Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.) - Archive ouverte HAL Access content directly
Journal Articles Food Chemistry Year : 2022

Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.)

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Abstract

Enriching cereals-based products with bioactive compounds is a valuable strategy to improve product quality. We studied carotenoid bioaccessibility and intestinal uptake from a pumpkin-enriched porridge, cookies and sponge cakes by using in vitro digestion coupled with Caco-2 cell uptake. Among the carotenoids recovered in different products, alpha-carotene was the most important abundant one. However, lutein displayed a significantly higher bioaccessibility compared to alpha-carotene and 0-carotene in baked products (up to 10.28% compared to 1.22% and 0.88%, respectively). alpha-Carotene was the only carotenoid recovered in Caco-2 cells after micelle incubation. Cookie micelles led to the highest percentage of alpha-carotene cell uptake (2.33% and 1.38% for cookies with butter and cookies with vegetable oil, respectively) compared to the other baked products, followed by dry pumpkin puree micelles (1.31%). Overall, our data show that both bioaccessiblity and cell uptake of carotenoids from cereal-based products are variable and highly depend on food formulation and structure.
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hal-03777109 , version 1 (14-09-2022)

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Milana Rošul, Nataša Đerić, Aleksandra Mišan, Milica Pojić, Olivera Šimurina, et al.. Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.). Food Chemistry, 2022, 385, pp.132595. ⟨10.1016/j.foodchem.2022.132595⟩. ⟨hal-03777109⟩
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