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The effect of pectin on in vitro B-carotene bioaccessibility and lipid digestion in low fat emulsions
Journal Contribution - Journal Article
In this work, we investigated how pectin with different DM, with or without the presence ofan additional emulsifier (L-α-phosphatidylcholine), influences on the one hand the in vitrobioaccessibility of β-carotene, loaded in the oil phase of an oil-in-water emulsion, and on the otherhand the lipid digestion. As a consequence, the relation between the β-carotene bioaccessibility and thelipid digestion was investigated as well. For this research, two types of oil-in-water emulsions havebeen investigated. The first type contained 5% olive oil enriched with β-carotene and water in whichonly 2% citrus pectin (CP) (with a DM of 99%, 66% or 14%) was dissolved. In this type, only pectin ispresent that can function as emulsifier. The second type contained 5% enriched oil and water in which1% L-α-phosphatidylcholine and 0 or 2% CP (with a DM of 99%, 66% or 14%) were dissolved.Results show that the influence of pectin DM on the in vitro β-carotene bioaccessibility (incorporationof β-carotene in the micelles) and the lipid digestion (incorporation of free fatty acids (FFAs) andmonoacylglycerols (MAGs) in the micelles) was dependent on the presence of phosphatidylcholine butwas less dependent on the particle size (distributions) or the viscosity. In the emulsions withphosphatidylcholine, an increase of on the one hand the incorporation of β-carotene and on the otherhand the incorporation of FFAs and MAGs in the micelles was seen by decreasing the DM of the citruspectin from 99% to 66%, whereas both incorporations decreased again by decreasing the DM furtherto 14%. In the emulsions without phosphatidylcholine, an increase of the incorporation of β-caroteneinto the micelles was seen by decreasing the DM. On the contrary, the incorporation of FFAs and MAGsinto the micelles remained. This means that there was a clear relation between the incorporation of β-carotene and the incorporation of FFAs and MAGs in the micelles for the emulsions withoutphosphatidylcholine, whereas this was not the case for the emulsions containing phosphatidylcholine.
Journal: Food Hydrocolloids
Pages: 73 - 81