Artículos de revistas
In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions
Date
2015Registration in:
Food Chemistry 171 (2015) 266–271
0308-8146
DOI: 10.1016/j.foodchem.2014.09.005
Author
Farfán, M.
Villalón, M. J.
Ortíz, M. E.
Nieto K, Susana
Bouchon, P.
Institutions
Abstract
Recent studies have shown that it should be possible to control lipid bioavailability through food
structural approaches. Nevertheless, the gastrointestinal-tract physiological conditions must also be considered.
To get a better understanding of this phenomenon, we evaluated the effect of emulsification, as
well as the use of sodium caseinate or chitosan, on the postprandial bioavailability of interesterifiedlipids
in O/W emulsions after oral gastric feeding Sprague–Dawley rats. We verified that emulsification
may increase lipid absorption, as determined after feeding sodium-caseinate emulsions. However, this
result could not be generalised. Interesterified-lipids that were emulsified with chitosan were equally
absorbed as those contained in non-emulsified interesterified-lipids/distilled-water blends.