期刊
FOOD CHEMISTRY
卷 350, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129259
关键词
Folate; In vitro bioaccessibility; Stability; Faba bean; Cereals; Flour; Heat treatment; Paste
资金
- China Scholarship Council (CSC)
- Finnish Food Research Foundation
This study investigated the folate bioaccessibility of faba bean, oat, rye, and wheat flours and pastes using a static in vitro digestion model. Results showed that the bioaccessibility of folate varied depending on the food matrices, and factors like digestion, heat treatment, and vitamer distribution affected folate stability and loss during processing and digestion.
Cereals and legumes are rich in folate. However, due to the instability of folate, processing and digestion can induce significant folate loss. In this paper, folate bioaccessibility of faba bean, oat, rye and wheat flours and pastes was studied using a static in vitro digestion model. Folate bioaccessibility depended on food matrices, varying from 42% to 67% in flours and from 40% to 123% in pastes. Digestion was associated with the inter conversion of formyl folates, as well as the increase of oxidised vitamers and decrease of reduced vitamers. Especially in faba bean, 5-methyltetrahydrofolate showed surprisingly good stability both in digestion and heat treatment, resulting in high bioaccessibility. The physiological concentration of ascorbic acid did not stabilise folate in digestion; however, a higher level helped to maintain reduced vitamers. Heat treatment (10-min paste making) could improve folate bioaccessibility by liberating folate from the food matrices and by altering folate vitamer distribution.
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