scholarly journals Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2808 ◽  
Author(s):  
Weili Xu ◽  
Yang Yang ◽  
Sophia Xue ◽  
John Shi ◽  
Loong-Tak Lim ◽  
...  
Keyword(s):  
Small Intestine ◽  
Encapsulation Efficiency ◽  
In Vitro Digestion ◽  
Gastric Digestion ◽  
Grape Skin ◽  
Double Emulsions ◽  
Oil In Water ◽  
Intestinal Digestion ◽  
Droplet Sizes

The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 ± 25 nm) showing relatively high encapsulation efficiency (87.74 ± 3.12%). After in vitro mouth digestion, the droplet size (d = 771 ± 26 nm) was significantly increased (p < 0.05). The double W1/O/W2 emulsions became a single W1/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p < 0.01) of average droplet sizes (d > 5 µm) after gastric digestion. During intestinal digestion, W1/O droplets were broken to give empty oil droplets and released ACNs in inner water phase, and the average droplet sizes (d < 260 nm) decreased significantly (p < 0.05). Our results indicated that ACNs were effectively protected by W/O/W double emulsions against in vitro mouth digestion and gastric, and were delivered in the simulated small intestine phase.

scholarly journals Antioxidant indices and amino acid composition of phenolic containing Lima beans (Phaseolus lunatus) after simulated human gastrointestinal digestion

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Sule O. Salawu ◽  
Oluwaseun M. Folorunso ◽  
Akintunde A. Akindahunsi ◽  
Aline A. Boligon
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
In Vitro Digestion ◽  
Phaseolus Lunatus ◽  
Gastric Digestion ◽  
Antioxidant Power ◽  
Intestinal Digestion ◽  
Lima Beans

The present investigation was designed to characterize the phenolic profile of Lima beans (Phaseolus Lunatus) and also to evaluate the antioxidant indices: total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and amino acid composition at different stages of simulated gastrointestinal digestion (oral, gastric, intestinal). High Performance Liquid Chromatography (HPLC-DAD) analysis revealed the presence of some phenolic compounds (gallic acid, catechin, caffeic acid, rutin, quercitrin, quercetin, kaempferol and apigenin), with a reduced amount (mg/g) after cooking; gallic acid (raw: 1.96 ± 0.02; cooked: 1.82 ± 0.01); catechin (raw: 0.83 ± 0.01; cooked: 0.73 ± 0.01); rutin (raw: 2.61 ± 0.03; cooked:1.74 ±0.03); quercitrin (raw: 5.73 ± 0.01; cooked: 5.68 ± 0.01); apigenin (raw: 2.09 ±0.01; cooked:1.79 ± 0.02),  with exception of quercetin (raw: 2.11 ±0.02; cooked: 5.73 ±  0.02) and caffeic acid (raw: 2.08 ±0.04; cooked: 2.95 ± 0.04). The results of antioxidant indices of in vitro enzyme digested lima beans revealed higher values for cooked Lima beans compared to the raw counterpart, with a stepwise increase at the different stages of in vitro digestion, with the exception of ferric reducing antioxidant power; TPC (oral digestion: 65.44 ± 0.96; gastric digestion:134.87± 0.46; intestinal digestion:517.72 ± 4.70; mg/g tannic acid equivalent), TFC (oral digestion: 199.30 ± 6.43; gastric digestion: 1065.97 ± 1.22; intestinal digestion: 3691.87 ± 4.2; mg/g quercetin equivalent), DPPH (oral digestion: 85800.00 ± 305.50; gastric digestion: 99066.66 ± 115.47; intestinal digestion: 211354.20 ± 360.84 µmol TE/g sample). The results also revealed a progressive increase in the antioxidant indices and amino acid composition (mg/kg) for both raw and processed lima beans at various stages of the in vitro digestion, with the intestinal phase of simulated digestion ranking higher. This implied that the Lima beans contained some essential amino acids and antioxidant molecules that would be readily available after passing through the gastrointestinal tract and could therefore be explored as functional food in the management of free radical mediated diseases.

scholarly journals Formation of Strecker Aldehydes in Casein Digestion

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 500-500
Author(s):  
Yuyin Zhou ◽  
Chi Chen
Keyword(s):  
Degradation Products ◽  
In Vitro Digestion ◽  
The United States ◽  
Mass Spectrometry Analysis ◽  
United States Department ◽  
Gastric Digestion ◽  
Spectrometry Analysis ◽  
Strecker Aldehydes ◽  
Intestinal Digestion

Abstract Objectives This study investigated the occurrence of Strecker degradation during in vitro digestion. Methods Casein was first incubated with artificial gastric fluid containing porcine pepsin and HCl (pH = 2) for 60 min. After adjusting pH to 7 with sodium hydroxide, casein gastric digesta was then incubated with artificial intestinal fluid containing porcine pancreatin (pH = 7) for 120 min. Digesta samples were collected at 0, 10, 20, 30, and 60 min of gastric digestion, and then 10, 20, 30, 60, and 120 min of intestinal digestion. Free amino acids and aldehydes in digesta samples were analyzed by the liquid chromatography-mass spectrometry analysis. Results Multiple aldehydes were detected in gastric digestion samples, and their concentrations were further increased by intestinal digestion. Among them, isovaleraldehyde, isobutyraldehyde, phenylacetaldehyde, and acetaldehyde, are the Strecker degradation products of leucine, valine, phenylalanine, and alanine, respectively. Without digestive enzymes, casein incubation did not produce Strecker aldehydes. Conclusions In vitro digestion of proteins can produce Strecker aldehydes. Funding Sources This research was partially supported by the Agricultural Experiment Station project MIN-18-125 (C. C.) from the United States Department of Agriculture (USDA).

Coating oil droplets with rice proteins to control the release rate of encapsulated beta-carotene during in vitro digestion

RSC Advances ◽  
2016 ◽  
Vol 6 (77) ◽  
pp. 73627-73635 ◽  
Author(s):  
Tao Wang ◽  
Ren Wang ◽  
Zhengxing Chen ◽  
Qixin Zhong
Keyword(s):  
Release Rate ◽  
Beta Carotene ◽  
In Vitro Digestion ◽  
Gastric Digestion ◽  
Oil Droplets ◽  
Intestinal Digestion ◽  
Β Carotene

The release of encapsulated β-carotene is limited in simulated gastric digestion and is controllable in simulated intestinal digestion.

scholarly journals Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 321
Author(s):  
Camila Mella ◽  
Michelle Quilaqueo ◽  
Rommy N. Zúñiga ◽  
Elizabeth Troncoso
Keyword(s):  
Heat Treatment ◽  
Protein Isolate ◽  
Gastric Digestion ◽  
Human Gastrointestinal Tract ◽  
Gel Structure ◽  
Intestinal Digestion ◽  
Food Digestion ◽  
The Impact ◽  
Digestion Methods

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.

scholarly journals Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions: Formulation, storage and in vitro gastro-intestinal digestion stability

LWT ◽  
2021 ◽  
pp. 111423
Author(s):  
Ali Marefati ◽  
Anastasios Pitsiladis ◽  
Elin Oscarsson ◽  
Niclas Ilestam ◽  
Björn Bergenståhl
Keyword(s):  
Lactobacillus Reuteri ◽  
Double Emulsions ◽  
Intestinal Digestion

Effects of inhomogeneity on triglyceride digestion of emulsions using an in vitro digestion model (Tiny TIM)

2016 ◽  
Vol 7 (7) ◽  
pp. 2979-2995 ◽  
Author(s):  
Alexander Oosterveld ◽  
Mans Minekus ◽  
Esther Bomhof ◽  
Franklin D. Zoet ◽  
George A. van Aken
Keyword(s):  
Fatty Acids ◽  
Small Intestine ◽  
In Vitro Digestion

The concentration of fatty acids in the small intestine duringin vitrodigestion of emulsions is reported.

scholarly journals Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

2017 ◽  
Vol 8 (4) ◽  
pp. 1547-1557 ◽  
Author(s):  
Jennifer Borreani ◽  
María Espert ◽  
Ana Salvador ◽  
Teresa Sanz ◽  
Amparo Quiles ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
In Vitro Digestion ◽  
Cellulose Ether ◽  
Cellulose Ethers ◽  
Lipid Digestion ◽  
Oil In Water ◽  
Stability Structure

Cellulose ether emulsions have good physical and oxidative stability and can delay in vitro lipid digestion. HMC emulsions inhibit lipolysis more than others and could enhance gastric fullness and satiety.

Fatty acid bioaccessibility and structural breakdown from in vitro digestion of almond particles

2019 ◽  
Vol 10 (8) ◽  
pp. 5174-5187 ◽  
Author(s):  
Clay Swackhamer ◽  
Zhichao Zhang ◽  
Ameer Y. Taha ◽  
Gail M. Bornhorst
Keyword(s):  
Particle Size ◽  
Fatty Acid ◽  
In Vitro Digestion ◽  
Size Reduction ◽  
Gastric Digestion ◽  
Particle Size Reduction ◽  
Structural Breakdown ◽  
Peristaltic Contractions

In vitro gastric digestion of almond particles using a model with simulated peristaltic contractions resulted in particle size reduction and higher fatty acid bioaccessibility than in vitro digestion using a model that lacked peristaltic contractions.

scholarly journals Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1735
Author(s):  
Alican Akcicek ◽  
Fatih Bozkurt ◽  
Cansu Akgül ◽  
Salih Karasu
Keyword(s):  
Encapsulation Efficiency ◽  
In Vitro Release ◽  
Olive Pomace ◽  
Pickering Emulsions ◽  
Chia Seed ◽  
Oil In Water ◽  
Wall Materials ◽  
Seed Gum ◽  
Vitro Release

The aim of this study was to determine the potential use of rocket seed and chia seed gum as wall materials, to encapsulate and to prevent degradation of olive pomace extract (OPE) in polymeric nanoparticles, and to characterize olive pomace extract-loaded rocket seed gum nanoparticles (RSGNPs) and chia seed gum nanoparticles (CSGNPs). The phenolic profile of olive pomace extract and physicochemical properties of olive pomace, rocket seed gum (RSG), and chia seed gum (CSG) were determined. The characterization of the nanoparticles was performed using particle size and zeta potential measurement, differential scanning calorimeter (DSC), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), encapsulation efficiency (EE%), in vitro release, and antioxidant activity analyses. Nanoparticles were used to form oil in water Pickering emulsions and were evaluated by oxitest. The RSGNPs and CSGNPs showed spherical shape in irregular form, had an average size 318 ± 3.11 nm and 490 ± 8.67 nm, and zeta potential values of-22.6 ± 1.23 and -29.9 ± 2.57, 25 respectively. The encapsulation efficiency of the RSGNPs and CSGNPs were found to be 67.01 ± 4.29% and 82.86 ± 4.13%, respectively. The OPE-RSGNP and OPE-CSGNP presented peaks at the 1248 cm−1 and 1350 cm−1 which represented that C-O groups and deformation of OH, respectively, shifted compared to the OPE (1252.53 cm−1 and 1394.69 cm−1). The shift in wave numbers showed interactions of a phenolic compound of OPE within the RSG and CSG, respectively. In vitro release study showed that the encapsulation of OPE in RSGNPs and CSGNPs led to a delay of the OPE released in physiological pH. The total phenolic content and antioxidant capacity of RSGNPs and CSGNPs increased when the OPE-loaded RSGNPs and CSGNPs were formed. The encapsulation of OPE in RSGNPs and CSGNPs and the IP values of the oil in water Pickering emulsions containing OPE-RSGNPs and OPE-CSGNPs were higher than OPE, proving that OPE-loaded RSGNPs and CSGNPs significantly increased oxidative stability of Pickering emulsions. These results suggest that the RSG and CSG could have the potential to be utilized as wall materials for nanoencapsulation and prevent degradation of cold-pressed olive pomace phenolic extract.

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