Title: The effect of pectin on in vitro B-carotene bioaccessibility and lipid digestion in low fat emulsions
Authors: Verrijssen, Tina ×
Verkempinck, Sarah
Christiaens, Stefanie
Van Loey, Ann
Hendrickx, Marc #
Issue Date: 2015
Publisher: IRL Press
Series Title: Food Hydrocolloids vol:49 pages:73-81
Abstract: In this work, we investigated how pectin with different DM, with or without the presence of
an additional emulsifier (L-α-phosphatidylcholine), influences on the one hand the in vitro
bioaccessibility of β-carotene, loaded in the oil phase of an oil-in-water emulsion, and on the other
hand the lipid digestion. As a consequence, the relation between the β-carotene bioaccessibility and the
lipid digestion was investigated as well. For this research, two types of oil-in-water emulsions have
been investigated. The first type contained 5% olive oil enriched with β-carotene and water in which
only 2% citrus pectin (CP) (with a DM of 99%, 66% or 14%) was dissolved. In this type, only pectin is
present that can function as emulsifier. The second type contained 5% enriched oil and water in which
1% 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 (incorporation
of β-carotene in the micelles) and the lipid digestion (incorporation of free fatty acids (FFAs) and
monoacylglycerols (MAGs) in the micelles) was dependent on the presence of phosphatidylcholine but
was less dependent on the particle size (distributions) or the viscosity. In the emulsions with
phosphatidylcholine, an increase of on the one hand the incorporation of β-carotene and on the other
hand the incorporation of FFAs and MAGs in the micelles was seen by decreasing the DM of the citrus
pectin from 99% to 66%, whereas both incorporations decreased again by decreasing the DM further
to 14%. In the emulsions without phosphatidylcholine, an increase of the incorporation of β-carotene
into the micelles was seen by decreasing the DM. On the contrary, the incorporation of FFAs and MAGs
into 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 without
phosphatidylcholine, whereas this was not the case for the emulsions containing phosphatidylcholine.
ISSN: 0268-005X
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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