Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions

Structure changes and carotenoids release of tomato during in vitro dynamic digestion: Effect of heating and oil addition

There is still a gap between the food processing and carotenoids release and structure degradation during digestion. This study investigated the effect of heating and coconut oil addition on the digestion behavior of tomatoes during in vitro dynamic digestion. Coconut oil and heating increased gastric retention, and the value of heat-treated tomatoes with coconut oil maintained at a highest level throughout the gastric digestion. The contents of lycopene and β-carotene increased after heating and coconut oil addition. After stimulated intestinal digestion, coconut oil and heating increased the particle size of tomato slurry. Besides, heat-treated tomatoes released more particles under the light microscopy and SEM observation, while the oil-treated tomatoes showed rougher cell surfaces. Heating and coconut oil also significantly increased the bioaccessibility of lycopene to 70 % ± 5 % and 81 % ± 4 %, respectively. These findings would provide theoretical guidance to develop tomato-derived foods with high bioaccessibility.

Nutritional status and dietary habits in older adults with fixed implant dental prostheses: a case-control study

Aim

To evaluate the nutritional status, nutritional risk, and dietary habits of patients treated with bimaxillary implant-supported fixed prostheses in comparison with a group of natural dentate patients.

Methods

A study group (n = 25, 8 women, mean age = 70.6 ± 7.5 years) with bimaxillary implant-supported fixed prostheses and a control group (n = 25, 13 women, mean age = 69.0 ± 5.3) with a mean of 27.7 ± 1.8 natural teeth were recruited. The nutritional status and nutritional risk of the participants were evaluated with Mini Nutritional Assessment (MNA) and Seniors in the Community: Risk Evaluation for Eating and Nutrition; (SCREEN-14), while the dietary habits were recorded by data from a three-day dietary record. The data were analyzed with the Mann-Whitney U-test and independent t-test to evaluate the differences between the groups.

Results

The results showed that although both the groups had normal nutrition status as revealed by the MNA scores the study group showed significantly higher BMI (p = 0.005) but lower SCREEN-14 (p = 0.012) scores, than the control group. The results also showed that higher SCREEN-14 scores were significantly associated with higher odds of being in the control group, with an odds ratio of 1.159 (p = 0.024). Further, the results of the analysis of the dietary records showed that the participants in the study group consumed fewer meals (p = 0.006) and fewer varieties of food (p < 0.001), particularly fewer fruits (p = 0.011) than the control group.

Conclusion

The results indicate that people with fixed implant prostheses may be susceptible to nutritional deficiencies according to the SCREEN-14 scores compared to their natural dentate counterparts. Further, people with implant prostheses also tend to have higher BMI and consume a smaller variety of foods, especially fruits, than the natural dentate control group.

Polyphenols: Secondary Metabolites with a Biological Impression

Polyphenols are natural compounds which are plant-based bioactive molecules, and have been the subject of growing interest in recent years. Characterized by multiple varieties, polyphenols are mostly found in fruits and vegetables. Currently, many diseases are waiting for a cure or a solution to reduce their symptoms. However, drug or other chemical strategies have limitations for using a treatment agent or still detection tool of many diseases, and thus researchers still need to investigate preventive or improving treatment. Therefore, it is of interest to elucidate polyphenols, their bioactivity effects, supplementation, and consumption. The disadvantage of polyphenols is that they have a limited bioavailability, although they have multiple beneficial outcomes with their bioactive roles. In this context, several different strategies have been developed to improve bioavailability, particularly liposomal and nanoparticles. As nutrition is one of the most important factors in improving health, the inclusion of plant-based molecules in the daily diet is significant and continues to be enthusiastically researched. Nutrition, which is important for individuals of all ages, is the key to the bioactivity of polyphenols.

Encapsulated phenolic compounds: clinical efficacy of a novel delivery method

Encapsulation is a drug or food ingredient loaded-delivery system that entraps active components, protecting them from decomposition/degradation throughout the processing and storage stages and facilitates their delivery to the target tissue/organ, improving their bioactivities. The application of this technology is expanding gradually from pharmaceuticals to the food industry, since dietary bioactive ingredients, including polyphenols, are susceptible to environmental and/or gastrointestinal conditions. Polyphenols are the largest group of plants' secondary metabolites, with a wide range of biological effects. Literature data have indicated their potential in the prevention of several disorders and pathologies, ranging from simpler allergic conditions to more complex metabolic syndrome and cardiovascular and neurodegenerative diseases. Despite the promising health effects in preclinical studies, the clinical use of dietary polyphenols is still very limited due to their low bioaccessibility and/or bioavailability. Encapsulation can be successfully employed in the development of polyphenol-based functional foods, which may improve their bioaccessibility and/or bioavailability. Moreover, encapsulation can also aid in the targeted delivery of polyphenols and may prevent any possible adverse events. For the encapsulation of bioactive ingredients, several techniques are applied such as emulsion phase separation, emulsification/internal gelation, film formation, spray drying, spray-bed-drying, fluid-bed coating, spray-chilling, spray-cooling, and melt injection. The present review aims to throw light on the existing literature highlighting the possibility and clinical benefits of encapsulated polyphenols in health and disease. However, the clinical data is still very scarce and randomized clinical trials are needed before any conclusion is drawn.

Graphical abstract

The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots

The aim of this study was to investigate the effects of carrot shape (cube vs. julienne) and oral processing behaviour, specifically chewing time, on bolus properties and bioaccessibility of β-carotene in raw carrots. Participants (n = 20) consumed raw carrot cubes (15 × 15 × 15 mm, 4.2 g/bite) and raw carrot julienne (2 × 3 × 90 mm, 4.2 g/bite) with normal (cube: 20 s/bite; julienne: 28 s/bite) and short (cube: 10 s/bite; julienne: 14 s/bite) chewing time. Expectorated boli were collected and characterized for number and mean area of carrot bolus particles. The proportion of easily extractable β-carotene of the carrot bolus was taken as an approximate indicator of the potentially bioaccessible β-carotene. Longer chewing time resulted in significantly more and smaller carrot bolus particles, larger particle surface area (p < 0.01) and higher proportion of easily extractable β-carotene than shorter chewing of raw carrots of both shapes (Cube_Normal vs. Cube_Short: 29 ± 7 % vs. 23 ± 7 %; Julienne_Normal vs. Julienne Short: 31 ± 8 % vs. 26 ± 6 %, p < 0.05). Carrot shape significantly influenced number and size of bolus particles (p < 0.01) with carrot julienne generating more and smaller carrot bolus particles than carrot cubes. These differences in bolus properties between carrot julienne and cubes did not influence the proportion of easily extractable β-carotene (p > 0.05). We conclude that differences in oral processing behaviour and the corresponding differences in bolus properties produce only modest differences in β-carotene bioaccessibility of raw carrots regardless of carrot shape.

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes

Daucus carota L. is an important food crop utilized worldwide and a rich source of bioactive compounds. Carrot processing generates residues which are discarded or underused, for which using them as a source for obtaining new ingredients or products is an opportunity for the development of healthier and more sustainable diets. In the present study, the impact of different milling and drying procedures and in vitro digestion on the functional properties of carrot waste powders was evaluated. Carrot waste was transformed into powders by disruption (grinding vs. chopping), drying (freeze-drying or air-drying at 60 or 70 °C) and final milling. Powders were characterized in terms of physicochemical properties (water activity, moisture content, total soluble solids and particle size) nutraceuticals (total phenol content, total flavonoid content antioxidant activity by DPPH and ABTS methods, as well as carotenoid content (α-carotene, β-carotene, lutein, lycopene). Antioxidants and carotenoid content during in vitro gastrointestinal digestion were also evaluated; the latter in different matrices (directly, in water, in oil, and in oil-in-water emulsion). Processing allowed to reduce water activity of samples and obtain powders rich in antioxidant compounds and carotenoids. Both disruption and drying had a significant impact on powders' properties freeze-drying led to finer powders with higher carotenoid content but lower antioxidant values, whereas air-drying implied chopped air-dried powders exhibited higher phenols content and improved antioxidant activity. Simulated in vitro digestion studies revealed that digestion helps release bioactive compounds which are bound to the powder structure. The solubilization of carotenoids in oil was low, but fat co-ingestion notably increased their recovery. According to the results, carrot waste powders containing bioactive compounds could be proposed as functional ingredients to increase the nutritional value of foods, thus contributing to the concepts of more sustainable food systems and sustainable healthy diets.

Subjective and objective evaluation of masticatory function in patients with bimaxillary implant-supported prostheses

BACKGROUND

People perform poorly in masticatory function tests despite well-functioning prostheses. However, it is unclear whether there is an agreement between subjective and objective measures of mastication.

OBJECTIVES

To investigate the association between subjective and objective measures of masticatory function in patients with bimaxillary implant-supported prostheses.

MATERIALS AND METHODS

An experimental group (n = 25, age = 70.6 ± 7.5 years, eight women) with bimaxillary implant-supported fixed prostheses and a control group (n = 25, age = 69.0 ± 5.3, 13 women) with natural dentition were recruited. The participants in the experimental group were included if they had been using the prosthesis for at least a year and had no obvious complaints with their prostheses. The control group was people with natural dentition and without any prostheses or complaints related to the masticatory system. The masticatory function was evaluated objectively with food comminution and mixing ability tests, and subjectively with jaw function limitation scale (JLFS) and oral health impact profile (OHIP).

RESULTS

The experimental group performed poorly in both objective tests (p < .001). However, there was no significant differences between the two groups in total JFLS (p = .114) and OHIP (p = .312) scores. Though, there were certain positive correlations between the food comminution test and JFLS subdomains in the control group, and a positive correlation between food comminution test and specific subdomains of OHIP in the experimental group indicating poor correlation between the subjective and objective measures.

CONCLUSION

Although patients with implant prostheses show poor masticatory performance, there is no agreement in the objective and subjective measures of mastication.

Application of Nanomicelles in Enhancing Bioavailability and Biological Efficacy of Bioactive Nutrients

Nutraceuticals provide many biological benefits besides their basic nutritional value. However, their biological efficacies are often limited by poor absorption and low bioavailability. Nanomaterials have received much attention as potential delivery systems of nutrients and phytonutrients for multiple applications. Nanomicelles are nanosized colloidal structures with a hydrophobic core and hydrophilic shell. Due to their unique characteristics, they have shown great perspectives in food and nutraceutical science. In this review, we discussed the unique properties of nanomicelles. We also emphasized the latest advances on the design of different nanomicelles for efficient delivery and improved bioavailability of various nutrients. The role of nanomicelles in the efficacy improvement of bioactive components from nutraceutical and health foods has been included. Importantly, the safety concerns on nano-processed food products were highlighted.

In vitro gastrointestinal bioaccessibility and colonic fermentation of lignans from fresh, fermented, and germinated flaxseed

Fermented flaxseed improves lignan (SECO) bioaccessibility in the gastrointestinal phase, release and conversion to enterolactone during colon fermentation.

Effects of dietary fats on the bioaccessibility and bioavailability of carotenoids: a systematic review and meta-analysis of in vitro studies and randomized controlled trials

CONTEXT

Dietary fats are one of the well-known stimulators of carotenoid absorption, but the effects of the quantity and the type of dietary fats on carotenoid absorption have not yet been studied systematically.

OBJECTIVE

This review aimed to analyze data from both in vitro studies and randomized controlled trials (RCTs) to examine the effects of dietary fats on the bioaccessibility and bioavailability of carotenoids.

DATA SOURCES

A systematic search of 5 databases (Scopus, PubMed, Embase, CINAHL and the Cochrane Library) was conducted.

STUDY SELECTION

In vitro studies and RCTs were selected according to the PICOS criteria and were reviewed independently by 2 investigators.

DATE EXTRACTION

Key study characteristics from the eligible in vitro studies and RCTs were extracted independently by 2 investigators using a standardized table.

RESULTS

A total of 27 in vitro studies and 12 RCTs were included. The meta-regression of in vitro studies showed that the bioaccessibility of carotenoids, except for lycopene, was positively associated with the concentration of dietary fats. The meta-analysis of RCTs showed that the bioavailability of carotenoids was enhanced when a higher quantity of dietary fats was co-consumed. Moreover, fats rich in unsaturated fatty acids resulted in greater improvement in carotenoid bioavailability (SMD 0.90; 95%CI, 0.69-1.11) as compared with fats rich in saturated fatty acids (SMD 0.27; 95%CI, 0.08-0.47).

CONCLUSIONS

Co-consuming dietary fats, particularly those rich in unsaturated fatty acids, with carotenoid-rich foods can improve the absorption of carotenoids.

SYSTEMATIC REVIEW REGISTRATION

PROSPERO registration number CRD42020188539.

Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products

Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. Recent research has shown the potential of non-thermal processing technologies, especially pulsed electric fields (PEF), ultrasounds (US), and high pressure processing (HPP), to trigger the accumulation of bioactive compounds through the induction of a plant stress response. Furthermore, these technologies together with high pressure homogenization (HPH) also cause microstructural changes in both vegetable tissues and plant-based beverages. These modifications could enhance carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health. Nevertheless, information explaining bioaccessibility changes after non-thermal technologies is limited. Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. In this review, we attempt to provide updated information regarding the main effects of PEF, HPP, HPH, and US on health-related compounds bioaccessibility from different vegetable matrices and the causes underlying these changes. Additionally, we propose future research on the relationship between the bioaccessibility of bioactive compounds and micronutrients, matrix structure, and non-thermal processing.

Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees

The impact of pulsed electric fields (PEF) and their combination with a thermal treatment on the bioaccessibility of phenolic and carotenoid compounds in oil-added carrot puree (5 %) was investigated. Fractions of such puree were differently treated: subjected to PEF (5 pulses of 3.5 kV cm^-1) (PEF); thermally treated (70 °C for 10 min) (T) or first PEF treated and then thermally treated (PEF/T). Purees were in vitro digested, carotenoid and phenolic content and bioaccessibility were determined. Likewise, quality attributes and microstructure were analyzed. Generally, treatments did not affect carotenoid content and quality attributes, whereas phenolic content dramatically decreased after PEF. Nevertheless, all treatments enhanced both compounds bioaccessibilities, which were trebled in PEF-treated purees. Particle size reduction may suggest that microstructural changes could be responsible of bioaccessibility increases. Therefore, PEF could be a feasible treatment to enhance phenolic and carotenoid bioaccessibility without altering quality attributes of carrot-based puree.

Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure

Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, which is hindered by such barriers. Pulsed electric fields (PEF) modify cell membrane permeability, thus enhancing their bioaccessibility. The effect of PEF on the carrot carotenoid and PC content and bioaccessibility was investigated. With this purpose, PEF-treated carrots (5 pulses of 3.5 kV cm^-1) were stored for 24 h at 4 °C and microstructure was evaluated before subjecting them to in vitro digestion. PEF did not affect carotenoid content, whereas their bioaccessibility improved (11.9%). Likewise, PEF increased the content of some PC, e.g. coumaric acid (163.2%), probably caused by their better extractability. Conversely, caffeic acid derivatives decreased, which may be associated to greater contact with oxidative enzymes. Total PC bioaccessibility (20.8%) and some derivatives increased, e.g. caffeoylshikimic (68.9%), whereas some decreased (e.g. ferulic acid). Structural changes caused by PEF may improve bioaccessibility of carotenoids and PC by favouring their release and easy access to digestive enzymes. However, other antioxidants may be further degraded or entrapped during digestion. Therefore, PEF is an effective technology for obtaining carrots with enhanced carotenoids and phenolic bioaccessibility.

Influence of simulated food and oral processing on carotenoid and chlorophyll in vitro bioaccessibility among six spinach genotypes

Increasing the density of micronutrients and phytochemicals in vegetable foods through plant breeding and processing is of value for consumers. However, the extent to which interactions between genetics and processing (G × P) can be leveraged for green leafy vegetables to improve the delivery of such compounds is unknown. Using spinach as a model, a three-phase in vitro digestion method with and without simulated oral processing (mastication) and coupling to a Caco-2 human intestinal cell culture model was used to determine whether bioaccessibility and intestinal uptake of carotenoids and chlorophylls can be modified from six spinach genotypes, fresh or processed as blanched, sterilized, and juiced products. Carotenoid and chlorophyll bioaccessibility varied significantly with the genotype (p < 0.001) and processing treatment (p < 0.001), with processing having a more profound influence on the bioaccessibility, decreasing micellarization of phytochemicals from juiced (25.8-29.3%), to fresh (19.5-27.9%), to blanched (14.9-20.5%), and sterilized spinach (10.4-13.0%). Oral mastication had a significant influence on the carotenoid bioaccessible content of sterilized spinach (0.3-0.5 μmoles per g DW) as compared to fresh spinach (0.1-0.3 μmoles per g DW), most likely due to the additive effect of thermal processing and mastication on facilitating digestive breakdown of the spinach matrix. Caco-2 accumulation of carotenoid and chlorophyll was modestly but significantly (<0.001) lower in fresh spinach (2.4%) compared to other treatment samples (3.7-4.8%). These results suggest that the genotype, processing treatment, and genotype × processing (G × P) interaction may affect carotenoid and chlorophyll bioaccessibility in spinach and that food processing remains a dominant factor in modulating the bioavailability of these phytochemicals.

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.

Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments

The consumption of a varied diet rich in fruit and vegetables helps prevent and treat certain chronic diseases. The development of smoothies based on derivatives from fruit and vegetables rich in bioactive compounds can help increase the consumption of these foods, and therefore, contribute to the prevention of various health problems. However, during the processing of the fruit and vegetable smoothies, these properties may change. The elaboration of smoothies is based on fruits and vegetables rich in carotenoids: Carrot juice-papaya-mango (smoothie A) and carrot juice-pumpkin-mango (smoothie B). The objective of this study is to evaluate the impact of the application of different thermal technologies (mild and intensive heat treatment) and non-conventional technologies (ultrasound) on carotenoids (α-carotene, β-carotene, lutein and β-cryptoxantin) and determine the physiochemical parameters of derivatives from fruit and vegetable smoothies. In addition, the bioaccessibility of carotenoids is also evaluated through a process of in vitro simulated digestion. With regard to the bioaccessibility of the fruit and vegetable smoothies analyzed, a positive effect of temperature on liberation and micellarization was observed.

Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process

Orange-fleshed sweet potato (OFSP), a biofortified crop rich in β-carotene, can be used as a component of baby food recipes in order to tackle vitamin A deficiency in children <6 years old. In this work, the impact of formulation (addition of pumpkin, oil, and egg yolk) and industrial heat processing (pasteurization, sterilization) on carotenoid content and bioaccessibility was evaluated in an OFSP-based baby puree. A commercial OFSP baby food product from Brazil and a homemade OFSP puree were used as references. The losses of all-trans-β-carotene ranged from 16 to 21% (pasteurization, homemade) to 32% (sterilization). Because of higher particle sizes and despite a higher content in carotenoids, the homemade puree had a lower bioaccessibility (i.e., micellar transfer using in vitro digestion: 0.50%) compared with the sterilized and commercial purees (5.3-6.2%). Taking into account bioaccessibility and applying a 50% conversion to retinol, a 115 g baby portion of the sterilized OFSP-puree formulated with 2% oil provided 31.4% of the daily vitamin A requirement (RDA) for children under 6 years. In comparison, 115 g of homemade OFSP-puree provided only 3.5% of the RDA. Addition of pumpkin to OFSP did not improve the percentage of RDA. Interestingly, the incorporation of an emulsifier (egg yolk powder) before cooking could improve the percentage of provision by a factor of 2.7. These results showed that reaching a balance between formulation and processing is determinant to maximize carotenoid bioaccessibility of carotenoids from OFSP-based baby food.

Effect of the Composition and Structure of Excipient Emulsion on the Bioaccessibility of Pesticide Residue in Agricultural Products

The influence of co-ingestion of food emulsions with tomatoes on the bioaccessibility of a model pesticide (chlorpyrifos) was studied. Emulsions were fabricated with different oil contents (0-8%), lipid compositions (medium chain triglyceride (MCT) and corn oil), and particle diameters (d₃₂ = 0.17 and 10 μm). The emulsions were then mixed with chlorpyrifos-contaminated tomato puree, and the mixtures were subjected to a simulated gastrointestinal tract (GIT) consisting of mouth, stomach, and small intestine. The particle size, surface charge, and microstructure of the emulsions was measured as they passed through the GIT, and chlorpyrifos bioaccessibility was determined after digestion. The composition and structure of the emulsions had a significant impact on chlorpyrifos bioaccessibility. Bioaccessibility increased with increasing oil content and was higher for corn oil than MCT, but did not strongly depend on oil droplet size. These results suggest that co-ingestion of emulsions with fruits or vegetables could increase pesticide bioaccessibility.

Stability of Bioactive Compounds in Broccoli as Affected by Cutting Styles and Storage Time

Broccoli contains bioactive molecules and thus its consumption is related with the prevention of chronic and degenerative diseases. The application of wounding stress to horticultural crops is a common practice, since it is the basis for the fresh-cut produce industry. In this study, the effect of four different cutting styles (CSs) (florets (CS1), florets cut into two even pieces (CS2), florets cut into four even pieces (CS3), and florets processed into chops (CS4)) and storage time (0 and 24 h at 20 °C) on the content of bioactive compounds in broccoli was evaluated. Immediately after cutting, 5-O-caffeoylquinic acid and caffeic acid content increased by 122.4% and 41.6% in CS4 and CS2, respectively. Likewise, after storage, 3-O-caffeoylquinic acid and 5-O-caffeoylquinic acid increased by 46.7% and 98.2%, respectively in CS1. Glucoerucin and gluconasturtiin content decreased by 62% and 50%, respectively in CS3; whereas after storage most glucosinolates increased in CS1. Total isothiocyanates, increased by 133% immediately in CS4, and after storage CS1 showed 65% higher levels of sulforaphane. Total ascorbic acid increased 35% after cutting in CS2, and remained stable after storage. Results presented herein would allow broccoli producers to select proper cutting styles that preserve or increase the content of bioactive molecules.

Bixin uptake and antioxidative effect and role in immunoregulation in domestic cats

Bixin, a carotenoid found in the seed of the Annatto plant, , is a potent antioxidant. Carotenoids are readily absorbed from the diet; therefore, the purpose of this study was to examine uptake of bixin by plasma, lipoproteins, and leukocytes after dietary supplementation in domestic cats and to assess effects on immune response. Female domestic short hair cats (3 yr old; 4.79 ± 0.13 kg BW) were fed a single dose of 0, 1, 5, or 10 mg bixin, and blood was taken at 0, 1, 2, 4 and 8 h after administration ( = 6/treatment) to determine acute absorption rate. Then, bixin was fed daily for 14 d to examine steady-state plasma concentrations and subcellular distribution. Following these preliminary experiments, cats ( = 8/treatment) were fed diets containing 0, 1, 5, or 10 mg bixin/d for 16 wk and blood was collected on wk 0, 6, 12, and 16 for analysis of leukocyte subpopulations, cell-mediated responsiveness, and inflammatory and oxidative biomarkers. Maximal uptake in plasma occurred 1 h after a single oral dose of bixin, with a maximal concentration of 0.119 μ and elimination half-life of 1.8 to 2.2 h. Daily feeding of bixin showed a steady-state plasma concentration of 0.110 μ at the greatest doses. Bixin was primarily associated with the high-density lipoprotein fraction of blood lipoproteins and was primarily distributed in mitochondrial fractions (58-59%) of but also in microsomal and nuclear fractions (37-44%). Leukocyte subpopulations in blood were variably affected by dietary bixin, with an increase ( < 0.05) in total T cells but a concurrent decrease ( < 0.05) in CD18+ and B cell subpopulations. However, plasma IgG increased ( < 0.05) in the 10-mg treatment group by wk 6. Lymphoproliferation was stimulated ( < 0.05) in the 5-mg bixin treatment group by wk 16, and delayed-type hypersensitivity response increased after nonspecific antigenic challenge. Conversely, when a specific challenge of vaccine was assessed on wk 12 and 16, responsiveness decreased ( < 0.05) in the 10-mg bixin treatment group. Bixin supplementation surprisingly caused an increase ( < 0.05) in α-acid glycoprotein but had no effect on natural killer cell activity, other subpopulations of leukocytes, or 8-oxo-2›-deoxyguanosine, a DNA damage biomarker. This experiment demonstrated dose-dependent uptake of bixin in plasma and blood lipoproteins and distribution in leukocyte subcellular components and an impacted immune response through cell-mediated and humoral actions.

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.

Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization

A specific approach to investigate the effect of high pressure homogenization on the carotenoid bioaccessibility in tomato-based products was developed. Six different tomato-based model systems were reconstituted in order to target the specific role of the natural structural barriers (chromoplast substructure/cell wall) and of the phases (soluble/insoluble) in determining the carotenoid bioaccessibility and viscosity changes upon high pressure homogenization. Results indicated that in the absence of natural structural barriers (carotenoid enriched oil), the soluble and insoluble phases determined the carotenoid bioaccessibility upon processing whereas, in their presence, these barriers governed the bioaccessibility. Furthermore, it was shown that the increment of the viscosity upon high pressure homogenization is determined by the presence of insoluble phase, however, this result was related to the initial ratio of the soluble:insoluble phases in the system. In addition, no relationship between the changes in viscosity and carotenoid bioaccessibility upon high pressure homogenization was found.

Bioaccessibility and digestive stability of carotenoids in cooked eggs studied using a dynamic in vitro gastrointestinal model

Among dietary carotenoids, lutein and zeaxanthin are known to protect against age-related macular degeneration, a leading cause of irreversible vision loss in the elderly. Egg yolk is rich in lutein and zeaxanthin, however, the effect of cooking and gastrointestinal digestion on yolk carotenoids is poorly understood. An in vitro dynamic gastrointestinal model (TIM-1) was used to investigate the digestive stability and bioaccessibility of carotenoids from boiled, fried, and scrambled eggs. Bioaccessibility but not digestive stability was significantly affected by the method of cooking. The main egg carotenoids, all-E-lutein and all-E-zeaxanthin, were stable during the digestion with average recoveries of 90 and 88%, respectively. No trans-cis isomerization of carotenoids was observed during digestion. Both all-E-lutein and all-E-zeaxanthin from scrambled eggs showed significantly lower bioaccessibility compared to boiled eggs. The results indicate that the bioaccessibility of egg carotenoids can be affected by different food preparation methods.

The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability

The oral bioavailability of a health-promoting dietary component (nutraceutical) may be limited by various physicochemical and physiological phenomena: liberation from food matrices, solubility in gastrointestinal fluids, interaction with gastrointestinal components, chemical degradation or metabolism, and epithelium cell permeability. Nutraceutical bioavailability can therefore be improved by designing food matrices that control their bioaccessibility (B*), absorption (A*), and transformation (T*) within the gastrointestinal tract (GIT). This article reviews the major factors influencing the gastrointestinal fate of nutraceuticals, and then uses this information to develop a new scheme to classify the major factors limiting nutraceutical bioavailability: the nutraceutical bioavailability classification scheme (NuBACS). This new scheme is analogous to the biopharmaceutical classification scheme (BCS) used by the pharmaceutical industry to classify drug bioavailability, but it contains additional factors important for understanding nutraceutical bioavailability in foods. The article also highlights potential strategies for increasing the oral bioavailability of nutraceuticals based on their NuBACS designation (B*A*T*).

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.