Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7595906 | Food Chemistry | 2015 | 7 Pages |
Abstract
In this study, beef patties were encapsulated with 3% chitosan, pectin, onion powder, or green tea powder and the beef patties were then passed through an in vitro human digestion model. The total lipid digestibility was lowest (p < 0.05) in beef patties encapsulated with chitosan and pectin after digestion in the small intestine. Thiobarbituric acid reactive substance (TBARS) values were significantly lower (p < 0.05) for beef patties encapsulated with chitosan and pectin, when compared with the control, after digestion in the small intestine. In contrast, the 2,2â²-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging activity was highest (p < 0.05) in beef patties encapsulated with onion powder and green tea powder after digestion in the small intestine. The total cholesterol oxidation product (COP) content was significantly lower (p < 0.05) in beef patties encapsulated with biopolymers than in the control after digestion in the small intestine.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sun Jin Hur, Seung Yuan Lee, Seung-Jae Lee,