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Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size

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Abstract

The effect of excipient emulsions with different lipid droplet sizes on carotenoid bioaccessibility from tomatoes was investigated using a simulated gastrointestinal tract (GIT). Excipient emulsions with different surface-weighted mean droplet diameters were fabricated: d 32  = 0.15 μm (small), 0.40 μm (medium), and 22.3 μm (large). Changes in particle size, microstructure, ζ-potential, and carotenoid bioaccessibility were measured when tomato-emulsion mixtures that had received different thermal and mixing treatments were passed through the GIT model. Carotenoid bioaccessibility decreased with increasing initial droplet size (small ≥ medium > large), which was attributed to two effects. First, smaller droplets extracted carotenoids from tomato tissue more efficiently. Second, smaller droplets were digested faster leading to more rapid mixed micelle formation, thereby increasing carotenoid solubilization in intestinal fluids. Carotenoid bioaccessibility was higher from boiled than raw tomatoes because thermal disruption of the plant tissue facilitated carotenoid release. Carotenoid bioaccessibility was higher when tomatoes were boiled with emulsions than when they were boiled alone and then added to emulsions. In conclusion, excipient emulsions are highly effective at increasing carotenoid bioaccessibility from tomatoes, but lipid droplet size must be optimized to ensure high efficacy.

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  • 01 October 2018

    The original version of this article unfortunately contained a mistake. The spelling of David Julian McClements name was incorrect.

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Acknowledgements

We thank the following financial support: “National Natural Science Foundation of China” (31460394). This material was partly based upon work supported by the Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station (MAS00491) and USDA, NRI Grants (2013-03795).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, People’s Republic of China

    Qian Li, Ti Li, Chengmei Liu & Taotao Dai

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

    Ruojie Zhang, Zipei Zhang & David Julian McClemnets

Authors
  1. Qian Li
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  2. Ti Li
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  3. Chengmei Liu
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  4. Taotao Dai
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  5. Ruojie Zhang
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  6. Zipei Zhang
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  7. David Julian McClemnets
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Corresponding authors

Correspondence to Chengmei Liu or David Julian McClemnets.

Additional information

Chengmei Liu and David Julian McClemnets contributed equally to this manuscript.

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Li, Q., Li, T., Liu, C. et al. Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size. Food Biophysics 12, 172–185 (2017). https://doi.org/10.1007/s11483-017-9474-7

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  • DOI: https://doi.org/10.1007/s11483-017-9474-7

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