Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Influence of Starch Concentration and Mastication on the Lipid Digestion and Bioaccessibility of β-carotene loaded in Filled Hydrogels

베타-카로텐 탑재 하이드로 젤 농도와 저작에 따른 지방소화율과 생체접근율의 변화

  • Mun, Saehun (Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University) ;
  • Kim, Yong-Ro (Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University)
  • 문세훈 (서울대학교 식품바이오융합연구소, 서울대학교 바이오시스템.소재학부) ;
  • 김용노 (서울대학교 식품바이오융합연구소, 서울대학교 바이오시스템.소재학부)
  • Received : 2017.03.24
  • Accepted : 2017.04.07
  • Published : 2017.04.30
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Abstract

Purpose: This study was conducted to examine the effects of the starch concentration of filled hydrogel and the addition of ${\alpha}-amylase$ and simulated mastication processing in an oral phase on lipid digestion and ${\beta}-carotene$ bioaccessibility of filled hydrogels. Methods: Lipid digestion and ${\beta}-carotene$ 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 ${\alpha}-amylase$, regardless of starch concentration. However, when the filled hydrogels were minced using mortar and pestle for 2 min and were exposed to ${\alpha}-amylase$, 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 ${\beta}-carotene$ 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 ${\alpha}-amylase$ 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 ${\beta}-carotene$ bioacccessibility entrapped within filled hydrogels.

Keywords

References

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