Dark tea polysaccharide-iron produced by ultra-high static pressure and its digestion properties in vitro

Authors

JIA Shi-rong, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
HE Hong, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
AN Feng-ping, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, China
ZENG Sao-xiao, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, China
SONG Hong-bo, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, China

Abstract

Objective: Given the disadvantages of a traditional heating method for preparing polysaccharide-iron, such as long producing time and low iron binding rate, the aim was to optimize the preparation technology of dark tea polysaccharide-iron (DTPIC-HP) under ultra-high static pressure and investigate its digestion characteristics in vitro. Methods: DTPIC-HP was prepared by ultra-high static pressure with black tea polysaccharide as material. The preparation conditions were optimized, and the stability and bioavailability in vitro were investigated. Results: The effects of pressure, the ratio of polysaccharide to iron and treatment time on the iron content in DTPIC-HP were non-linear, and quadratic and interactive effects were also found. The influential order of the factors on the iron content was as follows: ratio of polysaccharide to iron > treatment time > pressure. The optimized processing conditions were mass ratio of polysaccharide to iron of 1.7∶1.0, pressure of 425 MPa and treatment time of 22 min. Under the control of these conditions, the iron content in DTPIC-HP was 16.78%. The gastric and intestinal simulated digestion in vitro showed that the stability of DTPIC-HP was higher than FeSO₄, and its soluble iron content was 86.82% at the end of digestion. Conclusion: Ultra-high static pressure exhibited high efficiency for producing DTPIC-HP, which had good potential bioavailability.

Publication Date

9-28-2021

First Page

153

Last Page

159

DOI

10.13652/j.issn.1003-5788.2021.09.025

Recommended Citation

Shi-rong, JIA; Hong, HE; Feng-ping, AN; Sao-xiao, ZENG; and Hong-bo, SONG (2021) "Dark tea polysaccharide-iron produced by ultra-high static pressure and its digestion properties in vitro," Food and Machinery: Vol. 37: Iss. 9, Article 25.
DOI: 10.13652/j.issn.1003-5788.2021.09.025
Available at: https://www.ifoodmm.cn/journal/vol37/iss9/25

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