Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foods

Excessive pesticide residues in foods pose significant health risks. Fresh fruits and vegetables often carry pesticides, and consumption with emulsion-based foods, such as creams, sauces, or dips, may alter pesticide bioaccessibility. This study examined the effects of dietary fibers – xanthan gum, β-glucan, and chitosan - at 0.05, 0.25, and 0.5 wt% on the bioaccessibility of the hydrophobic pesticide chlorpyrifos using a static in vitro digestion model. Oil-in-water emulsions stabilized by Tween 80 or whey protein isolate served as models. Emulsion properties, including particle size, surface charge, microstructure, and digestion profile, were characterized. Results showed that xanthan gum and β-glucan increased chlorpyrifos bioaccessibility, whereas chitosan reduced it, in a dose-dependent manner, linked to changes in micelle properties and gastrointestinal fluid viscosity. These findings highlight the complex role of dietary fibers in modulating pesticide bioaccessibility in emulsified foods. • Dietary fiber addition altered emulsion physicochemical properties and digestion. • Dietary fibers modulated chlorpyrifos bioaccessibility in a dose-dependent manner. • Xanthan gum and β-glucan enhanced bioaccessibility, but chitosan reduced it. • Fibers impacted bioaccessibility by altering micelle properties and solution viscosity.