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In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies

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Abstract

Previous studies have proved that the physical encapsulation of nutrients by the cell walls of plant foods modulates macronutrient bioaccessibility during human digestion. In this study, we investigated structural factors that modulate lipid hydrolysis during in vitro digestion of raw and roasted hazelnut particles and isolated oil bodies. Isolated oil bodies exhibited a significantly higher lipid hydrolysis compared to hazelnut particles. Moreover, roasting had an impact on the structure of hazelnut cell walls implying a more efficient diffusion of digestive fluids and enzymes into the hazelnut cells. Heat treatment also caused destabilization of oil body interfacial protein membranes, facilitating their proteolysis under gastric conditions, altering the emulsion properties and enhancing fatty acid release during intestinal digestion. This study underlined the barrier role played by the plant cell wall as well as the impact of heat processing on lipid bioaccessibility in hazelnuts.

Graphical abstract: In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies

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Publication details

The article was received on 26 Feb 2018, accepted on 16 Mar 2018 and first published on 20 Mar 2018


Article type: Paper
DOI: 10.1039/C8FO00389K
Citation: Food Funct., 2018, Advance Article
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    In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies

    E. Capuano, N. Pellegrini, E. Ntone and C. V. Nikiforidis, Food Funct., 2018, Advance Article , DOI: 10.1039/C8FO00389K

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