Tailoring the gastrointestinal fate of emulsions through interfacial engineering: Impact of lipid type and coating lipid droplets with protein-surfactant mixture

Abstract

The bioaccessibility of bioactives incorporated in oil-in-water (O/W) emulsions may be modulated by controlling emulsion structure through the rational selection of an oily phase and emulsifier or mixture of emulsifiers. In this context, emulsions were produced with protein-surfactant mixtures and different oils to understand how the nature of ingredients and the interaction between them can affect the structure of emulsions and their behavior during digestion in vitro.