In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil

Abstract

Bioaccessibility of carotenoids is known to be affected by different factors. This study provides useful information about the synergic effect of different factors affecting the amount and the bioaccessible fraction of carotenoids, especially lycopene, in two common tomato derivatives. The findings of this work may contribute to develop tomato derivatives with high content of bioaccessible carotenoids, leading to the enhancement of their health-promoting properties.

Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions

“…The term bioaccessibility refers to the fraction of a nutrient of compound that can be absorbed in the small intestine after it has been released from the food matrix during digestion. A number of studies indicate that the addition of dietary fat is beneficial for increasing the bioaccessibility of carotenoids (Brown et al ., ; González‐Casado et al ., ). In this study, five ratios from two oil types were chosen to assess the effect of fatty acid length and saturation degree on lycopene bioaccessibility from a beverage emulsion using a simulated gastrointestinal digestion procedure.…”

Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

“…Lutein generally shows a low bioaccessibility, which ranges from 9 to 59% determined from raw fruits and vegetables [52]; in this study, the bioaccessibility of lutein from the lutein-fortified noodle was about 3 to 4%. A previous study formulated a carotenoids-rich milk beverage and the bioaccessibility of lutein was also reported to be lower or equal to 7% [27]. Several reasons possibly attribute to this relatively low lutein bioaccessibility.…”

“…Several lines of studies have indicated that fat-soluble carotenoids such as lutein, when dispersed in dietary oils, obtain greater bioaccessibility than when they are consumed alone [23][24][25]. This is because oils work as a delivery vehicle for these hydrophobic nutrients: The hydrolysis products of oils-free fatty acids and monoglycerides-together with phospholipids, bile salts and cholesterol, form the mixed micelles in the aqueous digestion fluid [26]; the formation of the mixed micelles facilitates the solubilization of hydrophobic lutein in mixed micelles and makes lutein become accessible during digestion [23,27]. Moreover, several studies have reported that the emulsion-based delivery system shows desired properties such as alleviating the degradation of bioactive compounds, improving the efficiency in micellization and promoting the digestive enzyme activity [28][29][30].…”

Improving the Bioaccessibility and Bioavailability of Carotenoids by Means of Nanostructured Delivery Systems: A Comprehensive Review

“…In an in vitro study conducted by González-Casado and co-workers [ 73 ], the addition of different oils to the carotenoids from tomato derivates (puree and tomato cubes) was correlated with their bioaccessibility. Total carotenoid and lycopene bioaccessibility were considered.…”