Journal
FOOD RESEARCH INTERNATIONAL
Volume 167, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2023.112716
Keywords
Elderly; In vitro dynamic digestion; Proteolysis; Lipolysis; Bovine cream; Process
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Due to the lower efficiency of the elderly digestion system, new formulations are needed to increase the bioaccessibility of macronutrients. The study evaluated the effect of different protein sources production processes and lipid sources on the digestion of elderly formulas. The results showed a slight impact of the production process on proteolysis and a lesser extent of lipolysis when bovine cream was added to the formula.
Due to the lower efficiency of the elderly digestion system, new formulations are needed in order to increase the bioaccessibility of macronutrients. The aim of the work was to evaluate the effect of the process of protein sources production using either liquid (F2) vs spray dried milk proteins (F1/F3) and the source of lipids (vegetable oil (F1) vs mix of vegetable oil + bovine milk cream (F2/F3)) ingredients on the macronutrient digestion of three experimental elderly formulas. The dynamic in vitro digestion model DIDGI (R), was adapted to simulate the digestive conditions of the elderly. An exhaustive review of the literature was carried out in order to simulate as closely as possible the elderly digestive parameters and constituted the starting point towards a consensus in vitro digestion model that will be proposed soon by the INFOGEST scientific network. The three experimental formulas (F1/F2/F3) differing by the composition and process applied were submitted to the DIDGI (R) dynamic in vitro digestion over four hours using parameters adapted to the elderly. The three formulas were compared in terms of proteolysis and lipolysis. A slight impact of the process (liquid vs spray-dried) on the degree of proteolysis at the end of digestion was observed with 50.8% for F2 compared to 56.8% for F1 and 52.9% for F3 with<5% of difference between the 3 formulas. Concerning the degree of lipolysis, the addition of bovine cream led to a lesser extent of lipolysis with 63.7 and 60.2% for F2 and F3 respectively versus 66.3% for F1 (containing only vegetable oil). Our results highlighted the beneficial input of the milk fat with a higher level of phospholipids and a lower omega 6/omega 3 PUFA ratio and can be a good alternative to the use of the vegetable fat in drinks for elderly people.
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