The bioaccessibility of carotenoids impacts the design of functional foods

Author(s)

Odorissi Xavier, Ana Augusta ; Mercadante, Adriana Zerlotti

• Document type: Journal article
• Source: CURRENT OPINION IN FOOD SCIENCE; v. 26, p. 8-pg., 2019-04-01.

Abstract

Since carotenoids are bioactive compounds that present low oral bioavailability, the knowledge of the steps limiting their bioavailability is mandatory for the design of functional foods/ingredients. Recent findings related to the main food components influencing carotenoids' bioaccessibility/availability are discussed. A wise choice of food components and processes, as well as carotenoid delivery systems, can successfully drive to an enhanced carotenoid bioavailability in the final product. There are great opportunities not only for the industry to design new formulations/ingredients and foods or beverages with enhanced carotenoid bioavailability, but also for the academy to unveil issues, from the fate of the carotenoids lost through the digestive process to the mechanisms behind the actions of the bioactive compound in a functional food. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC