Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots
Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots
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DOI：
10.1021/jf102554h
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发表时间：
2010-12-22
影响因子：
6.1
通讯作者：
Hendrickx, Marc E.
中科院分区：
文献类型：
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作者：
Lemmens, Lien;Van Buggenhout, Sandy;Hendrickx, Marc E.
可以从食品中释放的营养素的量（即，营养素体外生物可利用性）经常被研究，因为它是调查营养素生物利用度的起点，是食品营养价值的指标。然而，咀嚼作为一种粒度减小技术的重要性知之甚少，并且在确定生物可及性的体外程序中经常被忽视。因此，本工作的目的是研究机械故障对胡萝卜样品的β-胡萝卜素生物可及性的影响，具有不同的质地/结构特征（作为热处理的结果）。在本研究的第一部分中，确定了不同大小的胡萝卜颗粒（从细胞碎片到大细胞簇）的全E-β-胡萝卜素生物可及性，这些胡萝卜颗粒是从生胡萝卜样品以及温和和强烈煮熟的胡萝卜样品中产生的。在研究的第二部分中，研究了人类咀嚼对生的以及温和和强烈煮熟的胡萝卜样品的粒度减小的影响，以允许识别和验证一种可以在体外程序中模拟咀嚼的技术。结果表明，对于生胡萝卜和温和煮熟的胡萝卜，全E-β-胡萝卜素生物可及性对颗粒大小有很强的依赖性。另一方面，经过激烈的烹饪，大量的全E-β-胡萝卜素可以从细胞碎片（小于细胞）以及大小细胞簇中释放出来。因此，机械分解的重要性以及（体外）咀嚼的重要性取决于所考虑的胡萝卜样品（即，胡萝卜样品在颗粒尺寸减小之前已被热处理的程度）。因此，在机械和热加工过程中发生的结构变化是决定全E-β-胡萝卜素生物可及性的关键因素。15人咀嚼的生胡萝卜和熟胡萝卜的平均粒度分布曲线可以通过使用Grindomix（Retsch）以2500 rpm在5 s内混合50 g胡萝卜来模拟。基于这一科学知识，已确定的体外咀嚼技术成功地整合到体外消化过程中，确定胡萝卜样品的全E-β-胡萝卜素生物可及性。
The amount of nutrients that can be released from food products (i.e., nutrient in vitro bioaccessibility) is often studied as it is a starting point for investigating nutrient bioavailability, an indicator for the nutritional value of food products. However, the importance of mastication as a particle size reduction technique is poorly understood and is often neglected during in vitro procedures determining bioaccessibility. Therefore, the aim of the present work was to study the effect of mechanical breakdown on the beta-carotene bioaccessibility of carrot samples, having different textural/structural characteristics (as a result of thermal processing). In the first part of this study, the all-E-beta-carotene bioaccessibility of carrot particles of different sizes (ranging from cell fragments up to large cell clusters), generated from raw as well as from gently and intensely cooked carrot samples, was determined. In the second part of the study, the effect of human mastication on the particle size reduction of raw as well as of gently and intensely cooked carrot samples was investigated in order to allow identification and validation of a technique that could mimic mastication during in vitro procedures. Results showed a strong dependency of the all-E-beta-carotene bioaccessibility on the particle size for raw and gently cooked carrots. After intense cooking, on the other hand, a considerable amount of all-E-beta-carotene could be released from cell fragments (smaller than a cell) as well as from small and large cell clusters. Hence, the importance of mechanical breakdown, and thus also of (in vitro) mastication, is dependent on the carrot sample that is considered (i.e., the extent to which the carrot sample has been thermally processed prior to the particle size reduction). Structural changes occurring during mechanical and thermal processing are hereby key factors determining the all-E-beta-carotene bioaccessibility. The average particle size distribution curves of raw and cooked carrots, which were chewed by 15 persons, could be mimicked by mixing 50 g of carrots using a Grindomix (Retsch) at 2500 rpm during 5 s. Based on this scientific knowledge, the identified in vitro mastication technique was successfully integrated in the in vitro digestion procedure determining the all-E-beta-carotene bioaccessibility of carrot samples.