Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions
Lisa M Zychowski, Srinivas Mettu, Raymond R Dagastine, Alan L Kelly, James A O'Mahony, Mark AE Auty
Food Structure | ELSEVIER | Published : 2019
Phytosterols possess the ability to significantly lower low-density lipoprotein (LDL) cholesterol levels in the blood, but their bioaccessibility is highly dependent upon the solubility of the phytosterol within the carrier matrix. Currently, there is a limited amount of knowledge on how phytosterols interact at oil-water interfaces, despite research indicating that these interfaces could promote the crystallization of phytosterols and thus decrease bioaccessibility. In order to fill this knowledge gap, this work expands upon a previously studied emulsion system for encapsulating phytosterols and addresses whether phytosterols can crystalize at an oil-in-water emulsion interface. Images from..View full abstract
Awarded by Teagasc Food Research Centre
The authors would like to thank the Teagasc Food Research Centre for its support (Teagasc Project RMIS6412) and assistance in organizing this collaborative project with Melbourne University. The authors would also like to thank Kamil Drapala for his guidance and help utilizing the Kruss Tensiometer at the University College of Cork and Li Day at AgResearch for her assistance. Finally, the authors would like to thank Lisa Blazo from the University of Sheffield for her assistance in editing the manuscript.