Application of the INFOGEST 2.0 protocol to the in vitro digestion of concentrated emulsions: a case study on mayonnaise-like products
2022
Okuro, Paula, Kiyomi | Viau, Michèle | Kermarrec, Alice | Rabesona, Hanitra | L. Cunha, Rosiane | Berton-Carabin, Claire | Meynier, Anne | Universidade Estadual de Campinas = University of Campinas (UNICAMP) | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | InFOGEST-Teagasc
International audience
Show more [+] Less [-]English. Concentrated and high internal phase emulsions have been used as carrier for lipids or bioactive compounds, but their fate during in vitro digestion is scarily reported. In that respect, some fundamentals are (i) gastric lipase catalyzes approximately 10-25% of the total triacylglyceride hydrolysis throughout the gastrointestinal tract in healthy adults; (ii) the high lipid content can affect the gastric emptying rate; (iii) catalytic pre-digestion by gastric lipase can have a relevant role on pancreatic lipase action; and (iv) lipids are considerable stimulants of pancreatic enzyme secretion by the body. Herein we propose to evaluate the in vitro digestion of high lipid emulsions in an approach that considers the addition of gastric lipase and that optimizes the addition of enzymes and bile, as well as the initial dilution of the sample in the simulated oral phase. Two types of commercial mayonnaise-like products are studied, which vary by their oil type (sunflower or rapeseed) and content (50 or 75 wt.%, approximately), and by their formulation (conventional mayonnaise or vegan alternative). This work reports on the effects of these experimental conditions on the rate and extent of lipolysis, and constitutes an important step towards dynamic in vitro digestion studies of such systems.
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