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Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips

文献类型： 外文期刊

作者： Yi, Jianyong 1 ; Zhao, Yuanyuan 1 ; Bi, Jinfeng 1 ; Hou, Chunhui 1 ; Peng, Jian 1 ; Guo, Yuxia 1 ;

作者机构： 1.Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Proc, Beijing, Peoples R China

2.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agri Food Res Inst, Guangzhou, Peoples R China

关键词： restructured carrot chips; carotenoids; bioaccessibility; microstructure; in vitro digestion

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2020 年 100 卷 13 期

页码：

收录情况： SCI

摘要： BACKGROUND Carrot carotenoids are typically located in chromoplasts, forming a crystalline substructure. Cell walls and chromoplasts therefore constitute two major physical barriers to the release of carotenoids from the food matrix during digestion. The release of carotenoids from these physical barriers is supposed to be substantially affected by mechanical factors during food processing and oral mastication. Given the implications of this, the effects of four different processing procedures, and various mastication levels, on the carotenoid bioaccessibility of carrot chips were evaluated. RESULTS Restructuring and drying methods substantially affected the carotenoid bioaccessibility of carrot chips. The highest carotenoid bioaccessibility was obtained for the air-dried combined with instant pressure-drop-dried (AD-DIC) restructured chips. Although the fresh carrots possessed the highest carotenoid content, their bioaccessibility was lower than that of the carrot chips. The evolution of the particle sizes of the samples was responsible for the changes in carotenoid bioaccessibility due to oral masitication. The particle size of the fresh carrots decreased with increasing oral masitication, which favored carotenoid bioaccessibilty. However, the restructured chips that combined freeze drying with instant pressure-drop drying (R-FD-DIC) demonstrated the opposite trend, probably caused by the severe aggregation of the sample during digestion, which compromised the effect of mastication on the release of carotenoid. CONCLUSION Data regarding the effects of the drying process and oral mastication digestion behavior on the samples suggested that AD-DIC-dried restructured carrot chips are effective in enhancing carotenoid bioaccessibility, which explains the key factors involved in the release of carotenoids from carrot chips prepared by different processes. (c) 2020 Society of Chemical Industry

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