Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control

Meinou N. Corstens*, Claire C. Berton-Carabin, Peio T. Elichiry-Ortiz, Karlijn Hol, Freddy J. Troost, Ad A. M. Masclee, Karin Schroen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

49 Citations (Web of Science)

Abstract

Dietary lipids and digestion products are strong inducers of satiety signals in the distal small intestine. To protect lipids against proximal absorption we encapsulate them in hydrogel beads. Physically stable beads of different sizes (0.55, 0.78 and 1.15 mm), and mesh sizes (xi = 9.2, 6.4 and 5.4 nm) were obtained using ionotropic (Ca) gelation of alginate containing oil-in-water (O/W) emulsions (d(32) similar to 21 mu m). All beads shrunk at pH 2.0, and had excellent gastric stability (2 h, pepsin, pH 3.0), while they swelled at pH 7.0, and softened under simulated intestinal conditions (2.5 h, pancreatin, bile, pH 7.0). Lipolysis could be controlled through variation of bead and mesh size, resulting in a broad range of release profiles: from 1-50% release after 1 h to 20-80% after 2.5 h. Such systems with controllable and predictable in vitro release profiles are a promising step towards ileal lipid release, where they could play a pivotal role in appetite control. (C) 2017 Elsevier Ltd. All rights reserved.

Original languageEnglish
Pages (from-to)319-328
Number of pages10
JournalJournal of Functional Foods
Volume34
DOIs
Publication statusPublished - Jul 2017

Keywords

  • Emulsion-filled hydrogel
  • Calcium-alginate bead
  • Emulsion gel
  • Food
  • In vitro lipolysis
  • Satiety
  • FILLED HYDROGEL BEADS
  • LIPID-DIGESTION
  • EATING BEHAVIOR
  • PHYSICOCHEMICAL PROPERTIES
  • DELIVERY-SYSTEMS
  • DRUG-DELIVERY
  • GEL BEADS
  • SATIETY
  • IMPACT
  • FOOD

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