Pre-duodenal lipid digestion of emulsions: Relevance, colloidal aspects and mechanistic insight.

The digestion of lipids in the human body has several health and nutritional implications. Lipid digestion is an interfacial phenomenon meaning that water-soluble lipases need to first adsorb to the oil-water interface before enzymatic conversions can start. The digestion of lipids mainly occurs on colloidal structures dispersed in water, such as oil-in-water (o/w) emulsions, which can be designed during food formulation/processing or structured during digestion.

Kinetic Modeling of Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric Prelipolysis.

This research evaluated the impact of the emulsion interfacial composition on small intestinal lipolysis kinetics with the inclusion of rabbit gastric lipase resulting in a gastric prelipolysis step. O/w emulsions contained 5% triolein (w/w) and 1% (w/w) of the following emulsifiers: sodium taurodeoxycholate, citrus pectin, soy protein isolate, soy lecithin, and tween 80. Emulsions were subjected to static digestion and diverse lipolysis species quantified via a HPLC-charged aerosol detector.