title: Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots.
abstract: The influence of the nature of the lipid phase in excipient emulsions on the bioaccessibility and transformation of carotenoid from carrots was investigated using a gastrointestinal tract (GIT) model. Excipient emulsions were fabricated using whey protein as an emulsifier and medium-chain triglycerides (MCT), fish oil, or corn oil as the oil phase. Changes in particle size, charge, and microstructure were measured as the carrot-emulsion mixtures were passed through simulated mouth, stomach, and small intestine regions. Carotenoid bioaccessibility depended on the type of lipids used to form the excipient emulsions (corn oil > fish oil ≫ MCT), which was attributed to differences in the solubilization capacity of mixed micelles formed from different lipid digestion products. The transformation of carotenoids was greater for fish oil and corn oil than for MCT, which may have been due to greater oxidation or isomerization. The bioaccessibility of the carotenoids was higher from boiled than raw carrots, which was attributed to greater disruption of the plant tissue facilitating carotenoid release. In conclusion, excipient emulsions are highly effective at increasing carotenoid bioaccessibility from carrots, but lipid type must be optimized to ensure high efficacy.
authors.affiliation: Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.
authors.forename: Ruojie
authors.initials: R
authors.lastname: Zhang
authors.affiliation: Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.
authors.forename: Zipei
authors.initials: Z
authors.lastname: Zhang
authors.affiliation: Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States.
authors.forename: Liqiang
authors.initials: L
authors.lastname: Zou
authors.affiliation: Department of Food 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.
authors.forename: Guodong
authors.initials: G
authors.lastname: Zhang
authors.affiliation: Department of Food 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: Eric Andrew
authors.initials: EA
authors.lastname: Decker
authors.affiliation: Department of Food 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*; D018552:Daucus carota / Q000737:chemistry / Q000378:metabolism*; D019587:Dietary Supplements / Q000032:analysis*; D016503:Drug Delivery Systems / Q000295:instrumentation / Q000379:methods*; D004655:Emulsions / Q000737:chemistry / Q000378:metabolism; D005079:Excipients / Q000737:chemistry* / Q000378:metabolism; D041981:Gastrointestinal Tract / Q000378:metabolism; D006801:Humans; D007536:Isomerism; D008055:Lipids / Q000737:chemistry*; D010316:Particle Size; D014675:Vegetables / Q000737:chemistry / Q000378:metabolism
chemical_list: D004655:Emulsions; D005079:Excipients; D008055:Lipids; D002338:Carotenoids
keywords: bioaccessibility; carotenoids; digestion; excipient emulsion; gastrointestinal