Effect of cooking duration on carotenoid content, digestion and potential absorption efficiencies among refined semolina and whole wheat pasta products

Oduro-Obeng, Hannah; Apea-Bah, Franklin Brian; Wang, Kun; Fu, Bin Xiao; Beta, Trust

doi:10.1039/d2fo00611a

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2024

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Cited by 4 publications

References 33 publications

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Comparison of the Carotenoid Content in Durum Wheat Pasta and Whole Wheat Pasta by Multivariate Analysis

Giannetti,

Boccacci Mariani,

Livi

2024

Circular Economy and Sustainability

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Comparison of the Carotenoid Content in Durum Wheat Pasta and Whole Wheat Pasta by Multivariate Analysis

Giannetti,

Boccacci Mariani,

Livi

2024

Circular Economy and Sustainability

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Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta

Oduro-Obeng,

Chaudhry,

Zogona

et al. 2024

Journal of Cereal Science

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The influence of food matrix and processing methods on the bioaccessibility of lutein: A review

Song,

Zhang,

Wang

et al. 2024

Journal of Food Bioactives

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Lutein belongs to oxygen-containing carotenoids and has various functional activity potentials such as antioxidant, preventing age-related macular degeneration (AMD), anti-inflammation, protecting cardio-cerebrovascular, anti-diabetes, and anti-cancer. However, it is typically consumed along with the food matrix, and its bioaccessibility is relatively low. Some food processing techniques have been developed to promote the release of lutein in plant-based foods and/or accelerate the decomposition of food matrix, which may damage the activity of lutein or reduce its bioaccessibility. By appropriately changing the food matrix and food processing methods, the functional characteristics of lutein in the diet can be enhanced. Therefore, this paper detailedly reviews the influence and action mechanism of lutein existence form and amount, food matrix structure and components, and food processing methods on the bioaccessibility and chemical interactions of lutein. Meanwhile, it also focuses on improving the bioaccessibility of lutein through the design of food matrix systems such as emulsions, hydrogels, molecular complexes, and liposomes, etc. This information will assist in selecting the suitable encapsulation system for commercial applications and provide a reference for increasing the bioaccessibility of lutein in food matrix.

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Effect of cooking duration on carotenoid content, digestion and potential absorption efficiencies among refined semolina and whole wheat pasta products

Abstract: Bioaccessibility of carotenoids vary among different foods due to factors such as food matrix composition and type or extent of processing. Hence it is important to understand the extent to...

Cited by 4 publications

References 33 publications

Comparison of the Carotenoid Content in Durum Wheat Pasta and Whole Wheat Pasta by Multivariate Analysis

Comparison of the Carotenoid Content in Durum Wheat Pasta and Whole Wheat Pasta by Multivariate Analysis

Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta

The influence of food matrix and processing methods on the bioaccessibility of lutein: A review

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