Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 38, 2015, Pages 8534-8543

  Liu, Xuan ^a,b   Bi, Jinfeng ^a   Xiao, Hang ^b   McClements, David Julian ^b,c  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

bioaccessibility; carotenoids; excipient emulsions; oil type; thermal processing; yellow pepper

Indexed keywords

BIOCHEMISTRY; CHAINS; FRUITS; HEAT TREATMENT; THERMAL PROCESSING (FOODS); VEGETABLE OILS; VEGETABLES;

BIOACCESSIBILITY; CAROTENOIDS; GASTROINTESTINAL MODEL; MEDIUM CHAIN TRIGLYCERIDES; MICROSTRUCTURAL CHANGES; OIL TYPE; ORAL BIOAVAILABILITIES; YELLOW PEPPER;

PIGMENTS;

CAROTENOID; EMULSION; EXCIPIENT; PLANT EXTRACT;

BIOAVAILABILITY; BIOLOGICAL MODEL; BLACK PEPPER; CHEMISTRY; COOKING; EMULSION; GASTROINTESTINAL TRACT; HEAT; HUMAN; METABOLISM;

BIOLOGICAL AVAILABILITY; CAROTENOIDS; COOKING; EMULSIONS; EXCIPIENTS; GASTROINTESTINAL TRACT; HOT TEMPERATURE; HUMANS; MODELS, BIOLOGICAL; PIPER NIGRUM; PLANT EXTRACTS;

EID: 84942673049     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b04217     Document Type: Article

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