Effect of Encapsulation Material on Lipid Bioaccessibility and Oxidation during In Vitro Digestion of Black Seed Oil
dc.contributor.author | Alberdi Cedeño, Jon | |
dc.contributor.author | Aichner, Martha | |
dc.contributor.author | Mistlberge Reiner, Agnes | |
dc.contributor.author | Shi, Aimin | |
dc.contributor.author | Pignitter, Marc | |
dc.date.accessioned | 2023-01-23T14:38:56Z | |
dc.date.available | 2023-01-23T14:38:56Z | |
dc.date.issued | 2023-01-13 | |
dc.identifier.citation | Antioxidants 12(1) : (2023) // Article ID 191 | es_ES |
dc.identifier.issn | 2076-3921 | |
dc.identifier.uri | http://hdl.handle.net/10810/59413 | |
dc.description.abstract | Different 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.sponsorship | This 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.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | black seed oil | es_ES |
dc.subject | encapsulation | es_ES |
dc.subject | free oxylipins | es_ES |
dc.subject | bioaccessibility | es_ES |
dc.subject | in vitro digestion | es_ES |
dc.title | Effect of Encapsulation Material on Lipid Bioaccessibility and Oxidation during In Vitro Digestion of Black Seed Oil | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2023-01-20T14:22:42Z | |
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.publisherversion | https://www.mdpi.com/2076-3921/12/1/191 | es_ES |
dc.identifier.doi | 10.3390/antiox12010191 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | |
dc.departamentoeu | Farmazia eta elikagaien zientziak |
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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/).