Monitoring the effect of consumption temperature of full-fat milk on in vitro gastric digestion using Magnetic Resonance Imaging.

This study employed Magnetic Resonance Imaging (MRI) to assess the impact of the consumption temperature of full-fat milk (4 °C, 37 °C, and 60 °C) on its behaviour during in vitro gastric digestion. Using the INFOGEST semi-dynamic protocol, and replicating human gastric temperature profiles for cold, warm and hot beverages, it was observed that consuming milk at 4 °C delayed protein coagulation compared to 37 °C and 60 °C by more than 5 min 3D-MRI lipid quantitative analyses showed that fat-rich particles tended to float to the top of the digesta in a process similar to creaming with the 4 °C and 37 °C milks, a phenomenon that was not observed with the 60 °C milk. The quantities of released proteins and free primary amines in the digesta supernatant, indicative of pepsin activity, showed no significant variation with milk temperature. These findings highlight the influence of consumption temperature on the structural reorganization of whole milk during gastric digestion and prompts further inquiry into the potential implications of milk temperature on nutrient delivery into the small intestine. [Display omitted] • The in vitro gastric digestion of whole milk at 4, 37 and 60°C was monitored by MRI. • The milk at 4°C showed a delayed coagulation compared to milk at 37°C and 60°C. • The milk at 4°C also promoted the creaming of the fat-rich particles. • The release of free amines was not affected by the temperature of milk. [ABSTRACT FROM AUTHOR]