Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Abstract

Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers. Heat processing did not clearly affect the micellarization of LSP from 50% red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT.

Increased release of carotenoids and delayed in vitro lipid digestion of high pressure homogenized tomato and pepper emulsions

“…Both mechanical and thermal processing have been shown to increase the release of lycopene from the chromoplasts of tomatoes (Gartner, Stahl, & Sies, 1997;Shi & Le Maguer, 2000;Tiback, et al, 2009), and thermal processing may as well cause isomerization of trans-lycopene to the more bioaccessible cis isomeric forms (Failla, Chitchumroonchokchai, & Ishida, 2008). However, thermal processing may also reduce carotenoid bioaccessibility, as indicated in some studies of red pepper (Pugliese, et al, 2014;Victoria-Campos, et al, 2013). During digestion released carotenoids are incorporated into micelles, allowing them to permeate the intestinal mucosa cells.…”

Dietary sources, bioavailability and health effects of carotenoids

“…The carotenoid-lipidic phase tends to emulsify with the aqueous content of the gastrointestinal tract. The lipid droplet size in this emulsion is large in the gastric phase, but it decreases in the intestinal phase of digestion due to the emulsifying action of bile salts secreted by gall bladder (Victoria-Campos et al, 2013;Desmarchelier and Borel, 2017). This reduction of lipid droplet size is very important for lipid digestion, since lipases are hydrosoluble and only exert their action on lipid droplet surface (Cervantes-Paz et al, 2017).…”

“…Thus, the lipid digestion starts on the surface of the lipid droplet and therefore xanthophylls are more efficiently released and micellarized than carotenes. Micellarized carotenoids are considered as bioaccessible and represent the amount of carotenoids available in the required form to be absorbed by intestinal Condurso et al, 2012;Dhliwayo et al, 2014;Donado-Pestana et al, 2012;Jacobo-Velázquez and Hernández-Brenes, 2012;Leong and Oey, 2012;Fernandez-Orozco et al, 2013;Ferioli et al, 2013;Reif et al, 2013, Samuolienė et al, 2013Zhao et al, 2013;Kljak and Grbeša, 2015;Ma et al, 2015;Behsnilian and Mayer-Miebach, 2017;Cao et al, 2017;Ordoñez-Santos et al, 2017;De Andrade Lima et al, 2019;Kourouma et al, 2019;Ranganath et al, 2018;Kulczyński and Gramza-Michałowska, 2019;Elizondo-Montemayor et al, 2020;Etzbach et al, 2020;Fratianni et al, 2020;Liang et al, 2020;Zhou et al, 2020;Cervantes-Paz et al, 2021;Diamante et al, 2021;Hu et al, 2021;Lara-Abia et al, 2021;Laurora et al, 2021;Lebaka et al, 2021;López-Gámez, et al, 2021a;Viacava et al, 2021;Zhang et al, 2021;Suo et al, 2022;Szczepanska et al, 2022. cells (Victoria-Campos et al, 2013;Cervantes-Paz et al, 2017). Micellarized carotenoids are transported to the brush border of enterocytes through the aqueous medium.…”

“…The micellarization of carotenoids, which is a key step for carotenoid bioavailability, is affected by many factors (Tables 3 and 4). The food matrix is the most important factor affecting the bioaccessibility/bioavailability of carotenoids (Victoria-Campos et al, 2013;Cervantes-Paz et al, 2017). The term "food matrix" refers to the combined effects of all factors associated with a food that improve or reduce the bioavailability of carotenoids (Cervantes-Paz et al, 2017).…”

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“…[132] For making chlorophylls and carotenoids rich these are processed at intermediate stages of ripening. [133] Peppers are also rich in red pigments [134] while garlic green pigments. It is formed from pyrrolyl compounds.…”