Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds

Gutiérrez‐Luna, Katherine; Ansorena, Diana; Cruz, Rebeca; Astiasarán, Icíar; Casal, Susana

doi:10.1016/j.foodchem.2022.134416

Cited by 7 publications

(2 citation statements)

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“…In a previous work with cookies with high amount of fat, also higher amount of unsaturated fraction was observed in the bioaccessible phase than in the pellet of digested samples. 22 Measures of antioxidant activity and oxidation status of lipid and protein fraction before and after digestion are shown in Figs 2-4. In relation to lipid oxidation, no significant differences were found for TBARS among the three types of different raw samples, showing all of them values around 0.37 ppm.…”

Section: Resultsmentioning

confidence: 99%

“…The in vitro digestion model included three steps (oral, gastric and intestinal digestion) and it was based on the procedure described by Gutiérrez-Luna et al 22 The preliminary experiment was carried out, obtaining a final digestion volume of 35 mL. An amount of 2.5 g of sample were submitted to oral digestion, mixing with ⊍-amylase (equivalent to 27 U mL −1 final digestion volume), adding 1 mol L −1 sodium hydrogen carbonate (NaHCO 3 ) until pH 6.5 and incubating at 37 °C during 2 min.…”

Section: In Vitro Digestionmentioning

confidence: 99%

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Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion

Ansorena,

Astiasaran

2024

J Sci Food Agric

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BACKGROUNDMinimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg−1) and lyophilized parsley (7.1 g kg−1) at equivalent antioxidant activity (5550 μg Trolox equivalents kg−1) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process.RESULTSRegardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statistical differences in the fatty acid distribution between raw and cooked samples [44%, 47% and 6.8%, of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively]. However, the bioaccessible lipid fraction obtained after digestion was less saturated (around 34% SFA) and more unsaturated (35% MUFA +30% PUFA). Cooking caused, in all types of samples, an increased lipid [thiobarbituric acid reactive substances (TBARS)] and protein (carbonyls) oxidation values. The increase of TBARS during in vitro digestion was around 7 mg malondialdehyde (MDA) kg−1 for control and samples with parsley and 4.8 mg MDA kg−1 with rosemary. The addition of parsley, and particularly of rosemary, significantly increased the antioxidant activity (DPPH) of cooked and digested microwaved meat patties.CONCLUSIONWhereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: In Vitro Digestionmentioning

confidence: 99%