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•Poorly masticated boluses showed high hardness, rigidity, and stiffness values.•Lower soluble proteins were noted after mimicking elderly gastrointestinal conditions.•Simulated ...senior digestive conditions reduced soluble peptides’ bioaccessibility.•The worst digestive scenario did not alter intestinal bioaccessibility of free amino groups.
During mastication, foods are progressively transformed to achieve swallowable boluses and their characteristics are crucial for the subsequent digestion events. The main goal of this work was to evaluate the impact of food oral processing, bolus properties, and different digestive conditions on the protein digestibility of turkey cold meat and fresh cheese. In vivo normal and deficient masticated food boluses were prepared by a young volunteer. Besides, three digestion models were used to simulate the different physiological conditions frequently observed in adults and the elderly, presenting good or poor oral health: i) Normal Masticated-Normal Digested model; ii) Deficient Masticated-Normal Digested model; and iii) Deficient Masticated-Elderly Digested model. The oral processing behaviour (number of chews, chewing time, chewing rate, and saliva uptake), bolus particle size, textural and viscoelastic properties of boluses, and protein digestibility of samples were determined. Results showed that deficient masticated boluses exhibited lower amounts of saliva uptake and greater particle sizes, hardness, stiffness, and rigidity, notably in deficient masticated turkey cold meat boluses. Moreover, the worst digestive scenario (Deficient Masticated-Elderly Digested model) negatively impacted on the proteolysis extend of samples, especially for total soluble proteins and soluble peptides contents. The current study demonstrates that the oral processing behaviour and degree of food fragmentation impacted on the granulometric, texture, and viscoelastic properties of both food boluses, whereas the worst digestive scenario commonly observed in the elderly reduced the proteolysis extend of the products evaluated.
Products of lipolysis released during digestion positively affect the metabolism of newborns. In contrast to the 3-layer biological membranes covering human milk (HM) fat, the lipid droplets in ...infant milk formula (IMF) are covered by a single membrane composed of casein and whey proteins. To reduce the differences in lipid structure between IMF and HM, studies have used milk fat globule membrane (MFGM) components such as milk polar lipids (MPL) to prepare emulsions mimicking HM fat globules However, few studies have elucidated the effect of membrane proteins (MP) on lipid digestion in infants. In this study, 3 kinds of emulsions were prepared: One with MPL as the interfaced of lipid droplets (RE-1), one with membrane protein concentrate (MPC) (RE-2) as the interface of lipid droplets, and one with both MPL and MPC (1:2) as the co-interface of lipid droplets (RE-3). The interfacial coverage of the emulsions was confirmed by measuring the contents of MPL and MPC at the lipid droplet interface, and by confocal laser scanning microscopy analyzed. By controlling the homogenization intensity, the specific surface area of lipid droplets was controlled at the same level among the 3 emulsions. The stability constants of the emulsions varied, and RE-1 was the most stable. During simulated in vitro infant gastrointestinal digestion, the amount of free fatty acids (FFA) released from the lipid droplets was significantly higher from those with MPC at the interface (RE-2, RE-3) than from that with MPL at the interface (RE-1). The amount of FFA released at the end of intestinal digestion of RE-1, RE-2, and RE-3 was 255.00 ± 3.54 µmol,328.75 ± 5.30 µmol, 298.50 ± 9.19 µmol, respectively. Compared with the lipid droplets in RE-2, those with MPL at the interface (RE-1, RE-3) released more unsaturated fatty acids (USFAs) during digestion. The emulsifying activity index was highest in RE-3 (MPL and MPC co-interface). The presence of MPL at the emulsion interface increased the release of USFAs, while the presence of MPC increased the release of FFA. These results show that both MPL and MP are indispensable in the construction of MFGM. Understanding their effects on digestion can provide new strategies for the development of infant foods.
Food matrix may regulate the nutrients releasing profiles during human digestion. In the present study, soy protein gel was prepared by magnesium chloride (MgCl2), glucono-δ-lactone (GDL), and ...microbial transglutaminase (MTGase) as coagulant, respectively, and using an in vitro gastrointestinal simulated digestion (GIS) model, the effect of different coagulants on soy protein degradation was investigated. Our results showed that gel induced by MTGase, regardless of concentration, had significantly lower (P < 0.05) in vitro protein digestibility, in comparison with the other coagulants. Protein degradation occurred more rapidly at the initial phase of gastric digestion for the gel prepared with GDL rather than that of MgCl2, whereas both gels possessed an undigested 25 kDa band at the end of intestinal digestion. Also, smaller peptides (<10 kDa) gradually increased during the digestion and GDL gel reached the highest peptide content of 3.73 mg/ml after GIS. MTGase gel possessed the least peptide amount and free amino acid content at the end of GIS. The results demonstrated structure of soy protein network assembled by different coagulant had vital influence on the protein bioaccessibility.
•Coagulant type influenced protein bioaccessibility of soy protein network.•MTGase gel had lower in vitro protein digestibility than those of MgCl2 and GDL.•MTGase gel was resistant to the in vitro gastric digestion.•Both MgCl2 and GDL gels showed an undigested 25 kDa band at the end of digestion.•GDL gel exerted the highest peptide content at the end of in vitro GIS digestion.
This article discusses the application of Single-Particle Inductively Coupled Plasma Mass Spectrometry (SP-ICP-MS) to study the effect of different types of food (orange juice and chicken breast) on ...the fate of zinc oxide nanoparticles (ZnONPs) migrated from two widely employed food packaging materials (polyethylene terephthalate (PET) and low density polyethylene (LDPE)). The gastrointestinal stability of ZnONPs was also evaluated. The idea behind this study is to track for first time the transformations underwent of nanoparticles in the different steps of their route from packaging to the consumer. The presence of high amount of dissolved zinc in the samples notably influenced size detection limit and the accuracy of SP-ICP-MS measurements. The diameter limits of detection (LODd) were 26 nm, 95 nm, 108 nm and 129 nm for aqueous solution, chicken breast extract and for oral and intestinal extracts, respectively. ZnONPs characterization in juice was not possible with SP-ICP-MS due to nanoparticles size was below LODd. Besides difficulties, SP-ICP-MS after extraction with Tris-HCl allowed us to determine that a 72% of the ZnONPs that migrated to chicken breast were smaller than 95 nm. Complementary to SP-ICP-MS, transmission electron microscopy (TEM) enabled to detect small nanoparticles (<3 nm). The combination of TEM and SP-ICP-MS measurements indicated that nanoparticles in chicken reach the intestine wall as small particles (<10 nm), as aggregates (>200 nm) and as ionic zinc whereas in case of juice only small nanoparticles (<3 nm) and ionic zinc were detected in the intestinal step.
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•ZnONPs changes from packaging to the consumer were tracked by SP-ICP-MS and TEM.•Food matrix notably decreases ZnONPs size favouring their dissolution.•Ionic Zn limits the application of SP-ICP-MS in juice and gastric fluids.•A 72% of ZnONPs that migrated to chicken were smaller than 95 nm.•ZnONPs reach the intestine wall as small particles, aggregates and ionic form.
The objective of this study was to explore the influence of different particle concentrations (0.5%–3.0 %, w/v), microfluidization pressures (0–150 MPa) and heating temperatures (30–70 °C) on the ...physicochemical stability, microstructure, and in vitro digestion of β-carotene loaded Pickering emulsions stabilized by curcumin loaded complex nanoparticles. The optimum parameters for the fabrication of stable β-carotene loaded Pickering emulsions were 2.0 % (w/v) of particle concentration, 100 MPa of operating pressure and 60 °C of heating temperature. The co-encapsulation exhibited a synergistic effect on improving the photothermal stability of β-carotene and curcumin entrapped. During in vitro gastrointestinal digestion, the increased particle concentration (≥2.0 %, w/v) and heating temperature (≥50 °C) retarded the FFA release from the emulsions and reduced the bioaccessibility of curcumin and β-carotene through droplet flocculation. However, the lower pressure (≤100 MPa) promoted lipolysis and enhanced the bioaccessibility of nutraceuticals. The Pickering emulsion was designed for the co-delivery of curcumin and β-carotene via microfluidization and thermal treatment, which showed the great potential to be applied in the industrial production of functional foods and dietary supplements.
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•Co-encapsulation improved the chemical stability of β-carotene and curcumin synergistically.•The stability of Pickering emulsions was enhanced under different environmental stresses.•The elevated particle concentration and heating temperature of Pickering emulsions retarded the FFA release.•Microfluidization promoted the lipolysis and increased the bioaccessibility of nutraceuticals.
This study investigated the potential of alginate edible films to act as vehicles for the delivery of polyphenols to the intestinal tract. Sodium alginate (0.5–2% w/v) and green tea extract (GTE, ...25–50% w/w) were combined to form films with different microstructural properties via the casting method, where their physical, mechanical and barrier properties were analysed. Release studies into a 50% ethanol (v/v) food simulant and under simulated in vitro digestion were also conducted, and the resulting kinetics of polyphenols release was investigated. Composite alginate films with 25% w/w GTE (E∼2500 MPa; EAB∼14%; k∼0.04) showed significantly enhanced mechanical properties and slower rates of polyphenol release than samples with 50% w/w GTE (E∼6000 MPa; EAB∼6%; k∼0.18). Polyphenols entrapped within the 2% alginate – GTE films were successfully released during digestion (∼54%), demonstrating their bioaccessibility and availability for absorption by the gastrointestinal tract. The bioaccessibility of green tea polyphenols was significantly enhanced by films with good sustained-release effect (2% alginate – GTE, C/C0 = 54.41 ± 0.75%) respect to the free GTE (C/C0 = 33.73 ± 6.57%). These findings highlight the versatility of bioactive alginate edible films and create a blueprint for the design of sustainable active packaging alternatives with dual functionality.
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•Green tea polyphenols entrapped within alginate film networks were bioaccessible.•Crosslinking with polyphenols enhanced the mechanical properties of alginate films.•Alginate entanglement and crosslinking dictated the rate of polyphenol release.•Alginate films with sustained-release effect enhanced polyphenols bioaccessibility.
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•Acrylamide and HMF were tested in instant coffees (IC) and coffee substitutes (CS).•Acrylamide content was below the benchmark levels in all the products.•Exposure to both compounds ...was higher from IC due to their greater consumption.•In vitro digestion decreased acrylamide bioaccessibility, even in presence of milk.•HMF bioaccessibility from IC dropped after digestion but increased in CS.
This research evaluated the occurrence and bioaccessibility of acrylamide and HMF in commercial instant coffees (IC) and coffee substitutes (CS), considering both isolated consumption and combination with milk. There were no significant differences in acrylamide content between IC and CS samples (median: 589 vs. 671 µg/kg), but higher variability was reported for CS, probably due to their varied composition (roasted cereals, nuts, honey, dehydrated fruits, and/or chicory). Acrylamide level were always below the EU benchmark for each category. HMF contents were similar between both groups (1354–5127 mg/kg for IC and 735–7134 mg/kg for CS; median: 2890 vs. 2960 mg/kg), with no clear ingredient relationship. Since IC consumption by the Spanish population is ten times higher than that of CS, exposure to acrylamide and HMF was higher from IC (6.8 vs. 1.07 ng/kg body weight/day for acrylamide; 39.1 vs. 4.2 µg/kg body weight/day for HMF). The standardized in vitro gastrointestinal digestion protocol (INFOGEST) was used. The gastrointestinal process reduced the bioaccessibility of acrylamide up to 27.2 % in IC and to 22.4 % in CS, regardless of the presence of milk. HMF bioaccessibility from IC significantly dropped after the gastrointestinal digestion, whereas it greatly increased for CS. The presence of milk did not affect HMF bioaccessibility. These results highlight the importance of assessing food bioaccessibility in typical consumption scenarios, providing a holistic view and a realistic evaluation of the potential risks associated with acrylamide and HMF exposure in the diet.
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•Hydrophilic and hydrophobic cavities were both used to co-load VC and βC.•The stability of βC was improved after co-loading VC and βC in liposomes.•The release kinetics and ...mechanisms of βC from L-βC and L-VC-βC were studied.
Vitamin C (VC) and β-Carotene (βC) were selected to produce co-encapsulated liposomes using hydrophilic and hydrophobic cavities simultaneously by ethanol injection method. The results of liposomal structure characterized by particle size, polydispersity index, zeta-potential and transmission electron microscope showed that the microstructure of all liposomal samples was spherical without adhesion or break and the size of VC-βC-loaded liposome (L-VC-βC) was bigger than VC-loaded liposome (L-VC) or βC-loaded liposome (L-βC). The encapsulation efficiency (EE) of VC in L-VC-βC was significantly higher than that in L-VC, and the EE of βC in L-VC-βC had no significant change compared with that in L-βC. The free radical scavenging rate of L-VC-βC was significantly higher than that of L-βC, while it had no significant change compared with that of L-VC. In addition, the storage stability of βC in L-VC-βC improved greatly compared with that in L-βC. Furthermore, the zero order model was applied to understand the release kinetics of βC from L-βC and L-VC-βC in the stomach, whereas the Korsmeyr-Peppas model was chosen to describe the release of βC from two types of liposome in small intestine and their release mechanisms were mainly dominated by Fickian diffusion. It was significant to provide a new idea for using hydrophilic and hydrophobic cavities simultaneously in liposomes to design the multicomponent nutrient delivery system.
Propolis is a resinous bee hive product that has many biological activities. In this study, a total of 11 raw propolis samples were collected from various geographical areas in Turkey. Phenolic ...compounds were extracted from all samples and analyses of total phenolics and flavonoids and total antioxidant capacities were performed. All the samples showed high total phenolic and flavonoid contents and antioxidant capacities. Moreover, the in vitro bioaccessibility of Turkish propolis samples were investigated according to simulated in vitro gastrointestinal digestion method. Bioaccessibility was increased through the gastric and intestinal phases. Furthermore, the composition of polyphenols (phenolic acids and flavonoids) in Turkish propolis extracts was investigated by LC-MS/MS method. A total of 32 phenolic compounds, including Caffeic acid phenylethyl ester (CAPE) which was observed in all samples, were identified in the samples. Higher CAPE contents were determined in the samples from the Marmara region which is in line with its higher antioxidant capacity values. As a conclusion, propolis samples collected from different geographical locations differ for their phenolic and flavonoid contents, individual phenolic profile and bioaccessibility.
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•Biological activity of propolis is strongly related with climate, geographical changes and flora around the hive.•Bioaccessibility of propolis was increased in the gastric phase when compared to the oral phase.•The highest bioaccessibility values were reached in the intestinal phase.•32 phenolic compounds of Turkish propolis samples collected from different regions were identified using LC-MS/MS method.
The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white winemaking byproducts extracts (grape pomace and its parts: seeds, skins and ...stems) was evaluated. Fourteen individual phenolic compounds were evaluated by UHPLC. The antioxidant activity was measured by DPPH and ORAC assays. Differences on phenolic profile and antioxidant activity were observed depending on the digestion phase, the type of byproduct, the phenolic group and the antioxidant activity assay. In general, digestion had a reducing effect on TPC and antioxidant activity; however, ORAC values of seed and stem extracts increased after digestion and some recovery indexes of the phenolic groups were very high. Results indicate that extracts from white winemaking byproducts are a reliable source of bioaccessible antioxidant compounds, which could be used as functional food ingredients.
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•White winemaking byproducts (seed, skin, stem and pomace) were subjected to in vitro digestion.•Digestion greatly affected the phenolic composition and antioxidant activity.•Effects of digestion were different according to the type of byproduct.•Total phenolics decreased although some individual phenolics showed high stability.•These byproducts are a reliable source of bioaccessible antioxidant compounds.
