Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams

Abstract

The purpose of this study was to investigate the influence of xanthan gum (XG) on the structural changes of palm oil during in vitro digestion and to evaluate the application of the XG-palm fat system in filling creams. The textural, rheological and microstructural properties were studied in three systems: a XG-palm fat system, a filling cream with the XG-palm fat system, and a control filling cream with palm oil but without xanthan gum. Free fatty acids were measured at the end of the in vitro digestion as indicators of fat digestion and related with the structural changes. The incorporation of palm oil inside the xanthan gum matrix significantly reduces fat digestion. In comparison to the control cream, the microstructure reveals the presence of undigested fat when XG is present at the end of intestine in vitro incubation, while the presence of fat was significantly reduced in the control cream. After stomach incubation, an increase in the extrusion force and in the elastic and viscous modulus was observed in the xanthan gum systems, this was despite the greater water dilution, which was associated with an increase in fat globule size. In the control cream, a decrease in viscoelasticity is observed after stomach incubation. The results of the present research may have applications in the design of low-fat food and in applications where stomach content structuring is desired.

Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion

“…The pH of the mixture was adjusted to 2.0 with 100 μL HCl (6 N). Simulated gastric fluid (SGF) was prepared according to a previous study (Espert et al , ).…”

Exopolysaccharides in Food Processing Industrials

“…The thickened beverages prepared with xanthan gum possessed desired rheological properties and improved the swallowing ability. The study of Espert et al [48] evaluated the palm oil in vitro digestion in the presence of xanthan gum. The impact of xanthan gum was significant in vitro digestion system, and the xanthan gum matrix remarkably reduced fat digestion.…”

“…Microbial EPSs are promising hydrocolloids, used as food ingredients such as stabilizing, gelling, thickening, and binding agents. For instance, pullulan enhanced the pasting and rheological properties of rice starch [23], xanthan gum improved the egg white foaming properties [34], xanthan gum addition into potato starch improved the physicochemical characteristics of gels [42], inulin and xanthan gum in the formulation of custard desserts increased the viscoelastic characteristic of product [131], xanthan gum in developing of low-fat food preparations [48], xanthan gum as gluten replacement [114], xanthan gum for development of low glycemic index food formulations [139], dextran and levan as bacterial EPSs in kefir beverage formulation [51], curdlan in set yogurt formulation [189], curdlan as fat mimetics ingredient for meat products [56], and alginate in low-fat mayonnaise fabrications [101], meat buffers were formulated by using gellan [166], hyaluronic acid and carrageenans for films or hydrogels preparations [30,192], levan for nanoengineered structures [40] and welan in emulsion stabilization systems [111].…”