Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source

The objective of this study was to evaluate the application of hydrocolloid-based o/w emulsions as fat source in filling creams. Emulsions containing sunflower oil stabilized by different hydrocolloids (hydroxypropyl methylcellulose (HHPMC), methylcellulose (MC) and xanthan gum (XG)), were employed....

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Detalles Bibliográficos
Autores: Espert, María, Borreani, J., Hernando, Isabel, Quiles, A., Sanz Taberner, Teresa, Salvador, Ana
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/184169
Acceso en línea:http://hdl.handle.net/10261/184169
Access Level:acceso abierto
Palabra clave:Cellulose ethers
Filling cream
Lipid digestibility
Structure
Xanthan gum
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spelling Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat sourceEspert, MaríaBorreani, J.Hernando, IsabelQuiles, A.Sanz Taberner, TeresaSalvador, AnaCellulose ethersFilling creamLipid digestibilityStructureXanthan gumThe objective of this study was to evaluate the application of hydrocolloid-based o/w emulsions as fat source in filling creams. Emulsions containing sunflower oil stabilized by different hydrocolloids (hydroxypropyl methylcellulose (HHPMC), methylcellulose (MC) and xanthan gum (XG)), were employed. The changes in the structure of the systems before and after in vitro digestion were studied by textural analysis and confocal and light microscopy, and they were related to lipid digestibility after intestinal digestion. The presence of XG led to a significant increase in consistency in the stomach digestion phase compared to stomach water dilution incubation (6.32 N s and 4.72 N s respectively). After the intestinal phase, an increase in globule size was observed in all creams (MC: from 8.4 (fresh cream) to 15.4 μm (after intestinal step); HHPMC: from 12.8 to 17.6 μm; XG: from 27.5 to 32.0 μm), as well as the appearance of coalescence phenomena due to changes in fat stability, although fat globules are still visualized. Filling creams formulated with hydrocolloid-based o/w emulsion were more resistant to in vitro digestion than the control cream, exhibiting a significant decrease in fat digestibility (MC 240 g/Kg, HHPMC 230 g/Kg and XG 490 g/Kg reduction of fatty acids released)The authors would like to acknowledge the financial support provided by the Spanish Ministry of Economy and Competitiveness (Project AGL2015-68923-C2-1-R).Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/184169reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68923-C2-1-Rhttps://doi.org/10.1016/j.lwt.2019.05.121Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1841692026-05-22T06:33:51Z
dc.title.none.fl_str_mv Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source
title Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source
spellingShingle Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source
Espert, María
Cellulose ethers
Filling cream
Lipid digestibility
Structure
Xanthan gum
title_short Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source
title_full Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source
title_fullStr Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source
title_full_unstemmed Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source
title_sort Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source
dc.creator.none.fl_str_mv Espert, María
Borreani, J.
Hernando, Isabel
Quiles, A.
Sanz Taberner, Teresa
Salvador, Ana
author Espert, María
author_facet Espert, María
Borreani, J.
Hernando, Isabel
Quiles, A.
Sanz Taberner, Teresa
Salvador, Ana
author_role author
author2 Borreani, J.
Hernando, Isabel
Quiles, A.
Sanz Taberner, Teresa
Salvador, Ana
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Cellulose ethers
Filling cream
Lipid digestibility
Structure
Xanthan gum
topic Cellulose ethers
Filling cream
Lipid digestibility
Structure
Xanthan gum
description The objective of this study was to evaluate the application of hydrocolloid-based o/w emulsions as fat source in filling creams. Emulsions containing sunflower oil stabilized by different hydrocolloids (hydroxypropyl methylcellulose (HHPMC), methylcellulose (MC) and xanthan gum (XG)), were employed. The changes in the structure of the systems before and after in vitro digestion were studied by textural analysis and confocal and light microscopy, and they were related to lipid digestibility after intestinal digestion. The presence of XG led to a significant increase in consistency in the stomach digestion phase compared to stomach water dilution incubation (6.32 N s and 4.72 N s respectively). After the intestinal phase, an increase in globule size was observed in all creams (MC: from 8.4 (fresh cream) to 15.4 μm (after intestinal step); HHPMC: from 12.8 to 17.6 μm; XG: from 27.5 to 32.0 μm), as well as the appearance of coalescence phenomena due to changes in fat stability, although fat globules are still visualized. Filling creams formulated with hydrocolloid-based o/w emulsion were more resistant to in vitro digestion than the control cream, exhibiting a significant decrease in fat digestibility (MC 240 g/Kg, HHPMC 230 g/Kg and XG 490 g/Kg reduction of fatty acids released)
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/184169
url http://hdl.handle.net/10261/184169
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68923-C2-1-R
https://doi.org/10.1016/j.lwt.2019.05.121
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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