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Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

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Abstract

This study examines the influence of different food-grade n-3 PUFA-enriched simple emulsion (SE), double emulsion (DE) and gelled double emulsion (GDE) delivery systems on the extent of lipolysis, antioxidant capacity and the bioaccessibility of hydroxytyrosol (HTy). GDE emulsion offered better protection for HTy (89%) than the other systems (79% in SE and DE). The reducing capacity of the emulsions containing HTy were not altered during oral digestion. However, “in vitro” gastric and intestinal phases significantly reduced the antioxidant activity of all systems. The structural and physical state of GDE entailed a slowing-down of triacylglyceride hydrolysis (36.4%) in comparison with that of SE and DE (22.7 and 24.8% for SE and DE, respectively).

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Acknowledgements

R. B. thanks the Spanish Ministry of Economy and Competitiveness for his contract through the Ramón y Cajal Program and A. G. for the BES-2012-054752 (FPI) pre-doctoral fellowship. This research was supported under Project AGL2011-29644-C02-01, AGL2014-53207-C2-1-R and AGL2014-53207-C2-2-R of the Plan Nacional de Investigación Cientifica, Desarrollo e Innovación Tecnologica (I + D+I), Ministerio de Economia y Competitividad, and Intramural project CSIC: 201470E056.

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    Authors and Affiliations

    1. Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain

      Susana Cofrades, Ricard Bou, Linda Flaiz, Raquel Mateos & Francisco Jiménez-Colmenero

    2. IRTA, XaRTA, Finca Camps i Armet, Monells, 17121, Girona, Spain

      Ricard Bou

    3. Pharmacology Department, Complutense University of Madrid, Plaza Ramón y Cajal s/n., 28040, Madrid, Spain

      Alba Garcimartín & Juana Benedí

    4. Nutrition and Bromatology Department, Complutense University of Madrid, Plaza Ramón y Cajal s/n., 28040, Madrid, Spain

      Francisco J. Sánchez-Muniz & Raúl Olivero-David

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    1. Susana Cofrades
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    Correspondence to Ricard Bou.

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    Susana Cofrades and Ricard Bou contributed equally to this work.

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    Cofrades, S., Bou, R., Flaiz, L. et al. Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions. J Food Sci Technol 54, 1785–1793 (2017). https://doi.org/10.1007/s13197-017-2604-x

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