Effects of three cooking methods on content changes and absorption efficiencies of carotenoids in maize.,Food & Function

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Effects of three cooking methods on content changes and absorption efficiencies of carotenoids in maize.
Food & Function ( IF 5.1 ) Pub Date : 2020-01-20 , DOI: 10.1039/c9fo02622c
Songhao Zhang ₁ , Jing Ji , Siqi Zhang , Chunfeng Guan , Gang Wang

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Maize is a staple source of certain carotenoids for the human diet, but food processing is an important factor affecting the carotenoid content and absorption. In this study, we investigated the content changes of carotenoids in maize under three cooking methods (boiling kernels, preparing porridge and preparing tortilla). Also, using the in vitro digestion model, we assessed the effects of the cooking methods on carotenoid absorption efficiencies (digestion stability, micellization efficiency and bioaccessibility). The results indicated that the carotenoid content obviously increased in the boiled kernels, but its carotenoid bioaccessibility was the lowest compared to that of porridge and tortilla. Tortilla presented the highest digestion stability of β-carotene (309 ± 63%) and bioaccessibility of xanthophylls (22.4 ± 0.5% for lutein and 18.5 ± 1.0% for zeaxanthin) among the three cooked products during in vitro digestion. The contents of carotenoids in the porridge were all the lowest among the three cooked products; however, the low concentration level of xanthophylls reduced the competitive effect on β-carotene micellization, which increased the bioaccessibility of β-carotene to 52.1 ± 5.0%. Additionally, the content of xanthophylls (lutein + zeaxanthin) in digesta significantly and positively correlated with the β-carotene content in digesta, whereas it negatively correlated with the micellization of β-carotene. This correlation between the xanthophylls and β-carotene was not affected by the cooking methods. These results together suggest that tortilla and porridge are better dietary choices for the intake of xanthophylls and β-carotene, respectively, among maize-based foods. Furthermore, the absorption of β-carotene was influenced by the content of xanthophylls whatever the cooking method.

中文翻译：

三种蒸煮方式对玉米中类胡萝卜素含量变化和吸收效率的影响。

玉米是人类饮食中某些类胡萝卜素的主要来源，但食品加工是影响类胡萝卜素含量和吸收的重要因素。在这项研究中，我们调查了三种蒸煮方法（煮粒，煮粥和准备玉米饼）中玉米中类胡萝卜素的含量变化。此外，使用体外消化模型，我们评估了蒸煮方法对类胡萝卜素吸收效率（消化稳定性，胶束化效率和生物可及性）的影响。结果表明，煮熟的谷粒中类胡萝卜素含量明显增加，但与粥和玉米饼相比，类胡萝卜素的生物利用度最低。玉米粉圆饼具有最高的β-胡萝卜素消化稳定性（309±63％）和叶黄素的生物利用度（叶黄素为22.4±0.5％和18.5±1）。在体外消化过程中，三种蒸煮产品中的玉米黄质含量为0％。三种烹饪产品中粥中类胡萝卜素的含量最低。然而，低浓度的叶黄素降低了对β-胡萝卜素胶束的竞争作用，使β-胡萝卜素的生物利用度提高到52.1±5.0％。此外，酶解物中叶黄素的含量（叶黄素+玉米黄质）与酶解中的β-胡萝卜素含量显着正相关，而与β-胡萝卜素的胶束化程度呈负相关。叶黄素和β-胡萝卜素之间的这种相关性不受蒸煮方法的影响。这些结果共同表明，在玉米食品中，玉米粉和玉米粥分别是摄入叶黄素和β-胡萝卜素的较好饮食选择。

更新日期：2020-02-13

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