Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

Espert, M.; Borreani, Jennifer; Hernando, Isabel; Quiles, Amparo; Salvador, Ana; Sanz, T.

doi:10.1016/j.foodhyd.2017.01.030

Cited by 36 publications

(33 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…An in vitro digestion model, consisting of oral, gastric and intestinal phases previously described by Borreani et al (2017) and Espert et al (2017), was used to simulate the digestion process in the gastrointestinal tract in humans.…”

Section: In Vitro Digestionmentioning

confidence: 99%

“…Methylcellulose, chitosan and pectin were also found to be effective (Espinal-Ruiz, M., Parada-Alfonso, F., Restrepo-Sánchez, L.P., Narváez-Cuenca, C.E., & McClements, D.J., 2014), as well as gelatin, colloidal casein and starch dispersion (Wooster et al, 2014). Methylcellulose and hydroxypropilmethylcellulose reduce fat lipolysis in 47% oil emulsion (Espert et al, 2017).…”

mentioning

confidence: 97%

See 1 more Smart Citation

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

et al. 2019

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: In Vitro Digestionmentioning

confidence: 99%

mentioning

confidence: 97%

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

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…In both emulsions, the consistency index (K) decreased with the increase of the duration of digestion, suggesting a significant (p < .05) decrease in the viscosity of emulsion during digestion. Espinal-Ruiz, Restrepo-Sanchez, Narvaez-Cuenca, and McClements (2016), Espert et al (2017) had recorded the gradual decrease in the apparent viscosity and viscoelastic properties of emulsions, which moved through the sequential phases of the simulated gastrointestinal system. The researchers suggested that the observed changes were due to the water dilution and to a lesser degree depended on a specific effect of pH and enzymes under gastrointestinal conditions.…”

Section: In Vitro Digestion Of Emulsionsmentioning

confidence: 99%

“…Most often multilayer emulsions include whey protein (WP) isolate that is positively charged at a pH below the isoelectric point (pH = 5), and several anionic polysaccharides such as pectin, carrageenan, and gum arabic (Dickinson, ; Guzey & McClements, ). Data from different research groups (Berendsen, Guell, Henry, & Ferrando, ; Bouyer et al., ; Corstens et al., ; Espert et al., ; Wei & Gao, ) have shown that under certain conditions, emulsions containing oil droplets surrounded by a multilayer interfacial membrane had better stability to environmental stresses than the conventional monolayer O/W emulsions.…”

Section: Introductionmentioning

confidence: 99%

“…of Life Sciences, N-1432. (Berendsen, Guell, Henry, & Ferrando, 2014;Bouyer et al, 2011;Corstens et al, 2016;Espert et al, 2017;Wei & Gao, 2016) have shown that under certain conditions, emulsions containing oil droplets surrounded by a multilayer interfacial membrane had better stability to environmental stresses than the conventional monolayer O/W emulsions.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

Malinauskytė

Ramanauskaitė

Keršienė

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

This study explored the influence of different emulsification layers as mono‐ and bilayers on lipid digestion by using in vitro and in vivo digestion methods. The monolayer emulsion of rapeseed oil contained whey proteins and the bilayer emulsion, whey proteins and carboxymethyl cellulose. The in vitro digestion using human gastrointestinal enzymes showed that the lipid digestion as free fatty acids was slowed down in the bilayer emulsion compared with the monolayer. Droplet size was still low in the gastric phase and pseudoplasticity was well preserved (even though viscosity decreased) during in vitro gastrointestinal digestion. The in vivo studies confirmed a lower fat bioavailability from bilayer emulsions by a reduction in the triglyceride level in the blood of rats, fed by the bilayer emulsion. The results clearly showed that lipid digestion was slower in the bilayer emulsion than in the monolayer. These results provide bio‐relevant information about the behavior of emulsions upon digestion. Practical Application The layer‐by‐layer production approach that was presented here allows the preparation of emulsions with slower fat bioavailability. Such behavior of the bilayer emulsion made it interesting for the formulation of food products with low fat bioavailability.

show abstract

The underlying mechanism in gel formation and its mathematical simulation during anionic polyacrylamide solution ultrafiltration process

Wang

et al. 2020

Environ Sci Pollut Res

View full text Add to dashboard Cite

Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

Cited by 36 publications

References 25 publications

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

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

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

The underlying mechanism in gel formation and its mathematical simulation during anionic polyacrylamide solution ultrafiltration process

Contact Info

Product

Resources

About