In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes
Artikel i vetenskaplig tidskrift, 2010

Carotenoids represent an example of micronutrients for which processing-induced food structure changes (e.g., matrix disruption) strongly influence their bioavailability. The available scientific information on this topic resulting from both in vivo and in vitro studies shows however the complexity of this problem. Although in vitro studies have been shown useful to better understand the relation between processing and carotenoid bioavailability, there is still conflicting information. To expand our current knowledge on this topic in order to allow rational design of food processing solutions resulting in products with maximal carotenoid accessibility and (bio)availability, it is suggested (i) to further evaluate and standardize in vitro models to be used as high throughput screening tools to determine the effect of extrinsic (process-related) and intrinsic (product-related) factors and (ii) to integrate food structure information as a useful approach for understanding and quantifying the bioavailability of carotenoids in foods. However, it will be necessary to validate the information obtained from these in vitro methods thoroughly against human studies (in vivo studies).

sr-bi

nutriomic analysis

beta-carotene

bioaccessibility

caco-2 cells

digestion method

intestinal-cell uptake

culture model

daucus-carota microstructure

alpha-carotene

Författare

S. Van Buggenhout

KU Leuven

Marie Alminger

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

L. Lemmens

KU Leuven

I. Colle

KU Leuven

G. Knockaert

KU Leuven

K. Moelants

KU Leuven

A. Van Loey

KU Leuven

M. Hendrickx

KU Leuven

Trends in Food Science and Technology

0924-2244 (ISSN)

Vol. 21 12 607-618

Ämneskategorier

Livsmedelsteknik

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1016/j.tifs.2010.09.010