LIVIVO - Search results -

Search results

Result 1 - 10 of total 24

Search options

Article ; Online: Thermophysical properties of blends composed of Amazonian fats and soybean oil.

Aragão, Vitor C / Maximo, Guilherme J

Food research international (Ottawa, Ont.)

2023 Volume 177, Page(s) 113911

Abstract: Thermophysical properties of blends composed of soybean oil and fats obtained from fruits and seeds from Brazilian Amazonian region (Murumuru, Tucuma, and Bacuri) were investigated, looking for more sustainable alternatives to the mostly used industrial ... ...

Abstract	Thermophysical properties of blends composed of soybean oil and fats obtained from fruits and seeds from Brazilian Amazonian region (Murumuru, Tucuma, and Bacuri) were investigated, looking for more sustainable alternatives to the mostly used industrial fats, for applications in product formulation. Fatty acid (FA) and triacylglycerol composition, nutritional indexes, solid fat content (SFC), compatibility, consistency, melting, and crystallization profiles were determined. Soybean oil increased blends' unsaturated FA profile, leading to lower SFC, but higher nutritional quality. Fats' melting profiles were significantly altered with soybean oil addition: temperatures decreased with the increase in oil content. Iso-solids diagrams showed that lipids were compatible, which is a technological advantage. SFC and consistency profiles suggested that tucuma and murumuru fats could be used as hardstocks for lipid products, and bacuri fat could be applied in products such as margarine and spreads. Blends could improve fats' spreadability and other technological properties, which is promising for applications in products formulation.
MeSH term(s)	Soybean Oil/chemistry ; Plant Oils/chemistry ; Fats/chemistry ; Triglycerides/chemistry ; Fatty Acids/chemistry
Chemical Substances	Soybean Oil (8001-22-7) ; Plant Oils ; Fats ; Triglycerides ; Fatty Acids
Language	English
Publishing date	2023-12-22
Publishing country	Canada
Document type	Journal Article
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.113911
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 2972: Show issues

Order via subito

This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Circular Economy in the Food Chain: Production, Processing and Waste Management.

Gonçalves, Maria Luiza M B B / Maximo, Guilherme J

Circular economy and sustainability

2022 , Page(s) 1–19

Abstract: Food processing, from agricultural production to domestic consumption, is responsible for generating great amounts of waste per year, resulting in soil, water, and air pollution. These pollutants, together with the uses of petrochemical process inputs ... ...

Abstract	Food processing, from agricultural production to domestic consumption, is responsible for generating great amounts of waste per year, resulting in soil, water, and air pollution. These pollutants, together with the uses of petrochemical process inputs such as solvents, additives, or fuels, increase the food chain's environment impacts resulting in wasted resources. In response to this scenario, the circular economy (CE) theory is presented in literature as a liable alternative for the design of more sustainable production chains. In this context, this work was aimed at evaluating the literature's approach on the CE concept within the food processing and food waste management. The works show the centrality of "food waste" as a focus for the application of the CE. However, despite the relevance of management, reuse, or valuation of food waste, particularly due to its contribution to carbon footprint and decrease of food safety, studies have found other strategies for improvement of CE in the food chain. In this case, works in literature were allocated within the framework presented by the Ellen Macarthur Foundation called ReSOLVE, with proposals for modification of production chain to promote the CE. Among the proposals, one should highlight: modification of productive systems for mitigation of environmental impacts and greenhouse emissions, processes optimization for decreasing the use of natural resources and wastes, use of 4.0 Industry such as IoT, big data, or machine learning techniques for improvement of the whole supply chain, development of collaborative platforms for production and market, use of residues or co-products by design of intra- or inter-chain loops, and exchange of process or inputs with high environmental impacts for greener ones.
Language	English
Publishing date	2022-12-14
Publishing country	Switzerland
Document type	Journal Article ; Review
ISSN	2730-5988
ISSN (online)	2730-5988
DOI	10.1007/s43615-022-00243-0
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- Full text online
- Order with fees

Article: Microbeads of Sodium Caseinate and κ-Carrageenan as a β-Carotene Carrier in Aqueous Systems

Perrechil, Fabiana A / Maximo, Guilherme J / Sato, Ana Carla K / Cunha, Rosiane L

Food and bioprocess technology. 2020 Apr., v. 13, no. 4

2020

Abstract: β-Carotene was encapsulated in microbeads formed by ionotropic gelation of multilayered emulsions containing sodium caseinate (Na-CAS) and κ-carrageenan at pH 7 and 3.5. The influence of κ-carrageenan concentration on the morphology of microbeads was ... ...

Abstract	β-Carotene was encapsulated in microbeads formed by ionotropic gelation of multilayered emulsions containing sodium caseinate (Na-CAS) and κ-carrageenan at pH 7 and 3.5. The influence of κ-carrageenan concentration on the morphology of microbeads was studied, as well as the effect of pH on the encapsulation efficiency and rheological properties of microbead suspensions. Most of the microbeads showed monomodal size distribution with a mean particle diameter between 25.3 and 176.1 μm. Microbead morphology was influenced by the κ-carrageenan concentration, as microbeads tended to be larger and more spherical at higher κ-carrageenan concentrations. On the other hand, microbeads were slightly affected by pH, showing similar results for encapsulation efficiency and rheological properties of microbead suspensions in salt solution. The encapsulation efficiency was higher than 60% at both pH values. In addition, rheological measurements indicated that the incorporation of microbeads exerted a slight influence on the viscosity of aqueous solutions, mainly up to the 40% volume fraction. Therefore, these microbeads are promising systems for β-carotene vehiculation in food products without compromising their texture.
Keywords	bioprocessing ; encapsulation ; gelation ; microbeads ; pH ; particle size ; sodium caseinate ; texture ; viscosity
Language	English
Dates of publication	2020-04
Size	p. 661-669.
Publishing place	Springer US
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	2425455-1
ISSN	1935-5149 ; 1935-5130
ISSN (online)	1935-5149
ISSN	1935-5130
DOI	10.1007/s11947-020-02426-9
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

Order via subito

Details ▾
- Full text online
- Order with fees

Article ; Online: Ionic liquids and deep eutectic solvents as sustainable alternatives for efficient extraction of phenolic compounds from mate leaves.

Toledo Hijo, Ariel A C / Alves, Claudinei / Farias, Fabiane O / Peixoto, Vinicius S / Meirelles, Antonio J A / Santos, Gustavo H F / Maximo, Guilherme J

Food research international (Ottawa, Ont.)

2022 Volume 157, Page(s) 111194

Abstract: Mate leaves are highly appreciated in south and central America as food ingredient for tea preparation. Their nutritional importance, due to their high content of polyphenols and other nutraceuticals, has been drawing attention worldwide, especially to ... ...

Abstract	Mate leaves are highly appreciated in south and central America as food ingredient for tea preparation. Their nutritional importance, due to their high content of polyphenols and other nutraceuticals, has been drawing attention worldwide, especially to produce extracts and biopharmaceuticals. However, the extraction of such nutraceuticals using conventional processes/solvents might impact their profile/concentration. Ionic liquids (ILs) and deep eutectic solvents (DES) have been recognized as green solvents, and more recently the naturally-derived have stood out. In this work, we investigated the use of bioethanol, cholinium chloride ([Ch]Cl), Ch-based DES and less expensive protic ILs derived from acetic acid, in aqueous systems at different concentrations, as potential sustainable alternatives over conventional solvents and more expensive aprotic ILs for the extraction of polyphenols from mate leaves. Simply adding the [Ch]Cl in aqueous-ethanolic mixtures at 50% improved extraction efficiency (∼35 mg/g) in comparison to conventional solvents (∼7-29 mg/g). However, IL (∼41-66 mg/g) and DES (∼47-55 mg/g) systems presented better performance, being the former presenting the best results at 75% (∼66 mg/g). The extraction yield was also related to water concentration, which is interesting to reduce viscosity and IL/DES cost for a more cost-efficient extraction and was also supported by results obtained using COSMO-SAC. Therefore, the low-cost protic IL and DES are promising sustainable solvent alternatives over conventional solvents/ILs for extraction of polyphenols from mate leaves.
MeSH term(s)	Deep Eutectic Solvents ; Ionic Liquids ; Phenols ; Plant Leaves ; Polyphenols ; Solvents ; Water
Chemical Substances	Deep Eutectic Solvents ; Ionic Liquids ; Phenols ; Polyphenols ; Solvents ; Water (059QF0KO0R)
Language	English
Publishing date	2022-03-26
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111194
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 2972: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Solid-liquid equilibrium of free form of oil contaminants (3-MCPD and glycidol) in lipidic systems.

Andrade, Sabrina S / Sampaio, Klícia A / Costa, Mariana C / Corbi, Pedro P / Meirelles, Antonio J A / Maximo, Guilherme J

Food research international (Ottawa, Ont.)

2022 Volume 160, Page(s) 111740

Abstract: Esters of 3-monochloropropane-1,2-diol (3-MCPD) and glycidol are reported vegetable fats and oils contaminants formed during processing. During digestion, esterified forms are hydrolyzed making the free forms, with high toxicity to human health, possibly ...

Abstract	Esters of 3-monochloropropane-1,2-diol (3-MCPD) and glycidol are reported vegetable fats and oils contaminants formed during processing. During digestion, esterified forms are hydrolyzed making the free forms, with high toxicity to human health, possibly available in the digestive system, which could depend, among other factors, on the phase condition stablished in the gastrointestinal tract between contaminants and lipids. Therefore, this work was aimed at evaluating the solid-liquid equilibrium (SLE) of binary and pseudobinary mixtures of fatty acids (palmitic, oleic and stearic), triacylglycerols (tripalmitin, triolein and tristearin) and a partial acylglycerols, with 3-MCPD and glycidol, by differential scanning calorimetry (DSC) and thermodynamic modeling with Margules 2 and 3 suffixes, UNIFAC and ideal models. Melting properties of the contaminants were determined by DSC thermograms, with microstructure micrographs and compared to some predictive group contribution models (GC). 14 complete SLE phase diagrams could be determined. Results showed that the lipid compounds had high affinity with the free contaminants with probably the formation of liquid crystalline structures and/or solid solutions. The Margules 3 suffixes model showed the best fit with the lowest average relative deviations, no higher than 1%, although the parameters probably incorporated the non-ideality promoted by the crystalline phase behavior. The formation of mesophases and/or solid solutions with very high melting temperature probably means a difficulty of separating the contaminants from the lipid matrix in which, on the other hand, could avoid separation process or affect (probably decreasing) their absorption during digestion.
MeSH term(s)	alpha-Chlorohydrin/chemistry ; Epoxy Compounds ; Oils ; Propanols
Chemical Substances	alpha-Chlorohydrin (96-24-2) ; Epoxy Compounds ; glycidol (S54CF1DV9A) ; Oils ; Propanols
Language	English
Publishing date	2022-07-26
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111740
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 2972: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Solid-liquid equilibrium of free form of oil contaminants (3-MCPD and glycidol) in lipidic systems

Andrade, Sabrina S. / Sampaio, Klícia A. / Costa, Mariana C. / Corbi, Pedro P. / Meirelles, Antonio J.A. / Maximo, Guilherme J.

Food Research International. 2022 Oct., v. 160 p.111740-

2022

Abstract	Esters of 3-monochloropropane-1,2-diol (3-MCPD) and glycidol are reported vegetable fats and oils contaminants formed during processing. During digestion, esterified forms are hydrolyzed making the free forms, with high toxicity to human health, possibly available in the digestive system, which could depend, among other factors, on the phase condition stablished in the gastrointestinal tract between contaminants and lipids. Therefore, this work was aimed at evaluating the solid–liquid equilibrium (SLE) of binary and pseudobinary mixtures of fatty acids (palmitic, oleic and stearic), triacylglycerols (tripalmitin, triolein and tristearin) and a partial acylglycerols, with 3-MCPD and glycidol, by differential scanning calorimetry (DSC) and thermodynamic modeling with Margules 2 and 3 suffixes, UNIFAC and ideal models. Melting properties of the contaminants were determined by DSC thermograms, with microstructure micrographs and compared to some predictive group contribution models (GC). 14 complete SLE phase diagrams could be determined. Results showed that the lipid compounds had high affinity with the free contaminants with probably the formation of liquid crystalline structures and/or solid solutions. The Margules 3 suffixes model showed the best fit with the lowest average relative deviations, no higher than 1%, although the parameters probably incorporated the non-ideality promoted by the crystalline phase behavior. The formation of mesophases and/or solid solutions with very high melting temperature probably means a difficulty of separating the contaminants from the lipid matrix in which, on the other hand, could avoid separation process or affect (probably decreasing) their absorption during digestion.
Keywords	absorption ; alpha-chlorohydrin ; calorimetry ; digestion ; digestive tract ; esterification ; food research ; glycidol ; human health ; liquids ; microstructure ; models ; oils ; temperature ; thermodynamics ; toxicity ; triolein ; tripalmitin ; vegetables ; Oil contaminants ; Activity coefficients ; Group contribution methods ; DSC ; Microscopy
Language	English
Dates of publication	2022-10
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111740
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 2972: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Ionic liquids and deep eutectic solvents as sustainable alternatives for efficient extraction of phenolic compounds from mate leaves

Toledo Hijo, Ariel A.C. / Alves, Claudinei / Farias, Fabiane O. / Peixoto, Vinicius S. / Meirelles, Antonio J.A. / Santos, Gustavo H.F. / Maximo, Guilherme J.

Food Research International. 2022 July, v. 157 p.111194-

2022

Abstract	Mate leaves are highly appreciated in south and central America as food ingredient for tea preparation. Their nutritional importance, due to their high content of polyphenols and other nutraceuticals, has been drawing attention worldwide, especially to produce extracts and biopharmaceuticals. However, the extraction of such nutraceuticals using conventional processes/solvents might impact their profile/concentration. Ionic liquids (ILs) and deep eutectic solvents (DES) have been recognized as green solvents, and more recently the naturally-derived have stood out. In this work, we investigated the use of bioethanol, cholinium chloride ([Ch]Cl), Ch-based DES and less expensive protic ILs derived from acetic acid, in aqueous systems at different concentrations, as potential sustainable alternatives over conventional solvents and more expensive aprotic ILs for the extraction of polyphenols from mate leaves. Simply adding the [Ch]Cl in aqueous-ethanolic mixtures at 50% improved extraction efficiency (∼35 mg/g) in comparison to conventional solvents (∼7–29 mg/g). However, IL (∼41–66 mg/g) and DES (∼47–55 mg/g) systems presented better performance, being the former presenting the best results at 75% (∼66 mg/g). The extraction yield was also related to water concentration, which is interesting to reduce viscosity and IL/DES cost for a more cost-efficient extraction and was also supported by results obtained using COSMO-SAC. Therefore, the low-cost protic IL and DES are promising sustainable solvent alternatives over conventional solvents/ILs for extraction of polyphenols from mate leaves.
Keywords	acetic acid ; bioethanol ; biopharmaceuticals ; chlorides ; cost effectiveness ; dietary supplements ; food composition ; food research ; polyphenols ; solvents ; tea ; viscosity ; Central America ; Ionic liquid ; Choline ; Extraction ; Polyphenolic compound
Language	English
Dates of publication	2022-07
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111194
Database	NAL-Catalogue (AGRICOLA)

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 2972: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article ; Online: Solid-liquid equilibria of triacylglycerols and vitamin E mixtures.

Andrade, Sabrina S / Ferreira, Ramon S B / Farias, Fabiane O / Soares, Rafael de P / Costa, Mariana C / Corbi, Pedro P / Meirelles, Antonio J A / Batista, Eduardo A C / Maximo, Guilherme J

Food research international (Ottawa, Ont.)

2023 Volume 173, Issue Pt 2, Page(s) 113440

Abstract: Oils and fats are important ingredients for food and pharmaceutical industries. Their main compounds, such as triacylglycerols (TAG), are responsible for determining their physical properties during food storage and consumption. Lipid-rich foods are also ...

Abstract	Oils and fats are important ingredients for food and pharmaceutical industries. Their main compounds, such as triacylglycerols (TAG), are responsible for determining their physical properties during food storage and consumption. Lipid-rich foods are also sources of minority compounds, which is the case of vitamin E, mainly represented by (±)-α-tocopherol. These compounds can interact with the main lipid molecules in food formulation leading to modification on lipids' physicochemical properties during processes, storage, as well as during digestion, possibly altering their nutritional functionalities, which is the case of vitamin E antioxidant abilities, but also their solubility in the systems. In this case, the study of the phase-behavior between (±)-α-tocopherol and lipid compounds can elucidate these physicochemical changings. Therefore, this work was aimed at determining the solid-liquid equilibrium (SLE) of binary mixtures of TAG (tripalmitin, triolein and tristearin) and (±)-α-tocopherol including the complete description of their phase diagrams. Melting data were evaluated by Differential Scanning Calorimetry, Microscopy, X-Ray Diffraction, and thermodynamic modeling by using Margules, UNIFAC, and COSMO-SAC models. Experimental results showed that systems presented a monotectic-like behavior, with a significant decreasing in TAG melting temperature by the addition of (±)-α-tocopherol. This high affinity and attractive strengths between these molecules were also observed by thermodynamic modeling, whose absolute deviations were below 2 %. Micrographs and X-ray diffraction evidenced the possible formation of solid solutions. Both behaviors are interesting by avoiding phase separation on food in solid and liquid phases, possibly improving the antioxidant role the (±)-α-tocopherol in lipid-base systems.
MeSH term(s)	Vitamin E/chemistry ; alpha-Tocopherol/chemistry ; Antioxidants ; Triglycerides/chemistry ; Temperature
Chemical Substances	Vitamin E (1406-18-4) ; alpha-Tocopherol (H4N855PNZ1) ; Antioxidants ; Triglycerides
Language	English
Publishing date	2023-09-09
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.113440
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 2972: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

Article: Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion.

Esperança, Eduardo S / Bonatto, Mariane S / Silva, Karen C G / Shimamoto, Gustavo G / Tubino, Matthieu / Costa, Mariana C / Rodrigues, Christianne E C / Meirelles, Antonio J A / Sato, Ana C K / Maximo, Guilherme J

Foods (Basel, Switzerland)

2022 Volume 11, Issue 22

Abstract: Literature reports that ingestion of phytosterols and γ-oryzanol contributes to cholesterol lowering. Despite in vivo observations, thermodynamic phase equilibria could explain phenomena occurring during digestion leading to such effects. To advance the ... ...

Abstract	Literature reports that ingestion of phytosterols and γ-oryzanol contributes to cholesterol lowering. Despite in vivo observations, thermodynamic phase equilibria could explain phenomena occurring during digestion leading to such effects. To advance the observations made by previous literature, this study was aimed at describing the complete solid-liquid phase equilibrium diagrams of cholesterol + phytosterol and γ-oryzanol systems by DSC, evaluating them by powder X-ray, microscopy, and thermodynamic modeling. Additionally, this study evaluated the phenomena observed by an in vitro digestibility method. Results confirmed the formation of solid solution in the cholesterol + phytosterols system at any concentration and that cholesterol + γ-oryzanol mixtures formed stable liquid crystalline phases with a significant melting temperature depression. The in vitro protocol supported the idea that the same phenomena can occur during digestion in which mechanochemical forces were probably the mechanisms promoting cholesterol solid phase changes in the presence of such phytocompounds. In this case, these changes could alter cholesterol solubility and possibly its absorption in the gastrointestinal lumen.
Language	English
Publishing date	2022-11-14
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11223629
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article ; Online: Evaluating the in vitro digestion of lipids rich in medium-chain fatty acids (MCFAs) using dynamic and static protocols.

Pereira, Ericsem / Fernandes, Jean-Michel / Gonçalves, Raquel / Pinheiro, Ana C / Salomé Duarte, M / Madalena Alves, M / Meirelles, Antonio J A / Maximo, Guilherme J / Vicente, Antonio A

Food chemistry

2022 Volume 406, Page(s) 135080

Abstract: Investigating the digestion of lipids is paramount for developing new lipid-based products. This work evaluated the gastrointestinal (GI) digestion of medium-chain fatty acids (MCFAs) rich lipids. The dynamic GI in vitro system was used to simulate ... ...

Abstract	Investigating the digestion of lipids is paramount for developing new lipid-based products. This work evaluated the gastrointestinal (GI) digestion of medium-chain fatty acids (MCFAs) rich lipids. The dynamic GI in vitro system was used to simulate gastric, duodenal, jejunal, and ileal GI tract portions. Results from the dynamic protocol were compared against static in vitro assays and GC analyses were conducted to assess the FA profile of FFA released during digestion. Caprylic and capric acids released during the gastric digestion of MCT oil varied from 61-63% and 36-38% of total esterified FA, respectively. Lauric acid was the most representative FFA released (31-54%) during the gastric digestion of coconut oil samples. It was observed that the gastric digestion phase plays a crucial role in the MCFA lipolysis and the lipase activity restricted the amount of free MCFA liberated during the GI digestion, resulting in incomplete lipids hydrolysis.
Language	English
Publishing date	2022-11-28
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.135080
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 3634: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

To top

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

Order via subito

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

Order via subito

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED