LAUSR

Abstract Carotenoids have well documented health-promoting functions through their antioxidant properties, and numerous research topics are related to their integration in functional food products or beverages. Due to their firm hydrophobic nature, some difficulties are encountered while incorporating them in high water content matrices. In the present study recovered carotenoids from tomato processing industrial by-products were qualitatively and quantitatively analyzed by high-performance liquid chromatography (HPLC), and microencapsulated via spray drying technology. Oil in water (o/w) emulsion delivery system was used for encapsulating carotenoids with linseed oil as carrier, and a binary blend of gum Arabic and maltodextrin (1:1 w/w) as wall materials. The microcapsules were subjected to physical-chemical analysis, and to simulated gastrointestinal digestion process to evaluate the carotenoids bioaccessibility. Individual carotenoids (lycopene, β-carotene, and lutein) were observed during gastric and intestinal phases of the in vitro digestion and analyzed by HPLC/DAD. The results showed considerable degradation of lycopene during spray drying process and consistent degradation of β-carotene throughout the gastric phase of the simulated digestion. To gain an insight into the compounds responsible for the efficient delivery system of the carotenoids through the gastrointestinal tract, further investigations are required regarding the lipid phase used in the spray drying process.