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KMID : 1011620170330020181
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 2 p.181 ~ p.189
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Influence of Starch Concentration and Mastication on the Lipid Digestion and Bioaccessibility of β-carotene loaded in Filled Hydrogels
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Mun Sae-Hun
Kim Yong-Ro
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Abstract
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Purpose: This study was conducted to examine the effects of the starch concentration of filled hydrogel and the addition of α-amylase and simulated mastication processing in an oral phase on lipid digestion and β-carotene bioaccessibility of filled hydrogels.
Methods: Lipid digestion and β-carotene bioaccessibility of the filled hydrogels were measured after the samples were passed through an in vitro gastrointestinal tract model consisting of oral, gastric, and small intestinal phases.
Results: The initial rate and final extent of lipid digestion were higher in the filled hydrogels than in the emulsion when the filled hydrogels were treated in an oral phase without simulated mastication processing and addition of α-amylase, regardless of starch concentration. However, when the filled hydrogels were minced using mortar and pestle for 2 min and were exposed to α-amylase, the filled hydrogel fabricated with 5% starch showed the lowest lipid digestion rate and extent compared to the emulsion and other filled hydrogels. Bioaccessibility of β-carotene was higher in the filled hydrogels than in the emulsion, regardless of the digestion method performed in an oral phase and starch concentration. However, there were appreciable differences in bioaccessibility of the filled hydrogels depending on whether or not simulated mastication and addition of α-amylase were employed.
Conclusion: These results suggested that the rheological properties of initial filled hydrogels and simulated mastication processing in an oral phase plays an important role in determining the lipid digestion and β-carotene bioacccessibility entrapped within filled hydrogels.
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KEYWORD
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lipid digestion, β-carotene, bioaccessibility, filled hydrogel, starch
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