Effect of the Interaction of Heat-Processing Style and Fat Type on the Micellarization of Lipid-Soluble Pigments from Green and Red Pungent Peppers (Capsicum annuum)
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- 作者：Claudia I. Victoria-Campos ; Jos茅 de Jes煤s Ornelas-Paz ; Elhadi M. Yahia ; Mark L. Failla
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：April 17, 2013
- 年：2013
- 卷：61
- 期：15
- 页码：3642-3653
- 全文大小：344K
- 年卷期：v.61,no.15(April 17, 2013)
- ISSN：1520-5118
文摘
The high diversity of carotenoids and chlorophylls in foods contrasts with the reduced number of pigments that typically are investigated in micellarization studies. In this study, pepper samples (raw and heat-treated) contained 68 individual pigments, but only 38 of them were micellarized after in vitro digestion. The micellarization of pigments was majorly determined by the interaction effect of processing style (food matrix effect) and fat type (saturated and unsaturated). The highest micellarization was observed with raw peppers. Unsaturated fat increased the micellarization of carotenoid esters, while the impact of fat on the micellarization of free carotenoids seemed to be dependent on pigment structure. The micellarization efficiency was diminished as the esterification level of carotenoids increased. The type of fatty acid moiety and the polarity of the carotenoids modulated their micellarization. Chlorophylls were transformed into pheophytins by heat-processing and digestion, with the pheophytins being stable under gastrointestinal conditions. Micellarization of pheophytins was improved by fat.