Article ID Journal Published Year Pages File Type
5767899 Food Research International 2017 11 Pages PDF
Abstract

•Carotenoids exert health-related effects in humans.•The bioavailability of the same carotenoid highly varies among foods.•Pectin amount and properties are also highly variable among foods.•Pectin causes variability on carotenoid bioavailability by altering lipolysis.

Pectin, an abundant polysaccharide in the human diet, has structural characteristics and functional properties that are strongly dependent on the food matrix (e.g., origin, type, cultivar/variety, ripening stage, style and intensity of processing). These polysaccharides have a strong effect on lipid digestion, which is required for the liberation of carotenoids from emulsified lipid droplets in the gastrointestinal content and for the formation of micelles, in which the carotenoids must be incorporated before absorption. Only micellarized carotenoids can be absorbed and subsequently exert protective effects on human health. The alteration of lipolysis by pectin can occur through several mechanisms; however, they have not been linked directly to carotenoid micellarization. This paper provides an overview of the effects of the properties of pectin on the ion concentration in the digestive content, the viscosity of the digestive medium, the properties of the lipid droplet surfaces and lipase activity and analyzes the impact of these events on lipid digestion and subsequent carotenoid micellarization.

Graphical abstractDownload high-res image (414KB)Download full-size image

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
, , , , , , ,