Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection
| Autor: | David J. Baer, Terri Grassby, Myriam M.-L. Grundy, Roberto Raciti, Mary L. Parker, Carlo Bisignano, Domenico Trombetta, Peter J. Wilde, Antonella Smeriglio, Giuseppina Mandalari |
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| Přispěvatelé: | Quadram Institute Bioscience, Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey (UNIS), Department of Biomedical, Dental, Morphological and Functional Images Sciences, United States Department of Agriculture (USDA) |
| Rok vydání: | 2018 |
| Předmět: |
Male
0301 basic medicine Food Handling lcsh:TX341-641 030209 endocrinology & metabolism Models Biological Article Feces 03 medical and health sciences 0302 clinical medicine Raw Foods Humans Nuts Upper gastrointestinal Cooking Food science Defecation Meals Mastication Cross-Over Studies 030109 nutrition & dietetics Nutrition and Dietetics Chemistry Almonds Particle Size Lipid Bioaccessibility Microstructural analysis food and beverages almonds Middle Aged particle size Dietary Fats Prunus dulcis Plant tissue Gastrointestinal Contents Bioavailability lipid bioaccessibility Food Storage microstructural analysis Digestion Female Condiments Particle size Snacks Bolus (digestion) lcsh:Nutrition. Foods and food supply [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Nutrients Nutrients, MDPI, 2018, 10 (2), ⟨10.3390/nu10020213⟩ Nutrients, Vol 10, Iss 2, p 213 (2018) Nutrients; Volume 10; Issue 2; Pages: 213 |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu10020213 |
| Popis: | International audience; We have previously reported on the low lipid bioaccessibility from almond seeds during digestion in the upper gastrointestinal tract (GIT). In the present study, we quantified the lipid released during artificial mastication from four almond meals: natural raw almonds (NA), roasted almonds (RA), roasted diced almonds (DA) and almond butter from roasted almonds (AB). Lipid release after mastication (8.9% from NA, 11.8% from RA, 12.4% from DA and 6.2% from AB) was used to validate our theoretical mathematical model of lipid bioaccessibility. The total lipid potentially available for digestion in AB was 94.0%, which included the freely available lipid resulting from the initial sample processing and the further small amount of lipid released from the intact almond particles during mastication. Particle size distributions measured after mastication in NA, RA and DA showed most of the particles had a size of 1000 µm and above, whereas AB bolus mainly contained small particles ( |
| Databáze: | OpenAIRE |
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