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Ledesma R, Martínez-Pérez RB, Curiel DA, et al. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021;375:131824doi: 10.1016/j.foodchem.2021.131824.
Ledesma, R., Martínez-Pérez, R. B., Curiel, D. A., Fernández, L. M., Silva, M. L., Canales-Aguirre, A. A., Rodríguez, J. A., Mateos-Díaz, J. C., Lerma, A. M. P. Y., & Madrigal, M. (2021). Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food chemistry, 375131824. https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma, Rosa, et al. "Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids." Food chemistry vol. 375 (2021): 131824. doi: https://doi.org/10.1016/j.foodchem.2021.131824
Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09. PMID: 34923401.
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Food Chem. 2021 Dec 09;375:131824. doi: 10.1016/j.foodchem.2021.131824. Epub 2021 Dec 09.

Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids.

Food chemistry

Rosa Ledesma, Raúl B Martínez-Pérez, David A Curiel, Laura M Fernández, María L Silva, Alejandro A Canales-Aguirre, Jorge A Rodríguez, Juan C Mateos-Díaz, Ana M Preza Y Lerma, Miguel Madrigal

Affiliations

  1. Research and Development Department, Alpezzi Chocolate, S.A. de C.V., Prolongación Los Robles Sur, Los Robles, 45134 Zapopan, Jalisco, Mexico.
  2. Industrial Biotechnology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, Mexico.
  3. Medical and Pharmaceutical Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas No. 800, Colinas de la Normal, 44270 Guadalajara, Jalisco, Mexico.
  4. Research and Development Department, Alpezzi Chocolate, S.A. de C.V., Prolongación Los Robles Sur, Los Robles, 45134 Zapopan, Jalisco, Mexico. Electronic address: [email protected].

PMID: 34923401 DOI: 10.1016/j.foodchem.2021.131824

Abstract

The bioavailability impact of serum lipids in compound chocolate products based on structured lipids was studied. Compound chocolate products containing fat with and without structured lipids were digested in vitro under simulated gastrointestinal lipolysis conditions and were studied in vivo in healthy C57BL/6J mice. The in vitro digestion results show that products containing structured lipids, milk compound chocolate filling and white compound coating, significantly reduced the release rate of Free Fatty Acids (FFA) and improved the caloric reduction between 12.49% and 13.71% compared to products without structured lipids, suggesting that FFA were not absorbed. Animal feeding studies revealed no adverse effects on the compound products intake; in fact, these products reduced total cholesterol, LDL-c, VLDL-c and triacylglycerols. The present work shows the relevance of developing functional compound chocolate as providing a potential healthy initiative through the biological effect of the bioactive ingredients incorporated.

Copyright © 2021 The Authors. Published by Elsevier Ltd.. All rights reserved.

Keywords: Bulk compound chocolate filling; C57BL/6J mice; Compound coating; In vitro digestion; Overnutrition

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