Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer
Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer
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DOI：
10.1016/j.foodhyd.2014.06.004
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发表时间：
2014-12-15
影响因子：
10.7
通讯作者：
Bakalis, S.
中科院分区：
文献类型：
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作者：
Gouseti, O.;Jaime-Fonseca, M. R.;Bakalis, S.
在过去的十年中，食物配方对健康成年人消化的影响越来越引起科学界的兴趣。该领域需要来自广泛领域的多学科技能，包括医学，化学和工程。在这项工作中，我们的目标是建立简化的体外肠道模型，研究质量传递对食物消化率和营养物质生物可及性的影响，为一系列的食品水胶体。开发的模型旨在模拟肠道运动，并专注于描述消化过程中发生的现象，在毫米尺度。结果表明，水胶体在延缓模拟葡萄糖可及性方面具有显著效果，并且在约0.01 Pa·s的粘度下，该效果似乎更明显（质量传递和模拟葡萄糖吸收减少五倍）。这表明通过食品配方调节葡萄糖可用性的潜力。(C)2014爱思唯尔有限公司版权所有。
Over the last decade the effect of food formulation on digestion in healthy adults has increasingly gained interest within the scientific community. The area requires multidisciplinary skills from a wide range of fields including medical, chemical, and engineering. In this work, we aim to develop simplified in-vitro intestinal models to study the effect of mass transfer on food digestibility and nutrient bioaccessibility for a range of food hydrocolloids. The models developed aim to mimic intestinal motility and focus on describing phenomena occurring during digestion in the mm scale. Results indicate that hydrocolloids have a significant effect in retarding simulated glucose accessibility, and the effects are seemingly more pronounced (fivefold reduction in mass transfer and simulated glucose absorption) at viscosities around 0.01 Pa s. This indicates the potential to modulate glucose availability by food formulation. (C) 2014 Elsevier Ltd. All rights reserved.