- -

In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility

Show simple item record

Files in this item

dc.contributor.author Asensio-Grau, Andrea es_ES
dc.contributor.author Calvo-Lerma, Joaquim es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2021-03-13T04:31:16Z
dc.date.available 2021-03-13T04:31:16Z
dc.date.issued 2021-04-16 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/163821
dc.description.abstract [EN] Salmon is the main dietary source of omega-3 lipids and contains high-biological value protein. However, processing techniques could affect macronutrient digestibility. Also, altered intestinal conditions, particularly given in pancreatic insufficiency, could threaten digestibility. This study tested both hypotheses by subjecting raw, marinated and microwave-cooked salmon to static in vitro digestion under healthy (pH 7, bile concentration 10 mM) and altered (pH 6, bile 1 or 10 mM) intestinal conditions with different pancreatin concentrations. In the standard conditions, proteolysis was not affected by processing, but lipolysis decreased in marinated (46%) and raw salmon (57%) compared to the cooked matrix (67%). In altered conditions, proteolysis and lipolysis decreased to different extents depending on the treatment. Overall, processing affected proteolysis the most (f-ratio = 5.86), while intestinal conditions were the major determinants of lipolysis (f-ratio = 58.01). This study could set the ground to establish dietary recommendations of salmon for specific population groups. es_ES
dc.description.sponsorship The authors would like to thank the Conselleria de Educacio i Investigacio de la Generalitat Valenciana and also the European Union ("El Fondo Social Europeo (FSE) invierte en tu futuro") for the PhD scholarship given to Andrea Asensio Grau (ACIF/2017/008). This study was developed thanks to the equipment funded with the support from the Generalitat Valenciana IDIFEDER/2018/041 (PO FEDER Comunitat Valenciana 2014-2020). es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation GENERALITAT VALENCIANA/ACIF/2017/008 es_ES
dc.relation EDUC.INVEST.CULT.DEP/IDIFEDER/2018/041 es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Pancreatic insufficiency es_ES
dc.subject Lipolysis es_ES
dc.subject Proteolysis es_ES
dc.subject Salmon es_ES
dc.subject Processing es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2020.128387 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.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments 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.description.bibliographicCitation Asensio-Grau, A.; Calvo-Lerma, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2021). In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility. Food Chemistry. 342:1-9. https://doi.org/10.1016/j.foodchem.2020.128387 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2020.128387 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 9 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 342 es_ES
dc.identifier.pmid 33097324 es_ES
dc.relation.pasarela S\420981 es_ES
dc.contributor.funder European Commission es_ES
dc.contributor.funder Generalitat Valenciana es_ES


This item appears in the following Collection(s)

Show simple item record