Technological Means to Modulate Food Digestion and Physiological Response

Donato-Capel, Laurence; García-Ródenas, Clara L.; Pouteau, Etienne; Lehmann, Undine; Srichuwong, Sathaporn; Erkner, Alfrun; Kolodziejczyk, E.; Hughes, E. B.; Wooster, Tim J.; Sagalowicz, Laurent

doi:10.1016/b978-0-12-404610-8.00014-1

Cited by 17 publications

(17 citation statements)

References 110 publications

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“…Over recent years, with the increasingly negative perception of consumers towards artificial food additives [1] and the higher demand for nutritious foods with additional health benefits, two major trends in the food industry have been to replace synthetic additives, which may be harmful to human health [2], and to develop nutraceuticals/functional foods [3].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

Silva

Cadavez

Caleja

et al. 2023

Foods

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Plants are rich in bioactive phytochemicals that often display medicinal properties. These can play an important role in the production of health-promoting food additives and the replacement of artificial ones. In this sense, this study aimed to characterise the polyphenolic profile and bioactive properties of the decoctions, infusions and hydroethanolic extracts of three plants: lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.) and spearmint (Mentha spicata L.). Total phenolic content ranged from 38.79 mg/g extract to 84.51 mg/g extract, depending on the extract. The main phenolic compound detected in all cases was rosmarinic acid. The results highlighted that some of these extracts may have the ability to prevent food spoilage (due to antibacterial and antifungal effects) and promote health benefits (due to anti-inflammatory and antioxidant capacities) while not displaying toxicity against healthy cells. Furthermore, although no anti-inflammatory capacity was observed from sage extracts, these stood out for often displaying the best outcomes in terms of other bioactivities. Overall, the results of our research provide insight into the potential of plant extracts as a source of active phytochemicals and as natural food additives. They also support the current trends in the food industry of replacing synthetic additives and developing foods with added beneficial health effects beyond basic nutrition.

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Section: Introductionmentioning

confidence: 99%

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

Silva

Cadavez

Caleja

et al. 2023

Foods

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“…mouth, stomach, small intestine or colon). Nanostructures composed by proteins or peptides demonstrated to have a high level of GI degradation by digestive enzymes (Donato-Capel et al, 2014;Shaji & Patole, 2008).…”

Section: Introductionmentioning

confidence: 99%

Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility

2016

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Chitosan coating was applied in Lactoferrin (Lf)-Glycomacropeptide (GMP) nanohydrogels by layer-bylayer coating process. A volume ratio of 10 of Lf-GMP nanohydrogels (0.2 mg mL À1 , at pH 5.0) to chitosan (1 mg mL À1 , at pH 3) demonstrated to be the optimal condition to obtain stable nanohydrogels with size of 230 ± 12 nm, a PdI of 0.22 ± 0.02 and a z-potential of 30.0 ± 0.15 mV. Transmission electron microscopy (TEM) images showed that the application of chitosan coating in Lf-GMP did not affect the spherical shape of nanohydrogels and confirmed the low aggregation of nanohydrogels in solution. The analysis of chemical interactions between chitosan and Lf-GMP nanohydrogels were performed by Fourier transform infrared spectroscopy (FTIR) and by circular dichroism (CD) that revealed that a specific chemical interaction occurring between functional groups of protein-based nanohydrogels and active groups of the chitosan was established. The effect of chitosan coating on release mechanisms of Lf-GMP nanohydrogels at acid conditions (pH 2, 37 C) was evaluated by the encapsulation of a model compound (caffeine) in these systems. Linear Superposition Model was used to fit the experimental data and revealed that Fick and relaxation mechanisms are involved in caffeine release. It was also observed that the Fick contribution increase with the application of chitosan coating. In vitro gastric digestion was performed with Lf-GMP nanohydrogels and Lf-GMP nanohydrogels with chitosan coating and it was observed that the presence of chitosan improve the stability of Lf and GMP (proteins were hydrolysed at a slower rate and were present in solution by longer time). Native electrophoreses revealed that the nanohydrogels without coating remained intact in solution until 15 min and with chitosan coating remained intact until 60 min, during gastric digestion.

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“…This digestion of the lipid emulsion droplets, which causes an overall decrease in the droplet size, and the transformation of the emulsion microstructure during digestion, which can cause an increase in the droplet size, occur simultaneously and influence each other. , Therefore, data obtained from conventional analytical techniques such as the pH-stat technique or gas chromatography are a superposition of those mechanisms. Thus, quantifying the emulsion microstructure during digestion is challenging and has only recently been addressed using confocal microscopy on the level of individual droplets . However, control of the surrounding aqueous phase was not performed in these studies.…”

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confidence: 99%

“…Thus, quantifying the emulsion microstructure during digestion is challenging and has only recently been addressed using confocal microscopy on the level of individual droplets. 9 However, control of the surrounding aqueous phase was not performed in these studies. Here, we have developed a methodology to quantify coalescence of emulsion droplets during digestion in situ on a single droplet level using a glass microfluidic platform.…”

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confidence: 99%

Microfluidic Technique for the Simultaneous Quantification of Emulsion Instabilities and Lipid Digestion Kinetics

et al. 2017

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Quantifying the impact of environmental physicochemical changes on the microstructure of lipid delivery systems is challenging. Therefore, we have developed a methodology to quantify the coalescence of oil-in-water emulsion droplets during lipid digestion in situ on a single droplet level. This technique involves a custom-made glass microfluidic platform, in which oil droplets can be trapped as single droplets, or several droplets per trap. The physicochemical environment can be controlled, and droplet digestion, as well as coalescence, can be visualized. We show that the exchange of the physicochemical conditions in the entire reaction chamber can be reached in under 30 s. Microparticle image velocimetry allowed mapping of the flow profile and demonstrated the tuneability of the shear profile in the device. The extraction of quantitative information regarding the physical characteristics of the droplets during digestion was performed using an automated image analysis throughout the digestion process. Therefore, we were able to show that oil-in-water emulsions stabilized by proteins coalesced under human gastric conditions. This coalescence delayed the overall lipid digestion kinetics. The droplets that coalesced during digestion were hydrolyzed 1.4 times slower than individually trapped droplets. Thus, the microstructural evolution of lipid delivery systems is a crucial factor in lipid digestion kinetics. This novel technique allows the simultaneous quantification of the impact that the physicochemical environment has on both the lipid droplet microstructure and the lipid release patterns.

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Technological Means to Modulate Food Digestion and Physiological Response

Cited by 17 publications

References 110 publications

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility

Microfluidic Technique for the Simultaneous Quantification of Emulsion Instabilities and Lipid Digestion Kinetics

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