Encapsulation of lipid by alginate beads reduces bio-accessibility: An in vivo 13C breath test and MRI study
作者： Caroline Hoad , Phillippa Rayment , Vincent Risse , Eleanor Cox , Elisabetta Ciampi
DOI: 10.1016/J.FOODHYD.2010.11.006
关键词: Breath test 、 Sunflower oil 、 In vivo 、 Chemistry 、 Gastric emptying 、 Biomedical engineering 、 Food products 、 Bio accessibility 、 Biochemistry 、 Encapsulation (networking) 、 Food additive
摘要: Abstract This paper describes an in vivo study of the use encapsulation to alter lipid bio-accessibility gastro-intestinal (GI) tract. The hypothesis that would delay accessibility GI tract was tested using subjects (N = 11) who consumed either 30 g 13 C-labelled sunflower oil encapsulated within 70 g alginate gel particles, or unencapsulated ‘free’ and alginate-only particles (control). Lipid determined by appearance C label breath carbon-dioxide (CO 2 ), behaviour investigated non-invasive magnetic resonance imaging (MRI). Despite apparently faster gastric emptying, resulted a mean 47 min time peak reaching reduction initial slope curve (both p showed is effective strategy control fate lipids. It also multimodal studies including MRI are powerful tools for investigating how body handles food components may aid design products with controlled functionality.
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