Functional properties of palm-pressed mesocarp fiber and its blends: β-carotene bio-accessibility from red palm olein and cholesterol adsorption capacity
DOI:
https://doi.org/10.3989/gya.0212261.2410Keywords:
Dietary fiber blends, Functional food ingredients, Nutrient availability, Psyllium, Salvia hispanicaAbstract
Palm-pressed mesocarp fiber (PPMF), a by-product of palm oil extraction, is a sustainable source of dietary fiber with potential applications in lipid-based foods. This study evaluated in vitro β-carotene bio-accessibility from red palm olein incorporated with PPMF and its cholesterol adsorption capacity (CAC) using a static digestion model. Psyllium husk (PH), chia seed (CS) and their blends with PPMF were included for comparison. β-carotene bio-accessibility ranged from 77 to 110% across gastrointestinal phases, comparable to PH and CS. Values above 100% represent apparent bio-accessibility, likely due to improved lipid dispersion and micellar incorporation. PPMF alone had lower CAC (22 mg/g) than PH and CS (~60 mg/g), whereas blends with higher PH or CS content significantly enhanced CAC, potentially reducing cholesterol absorption. These findings indicate that PPMF and its blends can serve as functional ingredients that support carotenoid release and cholesterol-binding capacity in lipid systems, highlighting their value for sustainable and health-promoting formulations.
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