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dc.contributor.authorZychowski, Lisa
dc.contributor.authorMettu, Srinivas
dc.contributor.authorDagastine, Raymond
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO’Mahony, James A.
dc.contributor.authorAuty, Mark
dc.date.accessioned2020-02-17T12:58:21Z
dc.date.available2020-02-17T12:58:21Z
dc.date.issued2018-11-16
dc.identifier.citationZychowski, L., Mettu, S., Dagastine, R., Kelly, A., O’Mahony, J. and Auty, M. Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions. Food Structure, 2019, 19, 100101. doi: https://doi.org/10.1016/j.foostr.2018.11.001en_US
dc.identifier.urihttp://hdl.handle.net/11019/1868
dc.descriptionpeer-revieweden_US
dc.description.abstractPhytosterols 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 multiple microscopic techniques suggest interfacial phytosterol crystallization in 0.6% phytosterol-enriched emulsions, while interfacial tension results and calculated models showed that whey protein and phytosterols had a synergistic effect on interfacial tension. A deeper understanding of the interfacial behavior of phytosterols in emulsions can provide the functional food and pharmaceutical industry with the knowledge needed to design more bioaccessible phytosterol-enriched products.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Structure;Vol. 19
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectPhytosterolsen_US
dc.subjectPlant sterolsen_US
dc.subjectβ-sitosterolen_US
dc.subjectLDL cholesterolen_US
dc.subjectFunctional foodsen_US
dc.subjectInterfacial tensionen_US
dc.subjectEmulsionen_US
dc.subjectBioactiveen_US
dc.subjectMicroscopyen_US
dc.titlePhysical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsionsen_US
dc.typeArticleen_US
dc.embargo.terms2019-11-16en_US
dc.identifier.rmis6412
dc.identifier.doihttps://doi.org/10.1016/j.foostr.2018.11.001
dc.contributor.sponsorTeagascen_US
refterms.dateFOA2019-11-16T00:00:00Z


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