Interactions between whey proteins and cranberry juice after thermal or non-thermal processing during in vitro gastrointestinal digestion

2020 ◽  
Vol 11 (9) ◽  
pp. 7661-7680
Author(s):  
Karen A. Rios-Villa ◽  
Mrittika Bhattacharya ◽  
Ellia H. La ◽  
Daniela Barile ◽  
Gail M. Bornhorst
Keyword(s):  
Whey Protein ◽  
Thermal Processing ◽  
Whey Proteins ◽  
Protein Digestibility ◽  
Cranberry Juice ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

This study entails the possible interactions between whey protein and cranberry juice after processing, impacting either the protein digestibility or the bioaccessibility of cranberry antioxidants using an in vitro gastrointestinal digestion model.

scholarly journals Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion

PLoS ONE ◽  
2015 ◽  
Vol 10 (10) ◽  
pp. e0139550 ◽  
Author(s):  
Juliana C. Bassan ◽  
Antonio J. Goulart ◽  
Ana L. M. Nasser ◽  
Thaís M. S. Bezerra ◽  
Saulo S. Garrido ◽  
...  
Keyword(s):  
Cheese Whey ◽  
Whey Proteins ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

Wild pink bayberry fruit: the effect of in vitro gastrointestinal digestion on phytochemical profiles, and antioxidant and antiproliferative activities

2021 ◽  
Author(s):  
Wen Xia ◽  
Yanyun Lin ◽  
Ersheng Gong ◽  
Tong Li ◽  
Fengli Lian ◽  
...  
Keyword(s):  
Dietary Supplement ◽  
Antiproliferative Activity ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Phytochemical Profiles ◽  
Antiproliferative Activities

In general, pink bayberry cultivar, a vital source of polyphenols, showed strong antiproliferative activity after digestion at the end of the intestinal and colon steps, which can be considered as a dietary supplement.

scholarly journals Study on the chemical behaviour of bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility

2021 ◽  
pp. 130758
Author(s):  
Antía Lestido Cardama ◽  
Beatriz Millán Sánchez ◽  
Raquel Sendón ◽  
Ana Rodríguez Bernaldo de Quirós ◽  
Letricia Barbosa-Pereira
Keyword(s):  
Gastrointestinal Digestion ◽  
Bisphenol S ◽  
In Vitro Gastrointestinal Digestion ◽  
Chemical Behaviour

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

Sign in / Sign up

Export Citation Format

Share Document