This study explored the influence of different emulsification layers as mono- and bilayers on lipid digestion by using in vitro and in vivo digestion methods. The monolayer emulsion of rapeseed oil contained whey proteins and the bilayer emulsion, whey proteins and carboxymethyl cellulose. The in vitro digestion using human gastrointestinal enzymes showed that the lipid digestion as free fatty acids was slowed down in the bilayer emulsion compared with the monolayer. Droplet size was still low in the gastric phase and pseudoplasticity was well preserved (even though viscosity decreased) during in vitro gastrointestinal digestion. The in vivo studies confirmed a lower fat bioavailability from bilayer emulsions by a reduction in the triglyceride level in the blood of rats, fed by the bilayer emulsion. The results clearly showed that lipid digestion was slower in the bilayer emulsion than in the monolayer. These results provide bio-relevant information about the behavior of emulsions upon digestion. PRACTICAL APPLICATION: The layer-by-layer production approach that was presented here allows the preparation of emulsions with slower fat bioavailability. Such behavior of the bilayer emulsion made it interesting for the formulation of food products with low fat bioavailability.

中文翻译：

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使用体外和体内模型，界面组成对乳液消化的影响

本研究通过使用体外和体内消化方法探讨了不同乳化层作为单层和双层对脂质消化的影响。菜籽油单层乳液含有乳清蛋白，双层乳液含有乳清蛋白和羧甲基纤维素。使用人胃肠酶的体外消化表明，与单层相比，双层乳液中游离脂肪酸形式的脂质消化减慢。在胃相中液滴尺寸仍然很小，并且在体外胃肠道消化过程中假塑性保持良好（即使粘度降低）。体内研究证实了双层乳剂降低了大鼠血液中甘油三酯水平，从而降低了双层乳剂的脂肪生物利用度。结果清楚地表明，双层乳液中的脂质消化比单层中的要慢。这些结果提供了有关消化后乳液行为的生物相关信息。实际应用：这里介绍的逐层生产方法允许制备具有较慢脂肪生物利用度的乳液。双层乳液的这种行为使其成为具有低脂肪生物利用度的食品配方的有趣之处。