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Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)

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Abstract

The influence of lipid concentration on the ability of excipient emulsions to increase carotenoid bioaccessibility from raw and cooked carrots was investigated using a simulated gastrointestinal tract (GIT). Excipient emulsions were fabricated using whey protein as a natural emulsifier and a long chain triglyceride (corn oil) as a digestible lipid. Changes in particle size, charge, and microstructure were determined as the carrot-emulsion mixtures were passed through simulated mouth, stomach, and small intestine. Carotenoid bioaccessibility increased with increasing digestible lipid concentration in the excipient emulsions (from 0 to 8 %). Carotenoid bioaccessibility was higher from boiled carrots than for raw carrots, which was attributed to disruption of plant cell structure facilitating carotenoid release. In conclusion, excipient emulsions are highly effective at increasing carotenoid bioaccessibility from carrots, which can be attributed to the ability of the small lipid droplets to rapidly solubilize the carotenoids.

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Acknowledgments

This material is based upon work supported by the United States Department of Agriculture, NRI grants (2013-03795, 2011-67021, and 2014-67021). This project was also partly supported by the National Natural Science Foundation of China (NSFC31428017). This project was also partly funded by the Deanship of Scientific Research (DSR), King Abdulaziz University, Jeddah, under grant numbers 330-130-1435-DSR, 299-130-1435-DSR. The authors, therefore, acknowledge with thanks DSR technical and financial support.

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Authors and Affiliations

  1. Department of Food Science, University of Massachusetts Amherst, Amherst, MA, 01003, USA

    Ruojie Zhang, Zipei Zhang, Liqiang Zou, Hang Xiao, Guodong Zhang, Eric Andrew Decker & David Julian McClements

  2. Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah, 21589, Saudi Arabia

    Eric Andrew Decker & David Julian McClements

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  1. Ruojie Zhang
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  2. Zipei Zhang
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  3. Liqiang Zou
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  4. Hang Xiao
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  5. Guodong Zhang
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  6. Eric Andrew Decker
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  7. David Julian McClements
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Correspondence to David Julian McClements.

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Zhang, R., Zhang, Z., Zou, L. et al. Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots). Food Biophysics 11, 71–80 (2016). https://doi.org/10.1007/s11483-015-9418-z

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  • DOI: https://doi.org/10.1007/s11483-015-9418-z

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