Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2017.12.030
Abstract: Abstract Emulsions were prepared with oils (5% w/v) differing in unsaturation degree (olive, soybean or linseed oil) and sucrose ester (0.5% w/v) used as emulsifier. The oils studied were enriched with carotenoids from carrot or tomato purees.… read more here.
Keywords: carotenoid bioaccessibility; unsaturation degree; oil;
Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products
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DOI: 10.3390/foods10061321
Abstract: We propose the application of pulsed electric fields (PEF) to carrots to obtain derived products with increased phenolic and carotenoid bioaccessibility. For this purpose, juices, purees, and oil-added purees were obtained from whole PEF-treated carrots… read more here.
Keywords: carotenoid; derived products; carotenoid bioaccessibility; pulsed electric ... See more keywords
Effect of an Emulsified Formulation on Vegetable Carotenoid Bioaccessibility.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of oleo science"
DOI: 10.5650/jos.ess21265
Abstract: We investigated the effect of neutral lipids, polar lipids, and an emulsified formulation (EMF) on carotenoid bioaccessibility in an in vitro digestion assay of vegetables. These reagents enhanced carotenoid bioaccessibility. Contrary to our previous report,… read more here.
Keywords: carotenoid bioaccessibility; bioaccessibility; effect emulsified; emulsified formulation ... See more keywords