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dc.contributor.authorAlberdi Cedeño, Jon ORCID
dc.contributor.authorAichner, Martha
dc.contributor.authorMistlberge Reiner, Agnes
dc.contributor.authorShi, Aimin
dc.contributor.authorPignitter, Marc
dc.date.accessioned2023-01-23T14:38:56Z
dc.date.available2023-01-23T14:38:56Z
dc.date.issued2023-01-13
dc.identifier.citationAntioxidants 12(1) : (2023) // Article ID 191es_ES
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/10810/59413
dc.description.abstractDifferent encapsulation materials might not only affect lipid hydrolysis but also lipid oxidation during in vitro digestion. Thus, this study aimed to investigate the effect of two commonly used shell materials, starch and gelatin, on the extent of lipolysis and bioaccessibility of the main and some minor lipid compounds, as well as on the oxidative status in encapsulated black seed oil (Nigella sativa) during in vitro digestion. The study was carried out using 1H nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry and high-performance liquid chromatography-UV. It was shown that starch increased the level of lipid hydrolysis in black seed oil during gastric in vitro digestion, while no differences were observed in the intestinal digestates between starch-encapsulated oil and gelatin-encapsulated oil. Similarly, the bioaccessibility of minor compounds (tocopherols, sterols and thymoquinone) was not influenced by the shell materials. However, regarding lipid oxidation, a 20- and 10-fold rise of free oxylipins was obtained in oils encapsulated by starch and gelatin, respectively, after intestinal in vitro digestion. This study evidenced that gelatin rather than starch should be used for the encapsulation of oils to minimize the digestion-induced formation of bioactive oxylipins.es_ES
dc.description.sponsorshipThis work was kindly funded by the Austrian Science Fund (FWF): P 33636. J. Alberdi-Cedeño thanks the Eusko Jaurlaritza—Gobierno Vasco (EJ-GV) for a postdoctoral grant (POS_2020_1_0040).es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectblack seed oiles_ES
dc.subjectencapsulationes_ES
dc.subjectfree oxylipinses_ES
dc.subjectbioaccessibilityes_ES
dc.subjectin vitro digestiones_ES
dc.titleEffect of Encapsulation Material on Lipid Bioaccessibility and Oxidation during In Vitro Digestion of Black Seed Oiles_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.date.updated2023-01-20T14:22:42Z
dc.rights.holder© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).es_ES
dc.relation.publisherversionhttps://www.mdpi.com/2076-3921/12/1/191es_ES
dc.identifier.doi10.3390/antiox12010191
dc.departamentoesFarmacia y ciencias de los alimentos
dc.departamentoeuFarmazia eta elikagaien zientziak


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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).
Except where otherwise noted, this item's license is described as © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).