Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids

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dc.citation.issue5
dc.citation.volume26
dc.contributor.authorLuo N
dc.contributor.authorYe A
dc.contributor.authorWolber FM
dc.contributor.authorSingh H
dc.contributor.editorKontominas MG
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-10-30T00:18:32Z
dc.date.accessioned2023-11-03T04:55:19Z
dc.date.available2021-03-04
dc.date.available2023-10-30T00:18:32Z
dc.date.available2023-11-03T04:55:19Z
dc.date.issued2021-03-04
dc.description.abstractThis study investigated the effect of gel structure on the digestion of heat-set whey protein emulsion gels containing capsaicinoids (CAP), including the bioaccessibility of CAP. Upon heat treatment at 90 °C, whey protein emulsion gels containing CAP (10 wt% whey protein isolate, 20 wt% soybean oil, 0.02 wt% CAP) with different structures and gel mechanical strengths were formed by varying ionic strength. The hard gel (i.e., oil droplet size d4,3 ~ 0.5 μm, 200 mM NaCl), with compact particulate gel structure, led to slower disintegration of the gel particles and slower hydrolysis of the whey proteins during gastric digestion compared with the soft gel (i.e., d4,3 ~ 0.5 μm, 10 mM NaCl). The oil droplets started to coalesce after 60 min of gastric digestion in the soft gel, whereas minor oil droplet coalescence was observed for the hard gel at the end of the gastric digestion. In general, during intestinal digestion, the gastric digesta from the hard gel was disintegrated more slowly than that from the soft gel. A power-law fit between the bioaccessibility of CAP (Y) and the extent of lipid digestion (X) was established: Y = 49.2 × (X - 305.3)0.104, with R2 = 0.84. A greater extent of lipid digestion would lead to greater release of CAP from the food matrix; also, more lipolytic products would be produced and would participate in micelle formation, which would help to solubilize the released CAP and therefore result in their higher bioaccessibility.
dc.description.confidentialfalse
dc.edition.editionMarch 2021
dc.format.pagination1379-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/33806537
dc.identifier.citationLuo N, Ye A, Wolber FM, Singh H. (2021). Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids.. Molecules. 26. 5. (pp. 1379-).
dc.identifier.doi10.3390/molecules26051379
dc.identifier.eissn1420-3049
dc.identifier.elements-typejournal-article
dc.identifier.issn1420-3049
dc.identifier.numberARTN 1379
dc.identifier.piimolecules26051379
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69023
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/1420-3049/26/5/1379
dc.relation.isPartOfMolecules
dc.rights(c) 2021 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectbioaccessibility
dc.subjectcapsaicinoid
dc.subjectemulsion gel
dc.subjectin vitro dynamic digestion
dc.subjectwhey protein
dc.subjectBiological Availability
dc.subjectCapsaicin
dc.subjectDigestion
dc.subjectEmulsions
dc.subjectGastrointestinal Tract
dc.subjectGels
dc.subjectHumans
dc.subjectHydrogen-Ion Concentration
dc.subjectHydrolysis
dc.subjectLipolysis
dc.subjectWhey Proteins
dc.titleEffect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids
dc.typeJournal article
pubs.elements-id443069
pubs.organisational-groupOther
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