A Better Understanding of the Factors Affecting In

Authors: H Y Eldemnawy A Wright M Corredig

Publish Date: 2015/03/06

Volume: 6, Issue: 1-3, Pages: 10-18

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Abstract

In vitro lipolysis studies are the most common approach to investigate digestion profiles and microstructure breakdown of emulsionbased functional foods after ingestion This study investigated the difference between two static monocompartmental models the pH stat titration and a jar digestion model as tools to evaluate lipolysis in vitro Two oilinwater emulsions consisting of long or mediumchain triglycerides were used in the study Factors essential to the pHstat model were evaluated including calcium concentration and mode of addition ie initial or continuous Continuous addition of calcium resulted in improved control of free fatty acid release kinetics Results also indicated that titration at pH 9 alleviates the underestimation of free fatty acid release with the pHstat model The research clearly highlighted the differences between the models and the results will help researchers identify the most appropriate model to use for in vitro digestion of emulsionsThis work was partly funded by the Natural Sciences and Engineering Research Council of Canada NSERC The authors are involved in the Food and Agriculture European Cooperation in Science and Technology COST Action FA1005 Improving health properties of food by sharing our knowledge on the digestive process INFOGEST

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