Behavior of Emulsions Stabilized by a Hydrophobically Modified Inulin Under Bio-Relevant Conditions of the Human Gastro-Intestine

There is a constant need for novel and bioactive ingredients that can offer the ability to enhance and extend emulsion functionality. Inulin, an established prebiotic fiber, is finding increased use in various food products; however, it has poor performance as an emulsifier, thus, a hydrophobically...

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Bibliographic Details
Published in:Food biophysics 2014-12, Vol.9 (4), p.416-423
Main Authors: Meshulam, D, Slavuter, J, Lesmes, U
Format: Article
Language:English
Subjects:
Analytical Chemistry
bile
bioactive properties
Biological and Medical Physics
Biophysics
calcium chloride
Centrifugation
Chemistry
Chemistry and Materials Science
Dietary fiber
digestion
Digestive system
droplets
emulsifiers
Emulsions
Food Science
foods
High pressure
homogenization
humans
ingredients
inulin
lipolysis
mixing
prebiotics
Special Issue Article
stomach
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Summary:There is a constant need for novel and bioactive ingredients that can offer the ability to enhance and extend emulsion functionality. Inulin, an established prebiotic fiber, is finding increased use in various food products; however, it has poor performance as an emulsifier, thus, a hydrophobically modified inulin (HMI) has been developed. This research systematically evaluated the impact of HMI on emulsion functionality and susceptibility to key isolated components of human digestion.Emulsion stability (assessed through analytical centrifugation), size and electrokinetic charge (assessed through laser scattering techniques) following high pressure homogenization indicate stable emulsions with sub-micro sized droplets (mean d₄,₃ = 0.55 ± 0.01 μm) can be obtained. Evaluation of emulsion stability to pH (2.0 
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-014-9353-4