title: Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.
abstract: The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ether emulsions showed good physical and oxidative stability during storage. In particular, the methylcellulose with high methoxyl substituents (HMC) made it possible to obtain emulsions with high consistency which remained almost unchanged during gastric digestion, and thus could enhance fullness and satiety perceptions at gastric level. Moreover, the HMC emulsion slowed down lipid digestion to a greater extent than a conventional protein emulsion or the emulsions stabilised by the other cellulose ethers. Therefore, HMC emulsions could be used in weight management to increase satiation capacity and decrease lipid digestion.
authors.affiliation: Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain. jenbor@upvnet.upv.es mquichu@tal.upv.es mihernan@tal.upv.es.
authors.forename: Jennifer
authors.initials: J
authors.lastname: Borreani
authors.forename: María
authors.initials: M
authors.lastname: Espert
authors.forename: Ana
authors.initials: A
authors.lastname: Salvador
authors.forename: Teresa
authors.initials: T
authors.lastname: Sanz
authors.forename: Amparo
authors.initials: A
authors.lastname: Quiles
authors.forename: Isabel
authors.initials: I
authors.lastname: Hernando
mesh_terms: D004063:Digestion; D004655:Emulsions / Q000737:chemistry; D004987:Ethers / Q000737:chemistry*; D008747:Methylcellulose / Q000737:chemistry*; D009821:Oils / Q000737:chemistry*; D010084:Oxidation-Reduction; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D004987:Ethers; D009821:Oils; D014867:Water; D008747:Methylcellulose