“…The technique most commonly employed to estimate hydrolysis level during digestion is the titration of fatty acids released by means of a pH-stat apparatus, in which titration with NaOH is carried out (Brogård, Troedsson, Thuresson, & Ljusberg-Wahren, 2007;Fatouros, Bergenstahl, & Mullertz, 2007;Helbig, Silletti, Timmerman, Hamer, & Gruppen, 2012;Li & McClements, 2010;Zhu, Ye, Verrier, & Singh, 2013). However, it has been pointed out that the accuracy of the pH-stat titration technique in quantifying the fatty acids released during lipid digestion is highly dependent on the ionization of each fatty acid and its availability to be titrated, which is in turn dependent on several factors, including chain length, the pH of the medium and the bile salt and electrolyte concentrations (Sek, Porter, Kaukonen, & Charman, 2002;Thomas, Holm, Rades, & Müllertz, 2012;Zhu et al, 2013). In fact, this methodology is usually performed to monitor lipolysis only during the intestinal step and by using simple solutions (buffers) that do not mimic the composition of in vivo digestion juices, in order to avoid any interference from the complex media (Di Maio & Carrier, 2011).…”