Effect of thickening agent in the in vitro mouth, stomach and intestine release of tyrosol from enriched custards

Sanz, T.; Luyten, H.

doi:10.1016/j.foodhyd.2005.06.013

Cited by 32 publications

(27 citation statements)

References 27 publications

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“…Approaches may be taken at manufacturing stage to change food structure to regulate the release of active ingredients from food. For example, an increase in the consistency of custard decreased the release of phenolic tyrosol in the mouth and stomach, whereas it did not have any effect in the intestine (Sanz and Luyten 2006). A fundamental understanding of the interaction of the food matrix and active ingredients and its performance during human GI digestion can help to develop the next generation of structured foods for health (Sanz and Luyten 2006; Norton and others 2007).…”

Section: Introductionmentioning

confidence: 99%

Disintegration of Solid Foods in Human Stomach

Kong

Singh

2008

Journal of Food Science

489

321

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Knowledge of the disintegration of solid foods in human stomach is essential to assess the bioavailability of nutrients in the gastrointestinal (GI) tract. A comprehensive review of food gastric digestion, focusing on disintegration of solid foods, is presented. Most of the research reviewed in this paper is contained in the medical, pharmaceutical, food, and nutritional literature. Stomach physiology is briefly introduced, including composition and rheological properties of gastric contents, stomach wall motility in fed/fasted states, and hydrodynamic and mechanical forces that act on the ingested food. In vivo and in vitro methods used for studying food and drug digestion in GI are summarized. Stomach emptying rate, which controls the rate of absorption of nutrients, is highly related to the disintegration of foods. This topic is highlighted with focus on the important mechanisms and the influence of chemical and physical properties of foods. Future research in this area is identified to increase our fundamental understanding of the food digestion process in the stomach as related to the food composition, material properties such as texture and microstructure, and chemical characteristics. This information is necessary to develop new guidelines for seeking innovative processing methods to manufacture foods specifically targeted for health.

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Section: Introductionmentioning

confidence: 99%

Disintegration of Solid Foods in Human Stomach

Kong

Singh

2008

Journal of Food Science

489

321

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“…22 Typically, a food or beverage only spends a relatively short time (5 to 20 s) in the mouth before being swallowed. 14 The material that is swallowed after ingestion and mastication of a food is usually referred to as the "bolus." 10 The structural organization and properties of the lipids within the bolus depends on their initial structural organization within the food, as well as the duration and intensity of mastication.…”

Section: Introductionmentioning

confidence: 99%

Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

et al. 2008

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The bioavailability of dietary lipophilic components may be either increased or decreased by manipulating the microstructure and/or physicochemical properties of the foods that contain them. This article stresses how knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption can be used to rationally design food structures to control these processes and therefore impact the rate or extent of lipid digestion and/or absorption. These approaches include controlling the molecular characteristics of the lipid molecules, altering lipid droplet size or interfacial properties, and manipulating food matrix structure and composition. Improved knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption will facilitate the rational design and fabrication of functional foods for improved health and wellness.

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“…The presence of structures in the CMC custard after the small intestine digestion was not unexpected as the CMC should be resistant to human digestion conditions. These results explained the lower bioaccessibility found in CMC custards in comparison to starch custards after in vitro simulation of intestine digestion (Sanz and Luyten, 2006a).…”

Section: Custards With Fatmentioning

confidence: 65%

“…The concentration of starch and CMC was selected on the basics to obtain custards of approximately the same consistency (Sanz and Luyten, 2006a).…”

Section: Custard Preparationmentioning

confidence: 99%

“…Results have shown that the type of thickening agent is an important determinant for bioaccessibility. In vitro simulations of mouth, stomach and small intestine human conditions have shown higher values of bioaccessibility in starch-based than in cellulose-based (CMC and HPMC) custards (Sanz and Luyten, 2006a). The presence of fat in the custards has been also found to play an important role in the bioaccessibility of lipophilic active compounds.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Thickening Agent and Fat in Custard Microstructure Upon in vitro Enzymatic Digestion

Sanz

Handschin

Nuessli

et al. 2007

Food sci. technol. int.

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Custards desserts with and without fat were prepared using either tapioca modified starch or carboxymethylcellulose (CMC) as thickening agents and the changes in their microstructure upon in vitro simulation of mouth, stomach, and small intestine conditions were evaluated by light microscopy. A completely different pattern of behavior was found between starch and CMC custards. After mouth incubation, the partially gelatinized tapioca granules were completely disintegrated by the action of saliva, while the CMC custard is practically unaffected. Fat incorporation did not influence the breakdown of gelatinized starch. Coagulation of the milk protein is observed after stomach incubation. In the starch custards, the fat globules do aggregate with the milk protein, while in the CMC custard they are still embedded in the unaltered network. Intestine incubation completely digests the remaining structures after stomach incubation, although in the CMC custard particles of undigested hydrocolloid are observed.In the presence of fat, micelles are visualized in both custards, which favor the bioaccessibility of lipophilic compounds. The higher digestive resistance of the CMC custards implied the existence of a higher barrier against the release of active compounds from the custard matrix and therefore a higher barrier against bioaccessibility.

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Effect of thickening agent in the in vitro mouth, stomach and intestine release of tyrosol from enriched custards

Cited by 32 publications

References 27 publications

Disintegration of Solid Foods in Human Stomach

Disintegration of Solid Foods in Human Stomach

Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

Effect of Thickening Agent and Fat in Custard Microstructure Upon in vitro Enzymatic Digestion

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