Effect of emulsifiers on linseed oil emulsion structure, lipolysis and oxidation during in vitro digestion

2020 ◽  
Vol 11 (11) ◽  
pp. 10126-10136
Author(s):  
Sophie Lamothe ◽  
Émilie Jolibois ◽  
Michel Britten
Keyword(s):  
Lipid Oxidation ◽  
Structural Changes ◽  
Linseed Oil ◽  
In Vitro Digestion ◽  
Oil Emulsion

The type of emulsifier determines the structural changes of emulsions, lipolysis and lipid oxidation during in vitro digestion.

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat

2021 ◽  
Vol 350 ◽  
pp. 129246
Author(s):  
Serena Martini ◽  
Alice Cattivelli ◽  
Angela Conte ◽  
Davide Tagliazucchi
Keyword(s):  
Lipid Oxidation ◽  
In Vitro Digestion

scholarly journals Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source

LWT ◽  
2019 ◽  
Vol 112 ◽  
pp. 108223 ◽  
Author(s):  
M. Espert ◽  
J. Borreani ◽  
I. Hernando ◽  
A. Quiles ◽  
T. Sanz ◽  
...  
Keyword(s):  
Structural Changes ◽  
In Vitro Digestion

Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of α-tocopherol by Caco-2 Human Intestinal Cells

2008 ◽  
Vol 14 (1) ◽  
pp. 79-86 ◽  
Author(s):  
O. Kenny ◽  
Y. O'Callaghan ◽  
N.M. O'Brien
Keyword(s):  
Olive Oil ◽  
Cellular Uptake ◽  
Sunflower Oil ◽  
Cell Model ◽  
Linseed Oil ◽  
Meat Products ◽  
In Vitro Digestion ◽  
Soya Protein ◽  
Two Phase

Ingredients are incorporated into meat and meat products to produce a ``healthier'' product. However, the effect of ingredient addition on availability of nutrients endogenous to foods is generally not considered. This study investigated the availability and cellular uptake of α-tocopherol from supplemented sausages with the aid of an in vitro digestion procedure coupled with a Caco-2 cell model. Sausages were formulated with the addition of 3% or 10% ingredients (wheat bran, oat bran, soya protein, whey protein, olive oil, linseed oil, sunflower oil, and wheatgerm oil) and subjected to a two-phase in vitro system that simulates the digestive process in humans. Micelles were isolated from the digestate by ultracentrifugation. Of the ingredients selected for addition to sausage meat, only sunflower oil, and wheatgerm oil enhanced the micellarization of α-tocopherol, resulting in increased transfer from the test food to micelles. When ingredients were added at the 3% supplementation level, olive oil enhanced cellular uptake of α-tocopherol. Cellular uptake was not enhanced further with higher oil supplementation (3% vs. 10%). These results indicated that addition of ingredients to sausages (fibres, protein derivatives or vegetable oils) did not have a detrimental effect on α-tocopherol uptake and olive oil at the 3% supplementation level enhanced α-tocopherol availability.

scholarly journals Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6667
Author(s):  
Patricia Reboredo-Rodríguez ◽  
Carmen González-Barreiro ◽  
Elena Martínez-Carballo ◽  
Noelia Cambeiro-Pérez ◽  
Raquel Rial-Otero ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Structural Changes ◽  
Virgin Olive Oil ◽  
In Vitro Digestion ◽  
Current Status ◽  
Human Organism ◽  
Olive Leaves ◽  
Functional Value ◽  
Before And After

The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.

Influence of linseed and antioxidant-rich diets in pig nutrition on lipid oxidation during cooking and in vitro digestion of pork

2020 ◽  
Vol 137 ◽  
pp. 109528 ◽  
Author(s):  
Serena Martini ◽  
Davide Tagliazucchi ◽  
Giovanna Minelli ◽  
Domenico Pietro Lo Fiego
Keyword(s):  
Lipid Oxidation ◽  
In Vitro Digestion

Explore Gastric Lipolysis and Lipid Oxidation of Conventional versus Pasture-Based Milk by a Semi-dynamic In Vitro Digestion Model

2021 ◽  
Author(s):  
Susana C. M. Pinho ◽  
Miguel Faria ◽  
Susana Casal ◽  
M. Madalena C. Sobral ◽  
Rui Alves ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
In Vitro Digestion

Fat crystal-stabilized water-in-oil emulsion breakdown and marker release during in vitro digestion

LWT ◽  
2021 ◽  
pp. 111802
Author(s):  
Vivekkumar Patel ◽  
Jonathan Andrade ◽  
Dérick Rousseau
Keyword(s):  
In Vitro Digestion ◽  
Oil Emulsion ◽  
Water In Oil Emulsion
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