Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate

Aken, George A. van; Bomhof, Esther; Zoet, Franklin D.; Verbeek, M.A.M.; Oosterveld, A.

doi:10.1016/j.foodhyd.2010.09.016

Cited by 104 publications

(48 citation statements)

References 29 publications

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“…Lipase A has been used as a gastric lipase substitute in a previous study. 26 The activity of the lipase was matched to that of the fasted gastric lipase activity recorded in a human clinical study, 40 U/ mL. 27 During the gastric phase, pH was adjusted three times over the course of the 2 h digestion, beginning at pH 4 and then adjusting to pH 3 and pH 2, to reflect pH changes that occur during the fed state of digestion that have been measured in vivo.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Release and Bioaccessibility of β-Carotene from Fortified Almond Butter during in Vitro Digestion

Roman

Burri

Singh³

2012

J. Agric. Food Chem.

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The objective of this study was to determine the release and bioaccessibility of β-carotene from fortified almond butter using in vitro digestion models. Two types of fortifiers were investigated: β-carotene oil (oil) and whey protein isolate (WPI)-alginate-chitosan capsules containing β-carotene oil (capsule). Shaking water bath and Human Gastric Simulator (HGS) digestion models assessed the impact of gastric peristalsis on the release of β-carotene. Bioaccessibility of β-carotene was measured as percent recovered from the micelle fraction. There was greater release of β-carotene from oil fortified almond butter in the HGS model (87.1%) due to peristalsis than the shaking water bath model (51.0%). More β-carotene was released from capsule fortified almond butter during intestinal digestion. However, more β-carotene was recovered from the micelle fraction of oil fortified almond butter. These results suggest that a WPI-alginate-chitosan capsule coating may inhibit the bioaccessibility of β-carotene from fortified almond butter.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

Release and Bioaccessibility of β-Carotene from Fortified Almond Butter during in Vitro Digestion

Roman

Burri

Singh³

2012

J. Agric. Food Chem.

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“…In such models, samples are exposed to human gastric and intestinal conditions which are created in beakers in laboratory. Samples in simulated gastric conditions are exposed to an acidic pH (1-2), salts (such as NaCl), biopolymers (such as porcine gastric mucosa) as well as proteolytic enzymes (pepsin) (53,54), which mimic the human gastric conditions. While, in simulated intestinal conditions, samples are subjected to higher pH (~6.8), mixture of enzymes (such as pancreatin), salts and bile salts (55).…”

Section: Intestinal Conditionsmentioning

confidence: 99%

Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions

et al. 2016

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Flaxseed oil is one of the richest sources of omega-3 fatty acid (α-linolenic acid, ALA). It contains high amount of polyunsaturated fatty acids, making it extremely susceptible to oxidation. In the present study, flaxseed oil was stabilized using microencapsulation followed by spray drying and studied for its oxidative stability in terms of peroxide value (PV), thiobarbituric acid and p-anisidine value at room (35±1°C) and low temperature (4-7°C) storage for six months. Results revealed that developed flaxseed oil powder was stable throughout the storage period and PV remained below to the maximum permissible limit (≤5 meq per kg oil) prescribed by Codex Alimentarius Commission. Fatty acids profile measured by gas-liquid chromatography indicated 14.28 -15.13% decrease in ALA content in flaxseed oil as a result of microencapsulation and storage at room temperature. In vitro digestion behavior of microcapsules showed 4.39±0.53 -Downloaded by [Stockholm University Library] at

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“…Dependent on the emulsifier type, declining pH and enzymatic activity can destabilize the emulsion droplets, which results in flocculation of the droplets [103–105, 142]. This could lead to a fat layer on top of the gastric contents that delays the entrance and detection of fat in the small intestine [53, 74, 103, 104, 154].…”

Section: Bile Salt-stimulated Lipase and Lipid Architecture Facilitatmentioning

confidence: 99%

Development of the Digestive System—Experimental Challenges and Approaches of Infant Lipid Digestion

Abrahamse

Minekus²,

Aken

et al. 2012

Food Dig.

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At least during the first 6 months after birth, the nutrition of infants should ideally consist of human milk which provides 40–60 % of energy from lipids. Beyond energy, human milk also delivers lipids with a specific functionality, such as essential fatty acids (FA), phospholipids, and cholesterol. Healthy development, especially of the nervous and digestive systems, depends fundamentally on these. Epidemiological data suggest that human milk provides unique health benefits during early infancy that extend to long-lasting benefits. Preclinical findings show that qualitative changes in dietary lipids, i.e., lipid structure and FA composition, during early life may contribute to the reported long-term effects. Little is known in this respect about the development of digestive function and the digestion and absorption of lipids by the newborn. This review gives a detailed overview of the distinct functionalities that dietary lipids from human milk and infant formula provide and the profound differences in the physiology and biochemistry of lipid digestion between infants and adults. Fundamental mechanisms of infant lipid digestion can, however, almost exclusively be elucidated in vitro. Experimental approaches and their challenges are reviewed in depth.

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Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate

Cited by 104 publications

References 29 publications

Release and Bioaccessibility of β-Carotene from Fortified Almond Butter during in Vitro Digestion

Release and Bioaccessibility of β-Carotene from Fortified Almond Butter during in Vitro Digestion

Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions

Development of the Digestive System—Experimental Challenges and Approaches of Infant Lipid Digestion

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