Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility

• DOI: 10.1021/acs.jafc.8b03003
• Publication Date: 2018-08-13T21:00:53Z
• Authors: Xing Chen; David Julian McCl...; Yuqing Zhu; Liqiang Zou; Ziling Li; Wei Liu; Ce Cheng; Hongxia Gao; Chengmei Liu
• Keywords: Gellan gum; Nutraceutical; Gastric fluid

Fluid and gelled nutraceutical emulsions were formulated from quercetin-loaded caseinate-stabilized by the addition of gellan gum with or without acidification glucono-δ-lactone. Gellan increased viscosity gel strength fluid emulsions, respectively. The behavior in a simulated gastrointestinal tract depended upon their initial composition. containing different levels (0-0.2%) had similar protein lipid hydrolysis rates as well quercetin bioaccessibility (∼51%). Conversely, proteolysis, lipolysis, decreased an increasing level emulsions. In comparison to digested more rapidly led higher bioaccessibility. There was good correlation between lipolysis rate. These findings are useful for designing nutraceutical-loaded that can be used wide range food products rheological properties.