Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison.
Food Chem
; 364: 130439, 2021 Dec 01.
Article
en En
| MEDLINE
| ID: mdl-34186477
ABSTRACT
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical properties, lipid digestion, and protein digestion in different regions of the model gut. The presence of dietary fibers in the beef analogs increased their apparent shear viscosity in the gastrointestinal fluids, which may have inhibited lipid digestion in the small intestine. The proteins in the beef analogs were digested more rapidly in the stomach but less rapidly in the small intestine, which may have been due to differences in protein type (globular soy versus fibrous beef proteins), structural organization, and the presence of dietary fibers in the meat analogs.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Carne
/
Productos de la Carne
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2021
Tipo del documento:
Article
País de afiliación:
Estados Unidos