专题讲座：Food Colloids and Soft Matter

讲座题目：Eating Hydrocolloids: From molecules to colloids, then to mouthfeel.

主讲人（一）： Prof. Christos Ritzoulis

讲座题目：In vitro digestion: Principles, methods and role in nutrition research.

主讲人（二）： Prof. Peter Wilde

讲座时间：2021年6月24日（周四）下午14:00

线下地点：下沙校区食品学院257报告厅

主讲人（一）简介： Christos Ritzoulis was born in Greece and was educated in Thessaloniki and in Leeds. He now is Professor of Food Chemistry at the International Hellenic University in Thessaloniki in Greece. Christos has been Distinguished Scholar at the Zhejiang Gongshang University, collaborating with the School of Food Science and Biotechnology since 2015.

讲座摘要：Eating colloidal foods involves handling emulsion-, foam- and hydrocolloid-based systems in the oral cavity. Therein such foods are brought in contact with saliva. Understanding the mode of interactions between salivary components and hydrocolloidal food ingredients is key to understanding and manipulating the oral texture/mouthfeel of such systems, and of implementing strategies to produce substitutes for saliva. This seminar brings forward this presenter’s recent research output on the interactions between hydrocolloids and mucin (acting as model of saliva’s principal component). Its starting point is a comparison between all the existing phase diagrams which map the colloidal stability of hydrcocolloid–saliva mixtures (as built by the P/presenter and his co-workers in Greece and in China during the last years). It will be argued that each hydrocolloid, based on its phase diagram, can be grouped in one of three distinct categories; these in turn are related to the nature of the interactions (hydrophobic, electrostatic etc) between the hydrocolloid and the mucin macromolecule. These groups show different macroscopic/rheological behavior, and can thus be proposed to exert different stimuli during oral processing. This approach can provide useful insights towards manipulating food texture and proposing solutions for xerostomic populations.

主讲人（二）简介：Prof. Wilde is a group leader at the Quadram Institute in Norwich, previously known as the Institute of Food Research. He was educated at the University of East Anglia and has worked in the area of food biophysics for over 30 years. He specialises in the colloidal behaviour of lipids and the role of bile salts on the digestion of fats. He has been a Distinguished visiting Professor at the School of Food Science and Biotechnology at ZJGSU since 2019.

讲座摘要：In vitro approaches to investigate the digestion of foods have been known about for over 100 years, but more recently their popularity has grown, with a wide number of complex physical and biochemical models being developed. The models range in complexity from simple static models which replicate the biochemical environment of the gastrointestinal tract (enzymes, pH, salts etc), through to more complex dynamic models where the dynamic secretions are added dynamically, and specially designed vessels are used to replicate the physical mixing in the stomach and small intestine.

In vitro models are used as an alternative to human and animal models, reducing costs and avoiding complex ethical issues, but their most important use is to develop a mechanistic understanding of observations made from in vivo studies. This is particularly important for foods with specific structures which may respond differently under different digestion conditions which can affect the release and bioavailability of nutrients and bioactive compounds.

This seminar will introduce the importance of in vitro digestion methods and the important aspects of human digestion that need to be accounted for when developing the methodology. Research examples will be given to demonstrate how in vitro approaches can be used to explain observations from human studies.

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