Abstract
Pectins with different chemical and rheological properties were added at two concentration levels into digestion reactions of soybean oil enriched with a mixture of free and esterified carotenoids to study their effects on several events involved on carotenoid micellarization. High pectin concentration increased lipolysis, viscosity of the gastrointestinal medium, and particle size but decreased carotenoid micellarization. At low concentration, pectin showed a high binding of bile salts and favored carotenoid micellarization. Pectins with high molecular weight and viscosity in model solutions substantially increased the viscosity of the intestinal media and the micellarization of the less polar carotenoids while pectins with high and medium degree of methyl esterification promoted lipolysis, bile binding, viscosity and large sizes of lipid droplets, and slightly favored the micellarization of the more polar carotenoids. The effects of pectin properties and amount on carotenoid micellarization seemed to be related to carotenoid speciation.
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