Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

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Hydrocolloids in human digestion : Dynamic in-vitro assessment of the effect of food formulation on mass transfer. / Gouseti, O.; Jaime-fonseca, M.r.; Fryer, Peter; Mills, C.; Wickham, M.s.j.; Bakalis, S.

In: Food Hydrocolloids, Vol. 42, No. 3, 15.12.2014, p. 378-385.

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@article{7f61c15341914a03b97bc3f4ae2c2286,
title = "Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer",
abstract = "Over the last decade the effect of food formulation on digestion in healthy adults has increasingly gained interest within the scientific community. The area requires multidisciplinary skills from a wide range of fields including medical, chemical, and engineering. In this work, we aim to develop simplified in-vitro intestinal models to study the effect of mass transfer on food digestibility and nutrient bioaccessibility for a range of food hydrocolloids. The models developed aim to mimic intestinal motility and focus on describing phenomena occurring during digestion in the mm scale. Results indicate that hydrocolloids have a significant effect in retarding simulated glucose accessibility, and the effects are seemingly more pronounced (fivefold reduction in mass transfer and simulated glucose absorption) at viscosities around 0.01 Pa s. This indicates the potential to modulate glucose availability by food formulation.",
author = "O. Gouseti and M.r. Jaime-fonseca and Peter Fryer and C. Mills and M.s.j. Wickham and S. Bakalis",
year = "2014",
month = dec,
day = "15",
doi = "10.1016/j.foodhyd.2014.06.004",
language = "English",
volume = "42",
pages = "378--385",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Hydrocolloids in human digestion

T2 - Dynamic in-vitro assessment of the effect of food formulation on mass transfer

AU - Gouseti, O.

AU - Jaime-fonseca, M.r.

AU - Fryer, Peter

AU - Mills, C.

AU - Wickham, M.s.j.

AU - Bakalis, S.

PY - 2014/12/15

Y1 - 2014/12/15

N2 - Over the last decade the effect of food formulation on digestion in healthy adults has increasingly gained interest within the scientific community. The area requires multidisciplinary skills from a wide range of fields including medical, chemical, and engineering. In this work, we aim to develop simplified in-vitro intestinal models to study the effect of mass transfer on food digestibility and nutrient bioaccessibility for a range of food hydrocolloids. The models developed aim to mimic intestinal motility and focus on describing phenomena occurring during digestion in the mm scale. Results indicate that hydrocolloids have a significant effect in retarding simulated glucose accessibility, and the effects are seemingly more pronounced (fivefold reduction in mass transfer and simulated glucose absorption) at viscosities around 0.01 Pa s. This indicates the potential to modulate glucose availability by food formulation.

AB - Over the last decade the effect of food formulation on digestion in healthy adults has increasingly gained interest within the scientific community. The area requires multidisciplinary skills from a wide range of fields including medical, chemical, and engineering. In this work, we aim to develop simplified in-vitro intestinal models to study the effect of mass transfer on food digestibility and nutrient bioaccessibility for a range of food hydrocolloids. The models developed aim to mimic intestinal motility and focus on describing phenomena occurring during digestion in the mm scale. Results indicate that hydrocolloids have a significant effect in retarding simulated glucose accessibility, and the effects are seemingly more pronounced (fivefold reduction in mass transfer and simulated glucose absorption) at viscosities around 0.01 Pa s. This indicates the potential to modulate glucose availability by food formulation.

U2 - 10.1016/j.foodhyd.2014.06.004

DO - 10.1016/j.foodhyd.2014.06.004

M3 - Article

VL - 42

SP - 378

EP - 385

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 3

ER -