Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties

[Display omitted] •Impact of processing conditions was studied on plant-based shakes.•Processing affected microstructure, and lipid and protein digestion kinetics.•High pressure homogenisation improved protein solubility in plant-based shakes.•The presence and size of protein aggregates affected lip...

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Bibliographic Details
Published in:Food chemistry 2022-07, Vol.382, p.132306-132306, Article 132306
Main Authors: Guevara-Zambrano, J.M., Verkempinck, S.H.E., Hernandez-Ruiz, L., Infantes-Garcia, M.R., Hendrickx, M.E., Van Loey, A.M., Grauwet, T.
Format: Article
Language:English
Subjects:
Digestion
Emulsions - chemistry
In vitro digestion
Kinetics
Lipids
Lipids - chemistry
Plant-based shakes
Processing
Proteins
Stomach
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Summary:[Display omitted] •Impact of processing conditions was studied on plant-based shakes.•Processing affected microstructure, and lipid and protein digestion kinetics.•High pressure homogenisation improved protein solubility in plant-based shakes.•The presence and size of protein aggregates affected lipid digestion kinetics.•Oil droplet size did not influence protein digestion kinetics. In this work, plant-based shakes were prepared (5% oil, 6% protein, 1% lecithin, 88% water) (w/w) using two processing techniques (i) only mixing versus (ii) mixing followed by high pressure homogenisation, as well as two processing sequences (i) adding all ingredients together versus (ii) stepwise addition of ingredients. Shakes only mixed consisted of large, irregular particles (1–100 µm). Eventually, this resulted in a relatively low lipid and protein digestion extent after 2 h of gastric pre-digestion (9% and 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.132306