Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion

Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion

“…The rheology of the initial W/O emulsions and digesta was characterised using a dynamic shear rheometer (Kinexus Pro rheometer, Malvern Instruments Ltd, Worcestershire, UK) at 37 °C with a cone‐plate geometry of CP 4/40 (Ge, Iqbal, et al ., 2021; Ge, Wu, et al ., 2021; Iqbal et al ., 2021a,b). The emulsions and digesta samples (1.19 mL) were subjected to the lower plate of the rheometer, while the upper cone was lowered to touch the samples.…”

“…), and solid‐like W/O emulsions, such as butter, margarine and spreads (McClements, 2005; Anvari & Joyner, 2017; Iqbal et al ., 2019; Makeri et al ., 2019). Furthermore, a few studies have been conducted on the digestion of O/W emulsions, but these studies are scarce for W/O emulsions (Golding & Wooster, 2010; Iqbal et al ., 2021a,b). Polysaccharides play a significant role in the structuring of emulsions by altering the rheology, stability and microstructure of emulsion systems (Qin et al ., 2017; Iqbal et al ., 2019; McClements, 2021; Phimolsiripol & Seesuriyachan, 2022).…”

“…Recently, we studied the static in vitro digestion of normal (NAM) and high (HAM) amylose maize starch, where HAM starch showed higher viscosity, moduli and a more compact microstructure, resulting in a lower starch digestibility than NAM starch (Iqbal et al ., 2021a,b). It may be assumed that amylose content would influence the digestive behaviours of starch‐based W/O emulsions during the semi‐dynamic model, where the gastric phase was retained dynamically, while the oral and intestinal phases ran in a static manner (Mulet‐Cabero et al ., 2020; Iqbal et al ., 2021a,b). Therefore, in the present study, three types of W/O emulsions were prepared with or without (control) the addition of NAM and HAM starch during GIT digestion.…”

“…chitosan, pectin, celluloses, slowly digestible starch (SDS), etc., and are generally indigestible or slowly digestible when passing within the GIT digestion stages (Tangsrianugul et al ., 2015; Qin et al., 2017; Ma et al ., 2021; Phimolsiripol & Seesuriyachan, 2022). Compared to rapidly digestible starch (RDS), SDS is digested at a slow rate within GIT digestion (mouth, stomach and small intestine) (Wang et al ., 2015; Ye et al ., 2019; Iqbal et al ., 2021a,b). Numerous studies have demonstrated the stabilising and gelling agent properties of starch to improve the nutritional and functional properties of emulsions (Iqbal et al ., 2019; Rivera‐González et al., 2019; Dun et al ., 2021).…”

Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents

“…During the parboiling treatment, starch undergoes gradual gelatinization, which can bring about changes in the physicochemical properties of rice. Parboiling can enhance the compactness of rice kernels and reduce starch digestibility ( 9 ).…”