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Lipase digestibility of the oil phase in a water-in-oil-in-water emulsion

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Abstract

Hydrolysis of the oil phase in a water-in-oil-in-water (W/O/W) emulsion was studied using pancreatic lipase. The influence of the W/O volume fraction, lipase concentration, and concentration of emulsifiers used to prepare W/O/W emulsions on lipid digestion and release of encapsulated material were investigated. The extent of lipid digestion differed depending on the W/O volume and lipase concentration, and the amount of dye released was not dependent on the W/O content or lipase concentration. The concentration of emulsifiers did not affect the extent of digestion. The information obtained in this study will be useful for design of W/O/W emulsion formulations with controlled release profiles and lipid digestion.

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Authors and Affiliations

  1. Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 151-742, Korea

    Saehun Mun & Yong-Ro Kim

  2. Molecular Imaging and Therapy Branch, National Cancer Center, Goyang, Gyeonggi, 410-769, Korea

    Yongdoo Choi

Authors
  1. Saehun Mun
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  2. Yongdoo Choi
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  3. Yong-Ro Kim
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Correspondence to Yong-Ro Kim.

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Mun, S., Choi, Y. & Kim, YR. Lipase digestibility of the oil phase in a water-in-oil-in-water emulsion. Food Sci Biotechnol 24, 513–520 (2015). https://doi.org/10.1007/s10068-015-0067-2

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  • DOI: https://doi.org/10.1007/s10068-015-0067-2

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