title: Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing.
abstract: Many phytochemicals from fruits and vegetables exert biological activities that may be beneficial to human health, but these benefits are not fully realized because of their poor oral bioavailability. The objective of this research was to establish the potential of excipient emulsions to increase carotenoid bioaccessibility from raw and cooked yellow peppers using a gastrointestinal model that included oral, gastric, and intestine phases. The influence of oil type (medium chain triglycerides, MCT; long chain triglycerides, LCT; and, indigestible orange oil, OO) on microstructural changes, particle properties, lipid digestibility, and carotenoid bioaccessibility was investigated. Oil type had a major impact, with carotenoid bioaccessibility decreasing in the following order: LCT > MCT > OO > control (no oil). Conversely, thermal treatment (raw versus boiled) had little influence on carotenoid bioaccessibility. These results will facilitate the rational design of excipient emulsions that boost the bioavailability of phytochemicals in fruits and vegetables.
authors.affiliation: Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.|Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.
authors.forename: Xuan
authors.initials: X
authors.lastname: Liu
authors.affiliation: Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Jinfeng
authors.initials: J
authors.lastname: Bi
authors.affiliation: Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.|Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.
authors.forename: Hang
authors.initials: H
authors.lastname: Xiao
authors.affiliation: Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.|Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.|Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D001682:Biological Availability; D002338:Carotenoids / Q000737:chemistry / Q000378:metabolism*; D003296:Cooking; D004655:Emulsions / Q000737:chemistry; D005079:Excipients / Q000737:chemistry; D041981:Gastrointestinal Tract / Q000737:chemistry / Q000378:metabolism*; D006358:Hot Temperature; D006801:Humans; D008954:Models, Biological; D029222:Piper nigrum / Q000737:chemistry* / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry / Q000378:metabolism*
chemical_list: D004655:Emulsions; D005079:Excipients; D010936:Plant Extracts; D002338:Carotenoids
keywords: bioaccessibility; carotenoids; excipient emulsions; oil type; thermal processing; yellow pepper