RT Journal Article
T1 Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion
A1 Cofrades, Susana
A1 Garcimartín Álvarez, Alba
A1 Pérez Mateos, Miriam
A1 Saiz, Arancha
A1 Redondo Castillejo, Rocío
A1 Bocanegra De Juana, Aranzazu
A1 Benedí González, Juana María
A1 Álvarez, María Dolores
AB During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and slow process, so technological strategies offer new possibilities for the development of functional foods. The present work is focused on studying the impact of using a food-grade non-ionic hydrocolloid (methylcellulose; MC) and/or the inclusion of silicon (Si) as a bioactive compound in pork lard emulsions stabilized with soy protein concentrate (SPC), on the structure, rheology, lipid digestibility and Si bioaccesibility during in vitro gastrointestinal digestion (GID). Four emulsions (SPC, SPC/Si, SPC/MC and SPC/MC/Si) were prepared with a final biopolymer (SPC and/or MC) concentration of 4% and 0.24% Si. The results showed a lower degree of lipid digestion in SPC/MC compared with SPC, specifically at the end of the intestinal phase. Moreover, Si partially reduced fat digestion only when incorporated into the SPC-stabilized emulsion, while this effect was lost in SPC/MC/Si. This was probably due to its retention inside the matrix emulsion, which resulted in lower bioaccesibility than in SPC/Si. Additionally, the correlation between the flow behavior index (n) and the lipid absorbable fraction was significant, suggesting that n can be a predictive marker of the extent of lipolysis. Concretely, our results revealed that SPC/Si and SPC/MC can be used as pork fat digestion reducers and thus, they can replace pork lard in the reformulation of animal products with potential health benefits.
PB Elsevier
SN 0963-9969
YR 2023
FD 2023-04-12
LK https://hdl.handle.net/20.500.14352/110800
UL https://hdl.handle.net/20.500.14352/110800
LA eng
NO Cofrades S, Garcimartín A, Pérez-Mateos M, Saiz A, Redondo-Castillejo R, Bocanegra A, Benedí J, Dolores Álvarez M. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion. Food Res Int. 2023 Aug;170:112833. doi: 10.1016/j.foodres.2023.112833. Epub 2023 Apr 17. PMID: 37316037.
NO Ministerio de Ciencia e Innovación (España)
DS Docta Complutense
RD 7 abr 2025