2. Academic Validation
  3. Polygalacturonase treatment affects carotenoid absorption from veggie juice

Polygalacturonase treatment affects carotenoid absorption from veggie juice

  • Food Chem. 2023 Jul 30:415:135748. doi: 10.1016/j.foodchem.2023.135748.
Jianing Liu 1,  Jinfeng Bi 2,  Xuan Liu 3,  Dazhi Liu 4,  Jian Lyu 5,  Meng Liu 5,  Ruud Verkerk 6,  Matthijs Dekker 6,  Vincenzo Fogliano 6
Affiliations

Affiliations

  • 1 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
  • 2 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].
  • 3 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].
  • 4 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
  • 5 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
  • 6 Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
PMID: 36854238 DOI: 10.1016/j.foodchem.2023.135748
Abstract

The present study was conducted to investigate the effects of polygalacturonase (PG) treatment on carotenoid absorption upon digestion of HPH-treated combined peach and carrot juice (CJ) with or without the presence of lipids. Results showed that PG treatment reduced median particle diameter (D50) and viscosity of CJ, and increased total carotenoid bioaccessibility by 41%. In the presence of emulsion, the bioaccessibility of carotenoids was higher and it was not significantly affected by PG treatment. Xanthophylls (lutein and zeaxanthin) had higher bioaccessibility than the more lipophilic carotenes (β-carotene and α-carotene); also, uptake in Caco-2 cells and transport of lutein and zeaxanthin were higher than for β-carotene and α-carotene. Individual carotenoids bioaccessibility was negatively correlated with their transport. All together data showed digestion and absorption processes were two independent processes: factors improving carotenoid bioaccessibility did not necessarily affect their bioavailability.

Keywords

Caco-2 cells; Carotenoid absorption; Carotenoid bioaccessibility; Emulsion; Pectin.

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