In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

Effects of Fats and Oils on the Bioaccessibility of Carotenoids and Vitamin E in Vegetables

“…Bioaccessibility is defined as the ratio of their amounts in the supernatant to those in the vegetable homogenate. 8,9) The effects of lipids on the bioaccessibility of the carotenoids and -tocopherol were evaluated by adding 15 mg of lipids to the vegetable homogenate before simulated digestion.…”

“…Bioaccessibility is a useful index for elucidating the effects of the food matrix, cooking and food processing on the bioavailability of dietary carotenoids. 8,9) A portion of the carotenoids solubilized in the mixed micelles is taken up by the epithelial cells of the jejunum and assembled into chylomicrons, which are rich in triacylglycerol resynthesized from dietary lipids. The carotenoids in chylomicrons are delivered through lymph and blood to the tissues.…”

Understanding the relevance of in-mouth food processing. A review of in vitro techniques

“…When exact imitation is not feasible, at least a particle size 299 characterization of the sample (prior to subsequent steps) should be carried out (Van 300 Buggenhout, et al, 2010). 301 302 Quantifying the bolus particle size distribution 303…”

Can Food Processing Enhance Cancer Protection?

“…Thermal processing may lead to possible carotenoid breakdown and isomerization (6) as well as changes in cell wall polysaccharides, in particular pectin changes. These concerted changes will lead to an overall balance of bioaccessible carotenoids (7). The addition of certain food ingredients, in particular lipids, during processing and/or digestion (8), can strongly influence the location of the carotenoids in the food matrix (e.g.…”