Effect of high pressure processing on gastrointestinal fate of carotenoids in mango juice: Insights obtained from macroscopic to microscopic scales

Hu, Kai; Chen, Dongyan; Chen, Mengting; Xiang, Aoli; Xie, Bijun; Suna, Zhida

doi:10.1016/j.ifset.2023.103325

Cited by 9 publications

(3 citation statements)

References 46 publications

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“…Therefore, our results showed that homogenisation had an ameliorating effect on the viscoelasticity of LLBs and was most effective at 60 MPa, which meant that the deformation resistance of the beverage was related to different pressures. Hu et al showed that the G′ and G″ values of mango juice increased with the gradual increase in the range of test frequencies (0.1–10 rad·s − 1 ); the G′ was always greater than G″ among all samples, and mango juice had a weak gelling property [ 50 ]. Bi et al showed that an increase in homogenisation pressure significantly enhanced the viscoelasticity of soybean-isolated protein emulsion gels and that a certain pressure (less than 60 MPa) contributed to the formation of a more stable three-dimensional network structure of soybean-isolated protein emulsion gels [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties

Su,

Qiu,

Pei

et al. 2024

Foods

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The lotus seed and lily bulb beverage (LLB) has a problem with solid particle sedimentation. To address this issue, LLB was homogenised twice at different pressures (0~100 MPa) using a homogeniser. This study aims to investigate the changes in the particle size distribution (PSD), microstructure, rheological behaviour, sedimentation index (IS), turbidity, physicochemical properties, and sensory quality of LLBs after homogenisation treatments. The results regarding PSD and microstructure showed that the suspended particles were decomposed at high pressure with increasing homogenisation pressure, forming small particles of cellular material, cell wall fragments, fibre fractions, and polymers. The LLB showed shear-thinning behaviour and weak gelation characteristics (G′ > G″) and rheological properties. Among all homogenisation pressures, the 60 MPa sample showed the lowest sedimentation rate and the highest turbidity. When the pressure was increased from 0 to 100 MPa, the total soluble solid (TSS) content showed an upward trend, while the ascorbic acid content (AAC) gradually decreased. The highest sensory evaluation was observed in the 60 MPa sample in terms of overall acceptability.

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Section: Resultsmentioning

confidence: 99%

Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties

Su,

Qiu,

Pei

et al. 2024

Foods

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“…These minerals also reduce the bioaccessibility of various carotenoids by precipitating and interacting with unconjugated bile salts and free fatty acids. In addition to this, the bioaccessibility of carotenoids is further impacted by the decrease in macro viscosity and the absolute zeta potential of mixed micelles, along with the increase in surface tension [96]. Inorganic minerals not only impair the absorption of carotenoids but also interfere with the uptake of other minerals in the human body.…”

Section: Toxic Effects Of Inorganic Minerals 41 Mechanism Of Toxicitymentioning

confidence: 99%

Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications

Jindal,

Patil,

Bains

et al. 2023

Foods

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Minerals play an important role in maintaining human health as the deficiency of these minerals can lead to serious health issues. To address these deficiencies, current research efforts are actively investigating the utilization of protein-mineral complexes as eco-friendly, non-hazardous, suitable mineral fortifiers, characterized by minimal toxicity, for incorporation into food products. Thus, we reviewed the current challenges in incorporating the cereal-legume protein-inorganic minerals complexes’ structure, binding properties, and toxicity during fortification on human health. Moreover, we further reviewed the development of protein-mineral complexes, characterization, and their food applications. The use of inorganic minerals has been associated with several toxic effects, leading to tissue-level toxicity. Cereal- and legume-based protein-mineral complexes effectively reduced the toxicity, improved bone mineral density, and has antioxidant properties. The characterization techniques provided a better understanding of the binding efficiency of cereal- and legume-based protein-mineral complexes. Overall, understanding the mechanism and binding efficiency underlying protein-mineral complex formation provided a novel insight into the design of therapeutic strategies for mineral-related diseases with minimal toxicity.

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“…Emerging technologies, such as high hydrostatic pressure (HHP), high-pressure homogenization (HPH), and pulsed electric field (PEF), can promote the release of small and medium molecules in cells, which have been proven to be quite effective in extracting plant pigments [ 11 ]. The high-speed impact force, high-frequency vibration force, cavitation, high shear stress, instantaneous pressure decrease, and high pressure produced by HPH cause changes in food particle structure by disaggregation of cell clusters and disruption of cell structures [ 12 ]. According to Chauhan et al [ 13 ], HPH is highly recommended because of its potential to efficiently retain bioactive compounds such as polyphenols, antioxidants, and vitamins in various food products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice

Zheng,

Chen,

Guo

et al. 2024

Molecules

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Red guava, distinguished by its elevated lycopene content, emerges as a promising natural source of carotenoids. This study systematically evaluates the impact of diverse processing techniques on the efficient release of carotenoids. The primary objective is to facilitate the transfer of carotenoids into the juice fraction, yielding carotenoid-enriched juice seamlessly integrable into aqueous-based food matrices. The untreated guava puree exhibited a modest release of carotenoids, with only 66.26% of β-carotene and 57.08% of lycopene reaching the juice. Contrastly, both high-pressure homogenization (HPH) at 25 MPa and enzyme (EM) treatment significantly enhanced carotenoid release efficiency (p < 0.05), while high hydrostatic pressure (HHP) at 400 MPa and pulsed electric field (PEF) of 4 kV/cm did not (p > 0.05). Notably, HPH demonstrated the most substantial release effect, with β-carotene and lycopene reaching 90.78% and 73.85%, respectively. However, the stability of EM-treated samples was relatively poor, evident in a zeta-potential value of −6.51 mV observed in the juice. Correlation analysis highlighted the interactions between pectin and carotenoids likely a key factor influencing the stable dissolution or dispersion of carotenoids in the aqueous phase. The findings underscore HPH as a potent tool for obtaining carotenoid-enriched guava juice, positioning it as a desirable ingredient for clean-label foods.

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Effect of high pressure processing on gastrointestinal fate of carotenoids in mango juice: Insights obtained from macroscopic to microscopic scales

Cited by 9 publications

References 46 publications

Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties

Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties

Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications

Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice

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