Effects of Biopolymers Encapsulations on the Lipid Digestibility of Emulsion-Type Sausages Using a Simulated Human Gastrointestinal Digestion Model

被引：13

作者：

Hur, Sun Jin ^{[1
]}

Lee, Seung Yuan ^{[1
]}

Lee, Seung Jae ^{[1
]}

机构：

[1] Chung Ang Univ, Dept Anim Sci & Technol, Anseong 456756, Gyeonggi Do, South Korea

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2014年 / 7卷 / 08期

基金：

新加坡国家研究基金会;

关键词：

Biopolymers; Emulsion-type sausage; simulated human gastrointestinal digestion; Lipid content; Lipase activity; IN-VITRO DIGESTION; DIETARY FIBER; GUAR GUM; CHOLESTEROL; PECTIN; ACID; METABOLISM; SALT;

D O I：

10.1007/s11947-014-1320-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 < 0.05). Moreover, the lipase activity decreased after simulated human gastrointestinal digestion in emulsion-type sausages with encapsulated biopolymers (p < 0.05). The effect of biopolymers encapsulation in the reduction of the lipid digestion can be ordered as pectin > chitosan > cellulose (p < 0.05).

引用

页码：2198 / 2206

页数：9

共 23 条

[1] Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model [J].