| Title : Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release properties - Moayedzadeh_2022_Food.Res.Int_156_111306 |
| Author(s) : Moayedzadeh S , Asl AK , Gunasekaran S , Madadlou A |
| Ref : Food Res Int , 156 :111306 , 2022 |
| Abstract : Emulsion gels are solidified emulsions, which can be used for delivery of both hydrophilic and lipophilic substances. In this research, at first fish oil-in-water (O/W; 10% w/w) emulsions were prepared through the spontaneous emulsification technique. As emulsifier, a blend of the small-molecule surfactant tween 80, and either low-acyl (LaG) or high-acyl (HaG) gellan was used. For making fully stable (100% stability index) emulsions, a 10-fold higher concentration of LaG than HaG in the emulsion aqueous phase was required. The difference in gellan concentration resulted in a bigger mean drop size, as well as lesser consistency coefficient and yield stress for HaG emulsion than LaG emulsion. Subsequently, the fully stable HaG and LaG emulsions were gelled by CaCl(2) addition. LaG emulsion gel was self-supporting and had a dense microstructure (as observed by electron microscopy), whereas HaG emulsion gel was not self-supporting. Loading lipase into the emulsions before ionotropic gelation did not lead to unacceptable acid values for fish oil during the emulsion gels storage. When the lipase-loaded fish O/W emulsion gels were immersed in an acid solution which imitated the gastric fluid (yet without digestive enzymes) oil droplets flocculated (as observed by confocal microscopy). The acid immersion also increased the dynamic moduli of the gels. Lipase was not released into the surrounding acid solution from LaG emulsion gel. A subsequent immersion within an alkaline solution imitating the small intestine fluid (yet without digestive enzymes) reduced the dynamic moduli of both kinds of emulsion gels. The alkaline immersion also caused extensive crack propagation in LaG emulsion gel network, which was found associated with diminished value of tan delta (G''/G') as an index of gel energy dissipation. Lipase was released form LaG emulsion gel into the alkaline solution, however, it took a remarkable period of time to begin. |
| ESTHER : Moayedzadeh_2022_Food.Res.Int_156_111306 |
| PubMedSearch : Moayedzadeh_2022_Food.Res.Int_156_111306 |
| PubMedID: 35651066 |