Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

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In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: influence of protein composition and co-processing

Food & Function ◽

10.1039/d0fo02742a ◽

2021 ◽

Vol 12 (6) ◽

pp. 2605-2616

Author(s):

Teresa Francis Wegrzyn ◽

Alejandra Acevedo-Fani ◽

Simon M. Loveday ◽

Harjinder Singh

Keyword(s):

Whey Protein ◽

Milk Protein ◽

Protein Composition ◽

Soya Protein ◽

Gastric Digestion ◽

Heat Treated ◽

Protein Milk

The gastric digestion behaviours of blended protein beverages containing different ratios of casein, whey protein and soya protein that were heat-treated at 60 °C or 80 °C were investigated using an in vitro dynamic human gastric simulator.

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Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Foods ◽

10.3390/foods10030514 ◽

2021 ◽

Vol 10 (3) ◽

pp. 514

Author(s):

Hilal Demirkesen-Bicak ◽

Muhammet Arici ◽

Mustafa Yaman ◽

Salih Karasu ◽

Osman Sagdic

Keyword(s):

Glycemic Index ◽

Sensory Properties ◽

Starch Digestibility ◽

In Vitro Starch Digestibility ◽

Whole Wheat ◽

Sourdough Bread ◽

Estimated Glycemic Index

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

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Antioxidant and Hypolipidemic Activity of Açai Fruit Makes It a Valuable Functional Food

Antioxidants ◽

10.3390/antiox10010040 ◽

2020 ◽

Vol 10 (1) ◽

pp. 40

Author(s):

Anna Virginia Adriana Pirozzi ◽

Paola Imbimbo ◽

Antonella D’Agostino ◽

Virginia Tirino ◽

Rosario Finamore ◽

...

Keyword(s):

Functional Food ◽

Subcutaneous Fat ◽

Cell Models ◽

Alcoholic Fatty Liver ◽

Hypoxic Conditions ◽

Tnf Α ◽

Different Types ◽

Vitro Model ◽

Alcoholic Fatty Liver Disease

Several plant extracts are acquiring increasing value because of their antioxidant activity and hypolipidemic properties. Among them, great interest has been recently paid to açai fruit as a functional food. The aim of this study was to test the ability of açai extract in reducing oxidative stress and modulating lipid metabolism in vitro using different cell models and different types of stress. In fact, lipid peroxidation as evaluated in a HepG2 model was reduced five-fold when using 0.25 µg/mL of extract, and it was further reduced (20-fold) with the concentration increase up to 2.5 µg/mL. With the non alcoholic fatty liver disease (NAFLD)in vitro model, all concentrations tested showed at least a two-fold reduced fat deposit. In addition, primary adipocytes challenged with TNF-α under hypoxic conditions to mimic the persistent subcutaneous fat, treated with açai extract showed an approximately 40% reduction of fat deposit. Overall, our results show that açai is able to counteract oxidative states in all the cell models analysed and to prevent the accumulation of lipid droplets. No toxic effects and high stability overtime were highlighted at the concentrations tested. Therefore, açai can be considered a suitable support in the prevention of different alterations of lipid and oxidative metabolism responsible for fat deposition and metabolic pathological conditions.

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In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour

International Journal of Gastronomy and Food Science ◽

10.1016/j.ijgfs.2020.100300 ◽

2021 ◽

Vol 23 ◽

pp. 100300

Author(s):

Rajan Sharma ◽

B.N. Dar ◽

Savita Sharma ◽

Baljit Singh

Keyword(s):

Cooking Quality ◽

Sensory Properties ◽

In Vitro Digestibility ◽

Functional Composition

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In vitro antioxidant and wound-healing activities of hydrolyzed collagen from defatted Asian sea bass skin as influenced by different enzyme types and hydrolysis processes

RSC Advances ◽

10.1039/d1ra03131g ◽

2021 ◽

Vol 11 (30) ◽

pp. 18144-18151

Author(s):

Lalita Chotphruethipong ◽

Thunwa Binlateh ◽

Pilaiwanwadee Hutamekalin ◽

Wanida Sukketsiri ◽

Rotimi E. Aluko ◽

...

Keyword(s):

Cell Proliferation ◽

Functional Food ◽

Sea Bass ◽

Food Ingredient ◽

Hydrolyzed Collagen ◽

Asian Sea Bass ◽

Antioxidant Potency ◽

Sea Bass Skin ◽

Lamellipodia Formation

Hydrolyzed collagen (HC) from sea bass skin prepared using papain and Alcalase had antioxidant potency and could enhance MRC-5 cell proliferation and lamellipodia formation. HC can be used as a nutraceutical or functional food ingredient.

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