The influence of emulsion structure and stability on lipid digestion

Abstract

The digestion and metabolism of lipids continues to generate considerable scientific interest, with food emulsions increasingly being seen as a mechanism by which lipid uptake may be controlled. Scientific advancement in this field is partly being driven by the ongoing need to address the obesity crisis, for which the enhancement of satiety and/or reduction of energy intake is seen as a positive solution in achieving more effective weight management. Yet the ability to regulate lipid uptake is also seen as beneficial in other areas, such as improved nutrition for the young and/or elderly and in cardiovascular protection. Because of the complexity of food digestion, the majority of research in this area has been applied to model or highly controlled systems. Through this approach it is becoming increasingly apparent that food emulsion structure and stability does have a contributing role on lipid digestion and metabolism. There is now a clear indication of how emulsion stability within the stomach affects emptying rates. There have been considerable developments in understanding the relationship between interfacial composition and lipolysis in both the gastric and intestinal regions, and how this relates to lipid uptake/metabolism. There is also an emerging understanding of the contribution of gastrointestinal biophysics to emulsion structure and stability, and how intestinal motility is in turn impacted by structural aspects, such as relative changes in particle size. Understanding of lipid digestion has been progressed through recent advancements in the sophistication of in vitro models. These are now seen as providing a more realistic representation of physiological conditions, both in terms of biochemical environment, and the biophysics of the gastrointestinal tract. Improvements in the validity of such models against in vivo and clinical behaviours is allowing aspects of emulsion digestion to be observed without the immediate need of costly human trials. Accordingly, emulsion systems with increasing structural complexity are now able to be characterised in terms of digestion behaviours. The ability to design food emulsions with specific lipid digestion profiles may allow the development of mainstream foods with particular physiological properties, such as enhanced satiation, or targeted delivery.