Posted by Alterations in oil/water interface properties play a crucial role in determining the rate of lipid digestion and absorption. Cyclodextrins possess the capability to bind to free fatty acids, thereby altering the interface properties and emulsion stability. The present work aims at studying the direct interaction between spice molecules (in this case tangeretin) and cyclodextrins at the oil-water interface, as well as its influence on lipid digestion. Tangeretin is an O-polymethoxylated flavone that is found in tangerine and other citrus peels.
The results showed that the combination of β-CD and tangeretin at the oil-water interface made the interfacial tension first increase and then decrease with the increase of tangeretin: β-CD ratios (M: M, 1:1–20). The self-assembled structure formed by the interaction of tangeretin and β-CD can produce stronger interaction with bile salts, which makes bile salts flocculate at the oil-water interface. The FFAs release experiment showed that a tangeretin: β-CD molar ratio of 1:8 exerted the highest inhibitory (34.92%) effect on lipid digestion. The tangeretin/β-CD complex caused the bile salts to prematurely gather at the oil-water interface, thereby thickening the interfacial layer, hindering the displacement of bile salts and lipase between droplets, and ultimately impeding lipid digestion. This study emphasized the promising potential of the synergistic effect between cyclodextrin and flavoring molecules in inhibiting lipid digestion, proposing a novel avenue for the development of reduced-fat foods with enhanced health benefits.
Xingran Kou, Wenhui Li, Fei Pan, Xin Huang, Qingran Meng, Yunchong Zhang, Qinfei Ke (2024) Regulated the aggregation of bile salts by β-Cyclodextrin and Tangeretin at the oil-water interface for inhibiting lipid digestion. Food Hydrocolloids 157, 110380. https://doi.org/10.1016/j.foodhyd.2024.110380