There are issues with incorporating omega-3 fatty acids into foods due to their low water-solubility and low-bioavailability, which may be overcome using emulsion-based delivery systems. There is growing interest among consumers in “clean label” and all plant-based food products. Therefore, the food industry is looking for ways to replace synthetic or animal-based ingredients with plant-based alternatives. The aim of this study is to provide a better understanding of the effects of plant-protein emulsifiers on the digestibility of omega-3 emulsions since this information is important to ensure that the bioactive lipids are effectively delivered.<br/>An <i>in vitro</i> human gastrointestinal tract (GIT) model developed in our laboratory, which includes mouth, stomach and small intestinal phases, was used to compare the digestion fates of omega-3 emulsions stabilized using three types of plant protein (lentil, pea, faba bean) and one widely used animal protein (whey protein). The particle size, charge, and microstructure at different stages of the GIT model were monitored using static and dynamic light scattering and confocal microscopy, while the free fatty acids released during the small intestine phase were monitored using a pH-stat method. Our results showed that there were no significant differences in the free fatty acid release in the small intestine phase among these systems, with the emulsified lipids being rapidly and fully digested in all cases. Therefore, we conclude that the use of plant proteins as emulsifiers did not adversely affect the digestibility of omega-3 oils delivered in emulsions.<br/>

Influence of legume proteins on the gastrointestinal digestion of omega-3 emulsions

253rd National Meeting (2017)

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