Monitoring the effect of consumption temperature of full-fat milk on in vitro gastric digestion using Magnetic Resonance Imaging

This study employed Magnetic Resonance Imaging (MRI) to assess the impact of the consumption temperature of full-fat milk (4 degrees C, 37 degrees C, and 60 degrees C) on its behaviour during in vitro gastric digestion. Using the INFOGEST semidynamic protocol, and replicating human gastric temperature profiles for cold, warm and hot beverages, it was observed that consuming milk at 4 degrees C delayed protein coagulation compared to 37 degrees C and 60 degrees C by more than 5 min 3D-MRI lipid quantitative analyses showed that fat-rich particles tended to float to the top of the digesta in a process similar to creaming with the 4 degrees C and 37 degrees C milks, a phenomenon that was not observed with the 60 degrees C milk. The quantities of released proteins and free primary amines in the digesta supernatant, indicative of pepsin activity, showed no significant variation with milk temperature. These findings highlight the influence of consumption temperature on the structural reorganization of whole milk during gastric digestion and prompts further inquiry into the potential implications of milk temperature on nutrient delivery into the small intestine.