Rošul, MilanaĐerić, NatašaMišan, AleksandraPojić, MilicaŠimurina, OliveraHalimi, CharlotteNowicki, MarionCvetković, BiljanaMandić, AnamarijaReboul, Emmanuelle2023-07-112023-07-112022-08-15Rošul, 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, 132595.0308-8146http://oa.fins.uns.ac.rs/handle/123456789/168Enriching 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.eninfo:eu-repo/semantics/embargoedAccessinfo:eu-repo/semantics/embargoedAccessIn vitro DigestionMicellesEnterocytesBioavailabilityPumpkininfo:eu-repo/semantics/article2-s2.0-8512678901800079403380000510.1016/j.foodchem.2022.132595