Lipid Digestion of Oil-in-water Emulsions Stabilized with Low Molecular Weight Surfactants

dc.contributor.advisorRogers, Michael
dc.contributor.authorNg, Natalie
dc.date.accessioned2019-08-28T19:18:46Z
dc.date.available2019-08-28T19:18:46Z
dc.date.copyright2019-08
dc.date.created2019-07-29
dc.date.issued2019-08-28
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractLipid digestion kinetics and fatty acid bioaccessibility were compared between oil-in-water (o/w) emulsions stabilized with monoglycerides (i.e., glycerol monostearate (1-GMS), glycerol monooleate (1-GMO), or sn-2 glycerol monooleate (2-GMO)) or commonly-used synthetic surfactants (i.e., Span 60, Span 80, Tween 60, or Tween 80) using a multi-compartmental, simulated digestion model (TIM-1). Although statistically significant differences in induction time and rate of lipid digestion were not observed, total bioaccessibility was significantly lower for emulsions stabilized with Span 80 and 2-GMO. Comparable trends were observed between area under the curve (AUC) of the absolute bioaccessibility and total overall bioaccessibility obtained by fitting a three-parameter shifted logistic model to the cumulative bioaccessibility. No significant differences for overall bioaccessibility were observed between oil-in-water emulsions stabilized by commercial 1-GMO and 1-GMS, Span 60, Tween 60 and Tween 80. The results confirm that sn-position and surfactant choice influence the total extent of lipid digestion (total bioaccessibility) in vitro.en_US
dc.identifier.urihttp://hdl.handle.net/10214/16963
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rightsAttribution-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/*
dc.subjectSurfactanten_US
dc.subjectLipid digestionen_US
dc.subjectBioaccessibilityen_US
dc.subjectIn vitro digestionen_US
dc.subjectLipolysisen_US
dc.subjectTIM-1en_US
dc.titleLipid Digestion of Oil-in-water Emulsions Stabilized with Low Molecular Weight Surfactantsen_US
dc.typeThesisen_US

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