scholarly journals Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 206
Author(s):  
Katharina Pälchen ◽  
Ben Van den Wouwer ◽  
Dorine Duijsens ◽  
Marc E. Hendrickx ◽  
Ann Van Loey ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Physicochemical Characteristics ◽  
Protein Digestion ◽  
Hydrothermal Processing ◽  
Extrinsic Factors ◽  
Food Ingredients ◽  
Structural Architecture ◽  
Digestion Kinetics ◽  
Cotyledon Cells

Processing results in the transformation of pulses’ structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we aimed to investigate the interrelated effect of intrinsic and extrinsic factors on pulses’ structural architecture and resulting digestive consequences. Three commercially relevant pulses (chickpea, pea, black bean) were selected based on reported differences in macronutrient and cell wall composition. Starch and protein digestion kinetics of hydrothermally processed whole pulses were assessed along with microstructural and physicochemical characteristics and compared to the digestion behavior of individual cotyledon cells isolated thereof. Despite different rates of hardness decay upon hydrothermal processing, the pulses reached similar residual hardness values (40 N). Aligning the pulses at the level of this macrostructural property translated into similar microstructural characteristics after mechanical disintegration (isolated cotyledon cells) with comparable yields of cotyledon cells for all pulses (41–62%). We observed that processing to equivalent microstructural properties resulted in similar starch and protein digestion kinetics, regardless of the pulse type and (prolonged) processing times. This demonstrated the capacity of (residual) hardness as a food structuring parameter in pulses. Furthermore, we illustrated that the digestive behavior of isolated cotyledon cells was representative of the digestion behavior of corresponding whole pulses, opening up perspectives for the incorporation of complete hydrothermally processed pulses as food ingredients.

Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours

2018 ◽  
Vol 105 ◽  
pp. 371-383 ◽  
Author(s):  
Carolina Estefanía Chávez-Murillo ◽  
Jorge Ivan Veyna-Torres ◽  
Luisa María Cavazos-Tamez ◽  
Julián de la Rosa-Millán ◽  
Sergio Othon Serna-Saldívar
Keyword(s):  
Molecular Interactions ◽  
Physicochemical Characteristics ◽  
Protein Digestion ◽  
Thermally Treated

scholarly journals In vitro protein digestion kinetics of protein sources for pigs

animal ◽  
2019 ◽  
Vol 13 (6) ◽  
pp. 1154-1164 ◽  
Author(s):  
H. Chen ◽  
P.A. Wierenga ◽  
W.H. Hendriks ◽  
A.J.M. Jansman
Keyword(s):  
Protein Digestion ◽  
Protein Sources ◽  
Digestion Kinetics ◽  
Kinetics Of ◽  
Vitro Protein

In vitro digestion kinetics and bioaccessibility of starch in cereal food products

2017 ◽  
Vol 77 ◽  
pp. 243-250 ◽  
Author(s):  
Mariela C. Bustos ◽  
María Belén Vignola ◽  
Gabriela T. Pérez ◽  
Alberto E. León
Keyword(s):  
Food Products ◽  
In Vitro Digestion ◽  
Digestion Kinetics

scholarly journals Water-Dispersible Phytosterol Nanoparticles: Preparation, Characterization, and in vitro Digestion

2022 ◽  
Vol 8 ◽  
Author(s):  
Ao Li ◽  
Aixia Zhu ◽  
Di Kong ◽  
Chunwei Wang ◽  
Shiping Liu ◽  
...  
Keyword(s):  
Particle Size ◽  
Soybean Lecithin ◽  
Average Particle Size ◽  
Soy Protein Isolate ◽  
In Vitro Digestion ◽  
Bimodal Distribution ◽  
Average Particle ◽  
Food Ingredients ◽  
The Impact

For improving solubility and bioaccessibility of phytosterols (PS), phytosterol nanoparticles (PNPs) were prepared by emulsification–evaporation combined high-pressure homogenization method. The organic phase was formed with the dissolved PS and soybean lecithin (SL) in anhydrous ethanol, then mixed with soy protein isolate (SPI) solution, and homogenized into nanoparticles, followed by the evaporation of ethanol. The optimum fabrication conditions were determined as PS (1%, w/v): SL of 1:4, SPI content of 0.75% (w/v), and ethanol volume of 16 ml. PNPs were characterized to have average particle size 93.35 nm, polydispersity index (PDI) 0.179, zeta potential −29.3 mV, and encapsulation efficiency (EE) 97.3%. The impact of temperature, pH, and ionic strength on the stability of fabricated PNPs was determined. After 3-h in vitro digestion, the bioaccessibility of PS in nanoparticles reached 70.8%, significantly higher than the 18.2% of raw PS. Upon freeze-drying, the particle size of PNPs increased to 199.1 nm, resulting in a bimodal distribution. The solubility of PS in water could reach up to 2.122 mg/ml, ~155 times higher than that of raw PS. Therefore, this study contributes to the development of functional PS-food ingredients.

scholarly journals In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting

2020 ◽  
Vol 137 ◽  
pp. 109512
Author(s):  
Shannon Gwala ◽  
Andrea Pallares Pallares ◽  
Katharina Pälchen ◽  
Marc Hendrickx ◽  
Tara Grauwet
Keyword(s):  
Protein Digestion ◽  
Digestion Kinetics ◽  
Kinetics Of

scholarly journals In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1424 ◽  
Author(s):  
Susanne Naumann ◽  
Ute Schweiggert-Weisz ◽  
Julia Eglmeier ◽  
Dirk Haller ◽  
Peter Eisner
Keyword(s):  
Bile Acid ◽  
Bile Acids ◽  
Dietary Fibre ◽  
In Vitro Digestion ◽  
Food Ingredients ◽  
Bile Acid Pool Size ◽  
As Adsorption ◽  
Secondary Bile Acids ◽  
In Vitro Interactions

Dietary fibres are reported to interact with bile acids, preventing their reabsorption and promoting their excretion into the colon. We used a method based on in vitro digestion, dialysis, and kinetic analysis to investigate how dietary fibre enriched food ingredients affect the release of primary and secondary bile acids as related to viscosity and adsorption. As the main bile acids abundant in humans interactions with glyco- and tauroconjugated cholic acid, chenodesoxycholic acid and desoxycholic acid were analysed. Viscous interactions were detected for apple, barley, citrus, lupin, pea, and potato derived ingredients, which slowed the bile acid release rate by up to 80%. Adsorptive interactions of up to 4.7 μmol/100 mg DM were significant in barley, oat, lupin, and maize preparations. As adsorption directly correlated to the hydrophobicity of the bile acids the hypothesis of a hydrophobic linkage between bile acids and dietary fibre is supported. Delayed diffusion in viscous fibre matrices was further associated with the micellar properties of the bile acids. As our results indicate changes in the bile acid pool size and composition due to interactions with dietary fibre rich ingredients, the presented method and results could add to recent fields of bile acid research.

Use of White Beans instead of Red Beans May Improve Iron Bioavailability from a Tanzanian Complementary Food Mixture

2010 ◽  
Vol 80 (1) ◽  
pp. 24-31 ◽  
Author(s):  
Mercy G. Lung’aho ◽  
Raymond P. Glahn
Keyword(s):  
Cell Culture ◽  
In Vitro Digestion ◽  
Iron Bioavailability ◽  
Complementary Food ◽  
Nutrient Concentrations ◽  
Cell Culture Model ◽  
Food Ingredients ◽  
Culture Model ◽  
Food Mixture

In the study presented, an in vitro digestion/Caco-2 cell culture model was used to assess the amount of bioavailable iron from a modified Tanzanian complementary food formulation. The main objective of the study was to determine whether a change from red beans to white beans in the complementary food recipe would improve iron bioavailability from the mixture, as recent studies had indicated that iron bioavailability in white beans is significantly higher compared to that in the colored beans. The white beans had a significantly higher (p<0.0001) amount of ferritin formation (13.54 ng/mg) when compared to all other porridge ingredients including the red beans (2.3 ng/mg), and it is plausible that the complementary food formulated with the white beans may be superior to that formulated with the red beans, with reference to iron bioavailability. The results are important as they suggest that substitution of complementary food ingredients with high anti-nutrient concentrations with those that have lower anti-nutrient concentrations may improve iron bioavailability from complementary food home-recipes.

scholarly journals Surface structural features control in vitro digestion kinetics of bean starches

2018 ◽  
Vol 85 ◽  
pp. 343-351 ◽  
Author(s):  
Ping Li ◽  
Sushil Dhital ◽  
Bin Zhang ◽  
Xiaowei He ◽  
Xiong Fu ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Structural Features ◽  
Digestion Kinetics ◽  
Kinetics Of

scholarly journals In Vitro Bioaccessibility of Citrus Pomace Compounds Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes

Proceedings ◽  
2020 ◽  
Vol 61 (1) ◽  
pp. 31
Author(s):  
Adriana Maite Fernández-Fernández ◽  
Eduardo Dellacassa ◽  
Tiziana Nardin ◽  
Roberto Larcher ◽  
Adriana Gámbaro ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
No Production ◽  
Food Ingredients ◽  
Functional Ingredient ◽  
Raw264.7 Macrophages ◽  
In Vitro Bioaccessibility ◽  
Health Promoting ◽  
Orange Pomace ◽  
By Products

Citrus (mandarin and orange) pomace is an agro-food industrial waste rich in polyphenols and dietary fiber with great potential as a functional ingredient. In this work, the chemical composition and in vitro bioaccessibility of health-promoting compounds present in raw citrus pomaces (Clemenule and Ortanique mandarins and Navel and Valencia oranges) were studied. In addition, the by-products were employed as food ingredients in cookies and the effect of the food matrix on the bioaccessibility of their bioactive compounds was evaluated. Nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin were detected in the citrus samples by UHPLC-MS. Citrus pomaces were in vitro digested mimicking the human oral gastrointestinal conditions and the bioactivity of the digests (antioxidant, carbohydrases modulation, and anti-inflammatory effects) was assessed. The bioaccessibility of the antioxidants in the by-products was confirmed by Total Polyphenol Content (TPC) (6.6–11.0 mg GAE/g digest), ABTS (65.5–97.1 µmol TE/g digest), ORAC-FL assays (135.5–214.8 µmol TE/g digest), and inhibition of Reactive Oxygen Species (ROS) formation induced by treatment with tert-butyl hydroperoxide 1 mM in intestinal IEC-6 (19–45%) and CCD-18Co (28–45%) cells pretreated with the digests at concentrations ranging between 5 and 25 µg/mL. Inhibitors of the enzymatic activity of α-glucosidase (IC50 3.97–11.42 mg/mL) and α-amylase (IC50 58.04–105.68 mg/mL) also remained bioaccessible after in vitro digestion of citrus pomaces. In addition, the bioaccessible compounds in orange pomace samples significantly reduced (p < 0.05) the lipopolysaccharide (LPS)-induced nitric oxide (NO) production in RAW264.7 macrophages. The digests of orange pomace cookies with the nutrition claims “no-added sugars” and “source of fiber” presented antioxidant and anti-diabetic properties, and good sensory quality (6.9–6.7 on a scale of 1 to 9). The results obtained support the feasibility of unfractionated orange pomace as a functional ingredient for reducing the risk of diabetes. The health-promoting benefits observed in the present research might be, at least partially, associated with flavonoids.

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