Journal
FOOD RESEARCH INTERNATIONAL
Volume 103, Issue -, Pages 234-242Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.10.042
Keywords
Emulsion; Protein hydrolysates; Resistant starch; Stability; In vitro digestion
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This study aims to evaluate the effect of resistant starch (RS) derived from culled banana on the stability and characteristics of emulsions stabilized by eggshell membrane (ESM) protein hydrolysates. It was observed that incorporation of resistant starch improved, the properties of the emulsions. Furthermore, the most stable emulsions developed (using a combination of RS and pretreated alcalase hydrolysates) were assessed for their behavior in an in-vitro gastrointestinal model system and changes in their particle size, zeta potential and morphology were evaluated. It was seen that these emulsions underwent flocculation and coalescence in the presence of pepsin and at higher concentrations of mucin enzyme and further coalescence and fatty acid release were observed after their passage through the small intestine. These insightful results about emulsion behavior in the gastrointestinal tract can be useful for designing delivery systems for controlled release of bioactive compounds.
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