Possible inhibitory effects on wheat starch amylolysis of native and hydrolysed pea protein, in an extruded wheat snack matrix were investigated by using a combined in vitro dynamic gastric model ...(DGM) and a static duodenal digestion model (SDM). The matrix was prepared by blending wheat flour and pea proteins (12%, w/w) in their native or proteolyzed forms. Extruded snacks were ground, mixed with saliva and poured in the DGM-fundus. The slurry in the antrum was released simulating the in vivo emptying of the stomach and subsequently transferred to the SDM. Native pea protein did not influence the release of soluble glucans and glucose after complete gastric emptying into the vessel. However, the addition of hydrolysed pea protein significantly reduced starch amylolysis at the first 40 min of digestion. No inhibitory effect was observed at later digestion times. Fourier-Transform Infrared (FTIR) analysis of the extruded samples clearly indicated enhanced starch-protein interactions, where the magnitude of interaction found to be greatest in the blend with hydrolysed pea protein through hydrogen bonding. At our knowledge, this is the first study using DGM to determine the effect of exogenous protein on the digestibility of extruded wheat starch. The data suggested the possibility of using protease hydrolysed pea protein as an ingredient to formulate low glycemic food products.
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•Hydrolysed pea protein significantly reduced wheat flour starch amylolysis.•Hydrolysed proteins may facilitate binding with starch through hydrogen bonding.•Contribute towards a protein-based strategy for low glycemic food formulation.
Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the ...estimated bioavailability/bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources.
With the diminishing availability of farmland, climate change and the threat of declining water resources, livestock needs to meet the growing demand for food and feed by using fewer resources. The ...re-use of food losses as sustainable ingredients for feed formulations could represent a promising alternative to cereal grains for both monogastrics and ruminants, increasing livestock sustainability and reducing the competition between animal and human nutrition. The acceptance of food leftover for feeding animals it is still far to be completely welcomed in several countries, where the outdated stereotypical image of the garbage used as feed is still existing. To implement this practice, a renewed image of food leftover as feed is needed, mainly disseminating the most recent findings about their properties, the new technologies applied for their production and their impact on the environment. This paper aims to disseminate a wide understanding of food losses and explores the potential benefits of using two main categories of food leftovers, namely former food products (FFPs) and bakery by-products (BBPs), as alternative feed ingredients in pig and ruminant nutrition. Several characteristics of those two categories of food losses are examined and compared to a standard diet, such as nutritional-related properties, safety, efficiency and environmental implications. The literature shows that both categories of food leftovers hold a significant nutritional value and are a sustainable alternative to traditional feed ingredients. They resulted as a low risk category for animal health. In addition, when used in complete feed to replace traditional feed ingredients, neither FFPs nor BBPs do not decrease animal’s growth performances. These findings valorize food losses into animal feed as a well-suited strategy to contribute to a reduced environmental and climate footprint of animal products and food waste prevention. However, a greater participation by feed/food processors and stakeholders is crucial to allow the sector to increase its contribution in the entire EU food and feed chain.
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•Food leftovers can contribute to the environmental sustainability of livestock.•Food leftovers like FFPs and BBPs have a high potential as animal feed.•FFPs and BBPs are nutritious, highly digestible and safe feed ingredients.•Food leftovers are suitable for monogastrics and ruminants’ diets.
Nanoemulsions present a high potential to be used in food products due to their advantages over conventional emulsions (e.g. higher stability to gravitational separation and droplet aggregation and ...enhanced bioavailability of encapsulated compounds), however their application to foods is hindered by some concerns about potential risks associated with their ingestion. The knowledge of the behaviour of nanoemulsions as well as the fate of bioactive compounds encapsulated within them in the gastrointestinal (GI) tract is of utmost importance to assess their safety for human consumption and to produce delivery systems that provide an optimized bioactivity of the encapsulated compound. In this work, a dynamic gastrointestinal model, comprising the simulation of stomach, duodenum, jejunum and ileum, was used to evaluate the behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers (lactoferrin and lactoferrin/alginate multilayer structure) under GI conditions. The interfacial characteristics of curcumin nanoemulsions had a significant impact on their physicochemical stability within the simulated GI tract. Also, results suggested that alginate coating may be able to control the rate of lipid digestion and free fatty acids adsorption within the GI tract, but the encapsulated lipid is digested at the same extent, releasing the lipophilic bioactive compound. This work contributes to an improved understanding of how multilayer nanoemulsions behave within the GI tract and this knowledge will be useful for the optimization of delivery systems that improve the physicochemical stability of emulsions in food products, while still releasing encapsulated lipophilic bioactive compounds.
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•Curcumin nanoemulsions and multilayer nanoemulsions were prepared.•Nanoemulsions' in vitro behaviour was evaluated using a dynamic GI model.•Nanoemulsions' interfacial characteristics influence their behaviour within GI tract.•Alginate coating can control lipid digestion rate and free fatty acids adsorption.
Soil contaminated by hexavalent chromium (Cr(VI)) requires special attention not only because of the carcinogenicity and high toxicity of Cr(VI) but also the distinct nature (e.g., changed valency, ...anionic forms across various pH). Combining the natural clay mineral attapulgite and natural antioxidant tea polyphenols could offer a cost-effective, environmental-friendly, and efficient solution in remediating the Cr(VI) contaminated soils. In this study, attapulgite and green tea extract were used to prepare a green-tea impregnated attapulgite (GATP). The as-formed material was used to remediate a Cr(VI) contaminated soil, and the remediation effects and mechanism were studied. The results of the incubation test showed that the Cr(VI) content in the soil of the 10% GATP group decreased from 450.6 mg/kg to 165.5 mg/kg, and 62.98% of Cr(VI) was converted to Cr(III). Meanwhile, the total extractable Cr contents in the simple bioaccessibility extraction test (SBET), physiologically based extraction test (PBET), simple gastrointestinal extraction test (SGET) and synthetic precipitation leaching procedure (SPLP) experiments decreased by 48.1%, 39.1%, 71.8%, and 53.8% in the 10% GATP treatment, respectively. The results of the sequential extraction program (SEP) experiment and X-ray photoelectron spectroscopy (XPS) analysis showed that GATP promoted the conversion of weak acid extractable Cr to the residual state, and produced stable Cr(III) and chromium-silicon oxide. Besides, soil enzyme activities of the GATP amended soils were significantly improved. Therefore, GATP had advantages of having a simple preparation process and lower prices and improved soil physicochemical and environmental conditions.
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•Green-tea impregnated attapulgite greatly improved Cr(VI) removal in soil.•Green-tea impregnated attapulgite promoted the conversion of Cr(VI) to Cr(III).•Soil chemical properties were not disrupted after amendment.•Soil microbial environment was improved after remediation.
Fish oil is used for its numerous health and nutritional benefits. Nevertheless, it is unstable during production, storage, and application. Nanoemulsions can be used as an effective carrier for ...encapsulated nutraceuticals. The effects of different components on the stability of fish oil nanoemulsions with soybean protein isolate-phosphatidylcholine (SPI-PC) were studied by characterizing particle size, polydispersity index, ζ-potential, turbidity, and turbiscan stability index. The SPI-PC nanoemulsions with optimal stability were prepared with 2% SPI, 0.2% PC, 1.5% fish oil, and 100 MPa homogenization pressure. Confocal laser scanning microscopy verified that the oil droplet was encapsulated inside the nanoemulsions. Compared with a Tween 20 nanoemulsions control group, the SPI-PC nanoemulsions have better storage and oxidative stability, and have better resistance to certain concentrations (0.1–0.5 M) of Na+. However, we found that the SPI-PC nanoemulsions resistance to acidic conditions was not as good as that of Tween 20. The SPI-PC nanoemulsions showed aggregation of droplets during in vitro gastric digestion while the Tween 20 nanoemulsions did not. The release rate of free fatty acids (FFA) reached 86.8% in the 2 h in vitro intestine digestion. SPI-PC nanoemulsions significantly increased the digestibility of fish oil compared with Tween 20 nanoemulsions. Hence, SPI-PC nanoemulsions could be a good way to stabilize fish oil and improve digestibility under simulated gastrointestinal conditions.
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•The effect of different components on the stability of fish oil nanoemulsions stabilized with SPI-PC was studied.•Fish oil nanoemulsions stabilized with SPI-PC have good stability at different conditions.•The release rate of FFA of fish oil nanoemulsions stabilized with SPI-PC was 86.8%.
Seafood is an important source of arsenic (As) exposure for humans. In this study, 34 seafood samples (fishes, shellfishes, and seaweeds) collected from different markets in China were analysed for ...total and speciated As before and after boiling. Furthermore, the As bioaccessibility was also assessed using a physiologically based extraction test combined with the Simulator of Human Intestinal Microbial Ecosystems. The results showed that the total As (tAs) contents of seaweeds (raw: 44.12; boiled: 31.13, μg·g−1 dw) were higher than those of shellfishes (raw: 8.34; boiled: 5.14, μg·g−1 dw) and fishes (raw: 6.01; boiled: 3.25, μg·g−1 dw). Boiling significantly decreased the As content by 22.24% for seaweeds, 32.27% for shellfishes, and 41.42% in fishes, respectively (p < 0.05). During in vitro digestion, the bioaccessibility of tAs and arsenobetaine (AsB) significantly varied between the investigated species of seafood samples in gastric (G) and small intestinal phases (I) (p < 0.05). Higher tAs bioaccessibility (G: 68.6%, I: 81.9%) were obtained in fishes than shellfishes (G: 40.9%, I: 52.5%) and seaweeds (G: 31%, I: 53.6%). However, there was no significant differences in colonic phase (C) (p > 0.05). With the effect of gut microbiota, arsenate (AsⅤ) was transformed into monomethylarsonic acid (MMA) and arsenite (AsⅢ) in C. Moreover, as for seaweeds, an unknown As compound was produced.
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•Seaweeds especially Hizikia fusiforme have high total arsenic (tAs) and inorganic As (iAs).•Boiling decrease total arsenic concentration by 22.2–41.4% significantly.•Arsenic released mostly in gastrointestinal phase for fishes, but in colonic phase for shellfishes and seaweeds.•Arsenate (AsⅤ) was transformed into monomethylarsonic acid (MMA), arsenite (AsⅢ) under the effect of gut microbiota.•As for seaweeds, an unknown component produced in the colonic phase.
The utilization of lutein as a natural colorant or nutraceutical in many foods, supplements, and other commercial products is currently limited because of its low water-solubility and chemical ...instability. The purpose of this study was to evaluate the effect of Maillard conjugates on the physical and chemical stability of lutein-enriched emulsions exposed to different temperatures and pH values, as well as on their potential gastrointestinal fate. Oil-in-water emulsions were prepared using either casein or casein-dextran conjugates as emulsifiers. Both types of emulsions showed a slight increase in particle aggregation at temperatures exceeding 37 °C, and became more prone to color fading (lutein degradation) as the temperature was increased. Casein-coated oil droplets were highly unstable to flocculation near their isoelectric point (pH 4–5) due to the reduction in electrostatic repulsion. However, casein-dextran-coated droplets were stable from pH 3 to 7, which was attributed to strong steric repulsion by the dextran moiety. The casein-coated droplets were unstable to aggregation in the gastric phase of the simulated GIT, whereas the casein-dextrin-coated ones were stable, which was again attributed to increased steric repulsion. Emulsifier type did not strongly influence lutein bioaccessibility. This work shows that Maillard conjugates can improve the physical stability of lutein-enriched emulsions without adversely affecting the bioaccessibility of the bioactive agent.
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•Casein-dextran conjugates were formed using the Maillard reaction.•Lutein-enriched emulsions were stabilized by casein or casein-dextran conjugates.•Maillard conjugation inhibited isoelectric flocculation of casein-coated droplets.•Maillard conjugation did not inhibit color fading due to lutein degradation.•The use of Maillard conjugates did not affect lutein bioaccessibility.
The α-Gal syndrome is associated with the presence of IgE directed to the carbohydrate galactose-α-1,3-galactose (α-Gal) and is characterized by a delayed allergic reaction occurring 2 to 6 hours ...after ingestion of mammalian meat. On the basis of their slow digestion and processing kinetics, α-Gal–carrying glycolipids have been proposed as the main trigger of the delayed reaction.
We analyzed and compared the in vitro allergenicity of α-Gal–carrying glycoproteins and glycolipids from natural food sources.
Proteins and lipids were extracted from pork kidney (PK), beef, and chicken. Glycolipids were purified from rabbit erythrocytes. The presence of α-Gal and IgE binding of α-Gal–allergic patient sera (n = 39) was assessed by thin-layer chromatography as well as by direct and inhibition enzyme-linked immunosorbent assay. The in vitro allergenicity of glycoproteins and glycolipids from different meat extracts was determined by basophil activation test. Glycoprotein stability was evaluated by simulated gastric and intestinal digestion assays.
α-Gal was detected on glycolipids of PK and beef. Patient IgE antibodies recognized α-Gal bound to glycoproteins and glycolipids, although binding to glycoproteins was more potent. Rabbit glycolipids were able to strongly activate patient basophils, whereas lipid extracts from PK and beef were also found to trigger basophil activation, but at a lower capacity compared to the respective protein extracts. Simulated gastric digestion assays of PK showed a high stability of α-Gal–carrying proteins in PK.
Both α-Gal–carrying glycoproteins and glycolipids are able to strongly activate patient basophils. In PK and beef, α-Gal epitopes seem to be less abundant on glycolipids than on glycoproteins, suggesting a major role of glycoproteins in delayed anaphylaxis upon consumption of these food sources.
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D-amino acids can affect the action of digestive enzymes, hence the protein digestion. In this work the behaviour of the main stomach and gut digestive enzymes (pepsin, trypsin, and chymotrypsin) in ...the presence of D-amino acids in the protein chain was monitored over time using a model peptide, Ac-LDAQSAPLRVYVE-NH2 (belonging to β-lactoglobulin, position 48–60), where L-amino acids were systematically substituted by D-amino acids. The results showed several changes in the behaviour of digestive enzymes, not only when the D-amino acids are inserted at the specific cleavage sites (after Val-57), but in some cases also when in distant positions. The effect seemed more pronounced in the case of pepsin rather than the gut enzymes, possibly indicating a better resilience of the upper gut phase of digestion to racemization. These results demonstrated that racemization could impair nutritional value by slowing down digestibility and has different effects according to the enzyme/amino acids involved.
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•Racemization reduced the proteolytic process impairing the nutritional value•D-amino acid appears to affect more pepsin activity than trypsin/chymotrypsin•The slowing down of cleavage is not only observed at the preferred sites•Protein cleavability changed depending on the enzyme and/or amino acid involved
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