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

Dhuique-Mayer Claudie, Servent Adrien, Descalzo Adriana Maria, Mouquet-Rivier Claire, Amiot Marie Josèphe, Achir Nawel. 2016. Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients. Food Chemistry, 210 : pp. 182-188.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
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ACL Culinary practices mimicking a polysaccharide-rich Dhuique 2016.pdf

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Abstract : 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 (150min). 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. (Résumé d'auteur)

Mots-clés Agrovoc : Produit alimentaire, Technologie traditionnelle, Corchorus olitorius, Carotène, Tocophérol, Digestion, Cuisson, Technologie alimentaire, Composition globale, Huile d'olive, Diététique, Corps gras

Mots-clés géographiques Agrovoc : Tunisie

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition
S20 - Physiology of human nutrition

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Dhuique-Mayer Claudie, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Servent Adrien, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Descalzo Adriana Maria, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Mouquet-Rivier Claire, IRD (FRA)
  • Amiot Marie Josèphe, Université d'Aix-Marseille II (FRA)
  • Achir Nawel, Montpellier SupAgro (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/581290/)

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