Article
Chemistry, Applied
M. R. Infantes-Garcia, S. H. E. Verkempinck, P. G. Gonzalez-Fuentes, M. E. Hendrickx, T. Grauwet
Summary: This study investigates the effect of different emulsion interfacial compositions on the kinetics of in vitro gastric lipid digestion. Results show that emulsions stabilized by biopolymers do not hinder gastric lipase adsorption, while those stabilized by low-molecular-weight surfactants exhibit different behaviors under gastric conditions. The quantification of multiple lipolysis products validates the proposed molecular mechanism of gastric lipolysis.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Marcos R. Infantes-Garcia, Sarah H. E. Verkempinck, Teresa Del Castillo-Santaella, Julia Maldonado-Valderrama, Marc E. Hendrickx, Tara Grauwet
Summary: Emulsions stabilized by a mixture of emulsifiers can have tailored functionality depending on the compatibility of the emulsifiers used. This study investigated the interfacial mechanisms underlying gastric lipolysis to better understand the behavior of emulsions. The results showed that competitive adsorption between emulsifiers and lipase is a key factor determining the lipolysis kinetics of emulsions stabilized by mixed emulsifiers.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Physical
Lirong Cheng, Aiqian Ye, Yacine Hemar, Harjinder Singh
Summary: The study found that during in-vitro digestion, the droplet size of a nano-sized droplet-stabilised emulsion increased after gastric digestion, leading to a slightly higher release of free fatty acids compared to a control emulsion. The release rate of free fatty acids in the small intestine was higher for the droplet-stabilised emulsion compared to the control during the initial 30 minutes, with similar release rates observed beyond 30 minutes.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Hao Li, Paul Van der Meeren
Summary: This study aims to design gastric-stable emulsions using a novel approach with food-grade biopolymers. By utilizing opposite charge interactions between whey proteins and pectin, an adsorption layer is formed at the oil-water interface. The stability of the emulsion during gastric digestion is evaluated through various methods, including quartz crystal microbalance, zeta-potential, dynamic interfacial tension, and interfacial rheology. The presence of an additional pectin layer is found to significantly improve the emulsion stability, and the esterification degree of the pectin plays a crucial role in the digestion process.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Chemistry, Multidisciplinary
Ozbej Zupanc, Varun Kushwah, Amrit Paudel
Summary: This review highlights the importance of controlling the digestion process of orally administered lipid-based delivery systems (LBDS) to maintain their structural integrity and drug stability. Proper formulation selection, in vitro digestion models, and digestion inhibition methods can effectively control the digestion rate of LBDS.
JOURNAL OF CONTROLLED RELEASE
(2023)
Article
Chemistry, Applied
Yang Ni, Qianhui Gu, Jinwei Li, Liuping Fan
Summary: The study found that nanocellulose-stabilized emulsions form a gel structure in the gastric environment, leading to oil droplet aggregation but not coalescence, which reduces lipid digestion. The length of cellulose nanoparticles affects the strength of this emulsion structure.
FOOD HYDROCOLLOIDS
(2021)
Article
Nutrition & Dietetics
Samar Hamad, Run Chen, Zhitong Zhou, Pedram Nasr, Ye Ling Li, Niloufar Rafiee Tari, Michael A. Rogers, Amanda J. Wright
Summary: It is not well understood how the physical state of emulsified triacylglycerol (TAG) affects the behavior of colloids in the gastrointestinal tract, thereby modulating lipid digestion and absorption. This study investigated the effects of different emulsions on fatty acid (FA) bioaccessibility and found that the bioaccessibility was significantly higher for the liquid stable emulsion compared to the others. The physical state of emulsified TAG was associated with differences in bioaccessibility, but this difference was reduced in droplets susceptible to acidic flocculation. In vivo observations showed no significant difference in postprandial TAG concentrations between the emulsions, which may be attributed to differences in gastric emptying.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Nassim Raoufi, Aiqian Ye, Jianzhong Han
Summary: This paper reviewed the effect of emulsion stability on gastroduodenal emptying/secretion and achieved novel perspectives on the physiology of the gastric lumen, duodenum, and gall bladder using mathematical models. The study provided data on dynamic gastric emptying/secretion for stable and unstable emulsion intake. The results showed that alterations in human gastric and duodenal volume followed linear and sinusoidal curves, respectively, with high correlation coefficients. The study also found that gastric emptying was regulated and gallbladder content was discharged into the duodenum.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Yaqiong Zhang, Xiaomin Tang, Feiyang Li, Junping Zhang, Bo Zhang, Xin Yang, Yingxue Tang, Yanyan Zhang, Junfeng Fan, Bolin Zhang
Summary: This study investigated the control of lipid digestion by food-derived active substances, specifically focusing on the inhibitory potential of oat peptides (OPs) on lipolysis. The results showed that OPs competitively and/or noncompetitively inhibited lipase, causing lipase conformational changes and destabilizing bile salt (BS)-stabilized oil emulsions. The OPs disrupted the rheological cross-linking structure of the emulsions through hydrophobic binding to BS, resulting in the destruction of the hydrophilic and lipophilic balance of BS.
Article
Chemistry, Applied
Teresa Del Castillo-Santaella, Aixa Aguilera-Garrido, Francisco Galisteo-Gonzalez, Maria Jose Galvez-Ruiz, Jose Antonio Molina-Bolivar, Julia Maldonado-Valderrama
Summary: This study analyzed the interactions and digestibility of serum albumins and hyaluronic acid shelled olive oil nanocapsules. The results showed that hyaluronic acid can promote the unfolding of human albumin at the interface, thereby increasing its protection against lipolysis, but the interaction with mucin is limited to acidic conditions.
Article
Chemistry, Applied
Kai Zhang, Ruixi Shen, Yafei Zhang, Xiaojing Tian, Wenhang Wang
Summary: This study used an in vitro model of human gastrointestinal digestion to investigate the effects of surface charge of cellulose nanoparticles on emulsion structure, lipase activity, bile salt diffusion, and free fatty acid release. The results showed that the surface charge of the nanoparticles influenced the gel structure of the emulsion, resulting in reduced digestion of the lipid emulsion.
Review
Food Science & Technology
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung
Summary: The structural changes in emulsion products play a crucial role in controlling the bioavailability of fatty acids and lipophilic compounds. The oil-water interface in the emulsion system modulates the digestive behavior of lipid droplets by affecting the adsorption of lipase and bile salts. The choice of stabilizers can tune the lipid digestibility by altering the accessibility and exposure of lipid substrates to lipase.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Daphne Michels, Sarah H. E. Verkempinck, Esther Staes, Riet Spaepen, Karen Vermeulen, Alexandra Wealleans, Tara Grauwet
Summary: The present research aimed to gain in-depth understanding into the effect of a combination of emulsifiers on lipid digestion kinetics. Significant differences were seen between all parameters evaluated across various emulsions. When monoolein (MG) was combined with sufficient quantities of glyceryl polyethyleneglycol ricinoleate (SYN) or lysolecithin (LL), digestion kinetics substantially increased. Furthermore, our findings demonstrated that the lipolysis kinetics of the emulsion blend (LEX) were mainly driven by SYN and LL, which reduce interfacial tension.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yujun Zou, Shuai Zhang, Ying Liu, Liang Liu, Juan Yu, Yimin Fan
Summary: An in vitro simulated digestion model was used to study the effect of chitin nanofibrils on lipase activity, bile acid diffusion, and the digestion of lipid emulsions in the gastrointestinal tract. Different types of chitin nanofibrils showed no significant inhibition of lipase activity and bile acid binding. However, they exhibited differences during different stages of digestion, due to variations in surface charge and size. Furthermore, all three nanofibrils were found to retard lipid digestion and reduce the bioavailability of fat-soluble vitamins to some extent. This study provides insights into the potential use of chitin nanofibrils as functional food additives, but their effects should be carefully considered from a nutrition perspective.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yuying Hu, Yunbing Tan, David Julin McClements, Lufeng Wang
Summary: This study investigated the effects of adding dextrin to whey protein-stabilized Pickering emulsion on its physicochemical properties and in vitro digestive behavior. The results showed that the emulsion was stable at low dextrin concentrations but exhibited droplet flocculation at higher concentrations. The addition of dextrin increased the viscosity of the emulsion and affected the digestive process and bioaccessibility of nutrients.
Article
Chemistry, Applied
Dongyan Chen, Anran Ding, Li Zhu, Tara Grauwet, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
Summary: The degradation of InsP6 during storage of Red haricot beans leads to textural defects. Calcium released during storage binds with the cell wall, while magnesium is mostly leached into soaking water. These findings indicate the importance of the pectin-cation-phytate mechanism in the textural hardening of beans.
Article
Chemistry, Applied
J. M. Guevara-Zambrano, S. H. E. Verkempinck, B. Muriithi, D. Duijsens, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: Studying the impact of protein accessibility level on macronutrient digestion kinetics is crucial for achieving specific digestive responses. This study designed plant-based shakes with different protein accessibility levels and found that increasing the content of individual cotyledon pea cells significantly decreased protein and starch digestion kinetics. Shakes with higher protein digestibility also showed higher starch digestibility, indicating the role of protein matrix in modulating starch digestion. Furthermore, introducing individual pea cells in the shakes slowed down lipolysis kinetics. This study suggests that altering protein accessibility level in plant-based shakes is a promising strategy to modulate macronutrient digestion kinetics.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Marcos R. Infantes-Garcia, Sarah H. E. Verkempinck, Frederic Carriere, Marc E. Hendrickx, Tara Grauwet
Summary: The digestion of lipids in the human body is a complex process influenced by various factors. It occurs at the oil-water interface and can be affected by the properties of emulsions. While most studies have focused on lipolysis in the small intestine, only a few have examined gastric lipid digestion and its impact on intestinal lipolysis. This review provides a comprehensive overview of the physiological aspects of gastric lipid digestion and discusses the molecular mechanisms involved.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Clare Kyomugasho, Irene Wainaina, Tara Grauwet, Ann Van Loey, Marc E. Hendrickx
Summary: The rate limiting step of bean softening during cooking was studied. It was found that cooking and increasing cooking temperature resulted in softening of beans, especially for non-aged beans, indicating increased difficulty in cooking during storage. Starch gelatinization was shown to occur before pectin solubilization and protein denaturation during cooking, with these reactions progressing faster and to a greater extent at higher cooking temperatures. The extent of pectin solubilization was found to be most correlated with and played the most significant role in determining the texture of beans during cooking. Ageing was found to significantly retard bean softening, while the contributions of protein denaturation and starch gelatinization were insignificant. Thermosolubilization of pectin in bean cotyledons was identified as the rate limiting step in achieving a palatable texture during cooking.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Dorine Duijsens, Katharina Palchen, Sarah Verkempinck, Jessica Guevara-Zambrano, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Summary: This study used a size exclusion chromatography (SEC) approach to investigate in vitro protein digestion in chickpea and lentil powders, providing new insights into proteolysis kinetics and molecular weight distributions. SEC-based analysis was highly correlated with OPA approach and nitrogen solubility, confirming the role of microstructure in proteolysis kinetics. SEC analysis revealed that bio-accessible fractions reached a plateau in the small intestinal phase, while proteolysis continued in the pellet, forming smaller but mostly insoluble peptides. SEC elutograms showed pulse-specific proteolysis patterns not identified by other current state-of-the-art methods.
Article
Food Science & Technology
Sophie M. Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, Flore Vancoillie, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Summary: Processing can affect the (bio)chemical conversions and volatile properties of vegetables. This study investigated the combined effect of pretreatment and pasteurization on the volatile profile of leek and Brussels sprouts, as well as the changes during refrigerated storage. Different pretreatments led to diverse volatile profiles, attributed to enzymatic conversions, further conversions of enzymatically formed products, and thermal reactivities. Surprisingly, the initial relative differences in volatile profiles between differently pretreated samples were still observed after 4 weeks of refrigerated storage. Overall, refrigerated storage had limited impact on the volatile profile.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
J. M. Guevara-Zambrano, D. Michels, S. H. E. Verkempinck, M. R. Infantes-Garcia, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: This article presents a reversed-phase high performance liquid chromatography with a charged aerosol detector (RP-HPLC-CAD) method for quantification of lipid species and digestion products in plant-based oils rich in unsaturated fatty acids. The method demonstrates high sensitivity and precision, allowing for rapid and accurate detection of lipid hydrolysis. The study provides a better understanding of molecular changes occurring during lipid digestion.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Jihan Santanina Santiago-Alumbro, Ann Van Loey, Marc Hendrickx
Summary: This study investigated the emulsion forming and stabilizing capacities of water-soluble biopolymers from heat-treated and high pressure homogenized purees. Results showed that carrot serum biopolymers exhibited high capacity to form fine emulsion droplets and maintain stability during storage at low temperature.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Li Zhu, Janna Seufert, Clare Kyomugasho, Dongyan Chen, Marc Hendrickx
Summary: This study investigates the role of soaking beans in a sodium citrate solution in improving the cooking behaviour of beans. It shows that soaking in citrate buffer accelerates softening of the beans by releasing Mg2+ and Ca2+ through phytate hydrolysis. The solubilisation rate of pectin in beans treated with sodium citrate buffer is positively correlated with bean softening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sophie M. Delbaere, Lize Lanssens, Tom Bernaerts, Jelle Van Audenhove, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Summary: This study investigated the effect of low-field pulsed electric fields (PEF) on broccoli stalks. The results showed that low-field PEF induced membrane disintegration in broccoli stalks. The specific energy input had a more prominent effect on the volatile profile of broccoli stalks compared to the field strength. Therefore, specific energy input plays a significant role in controlling the volatile profile of broccoli stalks.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
