Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients
This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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2018
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| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S030881461630557X?via%3Dihub http://hdl.handle.net/20.500.12123/2433 https://doi.org/10.1016/j.foodchem.2016.04.037 |
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| author | Dhuique-Mayer, Claudie Servent, Adrien Descalzo, Adriana Maria Mouquet-Rivier, Claire Amiot, Marie-Josèphe Achir, Nawel |
| author_browse | Achir, Nawel Amiot, Marie-Josèphe Descalzo, Adriana Maria Dhuique-Mayer, Claudie Mouquet-Rivier, Claire Servent, Adrien |
| author_facet | Dhuique-Mayer, Claudie Servent, Adrien Descalzo, Adriana Maria Mouquet-Rivier, Claire Amiot, Marie-Josèphe Achir, Nawel |
| author_sort | Dhuique-Mayer, Claudie |
| collection | INTA Digital |
| description | This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150 min). Hydrothermal pattern and viscosity were monitored along with the changes of FSM content and the bioaccessibility (called micellarization, using an in vitro digestion model). Partitioning of carotenoids differed according to their lipophilicity: lycopene, β-carotene and lutein diffused to the oil phase (100%, 70% and 10% respectively). In contrast with the poor carotenes/tocopherol bioaccessibility (0.9–1%), the highest micellarization was observed for lutein (57%) and it increased with heating time and viscosity change. Domestic culinary cooking practices probably increase the bioavailability of carotenes mainly by their diffusion to the oil phase, facilitating their in vivo transfer into micelles. |
| format | Artículo |
| id | INTA2433 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA24332018-06-21T12:39:17Z Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients Dhuique-Mayer, Claudie Servent, Adrien Descalzo, Adriana Maria Mouquet-Rivier, Claire Amiot, Marie-Josèphe Achir, Nawel Oligoelementos Polisacáridos Carótenos Cooking Methods Trace Elements Polysaccharides Carotenes Micronutrientes Recetas Culinarias Métodos de Cocción This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150 min). Hydrothermal pattern and viscosity were monitored along with the changes of FSM content and the bioaccessibility (called micellarization, using an in vitro digestion model). Partitioning of carotenoids differed according to their lipophilicity: lycopene, β-carotene and lutein diffused to the oil phase (100%, 70% and 10% respectively). In contrast with the poor carotenes/tocopherol bioaccessibility (0.9–1%), the highest micellarization was observed for lutein (57%) and it increased with heating time and viscosity change. Domestic culinary cooking practices probably increase the bioavailability of carotenes mainly by their diffusion to the oil phase, facilitating their in vivo transfer into micelles. Instituto de Tecnología de Alimentos Fil: Dhuique-Mayer, Claudie. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia Fil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia Fil: Descalzo, Adriana Maria. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia.NTA-LABINTEX; Francia Fil: Mouquet-Rivier, Claire. IRD UMR. IRD/UM/Montpellier SupAgro; Francia Fil: Amiot, Marie-Josèphe. Aix-Marseille Université. NORT; Francia. INRA. INSERM; Francia Fil: Achir, Nawel. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Montpellier SupAgro; Francia 2018-05-21T13:31:38Z 2018-05-21T13:31:38Z 2016-11-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S030881461630557X?via%3Dihub http://hdl.handle.net/20.500.12123/2433 0308-8146 https://doi.org/10.1016/j.foodchem.2016.04.037 eng info:eu-repo/semantics/restrictedAccess application/pdf Food chemistry 210 : 182-188. (November 2016) |
| spellingShingle | Oligoelementos Polisacáridos Carótenos Cooking Methods Trace Elements Polysaccharides Carotenes Micronutrientes Recetas Culinarias Métodos de Cocción Dhuique-Mayer, Claudie Servent, Adrien Descalzo, Adriana Maria Mouquet-Rivier, Claire Amiot, Marie-Josèphe Achir, Nawel Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients |
| title | Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients |
| title_full | Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients |
| title_fullStr | Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients |
| title_full_unstemmed | Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients |
| title_short | Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients |
| title_sort | culinary practices mimicking a polysaccharide rich recipe enhance the bioaccessibility of fat soluble micronutrients |
| topic | Oligoelementos Polisacáridos Carótenos Cooking Methods Trace Elements Polysaccharides Carotenes Micronutrientes Recetas Culinarias Métodos de Cocción |
| url | https://www.sciencedirect.com/science/article/pii/S030881461630557X?via%3Dihub http://hdl.handle.net/20.500.12123/2433 https://doi.org/10.1016/j.foodchem.2016.04.037 |
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