Structural Changes of Meat Protein of Chicken Sausages with Various Levels of Salt and Phosphate and Their Effects on in vitro Digestion

The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.

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In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106235 ◽

2021 ◽

Vol 111 ◽

pp. 106235

Author(s):

Xin Wang ◽

Aiqian Ye ◽

Anant Dave ◽

Harjinder Singh

Keyword(s):

Structural Changes ◽

In Vitro Digestion ◽

Kinetics Of

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Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

Foods ◽

10.3390/foods10092155 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2155

Author(s):

Cristina Gabriela Burca-Busaga ◽

Noelia Betoret ◽

Lucía Seguí ◽

Jorge García-Hernández ◽

Manuel Hernández ◽

...

Keyword(s):

Freeze Drying ◽

Structural Changes ◽

In Vitro Digestion ◽

Food Matrix ◽

Lactobacillus Salivarius ◽

Gastrointestinal Conditions ◽

Apple Slices ◽

Maximum Protection ◽

The Impact

To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained and a high resistance to exposure to gastrointestinal conditions. Accordingly, this study evaluates the impact of trehalose addition (10% w/w) and homogenization (100 MPa), together with the structural changes induced in vacuum impregnated apple slices (VI) by air-drying (AD) and freeze-drying (FD), on Lactobacillus salivarius spp. salivarius (CECT 4063) survival and the bioaccessibility of antioxidants during in vitro digestion. Vacuum impregnated apple slices conferred maximum protection to the lactobacillus strain during its passage through the gastrointestinal tract, whereas drying with air reduced the final content of the living cells to values below 10 cfu/g. The bioaccessibility of antioxidants also reached the highest values in the VI samples, in which the release of both the total phenols and total flavonoids to the liquid phase increased with in vitro digestion. The addition of trehalose and homogenization at 100 MPa increased the total bioaccessibility of antioxidants in FD and AD apples and the total bioaccessibility of flavonoids in the VI samples. Homogenizing at 100 MPa also increased the survival of L. salivarius during in vitro digestion in FD samples.

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Partial disintegration of vegetable cell wall during cooking improves vitamin K1 (Phylloquinone) bioaccessibility in in vitro digestion

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000717 ◽

2021 ◽

pp. 1-12

Author(s):

Wichien Sriwichai ◽

Myriam Collin ◽

Sylvie Avallone

Keyword(s):

Cell Wall ◽

Structural Changes ◽

Principal Component ◽

In Vitro Digestion ◽

Leafy Vegetables ◽

Cell Wall Polysaccharide ◽

Water Spinach ◽

Brassica Alboglabra ◽

Ipomoea Aquatic

Abstract. Vegetables rich in vitamin K consumption could prevent bleeding and maintain bone status. The aims of the present work were to investigate i) the effect of household cooking (i.e., boiling for 5 min at 100 °C in distilled water and stir-frying for 3 min at 180 °C in hot canola oil) on phylloquinone bioaccessibility of five rich phylloquinone leafy vegetables, namely Water spinach (Ipomoea aquatic Forssk), Amaranth (Amaranthus blitum subsp. oleraceus L.), Chinese broccoli (Brassica alboglabra), Pak choi (Brassica rapa L.) and Drumstick (Moringa oleifera Lam.), and ii) the structural changes of these leaves before and after in vitro gastro-intestinal digestion. All the experiments were realized in triplicate for each vegetable. The amounts of phylloquinone in leafy vegetables were noticeable in almost all species and ranged from 94 to 182 μg/100 g DM. Their cell wall polysaccharide contents greatly varied from 4.3 to 8.4 g for 100 g. The content in bioaccessible phylloquinone was low in raw leaves (<25 μg/100 g DM) as well as its bioaccessibility (<15%). Leaf pectin content impaired phylloquinone bioaccessibility using principal component analysis. Boiling and stir-frying significantly improved the bioaccessibility of phylloquinone in leaves by a factor of three to twelve and two to seven respectively (p<0.05). These variations were associated with changes in leaf structure. Palisade and spongy cells appeared ruptured and disorganized after stir-frying. Given the estimated bioaccessibility of phylloquinones, the consumption of 500 g of cooked wet leaves per day would cover phylloquinone needs of an individual adult average body weight.

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Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

Foods ◽

10.3390/foods9121908 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1908

Author(s):

Chao Mao ◽

Juan Wu ◽

Xiangzhi Zhang ◽

Fengping Ma ◽

Yu Cheng

Keyword(s):

Structural Changes ◽

In Vitro Digestion ◽

Potato Protein ◽

Medium Temperature ◽

Tertiary Structures ◽

Force Microscopy ◽

Atomic Force ◽

Soluble Aggregates ◽

Ph Shifting

Ultrasonic (US) treatment was combined with pH shifting (pHS) and mild thermal (40 °C) (T40) treatment (US/T40/pHS) to improve the solubility of potato protein. The effects of the ultrasonication frequency, ultrasonication time, and incorporation sequence on the solubility of potato protein were investigated. The results showed that online US/T40/pHS treatment resulted in higher solubility of potato protein and enhanced free amino group release during in vitro digestion. The solubility of potato protein treated with online US/T40/pHS at a mono-frequency of 40 kHz for 15 min increased by 1.73 times compared with the control (p < 0.05). The digestibility rate increased by 16.0% and 30.8% during gastric and intestinal digestion, respectively, compared with the control (p < 0.05). It was demonstrated that online US/T40/pHS treatment significantly changed the secondary and tertiary structures of potato protein according to the results of circular dichroism and internal fluorescence. SDS-PAGE, particle size, and atomic force microscopy (AFM) showed that structural changes led to the formation of large soluble aggregates. The results suggested that the improvement in the solubility and digestibility of potato protein treated with online US/T40/pHS may be due to the formation of large soluble aggregates, which are more hydrophilic and sensitive to digestive enzymes.

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Long- and short-range structural changes of recrystallised cassava starch subjected to in vitro digestion

Food Hydrocolloids ◽

10.1016/j.foodhyd.2010.07.023 ◽

2011 ◽

Vol 25 (3) ◽

pp. 477-485 ◽

Cited By ~ 53

Author(s):

C. Mutungi ◽

C. Onyango ◽

T. Doert ◽

S. Paasch ◽

S. Thiele ◽

...

Keyword(s):

Short Range ◽

Structural Changes ◽

In Vitro Digestion ◽

Cassava Starch

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Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility

Foods ◽

10.3390/foods9060796 ◽

2020 ◽

Vol 9 (6) ◽

pp. 796

Author(s):

Maria Espert ◽

Teresa Sanz ◽

Ana Salvador

Keyword(s):

Milk Fat ◽

Structural Changes ◽

In Vitro Digestion ◽

Cellulose Ether ◽

Extrusion Force ◽

Gastric Digestion ◽

Lipid Digestibility ◽

Fat Digestibility

This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with a commercial spreadable cream formulated with palm fat. Structural changes in the creams after the in vitro oral and gastric digestion stages were evaluated; lipid digestibility was determined by titration with NaOH during intestinal digestion. Spreadability tests showed the spreads were similar. After oral digestion, the commercial spread showed an increase in extrusion force because of flocculation induced by saliva, an effect not observed in spreads with cellulose ether. Digestibility determination showed lower values for the reformulated spreads. Therefore, milk fat-cellulose ether based emulsions offer an alternative to achieve reformulated spreadable creams, with physical properties similar to those of commercial products but providing reduced fat content and lower lipid digestibility, without compromising the quality of the final product.

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