Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions

Lisa M. Zychowski; Srinivas Mettu; Raymond R. Dagastine; Alan L. Kelly; James A. O'Mahony; Mark A.E. Auty

doi:10.1016/j.foostr.2018.11.001

Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions

Lisa M. Zychowski, Srinivas Mettu, Raymond R. Dagastine, Alan L. Kelly, James A. O'Mahony, Mark A.E. Auty

Chemical and Petroleum Engineering

Research output: Contribution to journal › Article › peer-review

25 Scopus citations

Abstract

Phytosterols possess the ability to significantly lower low-density lipoprotein (LDL) cholesterol levels in the blood, but their bioaccessibility is highly dependent upon the solubility of the phytosterol within the carrier matrix. Currently, there is a limited amount of knowledge on how phytosterols interact at oil-water interfaces, despite research indicating that these interfaces could promote the crystallization of phytosterols and thus decrease bioaccessibility. In order to fill this knowledge gap, this work expands upon a previously studied emulsion system for encapsulating phytosterols and addresses whether phytosterols can crystalize at an oil-in-water emulsion interface. Images from multiple microscopic techniques suggest interfacial phytosterol crystallization in 0.6% phytosterol-enriched emulsions, while interfacial tension results and calculated models showed that whey protein and phytosterols had a synergistic effect on interfacial tension. A deeper understanding of the interfacial behavior of phytosterols in emulsions can provide the functional food and pharmaceutical industry with the knowledge needed to design more bioaccessible phytosterol-enriched products.

Original language	British English
Article number	100101
Journal	Food Structure
Volume	19
DOIs	https://doi.org/10.1016/j.foostr.2018.11.001
State	Published - Jan 2019

Keywords

Bioactive
Emulsion
Functional foods
Interfacial tension
LDL cholesterol
Microscopy
Phytosterols
Plant sterols
β-sitosterol

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10.1016/j.foostr.2018.11.001

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title = "Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions",

abstract = "Phytosterols possess the ability to significantly lower low-density lipoprotein (LDL) cholesterol levels in the blood, but their bioaccessibility is highly dependent upon the solubility of the phytosterol within the carrier matrix. Currently, there is a limited amount of knowledge on how phytosterols interact at oil-water interfaces, despite research indicating that these interfaces could promote the crystallization of phytosterols and thus decrease bioaccessibility. In order to fill this knowledge gap, this work expands upon a previously studied emulsion system for encapsulating phytosterols and addresses whether phytosterols can crystalize at an oil-in-water emulsion interface. Images from multiple microscopic techniques suggest interfacial phytosterol crystallization in 0.6% phytosterol-enriched emulsions, while interfacial tension results and calculated models showed that whey protein and phytosterols had a synergistic effect on interfacial tension. A deeper understanding of the interfacial behavior of phytosterols in emulsions can provide the functional food and pharmaceutical industry with the knowledge needed to design more bioaccessible phytosterol-enriched products.",

keywords = "Bioactive, Emulsion, Functional foods, Interfacial tension, LDL cholesterol, Microscopy, Phytosterols, Plant sterols, β-sitosterol",

author = "Zychowski, {Lisa M.} and Srinivas Mettu and Dagastine, {Raymond R.} and Kelly, {Alan L.} and O'Mahony, {James A.} and Auty, {Mark A.E.}",

note = "Funding Information: The authors would like to thank the Teagasc Food Research Centre for its support (Teagasc Project RMIS6412) and assistance in organizing this collaborative project with Melbourne University. The authors would also like to thank Kamil Drapala for his guidance and help utilizing the Kruss Tensiometer at the University College of Cork and Li Day at AgResearch for her assistance. Finally, the authors would like to thank Lisa Blazo from the University of Sheffield for her assistance in editing the manuscript. Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2019",

month = jan,

doi = "10.1016/j.foostr.2018.11.001",

language = "British English",

volume = "19",

journal = "Food Structure",

issn = "2213-3291",

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AU - Zychowski, Lisa M.

AU - Mettu, Srinivas

AU - Dagastine, Raymond R.

AU - Kelly, Alan L.

AU - O'Mahony, James A.

AU - Auty, Mark A.E.

N1 - Funding Information: The authors would like to thank the Teagasc Food Research Centre for its support (Teagasc Project RMIS6412) and assistance in organizing this collaborative project with Melbourne University. The authors would also like to thank Kamil Drapala for his guidance and help utilizing the Kruss Tensiometer at the University College of Cork and Li Day at AgResearch for her assistance. Finally, the authors would like to thank Lisa Blazo from the University of Sheffield for her assistance in editing the manuscript. Publisher Copyright: © 2018 Elsevier Ltd

PY - 2019/1

Y1 - 2019/1

N2 - Phytosterols possess the ability to significantly lower low-density lipoprotein (LDL) cholesterol levels in the blood, but their bioaccessibility is highly dependent upon the solubility of the phytosterol within the carrier matrix. Currently, there is a limited amount of knowledge on how phytosterols interact at oil-water interfaces, despite research indicating that these interfaces could promote the crystallization of phytosterols and thus decrease bioaccessibility. In order to fill this knowledge gap, this work expands upon a previously studied emulsion system for encapsulating phytosterols and addresses whether phytosterols can crystalize at an oil-in-water emulsion interface. Images from multiple microscopic techniques suggest interfacial phytosterol crystallization in 0.6% phytosterol-enriched emulsions, while interfacial tension results and calculated models showed that whey protein and phytosterols had a synergistic effect on interfacial tension. A deeper understanding of the interfacial behavior of phytosterols in emulsions can provide the functional food and pharmaceutical industry with the knowledge needed to design more bioaccessible phytosterol-enriched products.

AB - Phytosterols possess the ability to significantly lower low-density lipoprotein (LDL) cholesterol levels in the blood, but their bioaccessibility is highly dependent upon the solubility of the phytosterol within the carrier matrix. Currently, there is a limited amount of knowledge on how phytosterols interact at oil-water interfaces, despite research indicating that these interfaces could promote the crystallization of phytosterols and thus decrease bioaccessibility. In order to fill this knowledge gap, this work expands upon a previously studied emulsion system for encapsulating phytosterols and addresses whether phytosterols can crystalize at an oil-in-water emulsion interface. Images from multiple microscopic techniques suggest interfacial phytosterol crystallization in 0.6% phytosterol-enriched emulsions, while interfacial tension results and calculated models showed that whey protein and phytosterols had a synergistic effect on interfacial tension. A deeper understanding of the interfacial behavior of phytosterols in emulsions can provide the functional food and pharmaceutical industry with the knowledge needed to design more bioaccessible phytosterol-enriched products.

KW - Bioactive

KW - Emulsion

KW - Functional foods

KW - Interfacial tension

KW - LDL cholesterol

KW - Microscopy

KW - Phytosterols

KW - Plant sterols

KW - β-sitosterol

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DO - 10.1016/j.foostr.2018.11.001

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SN - 2213-3291

VL - 19

JO - Food Structure

JF - Food Structure

M1 - 100101

ER -

Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions

Abstract

Keywords

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