Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility

Francesco Ciuffarin,Marilisa Alongi,Stella Plazzotta,Paolo Lucci,Francesco Paolo Schena,Lara Manzocco,Sonia Calligaris

Food Research International（2023）

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摘要

•Extra virgin olive oil (EVOO) was gelled by lipophilic and hydrophilic gelators.•Gelator nature deeply affected the digestion fate of EVOO lipids and polyphenols.•Lipophilic gelators reduced lipolysis and polyphenol bioaccessibility.•Hydrophilic gelator increased lipolysis and polyphenol bioaccessibility.

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关键词

extra virgin olive oil,lipid digestion,oleogelation,polyphenol bioaccessibility,different gelators

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