Effects of Thermal Processing on the in Vitro Bioaccessibility and Microstructure of β-Carotene in Orange-Fleshed Sweet Potato
Effects of Thermal Processing on the in Vitro Bioaccessibility and Microstructure of β-Carotene in Orange-Fleshed Sweet Potato
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DOI：
10.1021/jf1024104
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发表时间：
2010-10-27
影响因子：
6.1
通讯作者：
Svanberg, Ulf
中科院分区：
文献类型：
--
作者：
Bengtsson, Anton;Brackmann, Christian;Svanberg, Ulf
不同的制备方法对β-胡萝卜素在橙肉甘薯（OFSP），在撒哈拉以南非洲地区的一个重要的粮食作物的生物可及性的影响，已经使用体外消化程序进行了评估。制备方法包括，在新鲜根上，煮沸后进行泥化和油添加（BOL）和均质化后进行煮沸和油添加（HOM）;在来自冷冻干燥的新鲜根的磨碎的面粉上，煮粥后进行油添加（POA）和向面粉中添加油后煮粥（POB）。全反式-β-胡萝卜素的保留率范围为58%（POB）至72%（BOL）。加热过程中油的存在导致POB处理的样品比其他样品形成显著更高的13-顺式-β-胡萝卜素。全反式-β-胡萝卜素在体外消化后的胶束化效率为50%（HOM）、48%（POB）、31%（POA）和16%（BOL）。处理和体外消化后的细胞结构的双视野显微镜显示，HOM处理的样品的细胞壁破裂程度很高，而BOL样品的细胞似乎是完整的。此外，相干反斯托克斯拉曼散射（汽车）显微镜显示较小的β-胡萝卜素体驻留在HOM样品比在BOL样品消化后。这些结果表明，β-胡萝卜素在OFSP粉的体外生物可及性，可以提高加工方法，促进细胞壁破裂。
The effects of different preparation methods on the bioaccessibility of beta-carotene in orange-fleshed sweet potato (OFSP), an important food crop in sub-Saharan Africa, have been evaluated using an in vitro digestion procedure. The preparation methods included, on fresh roots, boiling followed by pureeing and oil addition (BOL) and homogenization followed by boiling and oil addition (HOM); on milled flour from freeze-dried fresh roots, cooking of porridge followed by oil addition (POA) and oil addition to flour followed by cooking of porridge (POB). The retention of all-trans-beta-carotene ranged from 58% (POB) to 72% (BOL). The presence of oil during heating resulted in a significantly higher formation of 13-cis-beta-carotene for the POB-treated samples than for the other samples. The efficiency of micellarization of all-trans-beta-carotene after in vitro digestion was 50% (HOM), 48% (POB), 31% (POA), and 16% (BOL). Brightfield microscopy of the cell structure after processing and in vitro digestion showed a high degree of cell-wall rupture for the HOM-treated samples, whereas cells appeared intact for the BOL samples. Also, coherent anti-Stokes Raman scattering (CARS) microscopy showed smaller beta-carotene bodies residing in the HOM samples than in the BOL samples after digestion. These results suggest that the in vitro bioaccessibility of beta-carotene in an OFSP meal can be improved by processing methods that promote cell-wall rupture.