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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395940096014 |
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Table of Contents:
- Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin Janaina Costa da SILVA Thais Ribeiro BORRIN Pâmela RUY Thais Carvalho BRITO Ana Cristina PINHEIRO António Augusto VICENTE Samantha Cristina de PINHO Agrociencias medium palm kernel oil chain triglycerides Lipid microparticles dynamic in vitro simulated digestion Solid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical stability and digestibility of lipid microparticles produced with tristearin and palm kernel oil. The motivation for conducting this study was the fact that mixing lipids can prevent the expulsion of the bioactive from the lipid core and enhance the digestibility of lipid structures. The lipid microparticles containing different palm kernel oil contents were stable after 60 days of storage according to the particle size and zeta potential data. Their calorimetric behavior indicated that they were composed of a very heterogeneous lipid matrix. Lipid microparticles were stable under various conditions of ionic strength, sugar concentration, temperature, and pH. Digestibility assays indicated no differences in the release of free fatty acids, which was approximately 30% in all analises. The in vitro digestibility tests showed that the amount of palm kernel in the particles did not affect the percentage of lipolysis, probably due to the high amount of surfactants used and/or the solid state of the microparticles. 2014 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940096014 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.34