@misc{10481/75821,
year = {2022},
month = {5},
url = {http://hdl.handle.net/10481/75821},
abstract = {The influence of the emulsifier type and the encapsulating agent on the bioaccessibility of microencapsulated fish
oil was investigated. Fish oil-loaded microcapsules were produced by spray-drying using carbohydrate-based
encapsulating agents (glucose syrup or maltodextrin). Whey protein concentrate hydrolysate (WPCH) or
Tween 20 (TW20) were used as the emulsifiers. The microcapsules were subjected to a three-phase in vitro
digestion (oral, gastric, and intestinal phase) and the changes in the physicochemical properties of the samples
were monitored throughout the simulated gastrointestinal tract (oil droplet size, ζ-potential, and microstructure).
The lipolysis rate and extent were evaluated at the intestinal digestion phase. Contrary to the encapsulating
agent, the emulsifier used in the infeed emulsion formulation significantly influenced lipid digestion. WPCHbased
interfacial layer prevented oil droplets coalescence during and after processing more efficiently than
TW20, which resulted in an increased specific surface area for lipases to adsorb and thus a higher bioaccessibility
of the microencapsulated oil.},
organization = {I + D + i projects - MCIN/AEI	CTQ2017-87076-R
PID2020-114137RB-I00
MCIN/AEI	CTQ2017-87076-R},
organization = {Universidad de Granada/CBUA	
PRE2018-084861},
publisher = {Elsevier},
keywords = {Omega-3 polyunsaturated fatty acids},
keywords = {Microencapsulation},
keywords = {Whey protein concentrate hydrolysate},
keywords = {Interfacial composition},
keywords = {INFOGEST protocol},
keywords = {Lipolysis},
title = {Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying},
doi = {10.1016/j.foodchem.2022.133257},
author = {Rahmani Manglano, Nor Elena and Tirado Delgado, Manuel and García Moreno, Pedro Jesús and Guadix Escobar, Antonio María and Guadix Escobar, Emilia María},
}