Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Food Chem. 2016 Nov 1;210:295-304. doi: 10.1016/j.foodchem.2016.04.125. Epub 2016 Apr 27.
The use of excipient emulsions to increase the bioaccessibility of lycopene in tomato juice was studied by simulating gastrointestinal conditions. The influence of droplet diameter (d=0.17 or 19μm) and thermal treatment (90°C, 10min) on lycopene bioaccessibility was evaluated. Lycopene bioaccessibility was relatively low (<8%) in the absence of excipient emulsions due to the crystalline nature of the carotenoids and their entrapment within chromoplasts. Emulsions containing small droplets were fully digested within the small intestine phase, and led to a higher bioaccessibility (12.5%) than emulsions containing large droplets (10.0%) or emulsion-free samples (7.5%). The relatively modest increase in bioaccessibility was attributed to the high level of entrapment in crystalline form. Thermal processing did not appreciably disrupt tomato cells, and therefore only led to a slight increase in lycopene bioaccessibility. Overall, this study shows that excipient emulsions may increase the bioaccessibility of carotenoids in tomato juices.
通过模拟胃肠道条件，研究了赋形剂乳液对提高番茄汁中番茄红素生物利用度的作用。评估了液滴直径（d=0.17 或 19μm）和热处理（90°C，10min）对番茄红素生物利用度的影响。由于类胡萝卜素的结晶性质及其在质体中的包埋，在没有赋形剂乳液的情况下，番茄红素的生物利用度相对较低（<8%）。含有小液滴的乳液在小肠阶段完全被消化，其生物利用度（12.5%）高于含有大液滴的乳液（10.0%）或无乳液样品（7.5%）。生物利用度的适度增加归因于结晶形式的高包埋水平。热处理没有明显破坏番茄细胞，因此仅导致番茄红素生物利用度略有增加。总体而言，这项研究表明，赋形剂乳液可能会提高番茄汁中类胡萝卜素的生物利用度。
