Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion
- Authors
- Hur, Sun Jin; Lee, Seung Yuan; Lee, Seung-Jae
- Issue Date
- Jan-2015
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Biopolymer encapsulation; In vitro human digestion; Lipid digestibility; Lipid oxidation; Cholesterol oxidation products
- Citation
- FOOD CHEMISTRY, v.166, pp 254 - 260
- Pages
- 7
- Journal Title
- FOOD CHEMISTRY
- Volume
- 166
- Start Page
- 254
- End Page
- 260
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/9981
- DOI
- 10.1016/j.foodchem.2014.06.009
- ISSN
- 0308-8146
1873-7072
- Abstract
- 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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