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Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles

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Abstract

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.

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Acknowledgements

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) - Finance Code 001 and São Paulo Research Foundation (FAPESP - Grant 2016/22727-8).

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Authors and Affiliations

  1. Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (Unesp), Campus São José do Rio Preto, 15054-000, Brazil

    Elisa Franco Ribeiro & Vânia Regina Nicoletti

  2. Food Microstructure and Chemistry Research Group, Universitat Politècnica de València (UPV), 46022, Valencia, Spain

    Elisa Franco Ribeiro, Jennifer Borreani, Gemma Moraga, Amparo Quiles & Isabel Hernando

Authors
  1. Elisa Franco Ribeiro
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  2. Jennifer Borreani
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  3. Gemma Moraga
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  4. Vânia Regina Nicoletti
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  6. Isabel Hernando
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Correspondence to Elisa Franco Ribeiro.

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Ribeiro, E.F., Borreani, J., Moraga, G. et al. Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles. Food Biophysics 15, 196–205 (2020). https://doi.org/10.1007/s11483-019-09614-x

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  • DOI: https://doi.org/10.1007/s11483-019-09614-x

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