Due to the valuable lipid fraction composition present in roasted coffee oil, it has become important to develop methods that modify its structure, such as emulsion-based encapsulation systems, favoring its use in food industry. Pickering emulsions have appeared as a potential alternative to protect oil droplets stabilized by solid particles rather than the use of surfactants. This work investigated the ability of chitosan (CS) nanoparticles produced by deprotonation and by ionic gelation to stabilize emulsions with different lipid phase content as an alternative to encapsulate roasted coffee oil. An in vitro digestion model consisting of mouth, gastric and intestinal phases was used to characterize the rate and extent of lipid phase digestion, emulsion microstructure, and bioaccessibility of total phenolic compounds. All emulsions presented some structural changes attributed to flocculation and coalescence throughout simulated gastrointestinal digestion. Better droplet stabilization using the deprotonation method was achieved when lower oil content was used, leading to higher bioaccessibility of total phenolic compounds.

中文翻译：

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壳聚糖和壳聚糖-三聚磷酸钠纳米颗粒稳定的烘焙咖啡油的去渍乳状液的消化性和生物利用度

由于存在于烘焙咖啡油中的有价值的脂质组分组成，开发改变其结构的方法（例如基于乳液的包封系统），从而有利于其在食品工业中的使用已变得非常重要。Pickering乳液似乎已成为保护通过固体颗粒而不是使用表面活性剂稳定的油滴的潜在替代品。这项工作研究了通过去质子化和通过离子凝胶化生产的壳聚糖（CS）纳米颗粒稳定具有不同脂质相含量的乳液的能力，从而可以封装烘焙咖啡油。使用由口，胃和肠相组成的体外消化模型来表征脂质相消化的速率和程度，乳剂微结构以及总酚类化合物的生物利用度。在整个模拟胃肠消化过程中，所有乳剂均出现结构性变化，这归因于絮凝和聚结。当使用较低的油含量时，使用去质子化方法可获得更好的液滴稳定性，从而导致总酚类化合物的生物利用度更高。