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Screening the impact of food co-digestion on lipolysis under sub-optimal intestinal conditions

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Screening the impact of food co-digestion on lipolysis under sub-optimal intestinal conditions

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dc.contributor.author Calvo-Lerma, Joaquim es_ES
dc.contributor.author Asensio-Grau, Andrea es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2021-02-18T04:31:56Z
dc.date.available 2021-02-18T04:31:56Z
dc.date.issued 2020-01 es_ES
dc.identifier.uri http://hdl.handle.net/10251/161695
dc.description.abstract [EN] The scarce literature about the effect of meal-factors have on lipids digestibility encouraged the present study, in which olive oil was co-digested with naturally fat-free matrices that were rich in carbohydrate (potato and bread) or protein (degreased fresh cheese, hake and turkey) in single, binary and ternary combinations. Digestion was simulated in vitro, and the effect of co-digestion on the release of free fatty acid (FFA) from oil lipolysis were measured by gas chromatography-mass spectrometry. Regarding total FFA release, higher values were found in carbohydrate-rich systems, especially in potato, than in those with protein matrices. Thus, when co-digesting a carbohydrate matrix in addition to one or two protein matrices, lipolysis was reduced. This finding was explained by the carbohydrate and protein ratio of the resulting combinations, as the release of FFA increased with the carbohydrate/protein ratio (R-2 = 0.87, p < 0.001 in potato; R-2 = 0.81, p = 0.04 in bread systems). This study supposes the first approach towards characterisation of lipid digestion regarding food matrix nutritional composition. es_ES
dc.description.sponsorship Authors of this paper acknowledge the European Union and the Horizon 2020 Research and Innovation Framework Programme (PHC-26-2014 call Self-management of health and disease: citizen engagement and mHealth) for fully funding this research under grant agreement number 643806. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof LWT - Food Science & Technology (Online) es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject In vitro digestion es_ES
dc.subject Food matrix es_ES
dc.subject Lipolysis es_ES
dc.subject Free fatty acids es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Screening the impact of food co-digestion on lipolysis under sub-optimal intestinal conditions es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2019.108792 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/H2020/643806/EU/Innovative approach for self-management and social welfare of Cystic Fibrosis patients in Europe: development, validation and implementation of a telematics tool./ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC//PHC-26-2014 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Calvo-Lerma, J.; Asensio-Grau, A.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2020). Screening the impact of food co-digestion on lipolysis under sub-optimal intestinal conditions. LWT - Food Science & Technology (Online). 118:1-6. https://doi.org/10.1016/j.lwt.2019.108792 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2019.108792 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 6 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 118 es_ES
dc.identifier.eissn 1096-1127 es_ES
dc.relation.pasarela S\396948 es_ES
dc.contributor.funder European Commission es_ES
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