The physicochemical stability and in vivo gastrointestinal digestion of flaxseed milk: Implication of microwave on flaxseed

文献类型： 外文期刊

第一作者： Qin, Xiaopeng

作者： Qin, Xiaopeng;Yang, Fan;Sun, Haohe;Yu, Xiao;Yu, Xiao;Deng, Qianchun;Chen, Yashu;Huang, Fenghong;Yu, Xiao;Deng, Qianchun;Chen, Yashu;Huang, Fenghong;Geng, Fang;Tang, Xiaoqiao

作者机构：

关键词： Flaxseed; Microwave; Oil bodies; Interface remodeling; alpha-Linolenic acid; Intestinal bioavailability

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 424 卷

页码：

收录情况： SCI

摘要： The current study was to investigate how microwave on flaxseed affected the physicochemical stability and gastrointestinal digestion of oil bodies (OBs) in flaxseed milk. Flaxseed was subjected to moisture adjustment (30-35 wt%, 24 h), and microwave exposure (0-5 min, 700 W). Microwave treatment slightly weakened the physical stability of flaxseed milk indicated by Turbiscan Stability Index, but there were no visual phase sepa-ration during 21 days of storage at 4 ?. Upon microwave treatment, OBs experienced the layer-by-layer encapsulation into loose interface embedding by storage protein-gum polysaccharide complex from bulk phase, resulting in lower viscoelasticity of flaxseed milk. The OBs underwent earlier interface collapse and lipolysis during gastrointestinal digestion, followed by synergistic micellar absorption, faster chylomicrons transport within enterocytes of rats fed flaxseed milk. The accumulation of a-linolenic acid and synergistic conversion into docosapentaenoic and docosahexanoic acids in jejunum tissue were achieved accompanied by the interface remodeling of OBs in flaxseed milk.

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