulated intestinal juice and the resistance of interfacial layer against displacement by bile salts. The difference of resisting against displacement by bile salts for the interfacial layers was detected with bile salts concentration of 0.025 mg/mL, and all of the pre adsorbed emulsifiers could be completely displaced from interface by bile salts at 5 mg/mL. Emulsions with SBP were susceptible to Ca2+ and Na+ in simulated intestinal juice, resulting in the flocculation and coalescence of emulsion droplets. A reduction of the surface area of lipids would contribute to a slow digestion. Emulsion stabilized by GG was very effective at retarding lipolysis mainly due to the affinity of linked protein moieties of GG and its hydrophobic binding with bile salts. The knowledge gained in the study has important implications in designing proper emulsion based systems for controlling lipid digestibility at specific sites within the gastrointestinal tract.
Food Biophysics