Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β‐Carotene: A Comparison of Low‐Fat and High‐Fat Samples

• Autores: Ziyuan Xia, D. Julian McClements, Hang Xiao
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 2, 2017, págs. 373-379
• Idioma: inglés
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• Resumen

  • Some individuals with fat maldigestion have compromised digestive systems, which causes the incomplete hydrolyzation of ingested lipids within the gastrointestinal tract (GIT). We studied the influence of high‐fat (20%) and low‐fat (4%) contents on the bioaccessibility of a highly hydrophobic nutraceutical (β‐carotene) through a simulated GIT model consisting of mouth, stomach, and small intestine phases. The low‐fat and high‐fat values were chosen to simulate low‐fat and high‐fat diets. The triglycerides in the low‐fat system were fully digested, whereas those in the high‐fat system were only partially digested, thereby mimicking the digestive systems of individuals who exhibit fat maldigestion. The carotenoids were initially solubilized within oil‐in‐water nanoemulsions prepared using a nonionic surfactant (Tween 20) as emulsifier and a long‐chain triglyceride (corn oil) as the oil phase. After digestion, the total β‐carotene concentration in the filtered micelle phase was much greater for the high‐fat group (0.072 μg/mL) than for the low‐fat group (0.032 μg/mL). Conversely, the β‐carotene bioaccessibility of the high‐fat group (39%) was much lower than that of the low‐fat group (84%), which was attributed to a fraction of the carotenoids remaining in the nondigested lipid phase of the high‐fat group. These results highlight the importance of delivering hydrophobic nutraceuticals in a form where the fat phase is fully digested. Individuals who have problems with complete digestion of fat maybe deprived of important fat‐soluble nutrients, vitamins, and nutraceuticals that rely on proper digestion of the lipid phase prior to absorption. The results of this research may provide important information for markets when design lipid‐based delivery systems for patients with malabsorption (disorder of absorption of nutrients) or for individuals who consume high‐fat levels during a meal.