摘要
蔬菜是人类摄入类胡萝卜素的重要来源,类胡萝卜素较低的生物可给性极大地限制了其功能的发挥。近年来的研究表明,赋型剂乳液的粒径和蔬菜的加工方式是影响类胡萝卜素生物可给性的重要因素。因此,本实验利用体外模拟消化模型,研究了赋型剂乳液粒径(表面积平均粒径(d3,2)约200、500 nm和10μm)和菠菜加工方式(生菠菜、热烫菠菜)对菠菜中β-胡萝卜素生物可给性的影响。结果表明:小粒径(d3,2≈200 nm)和中等粒径(d3,2≈500 nm)赋型剂乳液/菠菜混合体系在模拟胃肠道消化过程中的物理特性(粒径和ζ-电位)、微观形态、油脂消化特性和生物可给性无显著差异(P>0.05),但与大粒径(d3,2≈10μm)赋型剂乳液/菠菜混合体系差异显著(P<0.05);菠菜与小粒径和中等粒径赋型剂乳液共同进行体外模拟消化时,β-胡萝卜素的生物可给性分别为28.78%和28.65%,显著高于大粒径赋型剂乳液/菠菜混合体系(12.80%)(P<0.05);菠菜的加工方式显著影响β-胡萝卜素的生物可给性;与小粒径赋型剂乳液共同进行体外模拟消化时,热烫菠菜中β-胡萝卜素的生物可给性(15.66%)显著低于生菠菜(28.78%)(P<0.05)。综上,调控赋型剂乳液的粒径以及选择合理的方式加工果蔬,对于提高果蔬中β-胡萝卜素的生物可给性具有重要意义。
Vegetables are the primary carotenoid contributors in the human diet. The relatively low bioaccessibility of carotenoids limits their potential health benefits. In recent years, studies have shown that the particle size of excipient emulsion and processing methods are the important factors affecting the bioaccessibility of carotenoids in vegetables. Therefore, the effect of different particle sizes(200, 500 nm and 10 μm) of excipient emulsion and processing methods(raw and blanching) on the bioaccessibility of β-carotene from spinach were studied using a simulated gastrointestinal tract(GIT) model. The results showed that physical properties(particle size and ζ-potential), microstructure, oil digestibility and bioaccessibility of β-carotene in small-particle-size(~200 nm d3,2) emulsion/spinach mixed system during simulated GIT digestion were significantly different from those in large-particle-size(~10 μm d3,2) emulsion/spinach mixed system(P<0.05) but not from those in medium-particle-size(~500 nm d3,2) emulsion/spinach mixed system(P>0.05). The bioaccessibility of β-carotene in the mixed systems containing small-and medium-particle-size emulsions was 28.78% and 28.65%, which was significantly higher than that in the one containing large-particle-size emulsion(12.80%)(P<0.05). The bioaccessibility of β-carotene during the simulated digestion of spinach in the presence of small-particle-size excipient emulsion was significantly affected by the processing method used(15.66% in blanched spinach, vs 28.78% in raw spinach)(P<0.05). These results indicate that controlling the particle size of the excipient emulsion and selecting a reasonable way to process fruits and vegetables is of great significance for improving the bioaccessibility of β-carotene in fruits and vegetables.
作者
袁曦
刘晓娟
曹庸
YUAN Xi;LIU Xiaojuan;CAO Yong(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第21期78-87,共10页
Food Science
基金
广东省自然科学基金项目(2017A030313150)
广州市科技计划项目(201707010035)
国家自然科学基金青年科学基金项目(31401481)
关键词
赋型剂乳液
Β-胡萝卜素
模拟胃肠道消化
生物可给性
excipient emulsion
β-carotene
simulated gastrointestinal tract digestion
bioaccessibility
