Role of gastric juice diffusion into steamed and fried orange-fleshed sweet potatoes on the macro- and micro-structural changes and nutrient release during static in-vitro gastric digestion - Institut Agro Rennes-Angers Accéder directement au contenu
Communication Dans Un Congrès Année : 2017

Role of gastric juice diffusion into steamed and fried orange-fleshed sweet potatoes on the macro- and micro-structural changes and nutrient release during static in-vitro gastric digestion

Résumé

Initial material properties of natural solid foods play a key role in influencing the diffusion of gastric juice and release of nutrients during gastric digestion. The objective of this study was to investigate the role of gastric juice diffusion into sweet potatoes on the macro- and micro-structural changes and nutrient release during static in-vitro gastric digestion as influenced by processing methods. As a rich source of carbohydrates and ß-carotene, orange fleshed sweet potatoes were used in this study. In-vitro INFOGEST oral-gastric digestion protocol was performed for steamed and fried sweet potatoes cubes (5×5 mm2). Solid loss, ß-carotene loss and hardness changes were measured after 8 digestion times (0 to 240 min). Softening half time (t1/2) during digestion was estimated using the Weibull model. Light and scanning electronic microscopy were used to study the change in microstructure after digestion. The effective diffusivity of gastric juice into cylindrical steamed and fried sweet potatoes (2cm diameter, 2.5 cm length) was determined using the Fick's second law. Cooking method, digestion time, and their interaction significantly (p<0.05) influenced initial hardness changes. Digestion time significantly (p<0.05) influenced the release of solids and ß-carotene from sweet potatoes. There is a trend of higher rate of softening (t1/2=315.40 mins) and effective diffusivity (Deff=3.98×10-10m2/s) in fried sweet potatoes compare to steamed sweet potatoes (t1/2=443.44 mins and Deff=3.17×10-10m2/s). The observations of micrographs revealed that frying caused a creation of porous network, that can directly contribute to the observe difference of the rate of softening and effective diffusivity of gastric fluid.
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Dates et versions

hal-01519459 , version 1 (07-05-2017)

Identifiants

  • HAL Id : hal-01519459 , version 1
  • PRODINRA : 388737

Citer

Geeshani M. Somaratnea, Jaspreet Singh, Maria J. Ferrua, Aiqian Ye, Didier Dupont, et al.. Role of gastric juice diffusion into steamed and fried orange-fleshed sweet potatoes on the macro- and micro-structural changes and nutrient release during static in-vitro gastric digestion. 7. International Symposium on “Delivery of Functionality in Complex Food Systems”, Nov 2017, Auckland, New Zealand. ⟨hal-01519459⟩
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