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
- 相关文献
作者其他论文 更多>>
-
Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation
作者:Liu, Xuan;Huang, Chunjin;Lan, Dongming;Wang, Weifei;Wang, Yonghua;Wang, Weifei;Wang, Yonghua
关键词:Crude vegetable oil; Enzymatic degumming; Oil-water separation; Phospholipids; Glycerophosphoesters; Phospholipase A1; Monoacylglycerol lipase
-
Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
作者:Zhang, Xinyu;Liu, Zhe;Ma, Xiaojie;Zheng, Yicheng;Hu, Hui;Jiao, Bo;Wang, Qiang;Shi, Aimin;McClements, David Julian;Wang, Qiang;Wang, Qiang;Shi, Aimin
关键词:Plant and microbial proteins; Structural composition; Physicochemical properties; Foaming properties; Correlation analysis
-
Fine structural characteristics of pectin are associated with in vitro carotenoid bioaccessibility in juices
作者:Liu, Jianing;Bi, Jinfeng;Liu, Xuan;Liu, Dazhi;Liu, Xuan;Liu, Jianing;Verkerk, Ruud;Dekker, Matthijs;Liu, Dazhi;Schols, Henk A.
关键词:Pectin; Methyl esterification; Fine structure; Enzymatic oligosaccharides; Carotenoid bioaccessibility
-
Esterification plays a significant role on apple pectin interaction with wheat starch: Impacting on gelatinization and gels properties
作者:Liu, Kaiyue;Yi, Jianyong;Ma, Youchuan;Bi, Jinfeng
关键词:Wheat starch; Pectin; Degree of esterification; Physicochemical properties; Molecular dynamics simulations
-
Exploration into lipid oxidation and flavour characteristics of crayfish ( Procambarus clarkia) after hot water blanching pretreatment and deep frying
作者:Tan, Hongyuan;Shen, Lingwei;Zhou, Mingzhu;Huang, Qi;Liu, Xuan;Qiao, Yu;Tan, Hongyuan;Wei, Lingyun;Shen, Lingwei;Zhou, Mingzhu;Huang, Qi;Liu, Xuan
关键词:Hot water blanching; Deep frying; Lipid oxidation; Volatile compounds; Crayfish
-
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips
作者:Wang, Fengzhao;Bi, Jinfeng;Xie, Jin;Wang, Jingxuan;Lyu, Jian;Wang, Fengzhao;Bi, Jinfeng;Wang, Jingxuan
关键词:Osmotic dehydration; Pectin; Trehalose; Thermal stability; Rheological properties
-
Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions
作者:Wu, Chao;Liu, Zhe;Hei, Xue;Li, Shanshan;Jiao, Bo;Ma, Xiaojie;Hu, Hui;Wang, Qiang;Shi, Aimin;Wu, Chao;Ma, Xiaojie;Wang, Qiang;Shi, Aimin;McClements, David Julian
关键词:High internal phase Pickering emulsion; 3D printing; Thermosensitive 3D printing; Curcumin; Rheological properties