A Comparative Study of the Physical Changes of Two Soluble Fibers during In Vitro Digestion

Proceedings

Natalia Vera¹  Loreto A. Muñoz²  Liliana Zura²  Laura Laguna³ 

[1] Departamento de Ciencias de los Alimentos y Tecnología Química, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile;Escuela de Ingeniería, Universidad Central de Chile, 8330601 Santiago, Chile;Institute of Agrochemistry and Food Technology (IATA), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Spain;

关键词: chia seed;    in vitro digestion;    mucilage;    soluble fiber;    xanthan gum;   

DOI  :  10.3390/proceedings2020053021

来源: DOAJ

【 摘 要 】

This research aimed to compare the apparent viscosity and the degree of fragmentation/aggregation produced in dispersions of xanthan gum and chia mucilage during the gastrointestinal tract by using an in vitro digestion. Both soluble fibers exhibited pseudoplastic behavior, independent of the concentration and stage of digestion (oral, gastric or intestinal). The viscosity decreased from the oral to intestinal stage in all the concentrations, produced mainly by the “dilution effect” by the addition of digestive fluids. The particle size of xanthan gum increased drastically in the gastric stage mainly due to the decrease in pH, but at intestinal level returned to its original pattern, while particle size and pattern of mucilage during all the stages of digestion remained unchanged, maintaining its integrity. In general terms, since chia mucilage and xanthan gum maintain their viscosity and integrity through the gastrointestinal tract, they could be used as functional ingredients improving the functionality of foods.

【 授权许可】

Unknown