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Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestion

AutorBorreani, Jennifer; Espert, María ; Salvador, Ana ; Sanz Taberner, Teresa ; Quiles, Amparo; Hernando, Isabel
Palabras claveCellulose ethers
Texture
Lipid digestibility
Gastrointestinal digestion
HMC
Saciety
Protein emulsion
Weight management
Fecha de publicación6-mar-2017
EditorRoyal Society of Chemistry (Great Britain)
CitaciónFood and Function 8 (4): 1547-1557 (2017)
ResumenThe effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ether emulsions showed good physical and oxidative stability during storage. In particular, the methylcellulose with high methoxyl substituents (HMC) made it possible to obtain emulsions with high consistency which remained almost unchanged during gastric digestion, and thus could enhance fullness and satiety perceptions at gastric level. Moreover, the HMC emulsion slowed down lipid digestion to a greater extent than a conventional protein emulsion or the emulsions stabilised by the other cellulose ethers. Therefore, HMC emulsions could be used in weight management to increase satiation capacity and decrease lipid digestion.
Versión del editorhttps://doi.org/10.1039/C7FO00159B
URIhttp://hdl.handle.net/10261/157964
DOI10.1039/C7FO00159B
ISSN2042-6496
E-ISSN2042-650X
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