Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysis

Grundy M. M. L., Wilde P. J., Butterworth P. J., Gray R., Ellis P. R.. (2015)

Food Chemistry, 185, 405-412

Despite their high lipid content, the consumption of almond seeds is associated with beneficial effects on risk factors for cardiovascular disease. A possible explanation for this discrepancy is the limited bioaccessibility of almond lipids due to the cell wall matrix acting as a physical barrier to digestion in the upper gastrointestinal tract. The aim of this work was to measure the rate and extent of free fatty acids released in an in vitro duodenum digestion model, from raw and roasted almond materials containing triacylglycerols with potentially different degrees of bioaccessibility (emulsions, cells and particles). The in vitro digestions revealed that separated almond cells had the lowest digestibility, and that there was an inverse relationship between particle size of almonds and the rate and extent of their digestion. Particle size had a crucial impact on lipid bioaccessibility (i.e. indicator of the proportion of cells damaged) up to the single-cell level where the cell wall prevented digestion from occurring.

Food Chemistry, 185, 405-412

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