In vitro digestion of emulsified lard‐based diacylglycerols

• Published in: Journal of the science of food and agriculture 2021-06, Vol.101 (8), p.3386-3393
• Main Authors: Diao, Xiaoqin, Guan, Haining, Kong, Baohua, Liu, Dengyong, Zhang, Yonggen
• Format: Article
• Language: English
• Subjects: characterization; Digestibility; Digestion; Emulsions; Fat substitutes; Flocculation; in vitro digestion; Interfacial properties; lard diacylglycerols; Lipids; Meat; Meat products; micromorphology; pH‐stat; Variation
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10968

BACKGROUND Diacylglycerols as a fat substitute in meat products is a growing area of interest. This study was conducted to analyze the digestion rate, digestion extent, and changes in interfacial properties of lard, glycerolized lard (GL), and purified GL (PGL) in an emulsions system by pH‐stat in vitro digestion. RESULTS PGL had significantly higher hydrolysis rate and final digestion extent than lard (P ≤ 0.05) during in vitro digestion. The analysis on diameter variations of lard, GL, and PGL during digestion indicated that the surface‑ and volume‐weighted mean particle diameters of all samples had the same variation trend, but variation degree was different. Concurrently, the ζ‐potential analysis of the lard, GL, and PGL during the digestion process showed that the absolute values of the ζ‐potentials of the three types of lipids increased at first and subsequently decreased. The microstructure changes results for lard, GL, and PGL showed there was no obvious flocculation, and the particle size of lard throughout the digestion process was larger than that of GL and PGL. CONCLUSION This study showed that lard‐based diacylglycerols had high digestibility characteristics and could be applied as a functional lipid in meat products to improve human health. © 2020 Society of Chemical Industry