Release and Bioaccessibility of β-Carotene from Fortified Almond Butter during in Vitro Digestion

Abstract

The objective of this study was to determine the release and bioaccessibility of β-carotene from fortified almond butter using in vitro digestion models. Two types of fortifiers were investigated: β-carotene oil (oil) and whey protein isolate (WPI)-alginate-chitosan capsules containing β-carotene oil (capsule). Shaking water bath and Human Gastric Simulator (HGS) digestion models assessed the impact of gastric peristalsis on the release of β-carotene. Bioaccessibility of β-carotene was measured as percent recovered from the micelle fraction. There was greater release of β-carotene from oil fortified almond butter in the HGS model (87.1%) due to peristalsis than the shaking water bath model (51.0%). More β-carotene was released from capsule fortified almond butter during intestinal digestion. However, more β-carotene was recovered from the micelle fraction of oil fortified almond butter. These results suggest that a WPI-alginate-chitosan capsule coating may inhibit the bioaccessibility of β-carotene from fortified almond butter.

Functionalization of Lipid‐Based Nutrient Supplement with β‐Cyclodextrin Inclusions of Oregano Essential Oil

“…The ingredients included the emulsifier, fats and oils, proteins and micronutrients that might have promoted the migration of CV to the top lipid layer or bottom pellet of the centrifuged digesta resulting in incomplete micellarization (McClements & Li, ). This was in agreement with the results reported by Roman, Burri, and Singh (), in which β‐carotene recovery from fortified almond butter was low at all simulated stages of digestion. The authors suggested that the protein or carbohydrate compounds in the almond butter might emulsify or encapsulate β‐carotene, thereby modifying its release from the food matrix.…”

Chemistry, encapsulation, and health benefits of β-carotene - A review

“…However, β-carotene bioavailability and release during in vitro digestion was not carried. Bioavailability of β-carotene in spray-dried chitosans-alginate microcapusles has been reported by Roman, Burri, and Singh (2012). Donhowe et al (2014) recently reported physical characterizations of spray-dried β-carotene, water-dispersible β-carotene, and β-carotene chitosans alginate microcapsules, and studied release and bioavailability during in vitro digestion as affected by different food matrices.…”

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

“…Increasing pectin concentrations did not significantly change colloidal structures and bioaccessibility of β-carotene during GI passage (Table 3) Encapsulation of β-carotene in WPI-alginate-chitosan microbeads was assessed as a strategy to enhance the carotenoid content of almond butter and to improve its bioaccessibility (Roman et al, 2012). The authors reported that the bioaccessible fraction of both free and encapsulated β-carotene was below 1%.…”