Modes of Disintegration of Solid Foods in Simulated Gastric Environment |
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Authors: | Fanbin Kong R Paul Singh |
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Institution: | (1) Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USA;(2) Riddet Institute, Massey University, Palmerston North, New Zealand |
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Abstract: | A model stomach system was used to investigate disintegration of various foods in simulated gastric environment. Food disintegration
modes and typical disintegration profiles are summarized in this paper. Mechanisms contributing to the disintegration kinetics
of different foods were investigated as related to acidity, temperature, and enzymatic effect on the texture and changes in
microstructure. Food disintegration was dominated by either fragmentation or erosion, depending on the physical forces acting
on food and the cohesive force within the food matrix. The internal cohesive forces changed during digestion as a result of
water penetration and acidic and enzymatic hydrolysis. When erosion was dominant, the disintegration data (weight retention
vs. disintegration time) may be expressed with exponential, sigmoidal, and delayed-sigmoidal profiles. The different profiles
are the result of competition among the rates of water absorption, texture softening, and erosion. A linear-exponential equation
was used to describe the different disintegration curves with good fit. Acidity and temperature of gastric juice showed a
synergistic effect on carrot softening, while pepsin was the key factor in disintegrating high-protein foods. A study of the
change of carrot microstructure during digestion indicated that degradation of the pectin and cell wall was responsible for
texture softening that contributed to the sigmoidal profile of carrot disintegration. |
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Keywords: | Stomach Food digestion Disintegration Texture Microstructure Modeling |
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