Effect of emulsifiers on microstructural changes and digestion of lipids in instant noodle during in vitro human digestion

LWT

Volumn 60, Issue 1, 2015, Pages 630-636

  Hur, S J ^a   Lee, S J ^a   Lee, S Y ^a   Bahk, Y Y ^b   Kim, C G ^b  

^a Chung Ang University   (South Korea)

^b Konkuk University   (South Korea)

Author keywords

Confocal microscopy; Emulsified lipids; In vitro human digestion; Instant noodle

Indexed keywords

CONFOCAL MICROSCOPY; DROP FORMATION; EMULSIFICATION; FATTY ACIDS; PALM OIL; SODIUM CHLORIDE; SOYBEAN OIL;

FREE FATTY ACID; GASTROINTESTINAL TRACT; HUMAN DIGESTION; INSTANT NOODLE; MICROSTRUCTURAL CHANGES; SMALL INTESTINE; SOYBEAN LECITHINS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

LECITHIN;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 85027924786     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.036     Document Type: Article

References (23)

1. AOAC Official methods of analysis 1990, Association of Official Analytical Chemists, Washington, DC, USA.
2. Armand M., Pasquier B., Adre M., Borel P., Senft M., Peyrot J. Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract. American Journal of Clinical Nutrition 1999, 70:1096-1106.
3. Borel P., Armand M., Ythier P., Dutot G., Melin C., Senft M. Hydrolysis of emulsions with different triglycerides and droplets sizes by gastric lipase invitro. Effect on pancreatic lipase activity. Journal of Nutritional Biochemistry 1994, 5:124-133.
4. Buege J.A., Aust S.D. Microsomal lipid peroxidation. Methods in Enzymology 1978, 52:302-310.
5. Choy A.L., Hughes J.G., Small D.M. The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles. Food Chemistry 2010, 122:957-964.
6. Folch J., Lees M., Sloane-Stanley G.H. Asimple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 1957, 226:497-507.
7. Gamble M.H., Rice P., Selman J.D. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record UK tubers. International Journal of Food Science and Technology 1987, 22:233-241.
8. Goel P.K., Singhal A.R.S., Kulkarni P.R. Deep-fat fried noodle like products from model individual blends of corn starch with casein, soy protein or their hydrolysates. Journal of the Science of Food and Agriculture 1999, 79:1577-1582.
9. Gotoh N., Iwasawa A., Watanabe H., Osato R., Wada S. Oxidation of fats and oils in instant noodles stored under various conditions. Journal of Food Lipids 2007, 14:350-365.
10. Gotoh N., Watanabe H., Osato R., Inagaki K., Iwasawa A., Wada S. Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behavior and hypoactivity. Food and Chemical Toxicology 2006, 44:493-498.
11. Hur S.J., Decker E.A., McClements D.J. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during In vitro digestion. Food Chemistry 2009, 114:253-262.
12. Hur S.J., Ye B.W., Lee J.L., Ha Y.L., Park G.B., Joo S.T. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Science 2004, 66:771-775.
13. Johnson L.R. Gastrointestinal physiology 2001, Mosby, St. Louis, MI. 6th ed.
14. Khalil A.H. Quality of french fried potatoes as influenced by coating with hydrocolloids. Food Chemistry 1999, 66:201-208.
15. Liu F., He Y. Classification of brands of instant noodles using Vis/NIR spectroscopy and chemometrics. Food Research International 2008, 41:562-567.
16. McClements D.J., Decker E.A., Park Y. Physicochemical and structural aspects of lipid digestion. Understanding and controlling the microstructure of complex foods 2007, 483-503. CRC Press, Boca Raton, FL. D.J. McClements (Ed.).
17. Mu H., Hoy C. The digestion of dietary triacylglycerols. Progress in Lipid Research 2004, 43:105-133.
18. Park C.S., Baik B.K. Significance of amylase content of wheat starch on processing and textural properties of instant noodle. Cereal Chemistry 2004, 81:521-526.
19. Rho K.L., Seib O.K., Chung D.S. Retardation of rancidity in deep-fried instant noodles (Ramyon). Journal of the American Oil Chemists' Society 1986, 63:251-256.
20. SAS SAS/STAT software for PC. Release 6.11 1996, SAS Inst, Cary, N.C.
21. Shin S.L., Kim S.K. Properties of instant noodle flours produced in Korea. Cereal Foods World 2003, 48:310-314.
22. Versantvoort C.H.M., Oomen A.G., Van de Kamp E., Rompelberg C.J.M., Sips A. Applicability of an In vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food and Chemical Toxicology 2005, 43:31-40.
23. Wu J., Aluko R.E., Corke H. Partial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles. Journal of Cereal Science 2006, 44:117-126.