Abstract
Implications of static in vitro digestion of starch in the presence of dietary fiber
Highlights
It is well established that increasing the dietary fiber content of a food system is an effective way to deliver a low calorie diet and functional food products to consumers
This review aims to provide an overview of simulated static digestion models used to study the influence of various dietary fibers on the digestibility of foods high in starch
This review of the literature found that static in vitro digestion models have been extensively used to examine food products in many digestion simulation studies
Summary
It is well established that increasing the dietary fiber content of a food system is an effective way to deliver a low calorie diet and functional food products to consumers. This review aims to provide an overview of simulated static digestion models used to study the influence of various dietary fibers on the digestibility of foods high in starch. This is achieved by considering recent major advances of research in the context of in vitro static digestion. Some static in vitro studies attempted to mimic digestion by employing all enzymes, and other biological molecules, usually involved in vivo digestion[18,20] Others used enzymes such as α-amylase, and amyloglucosidase that are associated with starch hydrolysis[6,7]. For all static in vitro digestion studies, incubation at 37°C in a thermostatically controlled water bath has been used for all steps of the digestion sequence
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