Enzymatic cell wall degradation of high‐pressure‐homogenized tomato puree and its effect on lycopene bioaccessibility

Palmero, Paola; Colle, Ines; Lemmens, Lien; Panozzo, Agnese; Nguyen, Tuyen Thi My; Hendrickx, Marc; Loey, Ann Van

doi:10.1002/jsfa.7088

Cited by 23 publications

(6 citation statements)

References 30 publications

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“…The third part of this study aimed at assessing whether plant matrices, which contain physical barriers that can impair carotenoid diffusion, and which also contain carotenoids that can be in different physical states and that can be associated with different matrix molecules, can significantly affect the transfer efficiency. To that aim we chose two vegetables that are usual dietary sources of carotenoids, i.e., tomato and spinach, and we turned them into puree to mimic the size of their particles in the stomach during digestion.…”

Section: Discussionmentioning

confidence: 99%

“…Although the transfer of carotenoids from plant matrices to dietary emulsions has been suggested decade ago, and although several studies have studied the transfer of carotenoid to oil in vitro, in vivo experiments dedicated to measure the carotenoid transfer from plant matrices to dietary emulsions are scarce. In fact, to our knowledge, there is only one clinical study dedicated to this topic .…”

Section: Introductionmentioning

confidence: 99%

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Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Goupy

Génot

Hammaz

et al. 2020

Molecular Nutrition Food Res

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Scope:The study aims to assess the role of factors assumed to be involved in the transfer of carotenoids from plant matrices to dietary emulsions in the upper digestive tract. Methods and Results: Transfer is first measured as a function of time of pure -carotene ( C), lutein (LUT), and lycopene (LYC) to triglyceride (TG) droplets dispersed in water. Then the transfer to TG droplets stabilized with either bovine serum albumin (BSA), phospholipids (PL), or both is measured. Finally, transfer of tomato and spinach puree carotenoids to these emulsions is measured. The maximal transfer efficiency of the pure carotenoids to uncoated emulsions is very efficient, ranging from 59% to 77%. However, it is dramatically impaired, ranging from 0.5% to 31% (p < 0.05), when emulsions are stabilized by the emulsifiers. Conversely, when LUT, and to a less extent C, but not LYC, is provided by the vegetable purees, its maximal transfer efficiency is significantly higher for the coated emulsions than for the uncoated one. Conclusions: Emulsifiers can dramatically impair the transfer of pure carotenoids to emulsion TG while they can facilitate the transfer of carotenoids from plant matrices. This suggests that specific interactions between plant matrix compounds and emulsifiers can enhance the transfer efficiency of carotenoids.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Goupy

Génot

Hammaz

et al. 2020

Molecular Nutrition Food Res

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show abstract

“…First, effective strategies for the disruption of plant cellular structures, e.g. mechanical or plant endogenous enzymes, have shown to increase the in vitro bioaccessibility of carotenoids (Palmero, Colle, Lemmens, Panozzo, Nguyen, Hendrickx, et al, 2016;Palmero, Panozzo, Colle, Chigwedere, Hendrickx, & Van Loey, 2016). Second, the presence of a lipid source during digestion seems crucial to significantly enhance the carotenoid bioaccessibility (Lemmens, Colle, Van Buggenhout, Palmero, Van Loey, & Hendrickx, 2014;Unlu, Bohn, Clinton, & Schwartz, 2005).…”

Section: Introductionmentioning

confidence: 99%

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

et al. 2017

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Carotenoid-enriched oil-in-water emulsions with different droplet sizes (small: d 0.72μm; medium: d 1.9μm; large: d 15.1μm) were subjected to simulated gastrointestinal conditions. The kinetics of lipolysis, micelle formation and carotenoid bioaccessibility were monitored during the intestinal phase. The rates of all three processes increased with decreasing droplet size. The large droplet size emulsion contained undigested oil at the end of digestion, whereas an almost complete hydrolysis was observed for the other two emulsions. The sub-micron emulsion presented a higher conversion of MAGs to FFAs during digestion, which led to a higher concentration of FFAs in the mixed micelles. The incorporation of carotenoids into mixed micelles occurred faster and reached a higher final value for the small droplet size emulsion, leading to final carotenoids bioaccessibility values of around 70%. This work provides valuable information for developing in silico models to simulate the lipid digestibility and carotenoid bioaccessibility.

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“…The high pressures used lead to a series of changes in the physical, chemical, and structural properties of food products, effectively increasing the soluble fraction of dietary fiber [11,12]. However, few studies have assessed the effect of HPH on the functionality or structure of DF [13,14]. Insoluble DF has a compact polymeric structure that is formed by stiff cellulose and flexible hemicellulose components, which makes it a highly tough structure that is difficult to disintegrate.…”

Section: Introductionmentioning

confidence: 99%

Structural and Physicochemical Characteristics of Rice Bran Dietary Fiber by Cellulase and High-Pressure Homogenization

et al. 2019

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The present paper aims to study the effect of cellulase hydrolysis and high-pressure homogenization on the structural and physicochemical properties of rice bran dietary fiber (RB-DF). Scanning electron microscopy showed that cellulase treatment led to the formation of a porous structure on RB-DF surface. High-pressure homogenization affected the laminated microstructure of RB-DF, leading to the formation of an irregular and loose surface structure. X-ray diffraction demonstrated that joint processing destroyed the amorphous hemicellulose and cellulose regions, and changed the crystallinity of RB-DF, albeit with a minor impact on the crystalline region of cellulose. Fourier transform infrared spectroscopy indicated that combined processing promoted dissociation of some glycosidic bonds in fiber structure, exposing the hydroxyl groups in cellulose, thus improving their ability to bind water molecules. Thermogravimetric analysis showed a significant decrease in the thermal decomposition temperature of RB-DF (p <0.05) as well as a decrease in thermal stability after combined processing. Cellulase hydrolysis and high-pressure homogenization treatment did not improve their oil holding capacity, but significantly increased water holding capacity, swelling capability, and cation exchange capacity of RB-DF. Thus, enzymatic hydrolysis and high-pressure homogenization treatment can change the structure of RB-DF, exposing a large number of hydrophilic groups and enhancing hydration, obtaining uniform RB-DF particle.

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Enzymatic cell wall degradation of high‐pressure‐homogenized tomato puree and its effect on lycopene bioaccessibility

Abstract: A process-induced barrier consisting of cell wall material is not the only factor governing lycopene bioaccessibility upon high-pressure homogenization.

Cited by 23 publications

References 30 publications

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Structural and Physicochemical Characteristics of Rice Bran Dietary Fiber by Cellulase and High-Pressure Homogenization

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