Effects of pectin, sugar and pH on the beta-Carotene bioaccessibility in simulated juice systems
文献类型： 外文期刊
第一作者： Ding, Yingying
作者： Ding, Yingying;Liu, Xuan;Bi, Jinfeng;Wu, Xinye;Li, Xuan;Liu, Jianing;Liu, Dazhi;Trych, Urszula;Marszalek, Krystian
作者机构：
关键词： Pectin; Sugar; pH; beta-Carotene bioaccessibility; Simulated juice system
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2020 年 124 卷
页码：
收录情况： SCI
摘要： Effects of juice system characteristics (pectin sources, sugar types and pH values) on beta-Carotene retention and bioaccessibility were investigated in the present paper. The simulated juice system with sugar beet pectin (SBP) exhibited the highest beta-Carotene bioaccessibility (CB) of 16.68% and the lowest beta-Carotene retention rate (CR) of 13.18% compared to apple pectin (AP) and citrus pectin (CP) simulated juice systems during in vitro digestion. The simulated juice system with sucrose (Suc) showed the highest CB (7.30%) and the lowest CR (23.67%) among different sugars. The highest CB of 6.81% and CR of 22.99% were observed at pH 6.8 in different pH simulated juice systems. Correlation matrix results showed that certain significant correlations were found between beta-Carotene delivery and pectin characteristics (P < 0.05), between beta-Carotene transfer and physiochemical indicators during digestion (P < 0.05) and between CB and CR (P < 0.05).
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