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Cited by 35Proteins in Food SystemsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls

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Pectin -interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

Kyomugasho, Clare, Willemsen, Katleen L.D.D., Christiaens, Stefanie, Van Loey, Ann M., Hendrickx, Marc E.·2015·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2015.03.011
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Abstract

In this study, the pectin structure–function relationship in tomato-based suspensions was explored. Particularly, electrostatic pectin-interactions were investigated and these interactions were subsequently linked to the in vitro bioaccessibility of Ca and Fe-ions in tomato-based suspensions. Process tomatoes were either treated at high-pressure (HP) or blanched at high temperature (HB). Ca2+ mediated pectin–pectin interactions in reconstituted HP tomato-based systems were stronger than in reconstituted HB tomato-based systems. These interactions were influenced by the molecular structure of pectin present in the serum fraction of the tomato suspensions, and improved with increasing Ca2+ concentration and pH. Investigation of the essential mineral content showed that HP and HB tomato-based suspensions contained similar amounts of Ca and Fe-ions (9.8 ± 0.8 and 0.39 ± 0.1 mg/100 g of purée, respectively). The Ca and Fe-ions in HB tomato-based suspensions were two times more bio-accessible than the Ca and Fe-ions in HP tomato-based suspensions. Finally, it could be concluded that the bioaccessibility of Ca and Fe-ions decreases with increasing electrostatic pectin-interactions.

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Metadata

Authors
Kyomugasho, C., Willemsen, K. L. D. D., Christiaens, S., Van Loey, A. M., & Hendrickx, M. E.
Affiliations
KU Leuven (BE)
Corresponding author
Kyomugasho, Clare
ORCID
Hendrickx, Marc E.
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2015-07
Volume
49
Pages
164-175
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2015.03.011
OpenAlex
W2082123278
Cited by
35
References
2
Citations by year
2026: 3 · 2025: 2 · 2024: 3 · 2023: 3 · 2022: 4 · 2021: 1 · 2020: 3 · 2019: 2 · 2018: 6 · 2017: 5 · 2016: 3
FWCI
6.23
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Hydrocolloids (publishedVersion)
  • Lirias (submittedVersion)
Funders
  • Fonds Wetenschappelijk Onderzoek
  • KU Leuven
  • Vlaamse regering
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
Keywords
pectin, electrostatic interactions, calcium bioaccessibility, iron bioaccessibility, high pressure processing, blanching, serum fractions, pH effect, mineral bioaccessibility

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