Food-grade Micro-encapsulation Systems that May Induce Satiety via Delayed Lipolysis: A Review

M.N. Corstens*, C.C. Berton-Carabin, R.J. de Vries, F.J. Troost, A.A.M. Masclee, C.G.P.H. Schroen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

33 Citations (Scopus)

Abstract

The increasing prevalence of overweight and obesity requires new, effective prevention and treatment strategies. One approach to reduce energy intake is by developing novel foods with increased satiating properties, which may be accomplished by slowing down lipolysis to deliver substrates to the ileum, thereby enhancing natural gut-brain signalling pathways of satiety that are normally induced by meal intake. To develop slow release food additives, their processing in the gastrointestinal tract has to be understood; therefore, we start from a general description of the digestive system and relate that to in vitro modelling, satiety and lipolytic mechanisms. The effects of physicochemical lipid composition, encapsulation matrix and interfacial structure on lipolysis are emphasized. We give an overview of techniques and materials used, and discuss partitioning, which may be a key factor for encapsulation performance. Targeted release capsules that delay lipolysis form a real challenge because of the high efficiency of the digestive system; hardly any proof was found that intact orally ingested lipids can be released in the ileum and thereby induce satiety. We expect that this challenge could be tackled with structured o/w-emulsion-based systems that have some protection against lipase, e.g., by hindering bile salt adsorption and/or delaying lipase diffusion.
Original languageEnglish
Pages (from-to)2218-2244
JournalCritical Reviews in Food Science and Nutrition
Volume57
Issue number10
DOIs
Publication statusPublished - 2017

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Keywords

  • In vitro digestion
  • Ileal brake
  • emulsion
  • Food
  • obesity

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