Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Food Research International Année : 2020

Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion

Résumé

The role of biochemical and mechanical disintegration on β-carotene release from steamed sweet potatoes (SSP) and fried sweet potatoes (FSP) during in vitro gastric digestion was investigated. Results revealed that, in the absence of mechanical forces generated by the stomach, biochemical digestion did not have a great effect on the breakdown of cell walls within the sweet potato food matrix and the release of ß-carotene was similar in both SSP and FSP. Cell wall in the plant-food may act as a physical 'barrier' towards the action of gastric juice and to the release of nutrients into the gastric digesta. However, FSP underwent quicker softening and collapse during in vitro gastric digestion compared to the compact and denser structure of SSP. This may explain the faster cell wall breakdown and subsequent β-carotene release from FSP cellular matrix than SSP when mechanical forces are applied as in the human gastric simulator (HGS).
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Dates et versions

hal-02911717 , version 1 (04-08-2020)

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Paternité - Pas d'utilisation commerciale - Pas de modification

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Geeshani Somaratne, Aiqian Ye, Francoise Nau, Maria J Ferrua, Didier Dupont, et al.. Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion. Food Research International, 2020, 136, pp.109481. ⟨10.1016/j.foodres.2020.109481⟩. ⟨hal-02911717⟩
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