A standardised staticin vitrodigestion method suitable for food – an international consensus

M. Minekus; M. Alminger; P. Alvito; S. Ballance; T. Bohn; C. Bourlieu; F. Carrière; R. Boutrou; M. Corredig; D. Dupont; C. Dufour; L. Egger; M. Golding; S. Karakaya; B. Kirkhus; S. Le Feunteun; U. Lesmes; A. Macierzanka; A. Mackie; S. Marze; D. J. McClements; O. Ménard; I. Recio; C. N. Santos; R. P. Singh; G. E. Vegarud; M. S. J. Wickham; W. Weitschies; A. Brodkorb

doi:10.1039/c3fo60702j

journal article Jan 01, 2014

A standardised staticin vitrodigestion method suitable for food – an international consensus

M. Minekus M. Alminger P. Alvito S. Ballance T. Bohn C. Bourlieu F. Carrière R. Boutrou M. Corredig D. Dupont C. Dufour L. Egger M. Golding S. Karakaya B. Kirkhus S. Le Feunteun U. Lesmes A. Macierzanka A. Mackie S. Marze D. J. McClements O. Ménard I. Recio C. N. Santos R. P. Singh

G. E. Vegarud M. S. J. Wickham W. Weitschies A. Brodkorb

Food & Function Vol. 5 No. 6 pp. 1113-1124 · Royal Society of Chemistry (RSC)

View at Publisher Save 10.1039/c3fo60702j

Abstract

The paper presents an international consensus for a standardised staticin vitrodigestion method for food.

Topics

No keywords indexed for this article. Browse by subject →

References

98

[1]

Wickham Mol. Nutr. Food Res. (2009) 10.1002/mnfr.200800193

[2]

Ménard Food Chem. (2014) 10.1016/j.foodchem.2013.09.036

[3]

Hur Food Chem. (2011) 10.1016/j.foodchem.2010.08.036

[4]

Kaukonen Pharm. Res. (2004) 10.1023/b:pham.0000016283.87709.a9

[5]

Versantvoort Food Chem. Toxicol. (2005) 10.1016/j.fct.2004.08.007

[6]

Kopf-Bolanz J. Nutr. (2012) 10.3945/jn.111.148635

[7]

Maldonado-Valderrama Soft Matter (2010) 10.1039/c0sm00300j

[8]

Hasjim Biomacromolecules (2010) 10.1021/bm101053y

[9]

Larsson J. Agric. Food Chem. (2012) 10.1021/jf301444x

[10]

Lorrain J. Agric. Food Chem. (2012) 10.1021/jf302348s

[11]

Miller Am. J. Clin. Nutr. (1981) 10.1093/ajcn/34.10.2248

[12]

Biehler Curr. Nutr. Food Sci. (2010) 10.2174/157340110790909545

[13]

Tavares Eur. J. Nutr. (2013) 10.1007/s00394-012-0307-7

[14]

Bouayed Food Chem. (2011) 10.1016/j.foodchem.2011.02.052

[15]

Vors Food Funct. (2012) 10.1039/c2fo10248j

[16]

Williams Mol. Pharm. (2012) 10.1021/mp300331z

[17]

Williams J. Pharm. Sci. (2012) 10.1002/jps.23205

[18]

McClements Food Funct. (2010) 10.1039/c0fo00111b

[19]

Biehler J. Nutr. (2011) 10.3945/jn.111.143388

[20]

Reboul J. Agric. Food Chem. (2006) 10.1021/jf061818s

[21]

Dupont Food Dig. (2011) 10.1007/s13228-011-0011-8

[22]

Lindquist Curr. Opin. Clin. Nutr. Metab. Care (2010) 10.1097/mco.0b013e328337bbf0

[23]

Grassi Nutr. Hosp. (2011)

[24]

Bourlieu Crit. Rev. Food Sci. Nutr. (2013)

[25]

M. Jakob , Normalwerte pocket , Börm Bruckmeier Verlag , 2008

[26]

C. Lentner , Geigy Scientific tables. Vol. 1, Units of measurement, body fluids, composition of the body, nutrition , Ciba-Geigy Basel , Switzerland , 1981

[27]

Lindahl Pharm. Res. (1997) 10.1023/a:1012107801889

[28]

Riddell Exp. Physiol. (1960) 10.1113/expphysiol.1960.sp001428

[29]

Anderson Int. J. Paediatr. Dent. (2001) 10.1046/j.1365-263x.2001.00293.x

[30]

Fontijn-Tekamp J. Dent. Res. (2000) 10.1177/00220345000790071501

[31]

Engelen Arch. Oral Biol. (2005) 10.1016/j.archoralbio.2005.01.004

[32]

Lucas J. Dent. Res. (1986) 10.1177/00220345860650030501

[33]

Helkimo Acta Odontol. Scand. (1978) 10.3109/00016357809026364

[34]

Agrawal Arch. Oral Biol. (1997) 10.1016/s0003-9969(96)00102-1

[35]

Peyron J. Dent. Res. (2004) 10.1177/154405910408300713

[36]

Jalabert-Malbos Food Quality and Preference (2007) 10.1016/j.foodqual.2007.01.010

[37]

Humphrey J. Prosthet. Dent. (2001) 10.1067/mpr.2001.113778

[38]

de Almeida J. Contemp. Dent. Pract. (2008) 10.5005/jcdp-9-3-72

[39]

Gaviao Eur. J. Oral Sci. (2004) 10.1111/j.0909-8836.2004.00105.x

[40]

Engelen Physiol. Behav. (2003) 10.1016/s0031-9384(02)00957-5

[41]

Pedersen Oral Dis. (2002) 10.1034/j.1601-0825.2002.02851.x

[42]

Tabak Crit. Rev. Oral Biol. Med. (1990) 10.1177/10454411900010040201

[43]

Sarkar Food Hydrocolloids (2009) 10.1016/j.foodhyd.2008.09.008

[44]

van Aken Curr. Opin. Colloid Interface Sci. (2007) 10.1016/j.cocis.2007.07.011

[45]

Hoebler Br. J. Nutr. (1998) 10.1017/s0007114598001494

[46]

Bornhorst LWT–Food Sci. Technol. (2014) 10.1016/j.lwt.2013.09.014

[47]

Okada Physiol. Behav. (2007) 10.1016/j.physbeh.2006.09.032

[48]

Nguyen Am. J. Physiol.: Gastrointest. Liver Physiol. (1997) 10.1152/ajpcell.1997.273.5.c1756

[49]

Gardner J. Appl. Physiol. (2002) 10.1152/japplphysiol.00956.2001

[50]

Dressman Pharm. Res. (1990) 10.1023/a:1015827908309

Showing 50 of 98 references

Cited By

5,133

Underexploited Caatinga fruits as drivers of chemical and sensory aspects, and microbial communities in ginger beers

Louise Iara Gomes de Oliveira, Viviane Maria de Sousa Fontes · 2026

Food Bioscience

Ovalbumin-proanthocyanidin‑sodium alginate conjugate-based oleogels: Construction, characterization and resveratrol delivery performance

Zenghong Xing, Xiaoyun Fei · 2026

Food Chemistry

Enhancing Experimental Rigor and Reproducibility in Laboratory Animal Research on the gut–brain–immune Axis

Mohamad Warda, Mohamed Shaalan · 2026

Laboratuvar Hayvanları Bilimi ve Uy...

Nutritional composition and in vitro digestibility of flours and protein concentrates from kabuli chickpeas and green lentils

Rodrigo Fernandes Caldeira, Lucas de Paiva Gouvêa · 2026

Journal of Food Composition and Ana...

Mechanistic insights into the preparation and stabilisation of supersaturated pea protein isolate-curcumin nanoparticles prepared by a pH-driven method

Lea Rohr, Nadine Stefan · 2026

Food Chemistry

In vitro safety assessment, titanium migration analysis, and functional properties of chitosan-alginate bio-nanocomposite films with bay leaf extract and TiO₂ for sustainable chicken packaging

Aleksandra Such, Piotr Szatkowski · 2026

International Journal of Biological...

Mechanisms of adhesion enhancement and digestive regulation in dual pH-Transglutaminase modified soy protein-konjac-starch gel

Luyao Sun, Fan Yang · 2026

Food Hydrocolloids

Ohmik Isıtma ve Ultrases Ön İşlemlerinin Kızartılmış Mor Patatesin Yağ Emilimi ve Diğer Kalite Parametreleri Üzerindeki Etkisi

Nihal Türkmen Erol, Bige Karaman · 2026

Afyon Kocatepe University Journal o...

An evaluation of Tetrastigma hemsleyanum leaves: Digestion, absorption and anti-inflammatory effects via an in vitro digestion-Caco-2-HT-29 model

Lihua Xiao, Xin Bi · 2026

Food Bioscience

Advances in Nanotechnological Strategies for Preserving and Authenticating Bioactive Compounds in Extra Virgin Olive Oil: Nano-Enabled Stabilization, Sensing, and Circular Valorization

José Roberto Vega Baudrit, Yendry Corrales-Ureña · 2026

Foods

Traditional Fermentation Amplifies PFAS Bioaccessibility: Defining Fermented Fish Products as an Unrecognized Source of Dietary Exposure

Wen Wang, Ruining Guan · 2026

Environmental Science & Technol...

In vitro protein digestibility of plant-based foods and ingredients vs standardized values in growing pigs

Cristina Gómez-Marín, Natalia S. Fanelli · 2026

Current Research in Food Science

Development of soy glycinin-gum arabic complex coacervates: Fabrication of colon-targeted microcapsules and their effect on gut microbiota

Ranqi Ren, Qiqi Cai · 2026

Food Chemistry

Effects of high-temperature treatment on in vitro protein digestibility and protein profiles of pea ingredients obtained from wet and dry fractionation

Patrícia Duque-Estrada, Bo Markussen · 2026

Food Chemistry

Integrated metagenomic and metabolomic profiling in an in vitro colonic fermentation study to assess the impacts of conventional, unconventional, and whole edible beet (Beta vulgaris L.) parts on the composition and metabolic responses of the intestinal microbiota of hypertensive individuals

Andressa Cavalcante do Nascimento, Thatyane Mariano Rodrigues de Albuquerque · 2026

The Journal of Nutritional Biochemi...

Tapioca starch HPP hydrogels as smart delivery systems: Gastrointestinal release in adult and elderly in vitro models and evaluation of dysphagia diet suitability

Katerina Koshenaj, Giovanna Ferrari · 2026

Innovative Food Science & Emerg...

Sodium alginate/carboxymethyl chitosan/gelatin-naringenin pH-responsive hydrogel beads for oral delivery of traditional Chinese herbal medicines

Zixing Yan, Qingling Nie · 2025

Carbohydrate Polymers

Konjac glucomannan and curdlan modulate the rheological properties and digestive behaviors of oil-in-water emulsions during in vitro gastrointestinal digestion

Ronggang Pan, Shahid Iqbal · 2025

Journal of Food Engineering

Effects of dietary hemp co-product inclusion on laying hens performances and on egg nutritional and functional profile

Davide Lanzoni, M. Skřivan · 2025

Italian Journal of Animal Science

Microencapsulation of broccoli sulforaphane using whey and pea protein: in vitro dynamic gastrointestinal digestion and intestinal absorption by Caco-2-HT29-MTX-E12 cells

Ali Ali Redha, Luciana Torquati · 2025

Food & Function

Metrics

5,133

Citations

98

References

Details

Published: Jan 01, 2014
Vol/Issue: 5(6)
Pages: 1113-1124

Authors

M

M. Minekus

TNO; 3700AJ Zeist, The Netherlands

M

M. Alminger

Chalmers University of Technology; Department of Chemical and Biological Engineering; SE-412 96 Gothenburg, Sweden

P

P. Alvito

National Institute of Health Doutor Ricardo Jorge, I.P.; Food and Nutrition Department; 1649-016 Lisboa, Portugal

S

S. Ballance

Nofima AS; NO-1430 Ås, Norway

T

T. Bohn

Centre de Recherche Public - Gabriel Lippmann; 4422 Belvaux, Luxembourg

C

C. Bourlieu

INRA; UMR1253 Science et Technologie du Lait et de l’Oeuf; F-35042 Rennes, France; AGROCAMPUS OUEST; UMR1253 Science et Technologie du Lait et de l’Oeuf

F

F. Carrière

CNRS-Aix Marseille University; UMR7282; F-13402 Marseilles Cedex 20, France

R

R. Boutrou

INRA; UMR1253 Science et Technologie du Lait et de l’Oeuf; F-35042 Rennes, France; AGROCAMPUS OUEST; UMR1253 Science et Technologie du Lait et de l’Oeuf

M

M. Corredig

University of Guelph; Department of Food Science; Ontario N1G 2W1, Canada

D

D. Dupont

INRA; UMR1253 Science et Technologie du Lait et de l’Oeuf; F-35042 Rennes, France; AGROCAMPUS OUEST; UMR1253 Science et Technologie du Lait et de l’Oeuf

C

C. Dufour

INRA; UMR SQPOV; Avignon Cedex 9, France

L

L. Egger

Agroscope Liebefeld-Posieux Research Station ALP; CH-3003 Berne, Switzerland

M

M. Golding

Institute of Food, Nutrition and Human Health; Riddet Institute; Massey University; Palmerston North 4442, New Zealand

S

S. Karakaya

Ege University; Engineering Faculty Department of Food Engineering; 35100 Izmir, Turkey

B

B. Kirkhus

Nofima; NO-1430 Ås, Norway

S

S. Le Feunteun

INRA AgroParisTech; UMR GMPA 782; 78850 Thiverval grignon, France

U

U. Lesmes

Department of Biotechnology and Food Engineering,; Technion - Israel Institute of Technology; Haifa 32000, Israel

A

A. Macierzanka

Institute of Food Research; Norwich Research Park; NR4 7UA Norwich, UK

A

A. Mackie

Institute of Food Research; Norwich, UK

S

S. Marze

UR1268 Biopolymères Interactions Assemblages; INRA; Nantes, France

D

D. J. McClements

Department of Food Science; University of Massachusetts; Chenoweth Lab.; Amherst, USA

O

O. Ménard

INRA; UMR1253 Science et Technologie du Lait et de l’Oeuf; F-35042 Rennes, France; AGROCAMPUS OUEST; UMR1253 Science et Technologie du Lait et de l’Oeuf

I

I. Recio

Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM); 28049 Madrid, Spain

C

C. N. Santos

Instituto de Biologia Experimental e Tecnológica; 2781-901 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica; Universidade Nova de Lisboa; 2781-901 Oeiras, Portugal

R

R. P. Singh

Department of Biological and Agricultural Engineering; Department of Food Science and Technology; University of California; Davis, USA

G

G. E. Vegarud

Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; 1432 Aas, Norway

M

M. S. J. Wickham

Leatherhead Food Research; Surrey KT22 7RY, UK

W

W. Weitschies

TNO; 3700AJ Zeist, The Netherlands

A

A. Brodkorb

TNO; 3700AJ Zeist, The Netherlands

Cite This Article

M. Minekus, M. Alminger, P. Alvito, et al. (2014). A standardised staticin vitrodigestion method suitable for food – an international consensus. Food & Function, 5(6), 1113-1124. https://doi.org/10.1039/c3fo60702j

A standardised staticin vitrodigestion method suitable for food – an international consensus

You May Also Like