Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice

A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility

A D-optimal mixture design was used to study the effects of onion and extra virgin olive oil (EVOO) on lycopene Z-isomerization, lycopene diffusion into oil (expressed as a partition factor between tomato-based puree and oil) and in vitro bioaccessibility of lycopene isomers after thermal treatment of tomato-based puree consisting of tomato (75-100%), onion (0-20%) and EVOO (0-5%). A decrease of tomato puree could improve lycopene Z-isomerization, lycopene diffusion and lycopene bioaccessibility. The component interactions had an important influence on the Z-isomerization of lycopene, besides the linear mixtures of components. However, only linear mixtures of components appeared to have significant effects on the diffusion and bioaccessibility of lycopene, in which EVOO had the highest positive effect followed by onion. The bioaccessibility of lycopene isomers in every tomato-based sauce formulation decreased in the order: 13-Z-lycopene > 9-Z-lycopene > 5-Z-lycopene > all-E-lycopene. The bioaccessibility of total-Z-lycopene was at least 10 times higher than that of all-E-lycopene. Proportions of total-Z-lycopene were correlated positively with the partition factor and bioaccessibility of total-lycopene, with an r over 0.730 (p = 0.0031). Therefore, increased Z-lycopene proportions probably contributed to enhanced lycopene diffusion and bioaccessibility. The positive effects of components, especially onion, on total-lycopene diffusion and bioaccessibility were probably because the components increased the Z-isomerization of lycopene during heating of tomato-based puree.

Effects of high pressure homogenization and addition of oil on the carotenoid bioaccessibility of carrot juice

High pressure homogenization combined with the addition of oil or emulsion had the potential to boost the carotenoid bioaccessibility.

Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives

The oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due to their low bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused on the design of delivery systems to incorporate isolated bioactive compounds into food products. However, a more sustainable and cost-effect approach to enhancing the functionality of bioactive compounds is to leave them within their natural environment, but specifically design excipient foods that enhance their bioavailability. Excipient foods typically do not have functionality themselves but they have the capacity to enhance the functionality of nutrients present in natural foods by altering their bioaccessibility, absorption, and/or chemical transformation. In this review article we present the use of excipient nanoemulsions for increasing the bioavailability of bioactive components from fruits and vegetables. Nanoemulsions present several advantages over other food systems for this application, such as the ability to incorporate hydrophilic, amphiphilic, and lipophilic excipient ingredients, high physical stability, and rapid gastrointestinal digestibility. The design, fabrication, and application of nanoemulsions as excipient foods will therefore be described in this article.

Bioaccessibility of lipophilic micro-constituents from a lipid emulsion

The physicochemical parameters controlling the transfer of lipophilic micro-constituents from emulsion droplets to mixed micelles (bioaccessibility) are reviewed.

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

An experimental approach, allowing us to understand the effect of natural structural barriers (cell walls, chromoplast substructures) on carotenoid bioaccessibility, was developed. Different fractions with different levels of carotenoid bio-encapsulation (carotenoid-enriched oil, chromoplasts, small cell clusters, and large cell clusters) were isolated from different types of carrots and tomatoes. An in vitro method was used to determine carotenoid bioaccessibility. In the present work, a significant decrease in carotenoid in vitro bioaccessibility could be observed with an increasing level of bio-encapsulation. Differences in cell wall material and chromoplast substructure between matrices influenced carotenoid release and inclusion in micelles. For carrots, cell walls and chromoplast substructure were important barriers for carotenoid bioaccessibility while, in tomatoes, the chromoplast substructure represented the most important barrier governing bioaccessibility. The highest increase in carotenoid bioaccessibility, for all matrices, was obtained after transferring carotenoids into the oil phase, a system lacking cell walls and chromoplast substructures that could hamper carotenoid release.