Periodic Reporting for period 1 - NANOLIPID (Understanding key factors for the use of bioactive lipid nanoparticles to modulate the functionality of complex food systems)
Reporting period: 2015-10-01 to 2017-09-30
Moreover, as a second phase of the project, the interactions between lipid nanoparticles and food components from vegetable origin, mainly pectin, were evaluated and their implications on the lipid digestibility were studied. It was observed that pectin from carrot or broccoli purées did not significantly affect lipid digestion. Also when emulsions were produced within vegetable purées, lipid digestion kinetics was not significantly affected in comparison to their respective model emulsion systems. However, a lower incorporation of lipid digestion products into mixed micelles was observed in emulsions formed within complex food matrices, which suggests that interaction between food components and lipid digestion products occurred.
Ultimately, it was consistently observed along the realization of the present project that there is a direct relationship between the lipolysis degree, micelle formation and the carotenoid bioaccessibility. It was identified that emulsion digestion kinetics is the rate limiting step for both releasing the carotenoids from the oil core and generating lipid digestion species that will contribute to increase the solubilisation capacity of mixed micelles. These two processes are crucial in the carotenoid bioaccessibility kinetics under intestinal conditions and are determined by emulsion characteristics and the presence of other food components.