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Emulsion Flocculation and Stability in a Simple in Vitro Gastrointestinal Model

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Food Digestion

Abstract

A simple in vitro model of swallowing–progression from mouth to stomach was used in order to study the phase behavior/aggregation of BSA-stabilized model oil-in-water emulsions. The latter were first dispersed into simulated mouth fluid (SMF); then, their droplets were collected and redispersed into simulated gastric fluid (SGF), either in the presence or not of a model gastric mucin (pig gastric mucin, PGM). Emulsions flocculate weakly due to electrostatic effects upon exposure to simulated mouth fluid (SMF). Upon progression of the droplets to the stomach-like environment, enhancement of flocculation (but no coalescence) is observed. The presence of PGM in this environment reduces the extent of flocculation, suggesting that mucins could be acting as regulators of flocculation in the gastrointestinal tract.

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No human or animal trials were involved in this study.

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Authors and Affiliations

  1. Department of Food Technology, ATEI Thessaloniki, Thessaloniki, 57400, Greece

    Zoi Rousi, Christos Ritzoulis & Panayotis D. Karayannakidis

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  1. Zoi Rousi
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  2. Christos Ritzoulis
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  3. Panayotis D. Karayannakidis
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Correspondence to Christos Ritzoulis.

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Rousi, Z., Ritzoulis, C. & Karayannakidis, P.D. Emulsion Flocculation and Stability in a Simple in Vitro Gastrointestinal Model. Food Dig. 5, 1–7 (2014). https://doi.org/10.1007/s13228-013-0034-4

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  • DOI: https://doi.org/10.1007/s13228-013-0034-4

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