Verrijssen Tina A J, Christiaens Stefanie, Verkempinck Sarah H E, Boeve Jeroen, Grauwet Tara, Van Loey Ann M, Salvia-Trujillo Laura, Hendrickx Marc E
Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
J Food Sci. 2016 Oct;81(10):C2327-C2336. doi: 10.1111/1750-3841.13408. Epub 2016 Sep 28.
Citrus pectin (CP) and sugar beet pectin (SBP) were demethoxylated and fully characterized in terms of pectin properties in order to investigate the influence of the pectin degree of methyl-esterification (DM) and the pectin type on the in vitro β-carotene bioaccessibility and lipid digestion in emulsions. For the CP based emulsions containing β-carotene enriched oil, water and pectin, the β-carotene bioaccessibility, and lipid digestion were higher in the emulsions with pectin with a higher DM (57%; "CP57 emulsion") compared to the emulsions with pectin with a lower DM (30%; "CP30 emulsion") showing that the DM plays an important role. In contrast, in SBP-based emulsions, nor β-carotene bioaccessibility nor lipid digestion were dependent on pectin DM. Probably here, other pectin properties are more important factors. It was observed that β-carotene bioaccessibility and lipid digestion were lower in the CP30 emulsion in comparison with the CP57, SBP32, and SBP58 emulsions. However, the β-carotene bioaccessibility of CP57 emulsion was similar to that of the SBP emulsions, whereas the lipid digestion was not. It seems that pectin type and pectin DM (in case of CP) are determining which components can be incorporated into micelles. Because carotenoids and lipids have different structures and polarities, their incorporation may be different. This knowledge can be used to engineer targeted (digestive) functionalities in food products. If both high β-carotene bioaccessibility and high lipid digestion are targeted, SBP emulsions are the best options. The CP57 emulsion can be chosen if high β-carotene bioaccessibility but lower lipid digestion is desired.
为了研究果胶甲酯化程度（DM）和果胶类型对乳液中β-胡萝卜素体外生物可及性和脂质消化的影响，对柑橘果胶（CP）和甜菜果胶（SBP）进行了脱甲氧基化处理，并对其果胶特性进行了全面表征。对于含有富含β-胡萝卜素的油、水和果胶的基于CP的乳液，与低DM果胶（30%；“CP30乳液”）的乳液相比，高DM果胶（57%；“CP57乳液”）的乳液中β-胡萝卜素生物可及性和脂质消化率更高，这表明DM起着重要作用。相比之下，在基于SBP的乳液中，β-胡萝卜素生物可及性和脂质消化均不依赖于果胶DM。可能在这里，其他果胶特性是更重要的因素。观察到，与CP57、SBP32和SBP58乳液相比，CP30乳液中的β-胡萝卜素生物可及性和脂质消化率较低。然而，CP57乳液的β-胡萝卜素生物可及性与SBP乳液相似，而脂质消化率则不同。似乎果胶类型和果胶DM（对于CP而言）决定了哪些成分可以掺入胶束中。由于类胡萝卜素和脂质具有不同的结构和极性，它们的掺入可能不同。这些知识可用于设计食品中的靶向（消化）功能。如果目标是同时实现高β-胡萝卜素生物可及性和高脂质消化率，SBP乳液是最佳选择。如果需要高β-胡萝卜素生物可及性但较低的脂质消化率，则可以选择CP57乳液。
