Food emulsion characteristics influence the release and absorption of 3-chloropropane-1,2-diol esters

3-MCPD esters (3-MCPDE) are food processing contaminants that are potentially carcinogenic. This study aimed to determine whether emulsification could enhance the absorption of 3-MCPDE and to investigate strategies for its reduction. Emulsions with fine (369.16 ± 3.72 nm), medium (514.17 ± 2.27 nm), and coarse (1025 ± 11.18 nm) particle sizes were prepared (10 % oil, 90 % aqueous phase). The release of free fatty acids (FFA) and 3-MCPD bioaccessibility were examined using an in vitro digestion model. Cytotoxicity was determined using the cell viability method, also known as the (4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT, Thiazolyl blue) method. The fine emulsion exhibited the highest FFA release (85.27 ± 0.68 %) and 3-MCPDE bioaccessibility (95.03 ± 4.36 %). Incorporating lemon oil, an indigestible oil, into the fine emulsion (up to 30 %) reduced FFA release by up to 30 %. However, bioaccessibility decreased significantly by up to 45 %. The micelle phase of the fine and medium emulsions showed cytotoxicity in fibroblast cells, whereas increasing particle size and including lemon oil improved cell viability. In conclusion, (i) increasing droplet size and (ii) partially replacing digestible oils with indigestible alternatives like lemon oil are promising strategies to mitigate the absorption of 3-MCPD in emulsified food systems.