Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

Lemmens, Lien; Colle, Ines; Buggenhout, Sandy Van; Palmero, Paola; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.tifs.2014.05.005

Cited by 132 publications

(77 citation statements)

References 57 publications

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“…β‐Carotene is a highly hydrophobic nutraceutical that is critical for human health as it may prevent disease (Rao and Rao ). The extremely low solubility of β‐carotene in aqueous environments makes it hard to incorporate into many foods, causing it to have low oral bioavailability within the gastrointestinal tract (GIT; Ferruzzi and others ; Lemmens and others ). Consequently, β‐carotene must usually be incorporated into some kind of lipid‐based delivery system to improve its utilization and efficacy (Patel and Velikov ; McClements ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β‐Carotene: A Comparison of Low‐Fat and High‐Fat Samples

Xia

McClements

Xiao

2017

Journal of Food Science

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Some individuals with fat maldigestion have compromised digestive systems, which causes the incomplete hydrolyzation of ingested lipids within the gastrointestinal tract (GIT). We studied the influence of high-fat (20%) and low-fat (4%) contents on the bioaccessibility of a highly hydrophobic nutraceutical (β-carotene) through a simulated GIT model consisting of mouth, stomach, and small intestine phases. The low-fat and high-fat values were chosen to simulate low-fat and high-fat diets. The triglycerides in the low-fat system were fully digested, whereas those in the high-fat system were only partially digested, thereby mimicking the digestive systems of individuals who exhibit fat maldigestion. The carotenoids were initially solubilized within oil-in-water nanoemulsions prepared using a nonionic surfactant (Tween 20) as emulsifier and a long-chain triglyceride (corn oil) as the oil phase. After digestion, the total β-carotene concentration in the filtered micelle phase was much greater for the high-fat group (0.072 μg/mL) than for the low-fat group (0.032 μg/mL). Conversely, the β-carotene bioaccessibility of the high-fat group (39%) was much lower than that of the low-fat group (84%), which was attributed to a fraction of the carotenoids remaining in the nondigested lipid phase of the high-fat group. These results highlight the importance of delivering hydrophobic nutraceuticals in a form where the fat phase is fully digested.

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Section: Introductionmentioning

confidence: 99%

Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β‐Carotene: A Comparison of Low‐Fat and High‐Fat Samples

Xia

McClements

Xiao

2017

Journal of Food Science

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“…However, factors governing the bioaccessibility of lipid-soluble phytochemicals are dependent on their hydrophobicity, and thus poor solubility, in the aqueous environment of the gastrointestinal lumen. Solubilization of fat-soluble phytochemicals requires consumption lipid in the form of triacylglycerols, which, once digested, facilitate the formation of micelles [42,62,77].…”

Section: Bioavailability Of Phytochemicalsmentioning

confidence: 99%

Carbohydrate and Phytochemical Digestibility in Pasta

et al. 2015

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Pasta is a food that presents a characteristic physic structure; the ingredients used in its elaboration (semolina or gluten-free ingredients) increase the complexity of the food matrix (protein, starch, non-starch polysaccharides). Also, the method used to make pasta plays an important role in the development of the food matrix. This matrix in turn influences the digestion of the different ingredients (e.g., starch) as well as the physical characteristics (texture) of the pasta. The development of gluten-free pasta continues growing, but the use of glutenfree flours, including other ingredients such as non-starch polysaccharides and phytochemicals, influences the carbohydrates' digestibility. This review points out the effect of the processing methods on the making of pasta, their influence in the carbohydrates' digestibility, and their impact on the bioavailability of phytochemicals. The interactions between carbohydrates and phytochemicals and their role in starch digestibility are discussed as an issue that deserves more investigation for this type of products.

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“…In plant tissues, carotenoids are typically located in chromoplasts (specific organelles) inside cells. Substructures composed of lipids, proteins, and carotenoids are being synthesized during chromoplast development, and depending on their morphology, they can be classified as crystalline, globular, fibrillar, membranous, or tubular-type chromoplasts [13][14][15]. Carotenoids are embedded in a complex structural organization.…”

Section: Introductionmentioning

confidence: 99%

“…For light energy to be transformed into chemical energy, the electronic structure is fundamental in understanding how natural photosynthesis occurs and how this process can be associated with clean energy generation through artificial photosynthesis. Due to their chemical structure, carotenoids are tetraterpenoids so they have a long chain of conjugated double bonds; for this reason, these micronutrients are highly lipophilic [13,[16][17][18].…”

Section: Introductionmentioning

confidence: 99%

“…Most carotenoids found in photosynthetic organisms have the characteristic colors yellow, orange, and red. The lowest excited single state in most pigment molecules represents the lowest energy, which optically allows a one-photon transition from the ground state [13]. This chapter provides numerical data to parameterize some of the more important properties of carotenoids.…”

Section: Introductionmentioning

confidence: 99%

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Electronic Structure of Carotenoids in Natural and Artificial Photosynthesis

Flores-Hidalgo¹,

Torres-Rivas²,

Bensojo³

et al. 2017

Carotenoids

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This chapter is about a theoretical study applied to six carotenoids present in vegetables containing carotenes and xanthophylls. Electronic properties are analyzed such as energy in frontier orbitals and the first molecular orbitals to work in the UV-Vis absorption spectroscopy. Electronic structure methodologies were used within the frame of the density functional theory (DFT) using the theoretical methods B3LYP/6-31G(d)// B3LYP/6-31G+(d,p) for ground states and B3LYP/6-31G(d)//CAM-B3LYP/6-31G+(d,p) for excited states. Results for the main absorption peak are in agreement with experimental results with a difference between zeaxanthin and violaxanthin results of 0.1 eV, approximately. The UV-Vis absorption spectra obtained for carotenoids are in good agreement with the experimental results. The possible use in energy generation systems is discussed for these systems. Diade chlorophyllide a-zeaxanthin was formed, and calculation results predicted energy transfer for these photosynthetic systems.

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Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

Cited by 132 publications

References 57 publications

Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β‐Carotene: A Comparison of Low‐Fat and High‐Fat Samples

Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β‐Carotene: A Comparison of Low‐Fat and High‐Fat Samples

Carbohydrate and Phytochemical Digestibility in Pasta

Electronic Structure of Carotenoids in Natural and Artificial Photosynthesis

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