title: Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients.
abstract: This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150min). Hydrothermal pattern and viscosity were monitored along with the changes of FSM content and the bioaccessibility (called micellarization, using an in vitro digestion model). Partitioning of carotenoids differed according to their lipophilicity: lycopene, β-carotene and lutein diffused to the oil phase (100%, 70% and 10% respectively). In contrast with the poor carotenes/tocopherol bioaccessibility (0.9-1%), the highest micellarization was observed for lutein (57%) and it increased with heating time and viscosity change. Domestic culinary cooking practices probably increase the bioavailability of carotenes mainly by their diffusion to the oil phase, facilitating their in vivo transfer into micelles.
authors.affiliation: CIRAD, UMR Qualisud, F-34398 Montpellier, France. Electronic address: claudie.dhuique-mayer@cirad.fr.
authors.forename: Claudie
authors.initials: C
authors.lastname: Dhuique-Mayer
authors.affiliation: CIRAD, UMR Qualisud, F-34398 Montpellier, France.
authors.forename: Adrien
authors.initials: A
authors.lastname: Servent
authors.affiliation: CIRAD, UMR Qualisud, F-34398 Montpellier, France; LABINTEX-Qualisud, France.
authors.forename: Adriana
authors.initials: A
authors.lastname: Descalzo
authors.affiliation: IRD UMR 204 Nutripass, IRD/UM/Montpellier SupAgro, BP 64501, F-34394 Montpellier, France.
authors.forename: Claire
authors.initials: C
authors.lastname: Mouquet-Rivier
authors.affiliation: NORT, Aix-Marseille Université, INRA, INSERM, Marseille, France.
authors.forename: Marie-Josèphe
authors.initials: MJ
authors.lastname: Amiot
authors.affiliation: CIRAD, UMR Qualisud, F-34398 Montpellier, France; Montpellier SupAgro, UMR95 QualiSud, B.P. 5098, F-34093 Montpellier, France.
authors.forename: Nawel
authors.initials: N
authors.lastname: Achir
mesh_terms: D001682:Biological Availability; D002338:Carotenoids / Q000737:chemistry / Q000378:metabolism; D003296:Cooking / Q000379:methods*; D004040:Dietary Carbohydrates / Q000378:metabolism*; D004063:Digestion; D006801:Humans; D014975:Lutein / Q000737:chemistry / Q000378:metabolism; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry* / Q000378:metabolism; D018977:Micronutrients / Q000737:chemistry* / Q000378:metabolism; D008954:Models, Biological; D000069463:Olive Oil / Q000737:chemistry / Q000378:metabolism; D014810:Vitamin E / Q000737:chemistry / Q000378:metabolism; D019207:beta Carotene / Q000737:chemistry / Q000378:metabolism
chemical_list: D004040:Dietary Carbohydrates; D018977:Micronutrients; D000069463:Olive Oil; D019207:beta Carotene; D014810:Vitamin E; D002338:Carotenoids; D000077276:Lycopene; D014975:Lutein
keywords: Carotenes; Cooking process; Corchorus olitorius; Digestion model; Tunisian mloukhiya; α-tocopherol