Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract

Abstract

Tomato pomace is rich in carotenoids (mainly lycopene), which are related to important bioactive properties. In general, carotenoids are known to react easily under environmental conditions, which may create a barrier in producing stable functional components for food. This work intended to evaluate the storage stability and in vitro release of lycopene from encapsulated tomato pomace extract, and its bioaccessibility when encapsulates were incorporated in yogurt. Microencapsulation assays were carried out with tomato pomace extract as the core material and arabic gum or inulin (10 and 20 wt%) as wall materials by spray drying (160 and 200 °C). The storage stability results indicate that lycopene degradation was highly influenced by the presence of oxygen and light, even when encapsulated. In vitro release studies revealed that 63% of encapsulated lycopene was released from the arabic gum particles in simulated gastric fluid, whereas for the inulin particles, the release was only around 13%. The feed composition with 20% inulin showed the best protective ability and the one that enabled releasing the bioactives preferentially in the intestine. The bioaccessibility of the microencapsulated lycopene added to yogurt increased during simulated gastrointestinal digestion as compared to the microencapsulated lycopene alone. We anticipate a high potential for the inulin microparticles containing lycopene to be used in functional food formulations.

Recent Advances in the Therapeutic Potential of Carotenoids in Preventing and Managing Metabolic Disorders

“…However, a decrease in antioxidant activity was observed, probably due to exposure of the carotenoid-containing solutions to environmental factors such as oxygen and light during the microcapsule preparation process. Furthermore, the encapsulated extract showed more excellent stability against light and oxygen than the pure extract when both were stored for 27 days [ 139 , 140 ]. On the other hand, lycopene microencapsulation was achieved through ionotropic gelation using alginate and κ -carrageenan in another experiment.…”