Effects of Biopolymers Encapsulations on the Lipid Digestibility of Emulsion-Type Sausages Using a Simulated Human Gastrointestinal Digestion Model
| Autor: | Seung-Jae Lee, Sun Jin Hur, Seung Yuan Lee |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Pectin Process Chemistry and Technology Fatty acid Industrial and Manufacturing Engineering Small intestine Chitosan chemistry.chemical_compound food medicine.anatomical_structure chemistry Lipid oxidation Emulsion medicine Food science Cellulose Safety Risk Reliability and Quality Digestion Food Science |
| Zdroj: | Food and Bioprocess Technology. 7:2198-2206 |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | The purpose of this study is to examine the effects of biopolymers encapsulations on the digestion of lipid in emulsion-type sausages during simulated human gastrointestinal digestion. Emulsion-type sausages were prepared by incorporation of 1 % cellulose, pectin, or chitosan. The samples were then passed through a simulated human gastrointestinal digestion model that simulated the effects of the mouth, stomach, and small intestine. The change in digestion of the lipids was monitored by confocal fluorescence microscopy. The digestibility of lipid dramatically increased after simulated human gastrointestinal digestion for all emulsion-type sausage samples but was reduced by biopolymers encapsulations. Encapsulation with pectin and chitosan produced lower free fatty acid contents and lipid oxidation values than samples with no biopolymers encapsulations (p chitosan > cellulose (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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