How does the food matrix affect the provitamin A carotenoid in vitro bioaccessibility in fruit-based baby food?

Hacke, Adriele; Marques, Marcella Camargo; Rebellato, Ana Paula; Rodrigues, Daniele Bobrowski; Pallone, Juliana Azevedo Lima; Mariutti, Lilian Regina Barros

doi:10.1016/j.jfca.2023.105538

Cited by 1 publication

(2 citation statements)

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“…Notably, α-carotene continued to demonstrate the highest levels of bioaccessibility. This behavior with regard to α-carotene was also highlighted by Hacke et al [ 68 ] in a study on fruit-based baby food, where a highly positive correlation was observed between the fiber content of the product and the bioaccessibility of α-carotene, which was attributed to the preprocessing or processing of the product (cutting, homogenization, etc.) that may have favorably modified the structure of the fibers, altering the solubility and interaction of α-carotene (which has a ring in the anterior plane (ε-ring)) with the fibers, and thus reducing its action on the bioaccessibility of this carotenoid.…”

Section: Resultssupporting

confidence: 70%

“…The mixing process could induce additional barriers or networks in addition to the natural barriers to carotenoid bioaccessibility. In fruit-based baby foods, the bioaccessibility of β-cryptoxanthin was significantly lower ( p ≤ 0.05) than β-carotene, and this result was related to the composition of the product and the interaction between matrix components [ 68 ].…”

Section: Resultsmentioning

confidence: 99%

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High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E

Donda Zbinden,

Schmidt,

Vignatti

et al. 2024

Molecules

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The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from discarded carrots were compared. The contents and bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 °C. The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin, α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E compared to untreated samples. A decreasing trend in the content of each compound was observed with an increase in storage time. The application of HPP initially led to reductions in the bioaccessibility of individual compounds. However, overall, during storage, there was an increase in bioaccessibility. This suggests that HPP influences cell structure, favoring compound release and micelle formation. HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drink fruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discards supports circular economy practices and enhances the health potential of the product.

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Section: Resultssupporting

confidence: 70%

Section: Resultsmentioning

confidence: 99%