Comparative Evaluation on the Bioaccessibility of Citrus Fruit Carotenoids In Vitro Based on Different Intake Patterns

Yang Xu; Tan Hu; Haijuan Hu; Sihui Xiong; Kaixin Shi; Nawei Zhang; Qier Mu; Gang Xu; Peipei Zhang; Siyi Pan

doi:10.3390/foods11101457

Foods (May 2022)

Comparative Evaluation on the Bioaccessibility of Citrus Fruit Carotenoids In Vitro Based on Different Intake Patterns

Yang Xu,
Tan Hu,
Haijuan Hu,
Sihui Xiong,
Kaixin Shi,
Nawei Zhang,
Qier Mu,
Gang Xu,
Peipei Zhang,
Siyi Pan

Affiliations

Yang Xu: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Tan Hu: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Haijuan Hu: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Sihui Xiong: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Kaixin Shi: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Nawei Zhang: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Qier Mu: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Gang Xu: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Peipei Zhang: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Siyi Pan: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

DOI: https://doi.org/10.3390/foods11101457
Journal volume & issue: Vol. 11, no. 10
p. 1457

Abstract

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The intake pattern has a great impact on the bioaccessibility of carotenoids from citrus fruit. Here, we compared the bioaccessibility of carotenoids from fresh citrus fruit (FC), fresh citrus juice (FCJ), and not-from-concentrate citrus juice (NCJ) and analyzed the influencing factors. The results demonstrated that particle size, viscosity, and some active components of the samples during digestion are potential factors affecting the bioaccessibility of carotenoids. The total carotenoid bioaccessibility of NCJ (31.45 ± 2.58%) was significantly higher than that of FC (8.11 ± 0.43%) and FCJ (12.43 ± 0.49%). This work demonstrates that NCJ is an appropriate intake pattern to improve the bioaccessibility of carotenoids from citrus fruit. The findings also suggest that adjustment of food intake patterns is an effective way to improve the digestion and absorption of nutrients.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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