A Review of In Vitro Methods for Measuring the Glycemic Index of Single Foods: Understanding the Interaction of Mass Transfer and Reaction Engineering by Dimensional Analysis

Processes

Chao Zhong¹  Timothy A. G. Langrish¹  Zelin Zhou¹  Zexin Lei¹  Yongmei Sun¹ 

[1] Drying and Process Technology Group, School of Chemical and Biomolecular Engineering, Building J01, The University of Sydney, Camperdown, NSW 2006, Australia;

关键词: in vitro digestion;    mass transfer;    chemical reaction;    glycemic index;    starch hydrolysis;    oral digestion;   

DOI  :  10.3390/pr10040759

来源: DOAJ

【 摘 要 】

The Glycemic Index (GI) has been described by an official method ISO (International Organization for Standardization) 26642:2010 for labeling purposes. The development of in vitro methods for GI measurement has faced significant challenges. Mass transfer and reaction engineering theory may assist in providing a quantitative understanding of in vitro starch digestion and glycemic response from an engineering point of view. We suggest that in vitro GI measurements should consider the mouth and the stomach in terms of fluid mechanics, mass transfer, length scale changes, and food-solvent reactions, and might consider a significant role for the intestine as an absorption system for the glucose that is generated before the intestine. Applying mass transfer and reaction engineering theory may be useful to understand quantitative studies of in vitro GI measurements. The relative importance of reactions and mass-transfer has been estimated from literature measurements through estimating the Damköhler numbers (Da), and the values estimated of this dimensionless group (0.04–2.9) suggest that both mass transfer and chemical reaction are important aspects to consider.

【 授权许可】

Unknown