Fine structural characteristics of pectin are associated with in vitro carotenoid bioaccessibility in juices

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-11-01 DOI:10.1016/j.foodhyd.2024.110813

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Abstract

This study aims to investigate the impact of high-pressure homogenization (HPH) on the fine structure of pectin, and further investigate the relationships between the fine structure of pectin and carotenoid bioaccessibility in peach, carrot and combined juices. Results showed that HPH affected the yield and structure of water-soluble solids (WSS) pectins. HPH increased the amount of homogalacturonan (HG) extracted, decreased molecular weight, degree of methyl-esterification and degree of acetylation. Furthermore, the distribution of the methyl esters over the HG backbone was modified towards fewer blocks of non-methyl-esterified GalA residues and more segments with a moderate level of methyl esterification. Carotenoid bioaccessibility was found to have negative correlations with certain descriptive parameters of methyl esterification related to methyl ester level and distribution. These descriptive parameters include degree of blockiness (DB), absolute degree of blockiness (DB_abs) and the degree of blockiness of methyl-esterified oligomers by PG (DB_PGme). Our findings showed pectin structure is associated with carotenoid bioaccessibility, and HPH has the potential to enhance carotenoid bioaccessibility.

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果胶的精细结构特征与果汁中类胡萝卜素的体外生物可及性有关

本研究旨在探讨高压均质（HPH）对果胶细微结构的影响，并进一步研究桃汁、胡萝卜汁和混合果汁中果胶细微结构与类胡萝卜素生物可及性之间的关系。结果表明，HPH 影响了水溶性固形物（WSS）果胶的产量和结构。HPH 增加了提取的高半乳糖醛酸（HG）的量，降低了分子量、甲基酯化程度和乙酰化程度。此外，甲基酯在 HG 主干上的分布也发生了变化，非甲基酯化 GalA 残基的区块变少，而具有中等程度甲基酯化的区段变多。研究发现，类胡萝卜素生物可及性与某些与甲基酯水平和分布有关的甲基酯化描述性参数呈负相关。这些描述性参数包括阻塞度（DB）、绝对阻塞度（DBabs）和 PG 对甲基酯化低聚物的阻塞度（DBPGme）。我们的研究结果表明，果胶结构与类胡萝卜素的生物可及性有关，而 HPH 具有提高类胡萝卜素生物可及性的潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.