| Carrot(Daucus carota var.Sativa Hoffm.),which one of the top ten vegetables in the world,is rich in substances such as β-carotene,cellulose and calcium pectinate.Carrot has physiology functions such as protecting the eyes,promoting metabolism and lowering cholesterol.However,raw carrot has an unacceptable special flavor for some people,thus are not really care for carrot-related food.However,nutrients in carrot are lose by a variety of biochemical conditions(digestive enzymes,strong acids and oscillating peristalsis)during vivo digestion,which lead to nutrients in carrot are unable to give full its physiological activities.These factors limit the development of the carrot industry.Therefore,carrots will be used as research raw materials in this study.Mayonnaise,which origin from Eastern Mediterranean,is a thick,creamy sauce or dressing made of oil,egg yolks,lemon juice or vinegar,and seasonings.Mayonnaise is a significant source of nutrients that have different beneficial effects on human health,for example phospholipids,docosahexaenoic acid(DHA)and Eicosatetraenoic Acid(EPA)and essential fatty acids for people.Vinegar,as another main ingredient in mayonnaise,can prevent fermentations and spoilage to prolong shelf-life.It also be used to impart or enhance a particular flavor.However,the development of China’s salad dressing industry is still in infant stage,study about the edible and nutritional value of salad dressing is conducive,which is contribute to innovative development and marketed competitiveness about salad dressing series product at China’s sauce industry.So,sweet salad dressing of Kewpie brand was also used as the research raw material in this study.The vitro static digestion model is a method that simulates the physiological characteristics of the digestive tract environment such as the human mouth,stomach and intestines in vitro,which to a certain extent reflects the complex digestive process and physiological changes of specific foods in the human digestive tract.Therefore,in this study,the in vitro static digestion model will be used as the INGOGEST model to study digestion.In this study,carrots and Mayonnaise were selected as raw materials.Carrot salad was scored by artificial senses,and the digestive properties of samples during the simulated digestion process were observed using electron microscopy and confocal microscopy.Using in vitro digestion models,including stimulated normal adults and elderly,assess the stability and bio-accessibility of β-carotene,total phenols and Vitamin C in carrots during the simulated digestion process and the antioxidant properties of digestive juices were studied.The following conclusions are drawn:(1)Comparing the nutritional quality of carrots from four origins.The analysis of the basic nutrients of carrot found that carrot is a high-quality vegetable with rich water content,low fat content,rich content of antioxidants such as carotenoids,total phenols,and Vitamin C,and high antioxidant properties,which is in line with the concept of residents pursuing a healthy diet.Correlation analysis and principal component analysis were used to evaluate the nutritional quality of carrots in four production areas,and the analysis results showed that the factors had a greater impact on the nutritional quality of carrots were moisture,calcium,potassium,carotenoids,total phenols,Vitamin C,DPPH,FRAP,and the comprehensive score and ranking of nutritional quality indicated that the Yunnan group was better,followed by the Shanghai group.(2)Study on the plant active components in carrot salad under simulated in vitro digestion.Using the simulated in vitrostatic INFOGEST digestion model,the stability,bio-accessibility and digestion characteristics of β-carotene,total phenols and Vitamin C in carrot salad during the simulated digestion process were analyzed.Artificial sensory evaluation was used to analyze the effect of salad dressing on the sensory properties of carrots,and it was found that salad dressing could improve the sensory properties of carrots and improve the sensory scores of carrots,among which the overall preference evaluation of 4:1 group,6:1 group and 2:1 group was higher.In addition,salad dressing improved the stability and bio-accessibility of plant active ingredients in carrots,among which the stability of the 2:1 group and 4:1 group was higher,and the biological accessibility of the 2:1 group and 4:1 group was also higher(β-carotene was 22.94% and 19.06%,and the total phenol was 37.57%)and32.68%,Vitamin C is 17.13% and 14.62%).Microscopic observation showed that the6:1 group showed better digestive characteristics,and there was no obvious difference in the digestive characteristics of the 4:1 group and the 2:1 group,and the comprehensive sensory analysis,stability of plant active ingredients,biological accessibility and digestion characteristics showed that the ratio of 4:1 was better.The 4:1ratio was used to analyze the DPPH radical scavenging capacity,ABTS free radical scavenging ability and iron ion reduction ability of carrot salad in different simulated digestion stages,and it was found that salad dressing could improve the antioxidant properties of carrots during digestion,and the relationship between the total amount of plant active ingredients(β-carotene,total phenol,Vitamin C)in carrot salad and DPPH radical scavenging capacity,ABTS free radical scavenging capacity and iron ion reduction capacity was found in different simulated digestion stages.The content of plant active ingredients in simulated digestion solution can better reflect the antioxidant activity of its extract.(3)Study on the biological accessibility and antioxidant properties of plant active ingredients in carrot salad under simulated in vitro digestion by the elderly.Using the in vitro digestive model simulating normal adults and simulating the three different degrees of digestive disorders of the elderly,the results of the stability,bioaccessibility and antioxidant properties of β-carotene,total phenols and Vitamin C in carrot salad under different simulated digestion stages were used to evaluate the stability,bio-accessibility and antioxidant properties of β-carotene,total phenols and Vitamin C in carrot salad under different simulated digestion stages.Plant active ingredients such as total phenols and Vitamin C are reduced in terms of stability,bioavailability and antioxidant properties.Among them,it has a greater impact on oral-stomach and oral-gastroenteric digestive disorders in the elderly.Objective: Investigation of the effect of mayonnaise on the in vitro digestive bio-accessibility of plant active ingredients of carrots and properties.Method: In this study,carrots were screened by comparing the nutritional qualities of carrots from different origins.The carrot salads have an artificial sense from combining screened carrot with salad dressing,and then the in vitro static INFOGEST digestion model was used to study the stability and biological accessibility of β-carotene,total phenols and Vitamin C in carrots in carrot salad ratio in the simulated digestion process,and the digestion characteristics of samples during the simulated digestion process were observed by electron microscopy and confocal microscopy.Result: The results demonstrated that mayonnaise could improve the sensory properties of carrots and improve the sensory scores of carrots,among which the overall preference evaluation of4:1 group,6:1 group and 2:1 group was higher.In addition,salad dressing improved the stability and bio-accessibility of plant active ingredients in carrots,among which the stability of the 2:1 group and 4:1 group was higher,and the biological accessibility of the 2:1 group and 4:1 group was also higher(β-carotene was 22.94% and 19.06%,and the total phenol was 37.57%)and 32.68%,Vitamin C is 17.13% and 14.62%).Microscopic observation showed that the 6:1 group showed better digestive characteristics,and there was no obvious difference in the digestive characteristics of the 4:1 group and the 2:1 group,and the comprehensive sensory analysis,stability of plant active ingredients,biological accessibility and digestion characteristics showed that the ratio of 4:1 was better.The 4:1 ratio was used to analyze the DPPH radical scavenging capacity,ABTS free radical scavenging ability and iron ion reduction ability of carrot salad in different simulated digestion stages,and it was found that salad dressing could improve the antioxidant properties of carrots during digestion,and the relationship between the total amount of plant active ingredients(β-carotene,total phenol,Vitamin C)in carrot salad and DPPH radical scavenging capacity,ABTS free radical scavenging capacity and iron ion reduction capacity was found in different simulated digestion stages.In addition,using the in vitro digestive model simulating normal adults and simulating the three different degrees of digestive disorders of the elderly,the results of the stability,bio-accessibility and antioxidant properties ofβ-carotene,total phenols and Vitamin C in carrot salad under different simulated digestion stages were used to evaluate the stability,bio-accessibility and antioxidant properties of β-carotene,total phenols and Vitamin C in carrot salad under different simulated digestion stages.Plant active ingredients such as total phenols and Vitamin C are reduced in terms of stability,bioavailability and antioxidant properties.It aims to provide a reference for improving the bioavailability of plant active ingredients in carrots and the edible value of salad dressings. |
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