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  • 1.
    Liu, Dongjie
    et al.
    University of Queensland, Australia; Chinese Academy of Sciences, China .
    Lopez-Sanchez, Patricia
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. University of Queensland, Australia .
    Gidley, Michael
    University of Queensland, Australia .
    Cellular barriers in apple tissue regulate polyphenol release under different food processing and: In vitro digestion conditions2019In: Food & Function, ISSN 2042-6496, E-ISSN 2042-650X, Vol. 10, no 5, p. 3008-3017Article in journal (Refereed)
    Abstract [en]

    Polyphenol released from food matrices is the first stage for their potential beneficial effects on human health. To better understand how natural barriers such as plant cell membranes and cell walls modulate polyphenol release, the major phenolic compounds within cells in apple pieces were directly localized, and their release under different thermal processing and acidic digestion conditions measured. The plasma membrane was found to be more thermally stable than the tonoplast, with membrane disruption occurring above 60 °C after processing for more than 10 min, acting as an efficient trigger for increased polyphenol release from 15% to more than 50%. Confocal microscopy of phenolic compounds in apple cells after thermal processing showed a clear relocation from uniform distribution in vacuoles to localization around cell walls, suggesting that the non-released polyphenols were cell wall associated. No additional polyphenols were released as a result of acidic conditions (pH 2-5) likely to be encountered in the stomach. Processing (thermal, pH) promoted polyphenol release by disrupting intracellular barriers, thus increasing the contact with cell walls and modulating bioaccessibility by controlling the interactions between cell walls and polyphenols.

  • 2.
    Lundin Johnson, Maria
    et al.
    RISE - Research Institutes of Sweden, Bioscience and Materials, Chemistry and Materials.
    Noreland, David
    RISE - Research Institutes of Sweden, Bioscience and Materials, Surface, Process and Formulation.
    Gane, Patrick
    Omya International AG, Switzerland ; Aalto University, Finland.
    Schoelkopf, Joachim
    Omya International AG, Switzerland.
    Ridgway, Cathy
    Omya International AG, Switzerland.
    Millqvist Fureby, Anna
    RISE - Research Institutes of Sweden, Bioscience and Materials, Chemistry and Materials.
    Porous calcium carbonate as a carrier material to increase the dissolution rate of poorly soluble flavouring compounds2017In: Food & Function, ISSN 2042-6496, E-ISSN 2042-650X, Vol. 8, no 4, p. 1627-1640Article in journal (Refereed)
    Abstract [en]

    Two different food grade functionalised porous calcium carbonates (FCC), with different pore size and pore size distributions, were characterised and used as carrier materials to increase the dissolution rate of poorly soluble flavouring compounds in aqueous solution. The loading level was varied between 1.3% by weight (wt%) and 35 wt%, where the upper limit of 35 wt% was the total maximum loading capacity of flavouring compound in FCC based on the fraction of the total weight of FCC plus flavouring compound. Flavouring compounds (l-carvone, vanillin, and curcumin) were selected based on their difference in hydrophilicity and capacity to crystallise. Release kinetic studies revealed that all flavouring compounds showed an accelerated release when loaded in FCC compared to dissolution of the flavouring compound itself in aqueous medium. The amorphous state and/or surface enlargement of the flavouring compound inside or on FCC explains the faster release. The flavouring compounds capable of crystallising (vanillin and curcumin) were almost exclusively amorphous within the porous FCC material as determined by X-ray powder diffraction one week after loading and after storing the loaded FCC material for up to 9 months at room temperature. A small amount of crystalline vanillin and curcumin was detected in the FCC material with large pores and high flavouring compound loading (≥30 wt%). Additionally, two different loading strategies were evaluated, loading by dissolving the flavouring compound in acetone or loading by a hot melt method. Porosimetry data showed that the melt method was more efficient in filling the smallest pores (<100 nm). The main factor influencing the release rate appears to be the amorphous state of the flavouring compound and the increase in exposed surface area. The confinement in small pores prevents crystallisation of the flavouring compounds during storage, providing a stable amorphous form retaining high release rate also after storage.

  • 3.
    Marciani, L.
    et al.
    University of Nottingham, UK.
    Lopez-Sanchez, Patricia
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Maurten AB, Sweden.
    Pettersson, S.
    University of Gothenburg, Sweden.
    Hoad, C.
    University of Nottingham, UK.
    Abrehart, N.
    University of Nottingham, UK.
    Ahnoff, M.
    Ström, Anna
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.
    Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivo2019In: Food & Function, ISSN 2042-6496, E-ISSN 2042-650X, Vol. 10, no 12, p. 7892-7899Article in journal (Refereed)
    Abstract [en]

    The addition of gelling polysaccharides to sport-drinks may provide improved tolerability of drinks with high concentration of digestible carbohydrates (CHO), otherwise known to increase the risk of gastro-intestinal complaints among athletes under prolonged exercise. The physico-chemical properties of a drink containing 14 wt% of digestible CHO (0.7:1 fructose and maltodextrin-ratio), 0.2 wt% of HM-pectin/alginate and 0.06 wt%. sodium chloride were examined under in vitro gastric conditions using rheology and large deformation testing. The in vivo gelling behaviour of the drink was studied using magnetic resonance imaging of subjects at rest together with blood glucose measurements. The in vivo results confirm gelation of the test drink, with no gel remaining in the stomach at 60 min and blood glucose values were similar to control. The physico-chemical characterisation of the acidified test drink confirms the formation of a weak gel through which low Mw CHO can diffuse. 

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