In vitro gastrointestinal digestibility of corn oil-in-water Pickering emulsions stabilized by three types of nanocellulose

Xia Li; Yishan Kuang; Yifei Jiang; Hui Dong; Wenjia Han; Qijun Ding; Jiang Lou; Yueying Wang; Tingting Cao; Jun Li; Wenjuan Jiao

doi:10.1016/j.carbpol.2021.118835

In vitro gastrointestinal digestibility of corn oil-in-water Pickering emulsions stabilized by three types of nanocellulose

Carbohydr Polym. 2022 Feb 1:277:118835. doi: 10.1016/j.carbpol.2021.118835. Epub 2021 Oct 30.

Authors

Xia Li¹, Yishan Kuang², Yifei Jiang³, Hui Dong³, Wenjia Han³, Qijun Ding³, Jiang Lou³, Yueying Wang³, Tingting Cao³, Jun Li⁴, Wenjuan Jiao⁵

Affiliations

¹ Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
² State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, China.
³ Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
⁴ State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: ppjunli@scut.edu.cn.
⁵ Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China. Electronic address: jiaowenjuan@gdaas.cn.

PMID: 34893252
DOI: 10.1016/j.carbpol.2021.118835

Abstract

The effect of three nanocellulose (various in crystalline allomorph and morphology) on lipid in vitro gastrointestinal digestibility was investigated. Corn oil-in-water emulsions were prepared by CNCs-I, CNCs-II and CNFs respectively. The variations of droplets diameter D[4,3], zeta potential, and microstructure were measured during gastrointestinal digestion (mouth, stomach and small intestine), and the free fatty acid (FFA) released in the small intestine phase were examined. The FFA-released test results indicated that both crystalline allomorph and morphology of nanocellulose affected the degree of lipid digestion, especially the morphology. FFA released amount was ranked in the order of CNCs-I (56.60%), CNCs-II (48.67%) and CNFs (28.21%). This is mainly due to the difference in the self-assembly behavior of nanocellulose at the interface. Our findings provide an innovative solution that using nanocellulose as food-grade particle stabilizer to modulate the digestion of Pickering emulsified lipids, which would benefit the development of given functional foods.

Keywords: Free fatty acid release; In vitro gastrointestinal digestion; Nanocellulose; Pickering emulsion.