Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients

Autores
Dhuique-Mayer, Claudie; Servent, Adrien; Descalzo, Adriana Maria; Mouquet-Rivier, Claire; Amiot, Marie-Josèphe; Achir, Nawel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Food chemistry 210 : 182-188. (November 2016)
Materia
Oligoelementos
Polisacáridos
Carótenos
Cooking Methods
Trace Elements
Polysaccharides
Carotenes
Micronutrientes
Recetas Culinarias
Métodos de Cocción
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2433
Acceder
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network_name_str INTA Digital (INTA)
spelling Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrientsDhuique-Mayer, ClaudieServent, AdrienDescalzo, Adriana MariaMouquet-Rivier, ClaireAmiot, Marie-JosèpheAchir, NawelOligoelementosPolisacáridosCarótenosCooking MethodsTrace ElementsPolysaccharidesCarotenesMicronutrientesRecetas CulinariasMétodos de CocciónThis 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 AlimentosFil: Dhuique-Mayer, Claudie. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; FranciaFil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; FranciaFil: Descalzo, Adriana Maria. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia.NTA-LABINTEX; FranciaFil: Mouquet-Rivier, Claire. IRD UMR. IRD/UM/Montpellier SupAgro; FranciaFil: Amiot, Marie-Josèphe. Aix-Marseille Université. NORT; Francia. INRA. INSERM; FranciaFil: Achir, Nawel. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Montpellier SupAgro; Francia2018-05-21T13:31:38Z2018-05-21T13:31:38Z2016-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S030881461630557X?via%3Dihubhttp://hdl.handle.net/20.500.12123/24330308-8146https://doi.org/10.1016/j.foodchem.2016.04.037Food chemistry 210 : 182-188. (November 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-11-06T09:39:30Zoai:localhost:20.500.12123/2433instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-11-06 09:39:31.782INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients
Dhuique-Mayer, Claudie
Oligoelementos
Polisacáridos
Carótenos
Cooking Methods
Trace Elements
Polysaccharides
Carotenes
Micronutrientes
Recetas Culinarias
Métodos de Cocción
title_short 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_sort Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients
dc.creator.none.fl_str_mv Dhuique-Mayer, Claudie
Servent, Adrien
Descalzo, Adriana Maria
Mouquet-Rivier, Claire
Amiot, Marie-Josèphe
Achir, Nawel
author Dhuique-Mayer, Claudie
author_facet Dhuique-Mayer, Claudie
Servent, Adrien
Descalzo, Adriana Maria
Mouquet-Rivier, Claire
Amiot, Marie-Josèphe
Achir, Nawel
author_role author
author2 Servent, Adrien
Descalzo, Adriana Maria
Mouquet-Rivier, Claire
Amiot, Marie-Josèphe
Achir, Nawel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Oligoelementos
Polisacáridos
Carótenos
Cooking Methods
Trace Elements
Polysaccharides
Carotenes
Micronutrientes
Recetas Culinarias
Métodos de Cocción
topic Oligoelementos
Polisacáridos
Carótenos
Cooking Methods
Trace Elements
Polysaccharides
Carotenes
Micronutrientes
Recetas Culinarias
Métodos de Cocción
dc.description.none.fl_txt_mv 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
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.
publishDate 2016
dc.date.none.fl_str_mv 2016-11-01
2018-05-21T13:31:38Z
2018-05-21T13:31:38Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food chemistry 210 : 182-188. (November 2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.084122

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