Screening the impact of food co-digestion on lipolysis under sub-optimal intestinal conditions
作者： Joaquim Calvo-Lerma , Andrea Asensio-Grau , Ana Heredia , Ana Andrés
DOI: 10.1016/J.LWT.2019.108792
关键词: Lipolysis 、 Chemistry 、 Digestion 、 Food science 、 Co digestion 、 Fatty acid 、 Hake 、 In vitro digestion 、 Olive oil 、 Carbohydrate
摘要: Abstract The scarce literature about the effect of meal-factors have on lipids digestibility encouraged present study, in which olive oil was co-digested with naturally fat-free matrices that were rich carbohydrate (potato and bread) or protein (degreased fresh cheese, hake turkey) single, binary ternary combinations. Digestion simulated vitro, co-digestion release free fatty acid (FFA) from lipolysis measured by gas chromatography-mass spectrometry. Regarding total FFA release, higher values found carbohydrate-rich systems, especially potato, than those matrices. Thus, when co-digesting a matrix addition to one two matrices, reduced. This finding explained ratio resulting combinations, as increased carbohydrate/protein (R2 = 0.87, p
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