Bioaccessibility study of calcium and vitamin D3 co-microencapsulated in water-in-oil-in-water double emulsions

Publication date: Available online 23 August 2019Source: Food ChemistryAuthor(s): Cristian Dima, Stefan DimaAbstractCalcium and vitamin D3 were co-encapsulated in three types of water-in-oil-in-water (W/O/W) double emulsions stabilized with biopolymers: gum arabic, sodium alginate (Alg) and chitosan (Ch). Three calcium salts with different solubility were used: calcium carbonate (CaC), tricalcium phosphate (CaP) and calcium gluconate (CaG). In order to study the bioavailability of calcium and vitamin D3, the W/O/W double emulsions were subjected to digestion in simulated conditions using in vitro gastrointestinal models. The size of the oil droplets of all double emulsions increased in oral pahse and decreased in gastric and intestinal phases.In the intestinal phase, the average diameter of oil globules in the W/O/W(Alg) and W/O/W(Ch) was d23 = 6.56±0.09 and d23 = 5.33±0.01 and the electro-kinetic potential was: ζ≈–25mV and ζ ≈–17 mV, respectively. Presence of calcium ions in the intestinal fluid decreased the free fatty acids content and decreased the bioaccessibility of vitamin D3 due to the inhibition of micellization process.
Source: Food Chemistry - Category: Food Science Source Type: research