Preprint Article Version 1 This version is not peer-reviewed

Liquid-Liquid Equilibrium Behavior and In Vitro Digestion Simulation of Medium Chain Fatty Acids

Version 1 : Received: 23 March 2020 / Approved: 25 March 2020 / Online: 25 March 2020 (04:14:17 CET)

How to cite: Pereira, E.; Meirelles, A.J.A.; Maximo, G.J. Liquid-Liquid Equilibrium Behavior and In Vitro Digestion Simulation of Medium Chain Fatty Acids. Preprints 2020, 2020030368 (doi: 10.20944/preprints202003.0368.v1). Pereira, E.; Meirelles, A.J.A.; Maximo, G.J. Liquid-Liquid Equilibrium Behavior and In Vitro Digestion Simulation of Medium Chain Fatty Acids. Preprints 2020, 2020030368 (doi: 10.20944/preprints202003.0368.v1).

Abstract

The absorption of medium-chain fatty acids (MCFA) depends on the solubility of these components in the gastric fluid. Parameters such as the total MCFA concentration, carboxyl ionization level, and carbon chain length affect the solubility of these molecules. Moreover, the enzymatic lipolysis of solubilized triacylglycerol (TAG) molecules may depend on the carbon chain length of the fatty acids (FAs) components and their positions on the glycerol backbone. This present study aimed at investigating the effect of electrolyte usually formed during the gastric digestion phase on the solubility of MCFA, and evaluating the influence of the FA carbon chain length on the lipolysis rate during the in vitro digestion simulation. The results obtained here showed that the increasing of electrolyte concentrations tend to decrease the mutual solubility of systems composed by the caproic and caprylic fatty acids + sodium chloride, sodium bicarbonate, and potassium chloride solutions. We also observed that a conventional version of the thermodynamic UNIQUAC model was able to correlate the liquid-liquid phase behavior of the electrolyte solutions. Regarding the in vitro digestion simulation, the experimental data indicated that the action of the pancreatic enzyme occurred preferentially in TAG molecules comprised of short and medium-chain fatty acids.

Subject Areas

phase equilibrium; in vitro lipid digestion; fats and oils

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