Food and Bioprocess Technology

, Volume 7, Issue 8, pp 2198–2206 | Cite as

Effects of Biopolymers Encapsulations on the Lipid Digestibility of Emulsion-Type Sausages Using a Simulated Human Gastrointestinal Digestion Model

  • Sun Jin HurEmail author
  • Seung Yuan Lee
  • Seung Jae Lee
Original Paper


The purpose of this study is to examine the effects of biopolymers encapsulations on the digestion of lipid in emulsion-type sausages during simulated human gastrointestinal digestion. Emulsion-type sausages were prepared by incorporation of 1 % cellulose, pectin, or chitosan. The samples were then passed through a simulated human gastrointestinal digestion model that simulated the effects of the mouth, stomach, and small intestine. The change in digestion of the lipids was monitored by confocal fluorescence microscopy. The digestibility of lipid dramatically increased after simulated human gastrointestinal digestion for all emulsion-type sausage samples but was reduced by biopolymers encapsulations. Encapsulation with pectin and chitosan produced lower free fatty acid contents and lipid oxidation values than samples with no biopolymers encapsulations (p < 0.05). Moreover, the lipase activity decreased after simulated human gastrointestinal digestion in emulsion-type sausages with encapsulated biopolymers (p < 0.05). The effect of biopolymers encapsulation in the reduction of the lipid digestion can be ordered as pectin > chitosan > cellulose (p < 0.05).


Biopolymers Emulsion-type sausage simulated human gastrointestinal digestion Lipid content Lipase activity 



This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT, and Future Planning (NRF-2012R1A1A1010007).


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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  1. 1.Department of Animal Science and TechnologyChung-Ang UniversityAnseong-siSouth Korea

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