Monitoring in vitro gastric bolus digestion with ultrasound

Puntos clave

• The aim is to develop a model to monitor structural changes in food during in vitro gastric digestion.
• Developed the GUSMO model for in vitro digestion.
• Used ultrasound imaging to assess structural changes in bread bolus.
• Characterized disintegration using grey value and image texture features.
• Monitored significant structural changes in the bread bolus during gastric digestion.
• Demonstrated the effectiveness of ultrasound imaging in evaluating food disintegration.
• Showed a correlation between grey values and textural changes during digestion.