Identification of texture parameters influencing commercial cheese matrix disintegration and lipid digestion using an in vitro static digestion model

Léa Guinot; Laurie-Eve Rioux; Steve Labrie; Michel Britten; Sylvie L Turgeon

doi:10.1016/j.foodres.2019.03.022

Identification of texture parameters influencing commercial cheese matrix disintegration and lipid digestion using an in vitro static digestion model

Food Res Int. 2019 Jul:121:269-277. doi: 10.1016/j.foodres.2019.03.022. Epub 2019 Mar 12.

Authors

Léa Guinot¹, Laurie-Eve Rioux¹, Steve Labrie¹, Michel Britten², Sylvie L Turgeon³

Affiliations

¹ Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Université Laval, Quebec, Quebec G1V 0A6, Canada.
² Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Université Laval, Quebec, Quebec G1V 0A6, Canada; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe J2S 8E3, Quebec, Canada.
³ Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Université Laval, Quebec, Quebec G1V 0A6, Canada. Electronic address: sylvie.turgeon@fsaa.ulaval.ca.

PMID: 31108748
DOI: 10.1016/j.foodres.2019.03.022

Abstract

Cheese characteristics, such as composition or textural properties, can impact the matrix degradation rate which could modulate the bioaccessibility of fatty acids during digestion. The aim of this study was to identify texture parameters influencing cheese degradation in a gastrointestinal environment. A static in vitro digestion model has been used on nine commercial cheeses: young and aged cheddar, regular and light cream cheese, parmesan, feta, camembert, mozzarella, and sliced processed cheese. At the end of gastric digestion, camembert and mozzarella presented the lowest matrix disintegration whereas aged cheddar, regular and light cream cheeses showed the highest. For all cheeses, the fatty acid release was fast during the first 30 min of duodenal digestion and slowed down afterwards. A partial least square regression revealed that springiness, cohesiveness, and hardness were negatively correlated to the rate of cheese disintegration during gastric digestion. In addition, textural parameters were not correlated with free fatty acid release. By modulating cheese texture, it could be possible to influence matrix disintegration during gastrointestinal digestion which could have an impact on lipids release.

Keywords: Composition; Free fatty acids; In vitro digestion; Lipolysis; Microstructure; Texture.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cheese / analysis*
Cheese / classification
Digestion / physiology*
Fatty Acids* / analysis
Fatty Acids* / chemistry
Fatty Acids* / metabolism
Food Technology
Humans
Lipolysis
Models, Biological*

Substances

Fatty Acids