Development of in vitro digestion models for food colloids

• Abstract:

  This is a discussion on the staged development of an in vitro model as constructed during the course of five years at the Department of Food Technology, ATEI Thessaloniki. In its initial form, a direct probe of the interactions between mucin (the principal gastrointestinal mucus component) and sodium caseinate (a model food protein) studied the pH-dependence of the two components' interactions, which can be key to the protein's digestion and eventually its bioavailability. A further refinement includes linking up in vitro mouth and stomach components, aimed in studying the stability and flocculation of protein-stabilized oil- in-water emulsions moving from the model mouth to the stomach. A more recent development includes a set-up including a model mouth, followed by in vitro stomach and duodenum. This model has been used in order to study the kinetics of starch and gluten release from bread during a simulated digestion process.
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• Download:

  IMEKO-TC23-2017-134.pdf
• DOI:

  _unreg_tc23-2017.134

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