NDLI: Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an <i>in vitro</i> analysis

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Food & Function Vol - 6 Issue - 2

Food & Function Vol -5

Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis

Content Provider	Royal Society of Chemistry (RSC)
Author	Guo, Qing Ferrua, Maria Lad, Mita Singh, Harjinder Ye, Aiqian Dalgleish, Douglas
Copyright Year	2015
Abstract	The understanding of the disintegration and gastric emptying of foods in the stomach is important for designing functional foods. In this study, a dynamic stomach model (human gastric simulator, HGS) was employed to investigate the disintegration and subsequent emptying of two differently structured whey protein emulsion gels (soft and hard gels).The gels were mechanically ground into fragments to reproduce the particle size distribution of an in vivo gel bolus. The simulated gel bolus was prepared by mixing gel fragments and artificial saliva, and exposed to 5 hours of simulated gastric digestion in the presence and absence of pepsin. Results showed that regardless of pepsin, the soft gel always disintegrated faster than the hard gel. The presence of pepsin significantly accelerated the disintegration of both gels. In particular, it enhanced abrasion of the soft gel into fine particles (<0.425 mm) after 180 min of processing. The emptying of the gels was influenced by the combined effects of the original particle size of the gel boluses and their disintegration kinetics in the HGS. In the presence or absence of pepsin, the larger particles of the soft gel emptied slower than the hard one during the first 120 min of process. However, in the presence of pepsin, the soft gel emptied faster than the hard one after 120 min because of a higher level of disintegration. These findings highlight the role of food structure, bolus properties and biochemical effects on the disintegration and gastric emptying patterns of gels during gastric digestion.
Starting Page	756
Ending Page	764
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	6
Issue Number	3
Journal	Food & Function
DOI	10.1039/c4fo00700j
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	HGS Whey protein Emulsion Saliva Pepsin Food Structure
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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