Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.)
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Date
2022-08-15
Authors
Rošul, Milana
Đerić, Nataša 
Mišan, Aleksandra
Pojić, Milica
Šimurina, Olivera
Halimi, Charlotte
Nowicki, Marion
Cvetković, Biljana
Mandić, Anamarija
Reboul, Emmanuelle
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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, α-carotene was the most important abundant one. However, lutein displayed a significantly higher bioaccessibility compared to α-carotene and β-carotene in baked products (up to 10.28% compared to 1.22% and 0.88%, respectively). α-Carotene was the only carotenoid recovered in Caco-2 cells after micelle incubation. Cookie micelles led to the highest percentage of α-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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Keywords
In vitro Digestion, Micelles, Enterocytes, Bioavailability, Pumpkin
Citation
Rošul, M., Đerić, N., Mišan, A., Pojić, M., Šimurina, O., Halimi, C., ... & Reboul, E. (2022). Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.). Food Chemistry, 385, 132595.