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Updated: Aug 29, 2025
In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
Published on: November 18, 2022
Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by
Chenxi Wang1, Xiaojing Li2, Shangyuan Sang3
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Abstract:
Developing natural, safe, and biocompatible emulsion stabilizers for highly stable emulsions remains a difficult challenge. In this study, stable nano-scale emulsions were prepared using γ-cyclodextrin (γ-CD), sodium caseinate (SC), and alginate (Alg) as emulsifiers. The synergistic stabilization of γ-CD/SC/Alg enabled the emulsions to remain stable even under high-acidic (pH 3.0), high-alkaline (pH 11.0) and high temperature (90 °C) conditions. The improved stability at acidic conditions was attributed to the positive impact of Alg. Additionally, the rheological measurements showed that the emulsions exhibited elastic gel networks and a more stable emulsion structure was formed with the increasing addition of γ-CD. Finally, the gastrointestinal behavior of the emulsions was studied using a standardized INFOGEST method. Results showed that most of the oil were digested and absorbed in the small intestine, and the bioaccessibility of curcumin was high. This work provided a new solution to prepare stable emulsions which could be used as dairy products or desirable food delivery systems for hydrophobic bioactive agents.
