Fracture and rheological properties of standardized, model solid foods influence their breakdown mechanisms during in vitro gastric digestion with simulated peristalsis

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-27 DOI:10.1016/j.foodhyd.2025.111580

Clay Swackhamer , Raymond Doan , Yixing Lu , Nitin Nitin , Gail M. Bornhorst

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Abstract

The physical breakdown of solid foods in the stomach is an important aspect of the overall digestion process. However, the mechanisms of breakdown of solid foods in the stomach are not fully understood. In this study, four standardized model solid foods with varying gastric softening kinetics were subjected to static in vitro digestion followed by digestion using either the Human Gastric Simulator (HGS), a physiologically representative model of gastric digestion, or using a peristaltic simulator to isolate the effect of peristalsis. Two of the model foods were based on the Standard American Diet with a strong and weak gel version, and the other two were simpler whey protein hydrogels, also with a strong and weak gel version. Physical properties of model foods such as toughness, yield stress, stiffness, and G’ (at 1 Hz) were significantly (p < 0.01) influenced by static in vitro digestion time and the type of model food. In the HGS, particles of model food with hardness < ca. 10 N broke down by erosion, chipping, and fragmentation whereas particles with hardness > ca. 40 N broke down only by erosion. Experiments in the peristaltic simulator showed that the model food with hardness ca. 20 N initially broke down by erosion and chipping but began to experience large-scale fragmentation after the application of ca. 30 peristaltic contractions had been applied, weakening the particle matrix. Overall, results from this study established the breakdown mechanisms for model foods with varying physical properties during in vitro digestion with simulated peristalsis.

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在模拟胃蠕动的体外消化过程中，标准化固体食物的断裂和流变特性影响其分解机制

固体食物在胃中的物理分解是整个消化过程的一个重要方面。然而，固体食物在胃中分解的机制尚不完全清楚。在这项研究中，四种具有不同胃软化动力学的标准化固体食物模型进行了静态体外消化，然后使用人体胃模拟器（HGS）进行消化，HGS是胃消化的生理学代表模型，或者使用蠕动模拟器来隔离蠕动的影响。其中两种模型食品是基于标准美国饮食的强凝胶和弱凝胶版本，另外两种是更简单的乳清蛋白水凝胶，也有强凝胶和弱凝胶版本。模型食品的物理特性，如韧性、屈服应力、刚度和G′（1hz）显著(p <；0.01)，受静态体外消化时间和模型食品类型的影响。在HGS中，硬度为<的模型食品颗粒；约10 N经侵蚀、剥落和破碎而分解，而具有硬度的颗粒；约40 N仅因侵蚀而分解。在蠕动模拟器中进行的实验表明，硬度约为20 N的模型食品最初因侵蚀和碎裂而破碎，但在施加约为30的蠕动收缩后，颗粒基质开始发生大规模破碎，颗粒基质变弱。总的来说，本研究的结果建立了具有不同物理性质的模型食物在模拟肠蠕动的体外消化过程中的分解机制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.