Ma Tingting, Lan Tian, Geng Tonghui, Ju Yanlun, Cheng Guo, Que Zhiluo, Gao Guitian, Fang Yulin, Sun Xiangyu
Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China.
Food Nutr Res. 2019 Apr 8;63. doi: 10.29219/fnr.v63.1674. eCollection 2019.
Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular, such as kiwifruit juice, vinegar, dried slices, jam, wine, yogurt, and jelly. Although many studies have described the nutritional properties of kiwifruit, investigations on the nutritional properties of kiwifruit products remain limited, especially for kiwifruit products made from raw kiwifruit.
Nutritional properties and biological activities of kiwifruit and kiwifruit products, as well as the digestive and absorption characteristics of their nutritional substances, were investigated.
Kiwifruit, juice, wine, and vinegar were observed to be rich in vitamin C (VC) and polyphenol and exhibited high biological activities, whereas dried kiwifruit slices and jam showed higher amounts of mineral elements. During oral digestion, VC and polyphenol showed similar absorption characteristics, while mineral elements exhibited a number of different trends. A good release rate of all nutritional substances was observed during stomach digestion, while the release rate decreased in serum-available, colon-available, and post-colonic fractions. Eating dried slices and jam supplied high amounts of mineral elements, while eating kiwifruit supplied the most comprehensive nutritional substances. The biological activities detected in raw foodstuffs were much higher than those detected after digestion. Furthermore, kiwifruit and wine showed the highest biological activities, while dried kiwifruit slices showed the lowest biological activities.
These results increased our understanding of the nutritional properties of kiwifruit and its products, providing new information and scientific recommendations to consumers for kiwifruit consumption and to producers for kiwifruit production.
猕猴桃是国际市场上商业化程度最高的水果之一，具有显著的高营养价值和药用价值，对健康有诸多益处。除了鲜食外，众多猕猴桃产品也很受欢迎，如猕猴桃汁、醋、果干片、果酱、葡萄酒、酸奶和果冻。尽管许多研究描述了猕猴桃的营养特性，但对猕猴桃产品营养特性的研究仍然有限，尤其是对于由生猕猴桃制成的产品。
研究了猕猴桃及其产品的营养特性和生物活性，以及其营养物质的消化吸收特性。
观察到猕猴桃、果汁、葡萄酒和醋富含维生素C（VC）和多酚，并具有较高的生物活性，而生猕猴桃片和果酱则含有较多的矿物质元素。在口腔消化过程中，VC和多酚表现出相似的吸收特性，而矿物质元素则呈现出多种不同的趋势。在胃消化过程中，所有营养物质的释放率良好，而在血清可利用、结肠可利用和结肠后部分的释放率下降。食用果干片和果酱可提供大量矿物质元素，而食用猕猴桃可提供最全面的营养物质。生食中检测到的生物活性远高于消化后检测到的生物活性。此外，猕猴桃和葡萄酒的生物活性最高，而生猕猴桃片的生物活性最低。
这些结果增进了我们对猕猴桃及其产品营养特性的理解，为消费者食用猕猴桃以及生产者生产猕猴桃提供了新的信息和科学建议。
