Development of a standardised human in vitro digestion protocol based on macronutrient digestion using response surface methodology

Hollebeeck, Sylvie; Borlon, Florianne; Schneider, Yves‐Jacques; Larondelle, Yvan; Rogez, Hervé

doi:10.1016/j.foodchem.2012.11.041

Cited by 64 publications

(47 citation statements)

References 25 publications

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“…Abiotic digestion in vitro was carried out on three stages (oral, gastric and intestinal) as described by Hollebeeck et al [2013]. Briefly, the salivary step was performed at pH 6.9, 37ºC, 5 min of incubation, 3.9 units alpha-amylase/mL under aerobic conditions.…”

Section: Preparation Of In Vitro Digestsmentioning

confidence: 99%

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

García-Serna¹,

Martinez-Saez²,

Mesías³

et al. 2014

Pol. J. Food Nutr. Sci.

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Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat flour biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fibre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour. Unauthenticated Download Date | 5/12/18 8:43 PM

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Section: Preparation Of In Vitro Digestsmentioning

confidence: 99%

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

García-Serna¹,

Martinez-Saez²,

Mesías³

et al. 2014

Pol. J. Food Nutr. Sci.

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“…The temperature utilized for the procedure was 36 °C to approximate the human body temperature. The pH levels were 2.0 to simulate stomach chyme, 7.0 to simulate the ileum chyme and 4.5, which is the arithmetic mean of the previous values (Hollebeeck et al, 2013).…”

Section: Solvent and Process Conditionsmentioning

confidence: 99%

“…Interestingly, great variability of pH is observed in the gut during digestion (Hollebeeck et al, 2013). In general, the pH levels reported in the literature for salivary, gastric, and duodenal digestion have presented a low variation, ranging from 5.0 (Minekus et al, 1995) to 6.9 (Lebet et al, 1998) for the salivary step, from 1.1 to 2.8 for the gastric step, and from 6.3 to 7.8 for the duodenal step (Alexandropoulou et al, 2006;Hollebeeck et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Adsorption capacity of phenolic compounds onto cellulose and xylan

Costa¹,

Rogez²,

Pena³

2015

Food Sci. Technol (Campinas)

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The interaction between three phenolic compounds (catechin, caffeic acid and ferulic acid) onto two dietary fibres (cellulose and xylan) has been evaluated to inquire possible interferences on the biodisponibility of phenolic compounds. The adsorption kinetics were performed using solutions containing 100 mg/L of phenolic compounds during a contact time ranging between 10 and 120 minutes at pH 2.0, 4.5, and 7.0. After the kinetics, isotherms were obtained using phenolic compounds concentration ranging between 10 and 80 mg/L during 60 minutes, at pH 2.0 and 7.0 and temperature of 36 °C. Results indicate that adsorbed quantities mainly changed in function of pH, however the maximum adsorption was only of 0.978 mg of caffeic acid/g of xylan at pH 2 and after 60 min. Redlich-Peterson model were able to predict the adsorption isotherms of all phenolic compounds onto cellulose, except for caffeic acid at pH 7.0. The low adsorption capacities observed suggest that both dietary fibres are unable to compromise the biodisponibility of phenolic compounds, especially in the small intestine, where they are partially absorbed.

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“…Therefore, the central composite design (CCD) method can be employed to response surface methodology (RSM) and also used in investigation of a system in order to establish a statistical model between the variables of interest and the factors that cause variations [27,28]. The design of experiments through the use of CCD method has received a great deal of attention in the literature in bioscience [29,30], renewable energy [31,32], and materials engineering [33][34][35]. Thus, this method is based on a detailed analysis of a system enabling observation of the response of a dependent variable by modifying the values of two or more independent variables simultaneously [36][37][38][39].…”

Section: Introductionmentioning

confidence: 99%

Effect of sintering parameters using the central composite design method, electronic structure and physical properties of yttria-partially stabilized ZrO₂ commercial ceramics

Mendes

Costa

Araújo

et al. 2017

Materials Science-Poland

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In this work, the effect of sintering parameters on electronic structure and physical properties of yttria-partially stabilized ZrO 2 (YPSZ) commercial ceramics has been studied using the central composite design (CCD) method. The CCD method allows using empirical modelling with better fitting, by considering the interaction between both factors. Different temperature ranges and sintering times for processing of YPSZ ceramics have been used in order to evaluate the grain growth, hardness and volumetric shrinkage by the CCD method. X-ray diffraction patterns and Rietveld refinement data indicate that non-sintered YPSZ ceramics exhibits two phases related to tetragonal and monoclinic structures, while the sintered YPSZ ceramics exhibits a single phase related to a tetragonal structure. Moreover, the monoclinic structure presents zirconium (Zr) atoms coordinated to seven oxygen (O) atoms, while in the tetragonal structure Zr atoms are coordinated to eight O atoms. Field emission scanning electron microscopy images were employed to monitor the sintering and growth process. In addition, the response surfaces obtained from calculations presented the effect of thermal and kinetic variables on the physical properties such as average grain size, volumetric shrinkage and hardness of YPSZ ceramics.

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Development of a standardised human in vitro digestion protocol based on macronutrient digestion using response surface methodology

Cited by 64 publications

References 25 publications

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Adsorption capacity of phenolic compounds onto cellulose and xylan

Effect of sintering parameters using the central composite design method, electronic structure and physical properties of yttria-partially stabilized ZrO₂ commercial ceramics

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Development of a standardised human in vitro digestion protocol based on macronutrient digestion using response surface methodology

Cited by 64 publications

References 25 publications

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Adsorption capacity of phenolic compounds onto cellulose and xylan

Effect of sintering parameters using the central composite design method, electronic structure and physical properties of yttria-partially stabilized ZrO2 commercial ceramics

Contact Info

Product

Resources

About

Effect of sintering parameters using the central composite design method, electronic structure and physical properties of yttria-partially stabilized ZrO₂ commercial ceramics