Oleic acid is an 18-carbon monounsaturated fatty acid belonging to the omega9 group.

bioaccessibility, is defined as the fraction of a nutrient that is released from the food matrix into
the gastrointestinal tract and is therefore available for absorption through the intestinal walls
(Lucas-González et al., 2018)

Through positional analysis of the triacylglycerols (TAGs) present in high oleic palm oil, was
determined that the second position is predominantly esterified by oleic acid (64.7-66.0 % in molar
basis) and only between 10 and 15 % and 6 to 20% of the total palmitic acid and stearic acid,
respectively, was esterified in the central position (Figure 2). This feature is nutritionally important
considering that FAs in the second position of TAGs are absorbed through the intestinal wall on a
preferential way 18 (Mozzon et al., 2013)

particularly relevant for determining the effects of the chemical structure of the bioactive
compound, the morphology of the food, interactions with other components and physical and
biological conditions of processing

In vitro digestion models are divided into two types: static and dynamic. The difference between
them is that while static ones start from initial conditions with averages and constant values,
dynamic models include variation of parameters over time and try to approach in vivo conditions
by simulating the flow of digestive fluids, gastric emptying rates, and peristaltic movements among
other aspects (de Souza Simões et al., 2017).

The authors also report that the most commonly used enzymes and biological molecules are
pepsin, pancreatin, trypsin and chymotrypsin, amylase, lipase, bile salts and mucin

The authors also report that the most commonly used enzymes and biological molecules are
pepsin, pancreatin, trypsin and chymotrypsin, amylase, lipase, bile salts and mucin

tosyl-arginine methyl ester hydrochloride (TAME)

The pepsin activity of P6887 was measured a spectrophotometric stop reaction method using
bovine hemoglobin H2500 as substrate. Under assay conditions, pepsin hydrolyzes the hemoglobin
producing TCA (ácido tricloroacético) soluble peptide products, which cause a change in
absorbance at a wavelength of 280 nm

. Susceptibility of protein-coated oil droplets to flocculation within the gastric environment

The anionic nature of the whey protein-coated droplets is attributed to the fact that BLG is
negatively charged above its isoelectric point (pI = 5.1) (Y. Li & McClements, 2011). However, the
more negative ζ of ME could be related to the high amount of lecithin used to prepare it since
anionic surfactants as lecithin have been reported to displace a certain amount of proteins from
lipid droplets surface (Y. Li & McClements, 2011).