Structure-dependent lipolysis kinetics in advanced food emulsions
Abstract
In emulsion design, it is of paramount importance to study digestive fate to evaluate the evolution of lipid hydrolysis and the bioavailability of possible bioactive compounds. To study how the emulsion structure and polyphenol incorporation affect lipid digestion rate, three advanced oil-in-water food emulsions (i.e., Pickering, cold-filled and hot-filled gel emulsions) were digested according to the static in vitro INFOGEST 2.0 protocol and compared with a simple emulsion. The emulsions were tested both with and without the addition of a commercial polyphenol extract produced from olive oil industry by-products. No interaction between polyphenols and triacylglycerol hydrolysis was found at the concentration used, while the different emulsion structures affected the lipolysis rate, especially at the end of the gastric phase, where the cold-filled gel emulsion produced with citrus fiber showed the highest amount of free fatty acid (FFA) released (18.5 ± 0.9%). No differences were found in terms of FFA release at the end of the intestinal phase, but significantly lower amounts of mono-and diacylglycerol compounds were found in the cold-filled gel emulsion with citrus fiber (18.7 ± 4.1%). These results are important in view of possible targeted emulsion applications that can require different lipid digestion rates.
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BibTeX
@article{loffredi2026structuredependent,
title = {{Structure-dependent lipolysis kinetics in advanced food emulsions}},
author = {Eleonora Loffredi and Frédérique Pédrono and Jordane Ossemond and Olivia Ménard and Steven Le Feunteun and Didier Dupont and Cristina Alamprese},
journal = {Food Research International},
year = {2026},
month = sep,
doi = {10.1016/j.foodres.2026.120805},
url = {https://hal.science/hal-05758420v1},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Structure-dependent lipolysis kinetics in advanced food emulsions
AU - Eleonora Loffredi
AU - Frédérique Pédrono
AU - Jordane Ossemond
AU - Olivia Ménard
AU - Steven Le Feunteun
AU - Didier Dupont
AU - Cristina Alamprese
PY - 2026
DA - 2026/09/22
JO - Food Research International
DO - 10.1016/j.foodres.2026.120805
UR - https://hal.science/hal-05758420v1
AB - In emulsion design, it is of paramount importance to study digestive fate to evaluate the evolution of lipid hydrolysis and the bioavailability of possible bioactive compounds. To study how the emulsion structure and polyphenol incorporation affect lipid digestion rate, three advanced oil-in-water food emulsions (i.e., Pickering, cold-filled and hot-filled gel emulsions) were digested according to the static in vitro INFOGEST 2.0 protocol and compared with a simple emulsion. The emulsions were tested both with and without the addition of a commercial polyphenol extract produced from olive oil industry by-products. No interaction between polyphenols and triacylglycerol hydrolysis was found at the concentration used, while the different emulsion structures affected the lipolysis rate, especially at the end of the gastric phase, where the cold-filled gel emulsion produced with citrus fiber showed the highest amount of free fatty acid (FFA) released (18.5 ± 0.9%). No differences were found in terms of FFA release at the end of the intestinal phase, but significantly lower amounts of mono-and diacylglycerol compounds were found in the cold-filled gel emulsion with citrus fiber (18.7 ± 4.1%). These results are important in view of possible targeted emulsion applications that can require different lipid digestion rates.
SN - 0963-9969
ER -