Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

Schweiggert, Ralf M.; Mezger, Dominik; Schimpf, Franziska; Steingass, Christof B.; Carle, Reinhold

doi:10.1016/j.foodchem.2012.07.035

Cited by 200 publications

(195 citation statements)

References 33 publications

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“…Carotenoids are observed within globules in the cells of mango flesh (Fig 3 A), supporting similar observations from other chromoplast morphology studies (Schweiggert, Mezger, Schimpf, Steingass, & Carle, 2012;Vasquez-Caicedo, Heller, Neidhart, & Carle, 2006). During blending to a puree, the high shear rate and sharp blade breaks up both cell walls and globules to an almost homogenous mixture (Fig 3 B).…”

Section: Carotenoid Composition and Contentsupporting

confidence: 88%

Mastication effects on carotenoid bioaccessibility from mango fruit tissue

Low

D'Arcy

Gidley

2015

Food Research International

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Section: Carotenoid Composition and Contentsupporting

confidence: 88%

Mastication effects on carotenoid bioaccessibility from mango fruit tissue

Low

D'Arcy

Gidley

2015

Food Research International

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“…Among the test foods the micellarization of b-carotene was higher from papaya [ spinach = drumstick [ carrot. In agreement with these results, better accessibility of carotenoids from papaya and mango (consisting of fat globule like carotene pigments) compared to carrot and tomato (crystalline carotenoids) have been reported (Schweiggert et al 2012(Schweiggert et al , 2014. The higher micellarization of carotenoids from papaya and green leaves could be explained by better partitioning of carotenoids from lipid droplets into aqueous phase compared to crystalline carotenoids in carrot.…”

Section: Discussionsupporting

confidence: 72%

“…The data obtained using this model is well correlated with that of studies in humans (Reboul et al 2006). The microscopic studies have reported unique morphology of carotene pigments in different types of foods, which may also have a bearing on bioavailability (Schweiggert et al 2012(Schweiggert et al , 2014. Therefore, understanding the effect of both quantity and type of dietary fat on bioavailability of carotenoids from individual foods, in the context of varied food matrix, carotene pigment ultrastructure and carotenoid composition merits attention.…”

Section: Introductionsupporting

confidence: 67%

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Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

et al. 2017

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Dietary fat increases carotenoid bioavailability by facilitating their transfer to the aqueous micellar fraction during digestion. However, the specific effect of both quantity and type of dietary fat required for optimal carotenoid absorption remained unexplored. In the present study, the effect of amount and type of vegetable oils on carotenoid micellarization from carrot, spinach, drumstick leaves and papaya using in vitro digestion/Caco-2 cell model have been assessed. Although, dietary fat (0.5-10% w/w) significantly increased the micellarization of carotenoids from all the test foods, the extent of increase was determined by the food matrix (papaya [ drumstick = spinach [ carrot) and polarity of carotenoids (lutein [ b-carotene = a-carotene [ lycopene). Among the dietary fats tested the carotenoid micellarization was twofold to threefold higher with dietary fat rich in unsaturated fatty acids (olive oil = soybean oil = sunflower oil) compared to saturated fatty acids (peanut oil = palm oil [ coconut oil). Intestinal cell uptake of lutein exceeded that of b-carotene from micellar fraction of spinach leaves digested with various oils. However, cellular uptake of b-carotene is depended on the carotenoid content in micellar fraction rather than the type of fat used. Together these results suggest that food matrix, polarity of carotenoids and type of dietary fat determines the extent of carotenoid micellarization from vegetables and fruits.

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“…10 The solubilization of flavonoids during processing and digestion is a key factor in this metabolism, thus strongly affecting their bioavailability. 27 In vitro models commonly used for the evaluation of carotenoid bioaccessibility include ultracentrifugation and microfiltration of the digesta, 18 thus also allowing the measurement of soluble flavonoids in the intestinal fluid.…”

Section: ■ Introductionmentioning

confidence: 99%

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

Aschoff

Kaufmann

Kalkan

et al. 2015

J. Agric. Food Chem.

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166

131

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Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29-30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9-11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.

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Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

Cited by 200 publications

References 33 publications

Mastication effects on carotenoid bioaccessibility from mango fruit tissue

Mastication effects on carotenoid bioaccessibility from mango fruit tissue

Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

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