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In the present study, it was investigated if glucose addition (3 or 5%) to pork stimulates glycoxidation (pentosidine, PEN), glycation (Maillard reaction products, MRP), lipid oxidation (4-hydroxy-2-nonenal, 4-HNE; hexanal, HEX; thiobarbituric acid reactive substances, TBARS), and protein oxidation (protein carbonyl compounds, PCC) during various heating conditions and subsequent in vitro gastrointestinal digestion. An increase in protein-bound PEN level was observed during meat digestion, which was significantly stimulated by glucose addition (up to 3.3-fold) and longer oven-heating time (up to 2.5-fold) of the meat. These changes were accompanied by the distinct formation of MRP during heating and digestion of the meats. Remarkably, stimulated glyc(oxid)ation was accompanied by increased protein oxidation, whereas lipid oxidation was decreased, indicating these reactions are interrelated during gastrointestinal digestion of meat. Glucose addition generally didn't affect these oxidative reactions when pork was packed preventing air exposure and oven-heated until a core temperature of 75 °C was reached. [Display omitted] • Pentosidine content increased following gastrointestinal digestion of heated pork. • Glucose and long heating stimulated pentosidine levels in pork (digests). • High pentosidine levels were accompanied by low lipid- but high protein oxidation. • Low pentosidine levels in digests were seen when meat was packed and mildly heated. [ABSTRACT FROM AUTHOR]

This study explored how co-oleogelator type, concentration, and water addition affect lipid digestion and β-carotene (βC) bioaccessibility in corn oil oleogels. Oleogels containing 0.1% βC, 20% glyceryl stearate (GS), with lecithin (L) or hydrogenated lecithin (HL) (at 0, 0.5, or 2.5%) and their water-filled counterparts (1% water) were examined. In vitro intestinal digestion revealed HL-oleogels experienced higher lipolysis due to their smaller crystal size enhancing surface area for lipase action, whereas L-oleogels presented lower digestibility, attributed to larger oil droplets and a minimized surface area. Water addition didn't significantly change lipid digestibility. βC bioaccessibility was inversely related to co-oleogelator concentration, with L-oleogels demonstrating the largest decrease, likely due to less free fatty acids released for micelle formation. However, water-filled oleogels enhanced βC bioaccessibility. These findings highlight that tailored microstructure in oleogels can control lipid digestion and βC bioaccessibility, paving the way for designing efficient delivery systems for targeted nutrient delivery. • Co-oleogelator Types Alter Oleogel Structure & Nutrient Access. • Lecithin (L) Reduces Oleogel In Vitro Lipid Digestibility. • Hydrogenated Lecithin (HL) Boosts Lipid Digestibility. • L and HL Decreases β-Carotene Bioaccessibility in Oleogels But Water Increases It. [ABSTRACT FROM AUTHOR]

Highlights • Lipid nanoparticles (LNPs) were used as carriers of β-carotene. • β-Carotene storage stability at 25 °C was affected by oil droplet size. • Cocoa butter lipid nanoparticles were fully digested during in vitro conditions. • Corn oil and cocoa butter LNPs presented equally high bioaccessibility. Abstract The aim of this work was to study the formation of lipid nanoparticles (LNPs) with low (corn and olive oil) or high temperature melting lipids (cocoa butter and hydrogenated coconut oil). Moreover, their β-carotene stability and in vitro digestibility kinetics was evaluated. Submicron LNPs (d 43 ≈ 570–780 nm) were stabilized with Tween 80 at a surfactant-to-oil ratio (SOR) of 0.1. It was reduced below 200 nm at an SOR of 1. The β-carotene retention at 25 °C was not related to the lipid type but rather to the particle size, being lower in samples with smaller particle sizes. Cocoa butter LNPs presented an equally complete digestion as corn oil LNPs and a high β-carotene bioaccessibility, which was related to the high degree of micellarization of monoacylglycerols. This work evidences the potential of LNPs to protect lipophilic bioactive compounds with a high digestibility and bioaccessibility. [ABSTRACT FROM AUTHOR]

Highlights • Droplet microfluidics and fluorescence microscopy are used to study lipid digestion. • The triglyceride oil type influences lipophilic micronutrients bioaccessibility. • A gastric phase modifies the intestinal phase kinetics for all oils. • Mathematical modeling of lipid digestion kinetics is developed. • The microfluidic results compare well to lipid digestion kinetics for emulsions. Abstract The kinetics of micellar solubilization of lipophilic micronutrients (bioaccessibility) in relation with triglyceride digestion remains poorly known. To study this interplay in real-time, a droplet microfluidic method was designed and used as reported in the first part of this article series. In this second part, the interplay between the micellar solubilization of (pro)vitamins (beta-carotene or retinyl palmitate) and the digestion of triglyceride oils (tricaprylin TC, or high-oleic sunflower seed oil HOSO, or fish oil FO) during simulated gastrointestinal digestion was investigated. The relation between the release of both micronutrients and of triglyceride lipolytic products was found to be non-linear. The kinetics of beta-carotene was found to follow the kinetics of lipolytic products, depending on the oil type (TC > HOSO > FO). The effect of the gastric phase on the intestinal phase was also found to follow this order, mostly due to partial lipolysis during the gastric phase. [ABSTRACT FROM AUTHOR]

[Display omitted] • Five diacylglycerol (DAG)-rich lipids had similar lipolysis degrees during digestion. • Unsaturated fatty acids showed higher release percentages in DAG-rich lipids. • Glycerolipid profiles of DAG-rich lipids and lipolysis extents were closely related. • DAGs with higher unsaturation degrees exhibited higher digestibility. • SaSa-DAGs might show good potential to control obesity by prolonging digestion. This study aimed to support the pursuit of healthy oils and investigate the relationships between lipid compositions and digestion fates of diacylglycerol (DAG)-rich lipids using an in vitro digestion model. Soybean-, olive-, rapeseed-, camellia-, and linseed-based DAG-rich lipids (termed SD, OD, RD, CD, and LD, respectively) were selected. These lipids exhibited identical lipolysis degrees (92.20–94.36 %) and digestion rates (0.0403–0.0466 s−1). The lipid structure (DAG or triacylglycerol) was a more important factor affecting the lipolysis degree than other indices (glycerolipid composition and fatty acid composition). For RD, CD and LD with similar fatty acid compositions, the same fatty acid had different release levels, probably due to their different glycerolipid compositions (causing different distributions of the fatty acid in UU-DAG, USa-DAG and SaSa-DAG; U: unsaturated fatty acids, Sa: saturated fatty acids). This study provides insights into the digestion behaviors of different DAG-rich lipids and supports their food or pharmaceutical applications. [ABSTRACT FROM AUTHOR]

The impacts of lipid crystallinity on in vitro digestive lipolysis and bioaccessibility of encapsulated (0.1 wt%) beta-carotene (BC) were investigated for a 15 wt% cocoa butter emulsion prepared as crystalline (i.e. solid emulsions, SE & SE-BC) or undercooled (liquid emulsions, LE & LE-BC) droplets at 25 °C. Particle size distributions (D 4,3 ∼0.7 μm), morphology (spherical), polymorphism (beta-V), thermal behavior (peak melting ∼30 °C), zeta potential (∼−44 mV) and BC degradation under accelerated lighting conditions were similarly extensive. Following exposure to simulated gastric conditions, duodenal hydrolysis and BC bioaccessibility were lower for SE-BC up to 2 h (P < 0.05). Ultimately, samples with both solid and liquid droplets were hydrolyzed extensively and BC bioaccessibility did not differ (P > 0.05). Therefore, for compositionally equivalent emulsions, lipid droplet solid state delayed digestive lipolysis and bioactive solubilization. These results help to clarify the role of lipid physical state on dietary lipid digestion and bioactive release. [ABSTRACT FROM AUTHOR]

Magnesium may reduce carotenoid bioavailability by forming insoluble complexes with bile salts/fatty acids, inhibiting micelle formation. Here, we investigated whether altering bile/pancreatin concentration influenced potential negative effects of magnesium on carotenoid bioaccessibility. Spinach (4 g) was digested in vitro with added magnesium (0, 200, 400 mg/L) and canola oil/coffee creamer, at varying bile extract (1 or 8 mM) and pancreatin (100 or 990 mg/L) concentrations. Bioaccessibility was determined for β-carotene, lutein, and total carotenoids via HPLC. Additionally, lipolysis, particle size, and zeta potential of the micellar fractions were investigated. Increasing magnesium concentrations negatively affected carotenoid bioaccessibility (p < 0.001), lipolysis, particle size and zeta potential. The impact of magnesium on carotenoid bioaccessibility was modulated mainly by bile concentration, with samples digested with 1 mM of bile being more susceptible to inhibitory effects of magnesium than those digested with 8 mM (p < 0.001). Thus, magnesium was found to potentially interfere with carotenoid bioaccessibility at various physiologically plausible conditions. [ABSTRACT FROM AUTHOR]

• The dynamic GI model was valuable to simulate and predict lipolysis rates; • Gastric lipase activity limited the extent of lipolysis during gastric digestion; • The dynamic protocol delivery of simulated gastric fluid regulated intragastric pH; • Free fatty acid profiles and concentrations related directly to lipase activities. Investigating the digestion of lipids is paramount for developing new lipid-based products. This work evaluated the gastrointestinal (GI) digestion of medium-chain fatty acids (MCFAs) rich lipids. The dynamic GI in vitro system was used to simulate gastric, duodenal, jejunal, and ileal GI tract portions. Results from the dynamic protocol were compared against static in vitro assays and GC analyses were conducted to assess the FA profile of FFA released during digestion. Caprylic and capric acids released during the gastric digestion of MCT oil varied from 61–63% and 36–38% of total esterified FA, respectively. Lauric acid was the most representative FFA released (31–54%) during the gastric digestion of coconut oil samples. It was observed that the gastric digestion phase plays a crucial role in the MCFA lipolysis and the lipase activity restricted the amount of free MCFA liberated during the GI digestion, resulting in incomplete lipids hydrolysis. [ABSTRACT FROM AUTHOR]

Carotenoid-enriched oil-in-water emulsions with different droplet sizes (small: d 43 0.72 μm; medium: d 43 1.9 μm; large: d 43 15.1 μm) were subjected to simulated gastrointestinal conditions. The kinetics of lipolysis, micelle formation and carotenoid bioaccessibility were monitored during the intestinal phase. The rates of all three processes increased with decreasing droplet size. The large droplet size emulsion contained undigested oil at the end of digestion, whereas an almost complete hydrolysis was observed for the other two emulsions. The sub-micron emulsion presented a higher conversion of MAGs to FFAs during digestion, which led to a higher concentration of FFAs in the mixed micelles. The incorporation of carotenoids into mixed micelles occurred faster and reached a higher final value for the small droplet size emulsion, leading to final carotenoids bioaccessibility values of around 70%. This work provides valuable information for developing in silico models to simulate the lipid digestibility and carotenoid bioaccessibility. [ABSTRACT FROM AUTHOR]

[Display omitted] • Theabrownin (TB) from Pingwu Fuzhuan brick tea was isolated and purified. • TB was an amorphous polymerized phenolic compound with good thermostability. • TB exerted significant hypolipidemic activity in vivo. • TB prevented hyperlipidemia by inhibiting the intestinal lipid absorption. • TB as a functional compound had great potential in preventing hyperlipidemia. Fuzhuan brick tea (FBT) is a post-fermented dark tea preferred by consumers for its excellent hypolipidemic activity, and theabrownin (TB) is the main bioactive composition in FBT. This work explored the structural and hypolipidemic properties of TB derived from Pingwu FBT, and investigated whether it exerted hypolipidemic activity by inhibiting intestinal lipid absorption. Structural characterization revealed that TB was an amorphous polymerized phenolic compound rich in hydroxyl and carboxyl groups with good thermostability. In vivo , TB and its fractions with different molecular weights (TB-LT3k, TB-3-10k, TB-10-30k, TB-30-100k, TB-GT100k) significantly reduced the lipid levels of hyperlipidemia zebrafish (P < 0.05). Moreover, TB attenuated hyperlipidemia by inhibiting intestinal lipid absorption, as TB effectively bound to bile acids, inhibited enzymatic activity of pancreatic lipase and cholesterol esterase, influenced micelle formation, and decreased micellar cholesterol solubility. Results facilitated research on TB and offered support for its feasibility as a natural alternative to prevent hyperlipidemia. [ABSTRACT FROM AUTHOR]

• Cur-OGs and Cur-NLC-OGs were successfully developed as a curcumin delivery system. • Application of NLC and biopolymer types affected the stability and lipid digestion of Cur-OGs. • Cur-NLC-OGs showed higher stability and FFAs release rate than those of Cur-OGs. • Carboxymethyl cellulose (CMC) based OGs retarded the lipid digestion. Curcumin-nanostructured lipid carrier-loaded oleogels (Cur-NLC-OGs) have been developed with biopolymer cryogels as an efficient delivery system to overcome the extremely low water solubility and instability of curcumin. The effect of NLC and biopolymer types on the encapsulation and release of curcumin from Cur-OGs was investigated. Alginate, carboxymethyl cellulose (CMC), and pectin solutions were firstly freeze dried to make biopolymer cryogels and they were mixed with Cur and Cur-NLC to obtain stable and self-standing Cur-OGs and Cur-NLC-OGs, respectively. As compared to Cur-OGs, Cur-NLC-OGs had higher encapsulation efficiency and showed slower release of curcumin under acidic condition. Although Cur-NLC affected the rapid release of free fatty acids, the Cur-NLC-OGs prepared with CMC cryogel was most efficient in delaying lipid digestion. Overall, NLC and CMC-based OGs could be effectively used to improve encapsulation efficiency and control lipolysis of lipid droplets. These results will be advantageous for the development of oleogels with desirable functionality. [ABSTRACT FROM AUTHOR]

ε-Polylysine (ε-PL) is a broad-spectrum antimicrobial biopolymer, suitable for use in foods; however, some studies suggest that it may also inhibit lipid digestion. We therefore examined the effect of polylysine on the digestion of corn oil-in-water emulsions, using a simulated gastrointestinal tract (GIT) that included oral, gastric, and intestinal phases. Both mucin and polylysine had pronounced influences on the particle size, charge, and aggregation state throughout the GIT. However, surprisingly, we found that ε-polylysine did not have a significant impact on lipid digestion, either in the presence or absence of anionic mucin. However, it did form strong electrostatic complexes with mixed micelles, which could decrease the transport and absorption of lipids in the small intestine. These results have important implications for the incorporation of polylysine into food systems, particularly those containing lipophilic nutrients. [ABSTRACT FROM AUTHOR]

[Display omitted] • Impact of processing conditions was studied on plant-based shakes. • Processing affected microstructure, and lipid and protein digestion kinetics. • High pressure homogenisation improved protein solubility in plant-based shakes. • The presence and size of protein aggregates affected lipid digestion kinetics. • Oil droplet size did not influence protein digestion kinetics. In this work, plant-based shakes were prepared (5% oil, 6% protein, 1% lecithin, 88% water) (w/w) using two processing techniques (i) only mixing versus (ii) mixing followed by high pressure homogenisation, as well as two processing sequences (i) adding all ingredients together versus (ii) stepwise addition of ingredients. Shakes only mixed consisted of large, irregular particles (1–100 µm). Eventually, this resulted in a relatively low lipid and protein digestion extent after 2 h of gastric pre-digestion (9% and < 1%, respectively). In contrast, shakes that were subjected to high pressure homogenisation displayed small, homogeneous particles (<10 µm). Besides, lipids and proteins were digested to a high extent in the stomach (40% and 10%, respectively). The small intestinal digestion kinetics indicated a significant impact of proteins on lipid digestion kinetics but no significant effect of lipids on protein digestion kinetics. The results highlighted the relevance of food processing on macronutrient (micro)structure and further gastrointestinal functionality. [ABSTRACT FROM AUTHOR]

Proton Nuclear Magnetic Resonance ( 1 H NMR) is proved to be, for the first time, a very useful technique in monitoring the extent of lipid hydrolysis in digestion processes. Sunflower oil and minced fish flesh, as model foods, were subjected to different in vitro digestion experiments and the lipolysis levels reached were evaluated using 1 H NMR spectral data. Simple observation of the spectra gives very valuable information about the extent of the lipolysis and enables a rapid discrimination among samples having different hydrolysis degree. Equations were developed to quantify all the lipolytic products, and either referred to acyl groups plus fatty acids, or to glyceryl structures. The main hydrolysis products were 1,2-diglycerides, 2-monoglycerides, glycerol and fatty acids, although small proportions of 1,3-diglycerides and of 1-monoglycerides were also found. With this methodology, determination of the extent of lipid digestion in its different definitions can be made. It has been shown that these definitions are not equivalent, which is evidence for the need for a consensus in this regard. [ABSTRACT FROM AUTHOR]

In this study, beef patties were encapsulated with 3% chitosan, pectin, onion powder, or green tea powder and the beef patties were then passed through an in vitro human digestion model. The total lipid digestibility was lowest (p<0.05) in beef patties encapsulated with chitosan and pectin after digestion in the small intestine. Thiobarbituric acid reactive substance (TBARS) values were significantly lower (p<0.05) for beef patties encapsulated with chitosan and pectin, when compared with the control, after digestion in the small intestine. In contrast, the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging activity was highest (p<0.05) in beef patties encapsulated with onion powder and green tea powder after digestion in the small intestine. The total cholesterol oxidation product (COP) content was significantly lower (p<0.05) in beef patties encapsulated with biopolymers than in the control after digestion in the small intestine. [ABSTRACT FROM AUTHOR]

• TAG and interfacial properties of goat milk fat globule were different from cow milk. • Effect of processing on goat milk fat globule digestion was different from cow milk. • TAG and interfacial properties both affected goat and cow milk fat globule digestion. • Mechanism of different digestion between goat and cow milk fat globule was clarified. The different TAG, interfacial properties and digestion rate between goat and cow milk fat globules were investigated. The mechanism of their different lipid digestion was also elucidated. Raw goat milk fat globules had smaller size, less large molecular weight and unsaturated TAG, larger liquid-ordered region and fewer glycoproteins, which contributed to the higher digestion rate than cow milk. After homogenization, the goat lipids also had higher digestion rate that was attributed to the special structure of easy-to-digest TAG and less glycosylated molecules not globule size. More integrated phospholipid layers and glycosylated molecules of HTST milk fat globules resulted in a lower lipid digestion rate than other processed milks. No difference in digestion rate between pasteurized goat and cow milk fat globules might be explained by the more denatured proteins and glycosylated molecules, respectively. Therefore, the TAG and interfacial properties contributed to different digestion between goat and cow milk fat globules. [ABSTRACT FROM AUTHOR]

Highlights: [•] Lipid oxidation occurs both during the gastric and the intestinal phases of in vitro digestion. [•] Final amounts of oxidation products are similar whatever the emulsion characteristics. [•] Droplet interface and simulated digestive fluids interact to modulate the oxidation kinetics. [•] MDA, 4-HHE and 4-HNE are produced throughout the digestion in quantities that might induce toxic effects. [Copyright &y& Elsevier]

Abstract: The effects of different calcium salts on in vitro lipid digestion were examined by determining the free fatty acids released from various oil-in-water emulsions. The kinetics of the total and individual free fatty acids released by lipolysis were monitored by the pH-stat method and gas chromatography, respectively. The rate and the extent of free fatty acid release increased with an increase in the added calcium concentration, but the increase was dependent on the emulsifying agent. The effect of calcium was diminished when the emulsion contained phosphate. Soluble calcium salts, such as calcium gluconate, calcium acetate and CaCl2, had greater effects on the rate and extent of free fatty acid release than did insoluble salts, such as CaO and CaSO4, suggesting that the ionic state of calcium plays a critical role in lipid digestion in emulsions. The addition of calcium did not alter the profiles of the individual free fatty acids released. This study provides useful information for food formulation with respect to lipid digestion. [Copyright &y& Elsevier]

Abstract: Individual free fatty acids released from milk protein-stabilized emulsions prepared with milk fat, soya bean oil or tuna fish oil during in vitro digestion with pancreatic lipase were monitored using gas chromatography. The results showed that saturated fatty acids (C16:0 and C18:0) were released faster than unsaturated fatty acids (C18:1n9, C18:2n6 and C18:3n3) from soya bean oil emulsions; short chain fatty acids were released faster than long chain fatty acids from milk fat emulsions; long chain polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, were released more slowly than other fatty acids from fish oil emulsions. The results confirm that the release behaviour of fatty acids from emulsions during digestion is related not only to the position of the fatty acids in the triglycerides in the fat/oil, but also to the length of the carbon chain of the fatty acid. The rates and the extents of the digestion of lipids consisting of short chain fatty acids are higher than those of lipids consisting of long chain fatty acids. [Copyright &y& Elsevier]

Abstract: The aim of the study was to investigate the effect on the antioxidant properties and sensory value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and bioavailability in vitro the human gastrointestinal tract model was used. OS contained mastication-extractable quercetin (4.6mg/g). Quercetin from OS was highly bioaccessible during in vitro conditions, but only approximately 4% of quercetin released during simulated digestion was bioavailable in vitro. The antioxidant potential of bread with OS was significantly higher than the activity noted in the control. In particular, OS addition significantly fortificated bread with bioaccessible lipid oxidation preventers and compounds with reducing and chelating abilities. The 2–3% OS addition caused significant improvement of antioxidant abilities (further increases in the OS supplement did not increase the activity of bread). Sensory evaluation showed that replacement of wheat flour in bread with up to 3% OS powder gave satisfactory consumer acceptability. [Copyright &y& Elsevier]

Abstract: Curcumin has been reported to have many biological activities, but its application as a functional ingredient is currently limited because of its poor water-solubility and bioaccessibility. This study investigated the impact of different lipid-based formulations on curcumin encapsulation and bioaccessibility. Oil-in-water nanoemulsions (r <100nm), or conventional emulsions (r >100nm), were prepared with different lipids: long, medium, and short chain triacylglycerols (LCT, MCT and SCT, respectively). An in vitro model simulating small intestine digestion conditions characterised rate and extent of lipid phase digestion. A centrifugation method determined fraction of curcumin released into mixed micelles after digestion (bioaccessibility). Initial digestion rate decreased in the order SCT>MCT>LCT, while final digestion extent decreased in the order MCT>SCT>LCT. The bioaccessibility of curcumin decreased in the order MCT>LCT≫SCT and appeared to be slightly higher in conventional emulsions than in nanoemulsions. [Copyright &y& Elsevier]

Abstract: This study examined the effects of oil type and NaCl addition on the micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal tract (GIT). Oil-in-water emulsions stabilized by a non-ionic surfactant (Tween 20) were prepared using different kinds of lipids (3% soybean oil, corn oil, olive oil or lard). The emulsified lipids were passed through an in vitro digestion model that simulated the composition (pH, minerals, surface active components, and enzymes) of the human GIT. Prior to digestion, emulsified lipid droplets appear to be bridging flocculation in 1% NaCl added emulsified lipids, moreover lipid droplets of 1% NaCl added emulsified lipids seems to be more disrupted than no NaCl added emulsified lipids. Mean particle size prepared with lard was smaller than those of other emulsified lipids. Free fatty acid contents increased after in vitro digestion in all emulsified lipids. Especially, free fatty acid content of emulsified lipid made from lard and olive oil were significantly higher than those of other emulsions after in vitro digestion. [Copyright &y& Elsevier]

• Forty-four hydrolyzable tannins were identified from Myrciaria jaboticaba peel. • Acid hydrolysis confirmed the presence of galloyl, HHDP and tergalloyl subunits. • Jabuticaba peel extract inhibited lipid oxidation in in vitro gastrointestinal digestion. • Cyanidin-3-Glc and hydrolyzable tannins contribute to the antioxidant capacity of the peel. Ultrasound-assisted and solvent extractions resulted in similar levels of hydrolyzable tannins (10.3–6.0 mg/g), anthocyanins (7.8–10.2 mg/g) and flavonols (0.24–0.32 mg/g) for dried Myrciaria jaboticaba peel (DJP). Ultrasound was efficient for the extraction of poorly soluble hydrolyzable tannins but affected the stability of anthocyanins and flavonols. UPLC-DAD-MS n allowed the identification of 44 hydrolyzable tannins as single and mixed hexosides bearing galloyl, HHDP and tergalloyl units. Twelve mixed HHDP-galloylgluconic acids and tergalloylated hexosides were newly discovered in this work. Acid hydrolysis of both ultrasonic extract and DJP yielded five major compounds, i.e. gallic acid, ellagic acid, gallic acid-C-hexoside, valoneic acid dilactone and sanguisorbic acid dilactone and pointed to higher contents in hydrolyzable tannins than by summing individual polyphenols after UPLC. Last, cyanidin-3- O -glucoside and hydrolyzable tannins from the ultrasonic extract inhibited lipid peroxidation of a Western type meal in in vitro digestion, suggesting a health benefit for these jabuticaba polyphenols. [ABSTRACT FROM AUTHOR]

Abstract: The influence of interfacial composition on the in vivo digestibility of emulsified and encapsulated lipids was investigated. An electrostatic layer-by-layer deposition technique was used to prepare soybean oil-in-water emulsions that contained lipid droplets coated by lecithin or by lecithin–chitosan. Thirty six 4-week-old male mice were divided into four groups and fed treatment diets for 4 weeks; atherogenic diets supplemented with (A) non-emulsified fat, without chitosan (control), (B) non-emulsified fat, with chitosan, (C) emulsified fat, without chitosan, or (D) emulsified fat encapsulated by chitosan. There were no differences in body weights, food intake, major organ weights, or fecal fat contents between all treatment groups, where total fat absorption was >90%. The results suggest that encapsulation of lipids by chitosan does not inhibit their in vivo digestibility, even though previous studies indicate that chitosan does inhibit their in vitro digestibility. Consequently, it should be possible to use chitosan to microencapsulate lipids and lipid-soluble components without compromising their bioavailability, although further human studies are needed to confirm this. [Copyright &y& Elsevier]

Abstract: The influence of fat content (5%, 10% and 15%) of sausage on the release of 10 volatile compounds with different physicochemical properties (log P and log ρL ranged between 1.01 and 4.23, and −0.66 and 1.69, respectively) was studied under static headspace (raw and cooked sausages) and in-mouth conditions (cooked sausages). Increasing fat content caused a general increase in the volatile compound concentrations of the sausages (fat acted as a reservoir) but a decrease in the compound concentration in the headspace and in the nosespace. The opposite effect was found for 3-methylbutanal and ethyl-2-methylbutanoate, which are more polar (low values for log P) and volatile (large values for log ρL) than the other compounds. Static headspace data revealed that the effect of fat content was larger in the raw samples than in the cooked sausages. The time to reach the maximum response for the compounds in the nosespace during mastication was not affected by fat content. [Copyright &y& Elsevier]

• Polyphenol and betalain profiles varied significantly across microgreens species. • Both microgreens provided antioxidant activities that increased during storage. • Red beet and amaranth microgreens showed tyrosinase inhibitory activity potential. • In vitro digestion strongly affected the phytochemical composition of microgreens. This study aimed to investigate the combined effect of storage at 4 °C (10-days) and in vitro gastrointestinal digestion on the phytochemical profile of red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens. The untargeted profiling based on UHPLC-QTOF metabolomics allowed annotating 316 compounds, comprising mainly polyphenols and lipids. An impact of storage on the total phenolic content (TPC) was observed, with a maximum increase at 10-days of storage for both red beet (+1.3-fold) and amaranth (+1.1-fold). On the other hand, in vitro digestion of both red beet and amaranth microgreens produced a significant increase in TPC (36–88%), CUPRAC (27–40%), DPPH (6–43%), and BC (41–57%) to reach the maximum at 10 days of storage. Tyrosinase inhibitory potential also decreased following digestion. The combination of biochemical changes occurring in microgreen immature plants (likely in response to the harvest stress) with changes during digestion, determined the actual functional value of microgreens. [ABSTRACT FROM AUTHOR]

• Multilayered fish oil microcapsules achieve high EPA and DHA enrichment. • Monolayered fish oil microcapsules led to a high EPA and DHA bioavailability. • EPA and DHA bioavailability are affected by the meat processing-cooking. • The type of meat model system influenced on EPA and DHA bioavailability. This study evaluates the addition of monolayered (MO) and multilayered (MU) fish oil microcapsules to meat model systems and determines the effects of processing and culinary cooking. Adding MO and MU increased the content of EPA and DHA and the level of secondary oxidation products but being far away from the oxidation values that generate anomalous flavours. However, it did not lead to oxidative damage of the enriched batches or affect the moisture and lipid content during processing and/or culinary cooking. The type of fish oil microcapsules, the processing and/or culinary cooking and the type of meat matrix influenced the fatty acid digestion. The highest bioaccessibility of EPA and DHA occurred in cooked samples enriched with MO after processing and before culinary cooking. To optimize EPA and DHA enrichment and bioaccessibility, the type of fish oil microcapsules may be selected as a function of the type of added meat products. [ABSTRACT FROM AUTHOR]

• Caseins and whey mixtures were digested differently using a semi-dynamic model. • Caseins (≥50%) formed solid coagula and whey proteins were more soluble. • The different gastric behaviour was the main factor controlling digestion rates. • Caseins delayed but whey proteins accelerated bioaccessibility and absorption. • Foods with different nutrient digestion rates can address specific populations needs. Caseins and whey proteins are known as 'slow' and 'fast' proteins, respectively, based on their amino acid absorption rate. However, there is limited understanding of the mechanisms controlling their behaviour during gastro-intestinal transit. A protein model system (8% total protein) with varying casein:whey protein ratios (0:100, 20:80, 50:50 and 80:20) were subjected to in vitro gastro-intestinal digestion using a semi-dynamic gastric model, a static intestinal model and an ex vivo absorption model (Ussing chambers). The casein-rich (≥50%) samples showed the formation of solid coagula that were persistent throughout gastric digestion, which caused a delay in nutrient emptying, slower digestion and leucine absorption kinetics. In contrast, whey proteins formed more soluble aggregates during the gastric phase, which led to faster gastric emptying, rapid intestinal hydrolysis, and higher and faster leucine absorption. This work shows the key role of the gastric restructuring for the overall digestive mechanism and kinetics of food, in particular proteins. [ABSTRACT FROM AUTHOR]

This study was performed to determine Parvalbumin (PV), a well-known fish allergenic protein, digestion kinetics and immunoreactivity of digestion products with Immunoglobulin G/Immunoglobulin E recognition to understand its allergic potential with or without lipid emulsion process. PV was subjected to simulated gastrointestinal digestion in emulsified condition. Digestion kinetics of the protein was analysed by electrophoresis, IgG/IgE binding ability by immunoblotting and indirect ELISA. Lipid emulsion significantly (p < 0.01) reduced the degree of PV hydrolysis by 52.10% for gastric digestion. Immune fragments of gastric digestion were detectable for 90–120 min longer in emulsified condition showing resistance. Consequently, lipid emulsion decreased the digestive ability of PV in stomach, increasing resistance to gastrointestinal digestion by pepsin proteases. It also altered IgG/IgE binding ability of digestion products, thereby indicating that PV with lipid emulsion was resistant to digestion and possessed increased IgE binding ability resulting in higher risk of allergy among sensitized individuals. [ABSTRACT FROM AUTHOR]

• Synergistic interaction between sodium cholate and Tween 80 were explored. • The effect of the crowding media on the digestion varies with oil compositions. • The lipolysis rate and transformation increased when using binary emulsifiers. • The denaturation temperature of lipase changed in the crowding media. • The lipolysis in crowding media was affected by the stability of lipase. Control of lipid digestibility by various food components has received great attention in recent decades. However, there is limited literature on investigating the synergistic effect of exogenous emulsifiers and endogenous sodium cholate (SC) on lipid digestion in a simulated physiological crowded medium. In this work, the synergistic interaction of Tween80 and SC according to the regular solution theory, and the hydrolysis of lipid emulsions containing tricaprylin, glyceryltrioleate or soybean oil in crowding medium was studied. The results show that emulsions stabilized by a combination of Tween80 and SC showed higher digestion rate and transformation than those with Tween80 or SC. The digestion rate could be increased by polyethylene glycols (PEGn) with varying crowding degree. The denaturation temperature of the lipase was increased in macromolecular crowded medium. This work allows for better understanding of the interaction between the amphiphiles and the macromolecular crowding effect on lipase digestion in the physiological environment. [ABSTRACT FROM AUTHOR]