Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

University of Massachusetts Amherst

2015

In vitro digestion

Discipline

Articles 1 - 2 of 2

Full-Text Articles in Life Sciences

Role Of Lipid-Based Delivery Systems In The Biological Fate Of Lipophilic Nutraceuticals And Inorganic Nano-Particles In The Gastrointestinal Tract, Mingfei Yao Nov 2015

Role Of Lipid-Based Delivery Systems In The Biological Fate Of Lipophilic Nutraceuticals And Inorganic Nano-Particles In The Gastrointestinal Tract, Mingfei Yao

Doctoral Dissertations

The oral bioavailability of lipophilic bioactive molecules can be greatly increased by encapsulating them within engineered lipid nanoparticles, such as micelles, microemulsions and nanoemulsions. After ingestion these engineered lipid nanoparticles are disassembled in the gastrointestinal tract (GIT), and then reassembled into biological lipid nanoparticles (mixed micelles) in the small intestine. These mixed micelles solubilize and transport lipophilic bioactive components to the epithelium cells. The mixed micelles themselves are then disassembled and reassembled into yet another form of biological lipid nanoparticle (chylomicrons, CMs) within the enterocyte cells. The CMs carry the bioactive components into the systemic (blood) circulation via the lymphatic …


Rationalizing Nanoemulsion Formation For Encapsulation, Protection And Delivery Of Bioactive Food Components, Ying Yang Mar 2015

Rationalizing Nanoemulsion Formation For Encapsulation, Protection And Delivery Of Bioactive Food Components, Ying Yang

Doctoral Dissertations

The objective of this thesis was to design and develop novel food-grade nanoemulsion-based delivery systems for the encapsulation, protection and delivery of lipophilic bioactive food components. These delivery systems could be widely applied in aqueous-based fortified food products, such as beverages, salad dressing and yogurt etc. Both the low- and high-energy methods could be used for fabricating nanoemulsions (r < 100 nm). The microfluidization method could form nanoemulsions at low surfactant-to-oil ratios (SOR < 0.1), but it required the use of high-energy inputs and expensive equipment. On the other hand, the spontaneous emulsification method could also form ultrafine emulsions and moreover it was simple and inexpensive, but it required much higher surfactant-to-oil ratios (SOR > 0.5) for forming nanoemulsions. Q-Naturale® is a natural food-grade surfactant, which is got from the bark of the Quillaja saponaria Molina tree. By using high pressure homogenization (microfluidization), Q-Naturale® could form relatively small droplets (d < 200 nm) at low surfactant-to-oil ratios (SOR < 0.1), but the droplets were not as small as those produced using Tween 80 under similar conditions (d < 150 nm). The emulsions formed by using Q-Naturale® …