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Authordc.contributor.authorMella Caro, Camila 
Authordc.contributor.authorQuilaqueo, Michelle 
Authordc.contributor.authorZúñiga, Rommy N. 
Authordc.contributor.authorTroncoso, Elizabeth 
Admission datedc.date.accessioned2021-09-10T18:31:45Z
Available datedc.date.available2021-09-10T18:31:45Z
Publication datedc.date.issued2021
Cita de ítemdc.identifier.citationFoods 2021, 10, 321es_ES
Identifierdc.identifier.other10.3390/foods10020321
Identifierdc.identifier.urihttp://repositorio.uchile.cl/handle/2250/181956
Abstractdc.description.abstractThe aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS-SBi (7-21%) than SBg-SBi (3-5%), regardless of the gel's pH. For SBg-SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15-21%) than pH 4.0 (7-13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS-SBi. For the methodology SBg-SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28-30%) than pH 7.0 (15-19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.es_ES
Patrocinadordc.description.sponsorshipNational Commission for Scientific and Technological Research (CONICYT Chile) through FONDECYT project 1191858es_ES
Lenguagedc.language.isoenes_ES
Publisherdc.publisherMDPIes_ES
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile*
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
Sourcedc.sourceFoodses_ES
Keywordsdc.subjectEmulsion gelin vitro digestiones_ES
Keywordsdc.subjectGastric motilityes_ES
Keywordsdc.subjectGastric emptyinges_ES
Keywordsdc.subjectProteolysises_ES
Keywordsdc.subjectLipolysises_ES
Títulodc.titleImpact of the simulated gastric digestion methodology on the In vitro intestinal proteolysis and lipolysis of emulsion gelses_ES
Document typedc.typeArtículo de revistaes_ES
Catalogueruchile.catalogadorapces_ES
Indexationuchile.indexArtículo de publicación ISIes_ES


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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile