FOR Studentship: GImulsion - Process and Digestion Induced Changes in the Emulsion Structure of Industrially Relevant Nutritional Beverage
Lead Research Organisation:
QUADRAM INSTITUTE BIOSCIENCE
Department Name: UNLISTED
Abstract
Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.
Technical Summary
Gimulsion - Process- and Digestion-Induced Changes in the emulsion structure of industrially relevant nutritional beverage
The objective of the project is to evaluate and optimise protein-stabilised emulsions for nutritional beverages and to monitor structural changes during gastro-intestinal (GI) digestion. The more detailed specific objectives are to:
1. Establish formulation and process conditions for model emulsion (lab and pilot scale)
2. Physico-chemical characterisation of emulsions during processing, storage and simulated GI digestion
3. Incorporation of model emulsions into complex foods
4. Evaluation of bioaccessibility of oil-soluble nutrients such as carotenoids
5. To carry out an in vivo GI digestion of complex food, e.g. nutritional beverages
The project hypothesis that will be tested is that industrial food processing profoundly affects the food structure, which will influence digestion process. Changing formulation and process conditions for protein-based emulsion have a profound effect on the underlying physico-chemical properties of the emulsion and therefore the rate and mechanism of GI digestion, bioaccessibility of nutrients and subsequently the health effects of food. The project will address the first three points and use appropriate laboratory
The objective of the project is to evaluate and optimise protein-stabilised emulsions for nutritional beverages and to monitor structural changes during gastro-intestinal (GI) digestion. The more detailed specific objectives are to:
1. Establish formulation and process conditions for model emulsion (lab and pilot scale)
2. Physico-chemical characterisation of emulsions during processing, storage and simulated GI digestion
3. Incorporation of model emulsions into complex foods
4. Evaluation of bioaccessibility of oil-soluble nutrients such as carotenoids
5. To carry out an in vivo GI digestion of complex food, e.g. nutritional beverages
The project hypothesis that will be tested is that industrial food processing profoundly affects the food structure, which will influence digestion process. Changing formulation and process conditions for protein-based emulsion have a profound effect on the underlying physico-chemical properties of the emulsion and therefore the rate and mechanism of GI digestion, bioaccessibility of nutrients and subsequently the health effects of food. The project will address the first three points and use appropriate laboratory
Planned Impact
unavailable
