In Vitro Digestion of Chia Seed Oil Nanoemulsions †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Emulsion Preparation
2.3. Emulsion Characterization
2.3.1. Particle Size and ζ-Potential
2.3.2. Physical Stability
2.3.3. Microscopic Analysis
2.4. In Vitro Digestion
2.4.1. Particle Size and Microscopic Analysis
2.4.2. Extent of Lipolysis
2.4.3. Fatty Acid Composition
2.5. Statistical Analysis
3. Results and Discussion
3.1. Emulsion Characterization
3.2. In Vitro Digestion
3.2.1. Particle Size and Microscopic Analysis
3.2.2. Extent of Lipolysis and Fatty Acid Composition
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Fatty Acid | Initial Chia Oil | Intestinal Phase | |
---|---|---|---|
CO | Cas1000 | ||
Linoleic acid (%) | 18.30 ± 0.50 a | 20.88 ± 0.08 b | 21.67 ± 0.01 c |
α-linolenic acid (%) | 67.00 ± 1.30 b | 58.28 ± 0.09 a | 58.48 ± 0.30 a |
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Julio, L.; Quintero-Gamero, G.; Guiotto, E.; Ixtaina, V. In Vitro Digestion of Chia Seed Oil Nanoemulsions. Biol. Life Sci. Forum 2024, 37, 3. https://doi.org/10.3390/blsf2024037003
Julio L, Quintero-Gamero G, Guiotto E, Ixtaina V. In Vitro Digestion of Chia Seed Oil Nanoemulsions. Biology and Life Sciences Forum. 2024; 37(1):3. https://doi.org/10.3390/blsf2024037003
Chicago/Turabian StyleJulio, Luciana, Greilis Quintero-Gamero, Estefanía Guiotto, and Vanesa Ixtaina. 2024. "In Vitro Digestion of Chia Seed Oil Nanoemulsions" Biology and Life Sciences Forum 37, no. 1: 3. https://doi.org/10.3390/blsf2024037003