![]() ![]() Preserving the compounds within the lipid drops until the emulsion reaches the intestine is desirable as most nutrient absorption occurs there. Curcumin is a model for bioactive compounds that are poorly soluble in water and highly susceptible to reactions like hydrolysis and oxidation. Several researchers have investigated using lipid emulsions stabilised by solid nanoparticles to control the uptake of curcumin during digestion. These findings suggest that lipid digestion is further inhibited by nanoparticles not being readily displaced from liquid-liquid interfaces by bile salts. found that the physical properties of olive oil drops stabilised silica nanoparticles were not affected by the addition of bile. In contrast, the size of drops stabilised by chitin nanocrystals increased only slightly (to 9 µm) during digestion. This enhances access by digestive lipases to the lipid-water interface. They argued that the droplet coalescence was due to displacement of the proteins by bile salts. observed that the average drop size in sunflower-in-oil emulsions stabilised by proteins increased by an order of magnitude (from about 6–75 µm) during digestion. Īdditional insights into the stability of nanoparticle-coated lipid droplet to intestinal lipolysis were obtained by monitoring the change in droplet size as well as the concentration of fatty acids released during in-vitro digestion. The reduction in lipolysis was greatest in emulsions where strong electrostatic interactions between the droplets and nanoparticles assisted the formation of a dense, closely packed particle coating. for example, showed that the kinetics of lipolysis in aqueous emulsions of sub micrometre-sized drops was inhibited by coating the drops with PLGA nanoparticles. Thus the improvement depends on the packing density of the particles at the liquid-liquid interface. The interfacial particles form an impenetrable barrier to digestive lipases and reduce the lipid-water surface area. The studies highlighted the increased stability of the emulsions to simulated gastro-intestinal lipolysis compared to emulsions stabilised by proteins and surfactants. Digestion was followed by measuring the concentration of free fatty acids released during lipolysis. The response of lipid emulsions to in-vitro digestion conditions has been characterised for emulsions stabilised by a range of solid particles, including silica and PLGA nanoparticles and chitin nanocrystals. Whitby, in Comprehensive Nanoscience and Nanotechnology (Second Edition), 2019 3.07.5.1.1.1 Nanoparticle-coated lipid droplets
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