The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions
| Autor: | Marc Hendrickx, Tina A.J. Verrijssen, Ann Van Loey, Lieselot Balduyck, Sandy Van Buggenhout, Stefanie Christiaens |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Aqueous solution Pectin Chemistry medicine.medical_treatment digestive oral and skin physiology Carotene food and beverages macromolecular substances complex mixtures food Oil droplet Emulsion medicine Citrus Pectin Food science Digestion Carotenoid Food Science |
| Zdroj: | Food Research International. 57:71-78 |
| ISSN: | 0963-9969 |
| Popis: | Soluble fibers, like pectin, are known to influence the physicochemical processes during the digestion of dietary fat and may therefore affect the absorption of lipophilic micronutrients such as carotenoids. The objective of the current work was to investigate whether the pectin concentration and degree of methyl-esterification (DM) influence the bioaccessibility of carotenoids loaded in the oil phase of oil-in-water emulsions. The in vitro β-carotene bioaccessibility was determined for different oil-in-water emulsions in which 1 or 2% citrus pectin with a DM of 99%, 66% and 14% was present. Results show that pectin concentration and DM influence the initial emulsion properties. The most stable emulsions with the smallest oil droplets (D(v,0.9) of 15–16μm) were obtained when medium or high methyl-esterified pectin was present in a 2% concentration while gel-like pectin structures (D(v,0.9) of 114μm), entrapping oil droplets, were observed in the case where low methyl-esterified pectin was present in the aqueous emulsion phase. During in vitro stomach digestion, these gel-like structures, entrapping β-carotene loaded oil droplets, significantly enlarged (D(v,0.9) of 738μm), whereas the emulsion structure could be preserved when the medium or high methyl-esterified pectin was present. Initial emulsion viscosity differences, due to pectin concentration and especially due to pectin DM, largely disappeared during in vitro digestion, but were still significant after the stomach digestion phase. The observed differences in emulsion structure before and during in vitro digestion only resulted in a significant difference between emulsions containing low methyl-esterified pectin (β-carotene bioaccessibility of 33–37%) and medium/high methyl-esterified pectin (β-carotene bioaccessibility of 56–62%). publisher: Elsevier articletitle: The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions journaltitle: Food Research International articlelink: http://dx.doi.org/10.1016/j.foodres.2014.01.031 content_type: article copyright: Copyright © 2014 Elsevier Ltd. All rights reserved. ispartof: Food Research International vol:57 pages:71-78 status: published |
| Databáze: | OpenAIRE |
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