Abstract Sweet whey- and soy lecithin-stabilized emulsions have been studied as potential delivery systems of High Oleic Palm Oil bioactive compounds. However, the gastrointestinal behavior of these systems has not been investigated. In this work, two High Oleic Palm Oil emulsions were submitted to in vitro digestion using a standardized static method. Stability of the emulsions was followed in each digestive phase and the final extent and kinetics release as well as the bioaccessibility of free fatty acids were measured and compared against non-encapsulated control. No changes were found in the droplet size of the emulsion after oral digestion, however, during gastric digestion, destabilization was observed due to the pH and the ionic strength of the medium. During the intestinal phase, nanoemulsions showed the highest rate constant followed and the least free fatty acids release final extent (78.48 ± 3.08 wt%) in comparison with macroemulsions (86.06 ± 2.04 wt%) and control (107.77 ± 1.45 wt%). Saturated fatty acids showed lower bioaccessibility in both emulsions than for control, meanwhile it increased for unsaturated ones. The results obtained allow addressing future research in formulation and design of delivery systems to improve the High Oleic Palm Oil digestibility and bioactive compounds bioaccessibility.

中文翻译：

---

乳清蛋白和大豆卵磷脂稳定的高油酸棕榈油乳液的体外消化

摘要 甜乳清和大豆卵磷脂稳定的乳液已被研究作为高油酸棕榈油生物活性化合物的潜在传递系统。然而，尚未研究这些系统的胃肠道行为。在这项工作中，使用标准化静态方法对两种高油酸棕榈油乳液进行体外消化。在每个消化阶段跟踪乳液的稳定性，并测量最终程度和动力学释放以及游离脂肪酸的生物可及性，并将其与未封装的对照进行比较。口服消化后乳液的液滴大小没有变化，但是，在胃消化过程中，由于介质的 pH 值和离子强度，观察到不稳定。在肠道阶段，与粗乳液 (86.06 ± 2.04 wt%) 和对照 (107.77 ± 1.45 wt%) 相比，纳米乳液显示出最高的速率常数和最低的游离脂肪酸释放最终程度 (78.48 ± 3.08 wt%)。饱和脂肪酸在两种乳液中的生物可及性均低于对照，同时不饱和脂肪酸的生物可及性增加。获得的结果可以解决未来在递送系统的配方和设计方面的研究，以提高高油酸棕榈油的消化率和生物活性化合物的生物可及性。