Elsevier Borreani, JAA.; Llorca Martínez, ME.; Larrea Santos, V.; Hernando Hernando, MI. (2016). Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions. Food Hydrocolloids. 57:169-177. doi:10.1016/j.foodhyd.2016.01.030. IntroductionOver recent decades, the problems of overweight and obesity have increased and, therefore, the interest in formulating satiating foods has grown. The concept of appetite control comprises two components: satiation (the processes that induce meal termination) and satiety (which determines the intervals between meals) (Geraedts, Troost, & Saris, 2011;Solah et al., 2010). Ingested food evokes satiety in the gastrointestinal (GI) tract by mechanical and humoral stimulation. Postgastric factors seem to play a key role in satiety through secretion of various peptides by the walls of the small and large intestine in response to ingested food (Geraedts et al., 2011). Satiety signals differ as the meal moves through the gut but include oral (taste and texture), gastric (distension and emptying), and intestinal (distension and nutrient absorption) factors (Hoad et al., 2004). Fibres (carbohydrates resistant to digestion) and various proteins have commonly been used as ingredients in foods and beverages to enhance satiety (Halford & Harrold, 2012).Proteins suppress food intake, make a stronger contribution to satiety and delay the return of hunger more than fats and carbohydrates (Anderson & Moore, 2004;Geraedts et al., 2011;Solah et al., 2010). The mechanisms by which the peptide products of protein digestion exert their effect on food intake via the gut include slowing stomach emptying and direct or indirect stimulation of gut hormone receptors (Anderson & Moore, 2004). As dairy products contain high levels of protein, they are good for designing satiating food products. Casein is the most abundant milk protein, accounting for 80% of total protein, with whey proteins constituting the remaining 20% (Chen, Chen, & Hsieh, 2016). Hall, Millward, Long, and Morgan (2003) and Veldhorst et al. (2009) found that whey proved more satiating than casein. The digestion and absorption of whey and casein differ in that casein, unlike whey, coagulates in the stomach due to its precipitation by gastric acid. Furthermore, casein is considered a "slow" protein, whereas whey protein is a relatively "fast" protein (Boirie et al., 1997;Veldhorst et al., 2009), so whey consumption leads to higher plasma concentrations of factors known to contribute to satiety, such as amino acids, glucose-dependent insulinotropic polypeptide, glucagon-like peptide-1 and cholecystokinin (Anderson & Moore, 2004;Hall et al., 2003).A number of studies shows that fibre-rich foods can increase the feeling of satiety and decrease short-term food intake. Certain fibre types bind water and swell, causing increased viscosity, which is associated with delayed gastric emptying AbstractThe effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharid...

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The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ether emulsions showed good physical and oxidative stability during storage. In particular, the methylcellulose with high methoxyl substituents (HMC) made it possible to obtain emulsions with high consistency which remained almost unchanged during gastric digestion, and thus could enhance fullness and satiety perceptions at gastric level. Moreover, the HMC emulsion slowed down lipid digestion to a greater extent than a conventional protein emulsion or the emulsions stabilised by the other cellulose ethers. Therefore, HMC emulsions could be used in weight management to increase satiation capacity and decrease lipid digestion.

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The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream sample had the densest, firmest matrix, which is related to increased satiety. The second aim was to investigate the in vitro gastric digestion behavior of whey and casein proteins in a heat-treated semisolid real food. The extra-casein protein sample matrix broke down more slowly than the others because the caseins clotted at the gastric pH. Despite being heated, the whey proteins in the panna cottas were more resistant to pepsin digestion than caseins; this is related with a higher satiety capacity. These findings suggest that the combination of reducing fat content (to obtain a reduced energy density product) and adding whey protein (to increase satiety capacity) allows obtaining dairy desserts for weight management.