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Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

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Abstract

The influence of lipase, bile salts, and polysaccharides (pectin and maltodextrin) on the properties and digestibility of lecithin/chitosan-stabilized tuna oil-in-water multilayer emulsions were studied when they were subjected to an in vitro digestion model. All emulsions became unstable to creaming after passing through the digestion model, as deduced from the formation of large visible brown clumps on the top of the emulsions. The release of free fatty acids and glucosamine from the emulsions suggested that lecithin/chitosan-coated droplets were degraded by lipase under simulated gastrointestinal conditions. The amount of free fatty acids released per unit amount of emulsion was higher when bile salt was included in the digestion model or anionic polysaccharide (pectin) was present in the emulsions. These results have important implications for the utilization of multilayered emulsions for the encapsulation, protection, and delivery of n-3 fatty acids and other bioactive lipids.

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Acknowledgment

Appreciation is expressed to Dr. Parichat Hongsprabhas for her guidance and helpful advices in this work. Funds for this research were provided by the Thailand Research Fund (TRF) and the Commission on Higher Education (CHE) under the TRF-CHE Research Grant for New Scholar (project no. MRG4980084). This work was also financially supported in part by the Faculty of Agro-Industry, Kasetsart University (project no. 02/51). This material is partly based upon work supported by a United States Department of Agriculture, CREES, NRI Grant.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Phaholyothin Road, Chatuchak, Bangkok, 10900, Thailand

    Utai Klinkesorn

  2. Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA, 01003, USA

    David Julian McClements

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  1. Utai Klinkesorn
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  2. David Julian McClements
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Correspondence to Utai Klinkesorn.

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Klinkesorn, U., Julian McClements, D. Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan. Food Biophysics 5, 73–81 (2010). https://doi.org/10.1007/s11483-010-9147-2

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