Work

Brazil nut press cake-enriched spread: unveiling in vitro gastrointestinal digestion behavior and its effects on nutrient release

Year: 2025

Type: article

Abstract: Limited research has been done to understand the digestion of Brazil nut press cake, a byproduct of Brazil nut oil processing that is increasingly used as a food ingredient. This study aimed to investigate the impact on digestion parameters and nutrient release of varying concentrations of press cake in a spread consumed as part of a meal during dynamic in vitro gastrointestinal digestion. Simulated meals containing toasted bread with different spreads formulations (varying 0, 5, or 10 % of spread mass as press cake), and one meal without spread as control, were submitted to in vitro oral digestion, in vitro gastric digestion in the Human Gastric Simulator (HGS), and a static in vitro small intestinal digestion. Meals with Brazil nut spread exhibited a pH range of 5.30 to 5.36 after 30 min, gradually decreasing to ∼1.4 by 180 min. Meal and digestion time significantly influenced the gastric emptying of dry matter and lipids ( p < 0.05), with no significant differences ( p > 0.05) between emptying for any meals containing spread, possibly due to the formation of emulsified structures. During digestion, starch hydrolysis showed maximum release after 60 and 90 min for meals of spread and bread, respectively. The 0 and 5 % spread-based meals achieved a total protein release of 76 %, while the 10 % PC reached just 58 %. This study provides insights into Brazil nut press cake utilization within meals, revealing the nutrient release differed significantly with the spread meals, delaying starch, protein, fatty acid, and polyphenol release, particularly during small intestinal digestion. • Brazil nut spreads affect digestion kinetics during in vitro gastric digestion. • Press cake addition does not alter breakdown of spread meal. • Protein release was reduced in meals with 10 % press cake compared to lower ratios. • Press cake enhanced fatty acid and polyphenol release during intestinal phase. • Press cake in spreads may delay nutrient release when evaluated in a meal.

Source: Food Research International

DOI: 10.1016/j.foodres.2025.117289

Authors: Maria Luiza Tonetto, Ameer Y. Taha, João Borges Laurindo, Maria Manuela Camino Feltes, Gail Michelle Bornhorst

Institutions: Universidade Federal de Santa Catarina, University of California, Davis, Riddet Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,320