Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion Models

Investigating the Digestive Characteristics of Lipid Emulsions with Varying ω-3/ω-6 Ratios Using in Vitro Simulated Digestion Models

To investigate the effects of ω-3 and ω-6 long-chain polyunsaturated fatty acids (LC PUFAs) ratios on lipid digestion properties. Using an in vitro simulated digestion model, oil-in-water (O/W) emulsions with controlled ω-3/ω-6 ratios (0, 0.62, 1.41, 9.31) were prepared to evaluate hydrolysis kineti...

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Bibliographic Details
Main Authors: Qiyue YANG, Yizhuo FAN, Yitong MO, Liyan ZHANG, Yehui ZHANG, Yousheng ZHANG, Wenjuan JIAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-06-01
Series:Shipin gongye ke-ji
Subjects:
ω-3/ω-6 polyunsaturated fatty acids ratio
emulsion
in vitro digestion
fish oil
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080224
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