title: Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions.
abstract: In this study, membrane properties were modulated using layer-by-layer electrostatic depositioning in combination with salt and/or enzyme treatment to control the gastrointestinal fate of emulsified oils. Lipid droplets coated by a single-layer of biopolymers (gelatin) were prepared by high pressure homogenization. Lipid droplets coated by a double-layer of biopolymers (gelatin-pectin) were prepared by electrostatically depositing sugar beet pectin on the gelatin-coated droplets. Laccase was added to the double-layer emulsions to covalently crosslink the adsorbed pectin molecules, whereas sodium chloride was added to modulate interfacial properties through electrostatic screening effects. Non-cross-linked and cross-linked double-layer emulsions (with and without salt) were then passed through a simulated gastrointestinal tract (GIT) that included mouth, gastric and intestinal phases. Free fatty acid release profiles suggested that the stability of the emulsified droplets within the GIT played a more important role in determining the rate and extent of lipid digestion than the initial interfacial layer properties.
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Benjamin
authors.initials: B
authors.lastname: Zeeb
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
authors.affiliation: Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, 240 Chenoweth Laboratory, 102 Holdsworth Way, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D003432:Cross-Linking Reagents; D004063:Digestion / Q000502:physiology*; D004655:Emulsions / Q000737:chemistry*; D005230:Fatty Acids, Nonesterified; D055672:Static Electricity
chemical_list: D003432:Cross-Linking Reagents; D004655:Emulsions; D005230:Fatty Acids, Nonesterified
keywords: Crosslinking; Digestion; Electrostatic interactions; Free fatty acids; Laccase; Multilayer; Oil-in-water emulsions; Salt; pH-stat method