Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing
文献类型: 外文期刊
第一作者: Liu, Xuan
作者: Liu, Xuan;Bi, Jinfeng;Liu, Xuan;Xiao, Hang;McClements, David Julian;Xiao, Hang;McClements, David Julian;McClements, David Julian
作者机构:
关键词: excipient emulsions;carotenoids;yellow pepper;oil type;thermal processing;bioaccessibility
期刊名称:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ( 影响因子:5.279; 五年影响因子:5.269 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: Many phytochemicals from fruits and vegetables exert biological activities that may be beneficial to human health, but these benefits are not fully realized because of their poor oral bioavailability. The objective of this research was to establish the potential of excipient emulsions to increase carotenoid bioaccessibility from raw and cooked yellow peppers using a gastrointestinal model that included oral, gastric, and intestine phases. The influence of oil type (medium chain triglycerides, MCT; long chain triglycerides, LCT; and, indigestible orange oil, OO) on microstructural changes, particle properties, lipid digestibility, and carotenoid bioaccessibility was investigated. Oil type had a major impact, with carotenoid bioaccessibility decreasing in the following order: LCT > MCT > OO > control (no oil). Conversely, thermal treatment (raw versus boiled) had little influence on carotenoid bioaccessibility. These results will facilitate the rational design of excipient emulsions that boost the bioavailability of phyto chemicals in fruits and vegetables.
分类号: R15`S
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