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The influence of interfacial composition on the in vivo digestibility of emulsified and encapsulated lipids was investigated. An electrostatic layer-by-layer deposition technique was used to prepare soybean oil-in-water emulsions that contained lipid droplets coated by lecithin or by lecithin–chitosan. Thirty six 4-week-old male mice were divided into four groups and fed treatment diets for 4 weeks;...
Recent studies have shown that it should be possible to control lipid bioavailability through food structural approaches. Nevertheless, the gastrointestinal-tract physiological conditions must also be considered. To get a better understanding of this phenomenon, we evaluated the effect of emulsification, as well as the use of sodium caseinate or chitosan, on the postprandial bioavailability of interesterified-lipids...
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