Micronization increases vitamin E carrying and releasing abilities of insoluble fiber

CCUR > College of Environmental Planning & Bioresources > College of Agriculture > Department of Horticulture > journal articles > Item 987654321/2575

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题名:	Micronization increases vitamin E carrying and releasing abilities of insoluble fiber
作者:	Hso, Pang-Kuei Chien, Po-Jung Chau, Chi-Fai
贡献者:	園生系
关键词:	insoluble fiber micronization carambola vitamin carrying capacity
日期:	2008
上传时间:	2009-11-06 14:54:14 (UTC+8)
摘要:	This study was to investigate the effects of micronization on vitamin-carrying capacity and slow-release ability of carambola (starfruit) insoluble fiber (IF) and cellulose using in vitro and in vivomodels. Upon micronization, carambola IF (8.1 mu m) underwent structural changes to expose more functional groups in the fiber matrix and to exhibit higher oil-holding capacity (similar to 20.4-fold). Micronized fibers in forms of fiber-vitamin composites, particularly the micronized carambola IF-vitamin composite, were capable of carrying vitamin E (a-tocopherol) up to 9.6-fold over their unmicronized forms and releasing nutrient gradually. Animal studies demonstrated that the adminstration of micronized carambola I F-vitamin composite could maintain the plasma vitamin E of rats at relatively higher levels (2.1-3.6-fold of the initial values) for at least 5 h. The results suggested that micronized fibers, particularly the micronized carambola IF, could be exploited as potential nutrient carriers in food applications and also be used to produce slow-release formulations.
關聯:	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Volume: 56 Issue: 6 Pages: 2170-2174
显示于类别:	[Department of Horticulture] journal articles

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