In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility

• Published in: Food research international Vol. 128; p. 108817
• Main Authors: Hiolle, M., Lechevalier, V., Floury, J., Boulier-Monthéan, N., Prioul, C., Dupont, D., Nau, F.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.02.2020; Elsevier
• Subjects: Biological Availability; Bioreactors; Dietary Proteins - chemistry; Digestion; Digestion pathways; domain_sdv.ida.gpa; Folic Acid - chemistry; Food - classification; Food Analysis; Food and Nutrition; Food disintegration; Food engineering; In vitro digestion; Life Sciences; Lipids - chemistry; Lutein; Macronutrient hydrolysis; Micronutrient bioaccessibility; Micronutrients - chemistry; Micronutrients - metabolism; Microscopy, Confocal; Microstructure; Nutrient release; Principal Component Analysis; Digestion pathways; Micronutrient bioaccessibility; Food disintegration; In vitro digestion; Microstructure; Nutrient release; Macronutrient hydrolysis; protein digestion; beta-carotene; impact; Food Science & Technology; gastric digestion; matrix; starch digestibility; particle-size distribution; alpha-amylase; dietary fiber; kinetics
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2019.108817

[Display omitted] •Complex foods with identical composition but different microstructures were designed.•Food structure strongly influences both the kinetics and final extent of lipid digestion.•The key moments of digestion are highlighted by multidimensional statistical analysis.•The food structure impacts on the micronutrient bioaccessibility.•This impact depends on the hydrophilicity vs hydrophobicity of the micronutrient. Digestion is a mechanical and chemical process that is only partly understood, and even less so for complex foods. In particular, the issue of the impact of food structure on the digestion process is still unresolved. In this study, the fate of four micronutrient-enriched foods with identical compositions but different microstructures (Custard, Pudding, Sponge cake, Biscuit) was investigated using the 3-phase in vitro model of human digestion developed by the INFOGEST network. Matrix disintegration and hydrolysis of macronutrients (proteins, lipids and carbohydrates) were monitored during the three phases of digestion using biochemical techniques, size-exclusion chromatography, thin-layer chromatography and gas chromatography. Micronutrient release (vitamin B9 and lutein) was monitored using reverse-phase chromatography. Food structure did not greatly influence macronutrient hydrolysis, except for lipolysis that was four-times higher for Biscuit compared to Custard. However, the bioaccessibility of both micronutrients depended on the food structure and on the micronutrient. Vitamin B9 release was faster for Biscuit and Sponge cake during the gastric phase, whereas lutein release was higher for Custard during the intestinal step. Extensive statistical analysis highlighted the impact of food structure on the digestion process, with different digestion pathways depending on the food matrix. It also made it possible to characterise the gastric step as a predominantly macronutrient solubilisation phase, and the intestinal step as a predominantly hydrolysis phase.