Journal
FOOD CHEMISTRY
Volume 135, Issue 4, Pages 2287-2292Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.07.004
Keywords
Purple carrot; Polyphenols; Phenolic acids; Plant cell wall; Cellulose; Pectin; Gluconoacetobacter xylinus
Funding
- University of Queensland's Research Scholarship
- CSIRO Food Futures Flagship scholarship
Ask authors/readers for more resources
Bacterial cellulose and cellulose-pectin composites were used as well-defined model plant cell wall (PCW) systems to study the interaction between phenolic acids (PA) derived from purple carrot juice concentrate (PCJC) and PCW components. Significant PA depletion from solution occurred, with pure cellulose initially (30 s-1 h) absorbing more than cellulose-pectin composites in the first hour (ca 20% cf 10-15%), but with all composites absorbing similar levels (ca 30%) after several days. Individual PAs bound to different relative extents with caffeic acid > chlorogenic acid > ferulic acid. Extrapolation of data for these model systems to carrot puree suggests that nutritionally-significant amounts of PAs could bind to cell walls, potentially restricting bioavailability in the small intestine and, as a consequence, delivering PAs to the large intestine for fermentation and metabolism by gut bacteria. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available