Journal
FOOD CHEMISTRY
Volume 166, Issue -, Pages 254-260Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.06.009
Keywords
Biopolymer encapsulation; In vitro human digestion; Lipid digestibility; Lipid oxidation; Cholesterol oxidation products
Funding
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT and Future Planning [NRF-2012R1A1A1010007]
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In this study, beef patties were encapsulated with 3% chitosan, pectin, onion powder, or green tea powder and the beef patties were then passed through an in vitro human digestion model. The total lipid digestibility was lowest (p < 0.05) in beef patties encapsulated with chitosan and pectin after digestion in the small intestine. Thiobarbituric acid reactive substance (TBARS) values were significantly lower (p < 0.05) for beef patties encapsulated with chitosan and pectin, when compared with the control, after digestion in the small intestine. In contrast, the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging activity was highest (p < 0.05) in beef patties encapsulated with onion powder and green tea powder after digestion in the small intestine. The total cholesterol oxidation product (COP) content was significantly lower (p < 0.05) in beef patties encapsulated with biopolymers than in the control after digestion in the small intestine. (C) 2014 Elsevier Ltd. All rights reserved.
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