Review
Food Science & Technology
Yangyi Jin, Peter J. Wilde, Yingying Hou, Yanping Wang, Jianzhong Han, Weilin Liu
Summary: This article reviews the factors influencing food viscosity and changes in food viscosity during digestion. It also examines the effects of food viscosity on gastric emptying and physiological responses. Additionally, the quantitative relationship between viscosity and gastric emptying is discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Weilin Liu, Yangyi Jin, Peter J. Wilde, Yingying Hou, Yanping Wang, Jianzhong Han
Summary: Gastric emptying is a crucial process where the stomach releases its contents into the small intestine for further digestion and absorption, with factors such as calories, viscosity, food composition, age and gender playing important roles. In vitro digestion models are essential for studying gastric emptying when in vivo tests are not feasible, and progress in static and dynamic gastric digestion models are highlighted in this review to explore future research trends.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Chemistry, Applied
Davood Zaeim, Weilin Liu, Jianzhong Han, Peter J. Wilde
Summary: Non-starch polysaccharides (NSPs) are commonly used as thickening and stabilizing agents in food systems. This study found that different types and molecular weights of NSPs can impact gastric digestion, influencing the structure of gastric coagula and protein emptying patterns. The addition of NSPs with different physicochemical properties can be used to control the nutrient delivery rates of protein-stabilized emulsions.
FOOD HYDROCOLLOIDS
(2022)
Article
Nutrition & Dietetics
Alan Mackie
Summary: This article discusses non-communicable diseases related to obesity and poor diet, and introduces the driving factors for the development of cheap and palatable functional foods. The importance of using in vitro models for research is emphasized, and the current need for further improvement in this field is pointed out.
PROCEEDINGS OF THE NUTRITION SOCIETY
(2023)
Article
Chemistry, Applied
Audrey Boulier, Sylvain Denis, Gwenaele Henry, Sylvie Guerin, Monique Alric, Nathalie Meunier, Adeline Blot, Bruno Pereira, Corinne Malpuech-Brugere, Didier Remond, Yves Boirie, Alain Baniel, Ruddy Richard, Didier Dupont, Gaelle Boudry
Summary: This study aimed to evaluate the impact of casein structure on its digestion and subsequent amino acid delivery. The results showed that sodium caseinate (SC), formed of small aggregates, had higher nitrogen levels after in vitro digestion compared to micellar casein (MC) and calcium caseinate (CC). In a randomized, double blind, cross-over study with healthy volunteers, the peak concentration of indispensable amino acids in plasma was higher after SC ingestion than after MC or CC ingestion. γ-scintigraphy using labelled meals in pigs revealed that SC was mainly localized in the proximal part of the stomach while MC was distributed in the entire gastric cavity. Caseins were found in both solid and liquid phases, and partly hydrolyzed shortly after SC drink ingestion. These findings support the concept of slow digestion for MC and rapid digestion for SC, likely due to their intra-gastric clotting properties.
Article
Agriculture, Dairy & Animal Science
Sophie Lamothe, Michel Britten
Summary: This study investigated the gastric digestion of two commercial ultrafiltered milks and milk enriched with skim milk powder, and compared them with nonconcentrated milk. The results showed that the presence of pepsin triggered coagulation in the high-protein milks, and the gel formed was more elastic compared to the reference milk. The coagulum from milk enriched with skim milk powder showed higher resistance to shear deformation and a more heterogeneous gel structure. The digestion of coagula from high-protein milks was slower and intact milk proteins were still detected after 120 minutes.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Ge Ge, Jie Zhao, Jiabao Zheng, Mouming Zhao, Weizheng Sun
Summary: Tea polyphenol extract had a significant impact on the in vitro gastric digestion of soymilk by decreasing pepsin diffusion rate and hydrolysis. Proper amount of TPE could reduce the inhibitor activity of soymilk and enhance antioxidant capacity, which might benefit the subsequent intestinal digestion.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Dairy & Animal Science
Tim T. Lambers, Jeroen Wissing, Joris Roggekamp
Summary: Milk protein hydrolysates have potential benefits for digestion and digestion-related complications in infants, while intact milk proteins offer functionality beyond their nutritional value. This study examined the in vitro digestion of an experimental infant formula containing both intact milk proteins and a milk protein hydrolysate. The experimental formula showed greater initial protein digestion during simulated gastric digestion compared to the control formula, with a higher proportion of smaller peptides and available amino groups. The addition of the hydrolysate did not affect gastric protein coagulation. Further in vivo studies are needed to determine if these differences in protein digestion and absorption kinetics alter overall protein digestion and affect functional gastrointestinal disorders.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Mechanics
Sharun Kuhar, Jae Ho Lee, Jung-Hee Seo, Pankaj J. Pasricha, Rajat Mittal
Summary: This study simulates the mixing, breakdown, and emptying process of a liquid meal containing protein in a model of a human stomach, and quantifies the effect of stomach motility on the rate of food breakdown.
Article
Agriculture, Dairy & Animal Science
Sonia Mohd Kasihmuddin, Mazlan Abd Ghaffar, Simon Kumar Das
Summary: Fish are influenced by their surrounding environment, including water temperature. In this study, the effects of water temperature ranging from 26 to 32 degrees Celsius on the growth performance and gastric emptying time of African catfish fingerlings were investigated. The experiment provided baseline data on the impact of water temperature on the culture of catfish, showing that temperatures between 26 to 32 degrees Celsius were suitable for the growth of African catfish fingerlings with gastric emptying times ranging between 10 and 16 hours. Further research on the physiological parameters of fish in different water temperatures is recommended for a better understanding of aquaculture practices.
Article
Chemistry, Applied
Mengxiao Yang, Aiqian Ye, Zhi Yang, David W. Everett, Elliot Paul Gilbert, Harjinder Singh
Summary: In this study, the effect of milk temperature on the hydrolysis of kappa-casein by pepsin and consequent protein coagulation was investigated. The results showed that higher temperature accelerated the hydrolysis reaction and coagulation process, resulting in a denser structure.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yangyi Jin, Peter J. Wilde, Chenping Li, Weiping Jin, Jianzhong Han, Weilin Liu
Summary: This study investigated the in vitro gastric emptying behavior of peanut butter with different viscosities using semi-dynamic and the artificial gastric digestive system (AGDS) models. Results showed that high viscosity peanut butter had a slower pH decrease, higher buffering capacity, slower phase separation of gastric chyme and less protein hydrolysis and lipid digestion than the control and low viscosity groups. The AGDS displayed slower gastric emptying rate, smaller chyme particle size and less proteolysis than the semi-dynamic model, particularly in the high-viscosity group.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Zhendong Liu, Qunpei Suolang, Jingjing Wang, Liang Li, Zhang Luo, Peng Shang, Xiao Dong Chen, Peng Wu
Summary: This study investigated the influence and mechanism of heat treatments on the digestion kinetics of yak milk. The results showed that heat treatments led to the formation of more protein clots and aggregates in yak milk, and also affected the hydrolysis of fat globules. Heat treatments prolonged the gastric emptying time of yak milk and reduced protein digestibility. These findings are important for understanding the impact of heat treatments on the digestion kinetics of yak milk.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Gabriela Alves Macedo, Cintia Rabelo e Paiva Caria, Paula de Paula Menezes Barbosa, Marina Rodrigues Mazine, Alessandra Gambero
Summary: This study evaluated the potential of enzymatic and microbial fermentation processes in improving the absorbability and antioxidant capacity of soy isoflavones. The results showed that enzymatic treatment followed by microbial fermentation effectively converted glycosylated isoflavones into aglycones, and increased the total phenolic content and antioxidant capacity. Furthermore, after in vitro digestion, the treated samples showed higher levels of isoflavones, total phenolic content, and antioxidant capacity.
Editorial Material
Radiology, Nuclear Medicine & Medical Imaging
Chenxi Wu, Lance T. Hall, David C. Brandon
Summary: An 82-year-old man underwent outpatient nuclear medicine gastric-emptying scintigraphy for dysphagia and regurgitation. The scintigraphy showed delayed gastric emptying but subsequent CT scan and upper gastrointestinal fluoroscopy revealed normal stomach size and function, with an enormously dilated esophagus indicating achalasia. It is important to pay attention to the location and shape of the visualized stomach and recognize that a significantly dilated esophagus can mimic an elongated stomach during scintigraphy.
CLINICAL NUCLEAR MEDICINE
(2022)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)