Search Results (19)

Lycopene is a naturally potent lipophilic antioxidant, which limits its bioavailability for absorption during intestinal digestion. Therefore, this study utilized a self-emulsifying delivery system (SEDS) to enhance the solubility and bioavailability of lycopene and investigated the effects of nonionic surfactant mixtures at varying hydrophilic–lipophilic balance (HLB) values and surfactant-to-oil ratios (SORs) on SEDS using oleic acid (OA), medium-chain triglycerides (MCTs), and sunflower oil (SO) as oil matrices. The resulting water-in-oil-in-water emulsions exhibited droplet sizes (181.70 to 572.27 nm), polydispersity indices (0.29 to 0.86), and ζ-potentials (−22.90 to −53.70 mV), with stability varying according to the type of oil and formulation parameters. Antioxidant activities of SO-based SEDS were higher compared to MCT-based and OA-based ones due to lycopene loading increase. In vitro simulated intestinal digestion revealed differences in lipolysis kinetics, with MCT-based lycopene-loaded SEDS exhibiting enhanced cumulative release and bioaccessibility in the duodenal (1.1–2.1 mEq/g) and jejunal (1.6–2.2 mEq/g) segments. This study revealed a comprehensive strategy encompassing lycopene extracts, SEDS preparation, quality indices, lipolysis dynamics, and proximal intestine solubilization amounts that successfully enhanced lycopene bioavailability. Optimized MCT-based lycopene-loaded SEDS with high HLB (10.72) and SOR (1.00) enhanced hydrophobic bioactive delivery efficiency, offering a novel low-energy strategy for developing functional supplements. Full article

Heat processing of tomato enhances lycopene bioaccessibility by increasing the proportion of cis-isomers; however, the mechanisms linking temperature-dependent isomerization to cellular antioxidant defense remain unclear. In this study, tomato hexane extracts prepared from non-heated, 60 °C-, and 88 °C-treated samples were analyzed to evaluate the effects of temperature on lycopene isomer profiles and cellular redox regulation. HPLC revealed a progressive shift toward cis-lycopene enrichment with increasing temperature, accompanied by enhanced chemical antioxidant capacity. In tert-butyl hydroperoxide (t-BHP)-challenged HepG2 cells, heat-treated extracts significantly improved viability and reduced intracellular reactive oxygen species (ROS). Notably, heme oxygenase-1 (HO-1) induction was attenuated in the 88 °C group relative to the oxidative control group, suggesting a lower level of oxidative or electrophilic stimulation. Redox profiling further showed that heating elevated glutathione reductase (GR) activity, particularly in the 88 °C extract, indicating accelerated regeneration of reduced glutathione (GSH) and compensatory redox adjustment. Collectively, these findings demonstrate that moderate-to-high thermal processing promotes cis-lycopene formation and strengthens both chemical and enzymatic antioxidant defenses, thereby maintaining intracellular redox balance. This study provides mechanistic insight into how heat treatment enhanced lycopene bioactivity in a temperature-dependent manner: while heating at 60 °C preserved cytoprotective effects, treatment at 88 °C further amplified overall antioxidant capacity and enzyme activity. Full article

Despite growing evidence linking diet to neurodegenerative diseases, the connection remains unclear. Tomatoes, a widely consumed food, have been proposed as potential sources of neuroactive compounds. Using LC-MS/MS, we profiled organic and conventional “datterini,” plump, and processed tomatoes. Six carotenoids were quantified, with phytoene and lycopene being the most abundant. Multivariate analysis revealed that processing and variety, rather than organic vs. conventional methods, drove dataset variability. Seventy neuroactive compounds were identified, some distinguishing tomato variety, processing, and/or production methods. Processed tomatoes generally showed higher abundance of neuroactive compounds than fresh tomatoes, and “datterini” tomatoes contained more neuroprotective compounds than plump tomatoes. Organic “datterini” did not have higher neuroprotective compound levels than conventional ones. These findings suggest thermal processing may alter the compositional quality of tomatoes, potentially enhancing the levels of certain bioactive constituents, while organic cultivation does not inherently increase the abundance of neuroprotective compounds. Overall, tomatoes represent a complex source of both neuroprotective and neuro-disrupting compounds, warranting further research on their bioaccessibility and physiological relevance. Full article

Tomato processing residues—including peels, seeds, and pomace—are rich in bioactive compounds, such as lycopene, β-carotene, cutin, pectin, and antioxidants, yet are often underutilized. This study evaluates microwave-assisted extraction (MAE) and high-pressure-assisted extraction (HPAE) for the recovery of carotenoids from TP, compared to conventional extraction (CE) using ethyl acetate. Optimal MAE conditions (150 W, 50 °C, 20 min, solid/liquid ratio of 1:10 g/mL) yielded 592.5 mg carotenoids/kg dry weight (dw), exceeding CE yields (505.3 mg/kg dw), while significantly reducing extraction time (20 min vs. 120 min). By contrast, direct HPAE (650 MPa, ambient temperature, solid/liquid ratio of 1:10 g/mL) resulted in lower carotenoid yields (ca. 84 mg/kg dw), but when used as a pre-treatment followed by stirring for 24 h, HPAE enhanced carotenoids extractability to 277.0 mg/kg dw, recovering 55% of carotenoids extracted by CE. Bioaccessibility studies showed low lycopene bioaccessibility across all methods (3.9% for HPAE, 3.4% for MAE, and 1.6% for CE). Incorporation into oils significantly improved bioaccessibility, with olive pomace oil (OPO) achieving 28.1%, compared to 8.1% in corn oil (CO). Overall, MAE and HPAE (as pre-treatment) present efficient strategies that reduce solvent usage and processing time, though they still rely on organic solvents, while strategies to enhance bioaccessibility should further be explored for effective functional ingredient development. Full article

Efficient extraction of bioactive compounds from red lobster by-products is crucial for maximizing their nutritional and economic value. This study compared high-hydrostatic pressure extraction (HHPE), ultrasound-assisted extraction (UAE), and conventional extraction (CE), assessing the yield and bioaccessibility of carotenoids (astaxanthin, β-carotene, lycopene), antioxidants (DPPH, FRAP assays), and minerals (sodium, magnesium, potassium, calcium). HHPE and UAE significantly enhanced carotenoid extraction (p < 0.05), with UAE yielding the highest astaxanthin (3.61 mg/100 g FW) and HHPE producing the most β-carotene (0.64 mg/100 g FW). HHPE also significantly increased antioxidant capacity (38.04% increase over CE, p < 0.05). Despite reduced bioaccessibility after in vitro digestion, HHPE and UAE represent sustainable methods for recovering valuable bioactive compounds, improving the nutritional profile of red lobster by-products. Full article

This study pertains the encapsulation of bioactive compounds, specifically phenolic compounds and lycopene, extracted from olive and tomato by-products via oil-in-water (O/W) nanoemulsions and their potential application in functional beverages. The effect of various edible oils (olive pomace oil (OPO), sunflower oil (SFO), corn oil (CO), fish oil (FO), and canola oil (CLA)) in the lipid phase and antioxidants (ascorbic acid and phenolic extracts) in the aqueous phase on the physicochemical properties of oil-in-water (O/W) nanoemulsions enriched with lycopene was evaluated, along with the bioaccessibility of the encapsulated bioactive compounds using the static INFOGEST in vitro simulation protocol for gastrointestinal food digestion. All examined edible oils led to nanoemulsions with uniform droplet sizes (droplet size < 300 nm, droplet distribution < 0.3) and high stability during storage at 4 °C, with FO being the smallest, at 259.3 ± 9.1 nm, and OPO the largest, at 286.6 ± 10.0 nm. Ascorbic acid increased the droplet size by 5–8%, improved droplet distribution, and led to a lower deterioration rate (−0.014 d⁻¹) when compared to the “control” counterparts (−0.037 d⁻¹). Lycopene bioaccessibility was significantly affected by the lipid phase, with OPO exhibiting the highest percentage (53.8 ± 2.6%) and FO the lowest (40.1 ± 2.1%). The OPO nanoemulsion was selected for the development of a functional beverage, showing excellent long-term stability. The phenolic compound concentration remained consistent during storage, and the lycopene degradation rate was minimal, at −0.0088 d⁻¹, resulting in an estimated shelf life of 165 days at 4 °C, based on a 50% reduction in lycopene content. Similarly, phenolic compounds demonstrated high bioaccessibility, without a significant dependence on the lipid phase, and stability during shelf life, enhancing the beverage’s overall antioxidant profile. These results indicate that O/W nanoemulsions are effective delivery systems for functional beverages, offering improved stability and bioaccessibility of lycopene. Full article

Natural carotenoids (CARs) such as β-carotene, astaxanthin, lutein, norbixin, bixin, capsanthin, lycopene, β-Apo-8-carotenal, canthaxanthin, β-apo-8-carotenal-ester, and zeaxanthin are being explored for possible applications in feed, food, cosmeceuticals, and nutraceuticals. Three primary areas of carotenoid research are emerging: (1) encapsulations for improved chemical and physical properties; (2) natural source carotenoid manufacturing; and (3) preclinical, epidemiological, and clinical studies of carotenoids’ potential health benefits. The recent advancements in research on the chemistry and antioxidant activity, marketing strategies, dietary sources, bioavailability, and bioaccessibility, extraction, dietary consumption, encapsulating techniques, and health advantages of carotenoids are all extensively discussed in this review. Carotenoids are pigments found naturally in most fruits and vegetables, algae, plants, and photosynthetic bacteria. Carotenoids cannot be synthesized by humans and must be consumed in the form of food or supplements. There are several roles for carotenoids in human health. Although individual carotenoids may function in different ways, their main action is to act as antioxidants. There are validated techniques for separating and purifying carotenoids, yet, industrial production requires the development of economically viable techniques for larger-scale implementation. Carotenoids have been shown to boost cognitive performance and cardiovascular health, as well as help prevent some types of cancer. Despite evidence for carotenoids’ health benefits, major population-based supplementation trials have yielded conflicting outcomes for several carotenoids. This review includes recent developments in carotenoid metabolism and nutritional and health advantages. It also offers an outlook on future directions in these areas. Full article

Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. The cooking technique affects the bioavailability of nutrients and bioactive compounds, making it crucial to explore optimal alternatives to maximize them. The objective of this study was to explore the influence of different cooking techniques (boiling, pressure cooking, sous-vide, and cook-vide) on the physicochemical properties and bioactive characteristics of a ready-to-eat vegetable lentil soup. For this, the bioaccessibility of those compounds was assessed through an in vitro simulated gastrointestinal methodology. The firmness of vegetables was established to define treatments’ cooking times, allowing subsequent comparison of the nutritional and functional properties of the soups. The color of vegetables was also evaluated as a quality parameter, which contributed to providing a global vision of the process impact. The results revealed that in vitro digestion (IVD) caused a decrease in all bioactive compound determinations for all cooking treatments of up to 72% for total phenols, 92% for lycopene, 98% for carotenoids, and 100% for vitamin C. Additionally, the antioxidant activity of the soups after thermal treatment improved up to 46% measured by the DPPH method. This study emphasizes the importance of considering the digestion process in the selection of the most adequate cooking technique. After IVD, traditional cooking (boiling) reached the maximum total carotenoid and lycopene contents; cook-vide and pressure-cooking techniques provided the highest total phenol content, showing these three techniques to have the maximum antioxidant capacity. Full article

The principles of industrial ecology have emerged as pivotal drivers of eco-innovation, aiming to realize a “zero-waste” society where waste materials are repurposed as valuable resources. In this context, High-Pressure Homogenization (HPH) presents a promising, easily scalable micronization technology, capable of enhancing the extractability and bioaccessibility of bioactive compounds found in tomato processing by-products, which are notably abundant waste streams in the Mediterranean region. This study focuses on optimizing HPH treatment parameters to intensify the recovery of bioactive compounds from tomato pomace. Additionally, it investigates the multifaceted impacts of HPH on various aspects, including color, particle size distribution, microscopic characteristics, surface properties, bioactivity, and lycopene bioaccessibility through in vitro digestion simulations. The results demonstrate that the application of HPH under optimized conditions (80 MPa, 25 °C, 10 passes) induces a remarkable 8-fold reduction in mean particle size, reduced surface tension, improved physical stability, uniform color, increased total phenolic content (+31%), antioxidant activity (+30%), dietary fiber content (+9%), and lycopene bioaccessibility during the intestinal digestion phase compared to untreated samples. These encouraging outcomes support the proposition of integrating HPH technology into an environmentally friendly industrial process for the full valorization of tomato processing residues. By utilizing water as the sole solvent, this approach aims to yield a functional ingredient characterized by greater nutritional and health-promoting values. Full article

The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together with Tween 20, a low-molecular-size emulsifier, high-speed homogenization conditions (time: 2, 3, 4, and 5 min; rpm: 9500, 12,000, 14,000, and 16,000 rpm), and high-pressure homogenization (HPH) (100 MPa for five cycles) were evaluated to determine the optimal conditions for obtaining O/W stable emulsions with encapsulated carotenoids. Soybean, sunflower, and coconut oils were used to formulate these O/W emulsions. The bioaccessibility of the main individual encapsulated papaya carotenoids was evaluated using the INFOGEST digestion methodology. In addition, the microstructures (confocal and optical microscopy) of the O/W carotenoid emulsions and their behavior during in vitro digestion phases were studied. Sunflower O/W carotenoid emulsions showed smaller mean particle size, higher negative ζ-potential, and higher viscosity than soybean O/W emulsions. Particle size reduction in the O/W emulsions using the HPH process improved the bioaccessibility of papaya encapsulated carotenoids. In these O/W emulsions, depending on the vegetable oil, lycopene was the carotenoid with the highest bioaccessibility (71–64%), followed by (all-E)-β-carotene (18%), (all-E)-β-cryptoxanthin (15%), and (all-E)-β-cryptoxanthin laurate (7–4%). These results highlight the potential of using green carotenoid papaya extracts to formulate O/W emulsions to enhance carotenoid bioactivity by efficiently preventing degradation and increasing in vitro bioaccessibility. Full article

Tomato pomace is rich in carotenoids (mainly lycopene), which are related to important bioactive properties. In general, carotenoids are known to react easily under environmental conditions, which may create a barrier in producing stable functional components for food. This work intended to evaluate the storage stability and in vitro release of lycopene from encapsulated tomato pomace extract, and its bioaccessibility when encapsulates were incorporated in yogurt. Microencapsulation assays were carried out with tomato pomace extract as the core material and arabic gum or inulin (10 and 20 wt%) as wall materials by spray drying (160 and 200 °C). The storage stability results indicate that lycopene degradation was highly influenced by the presence of oxygen and light, even when encapsulated. In vitro release studies revealed that 63% of encapsulated lycopene was released from the arabic gum particles in simulated gastric fluid, whereas for the inulin particles, the release was only around 13%. The feed composition with 20% inulin showed the best protective ability and the one that enabled releasing the bioactives preferentially in the intestine. The bioaccessibility of the microencapsulated lycopene added to yogurt increased during simulated gastrointestinal digestion as compared to the microencapsulated lycopene alone. We anticipate a high potential for the inulin microparticles containing lycopene to be used in functional food formulations. Full article

Natural carotenoids (CARs), viz. β-carotene, lutein, astaxanthin, bixin, norbixin, capsanthin, lycopene, canthaxanthin, β-Apo-8-carotenal, zeaxanthin, and β-apo-8-carotenal-ester, are being studied as potential candidates in fields such as food, feed, nutraceuticals, and cosmeceuticals. CAR research is advancing in the following three major fields: (1) CAR production from natural sources and optimization of its downstream processing; (2) encapsulation for enhanced physical and chemical properties; and (3) preclinical, clinical, and epidemiological studies of CARs’ health benefits. This review critically discusses the recent developments in studies of the chemistry and antioxidant activity, marketing trends, dietary sources, extraction, bioaccessibility and bioavailability, encapsulation methods, dietary intake, and health benefits of CARs. Preclinical, clinical, and epidemiological studies on cancer, obesity, type 2 diabetes (T2D), cardiovascular diseases (CVD), osteoporosis, neurodegenerative disease, mental health, eye, and skin health are also discussed. Full article

High hydrostatic pressure (HHP) is a non-thermal technology widely used in the industry to extend food shelf-life and it has been proven to enhance the extractability of secondary metabolites, such as carotenoids, in plant foods. In this study, fresh-cut papaya pulp of varieties (Sweet Mary, Alicia and Eksotika) from the Canary Islands (Spain) were submitted to the HHP process (pressure: 100, 350 and 600 MPa; time: come-up time (CUT) and 5 min) to evaluate, for the first time, individual carotenoid and carotenoid ester extractability and to assess their bioaccessibility using an in vitro simulated gastrointestinal digestion assay, following the standardized INFOGEST^® methodology. In addition, changes in papaya pulp microstructure after HHP treatments and during the different phases of the in vitro digestion were evaluated with optical light microscopy. HPLC-DAD (LC-MS/MS (APCI+)) analyses revealed that HHP treatments increased the carotenoid content, obtaining the highest extractability in pulp of the Sweet Mary papaya variety treated at 350 MPa during 5 min (4469 ± 124 μg/100 g fresh weight) which was an increase of 269% in respect to the HHP-untreated control sample. The highest carotenoid extraction value within each papaya variety among all HHP treatments was observed for (all-E)-lycopene, in a range of 98–1302 μg/100 g fresh weight (23–344%). Light micrographs of HHP-treated pulps showed many microstructural changes associated to carotenoid release related to the observed increase in their content. Carotenoids and carotenoid esters of papaya pulp submitted to in vitro digestion showed great stability; however, their bioaccessibility was very low due to the low content of fatty acids in papaya pulp necessary for the micellarization process. Further studies will be required to improve papaya carotenoid and carotenoid ester bioaccessibility. Full article

The effects of some sulfur-containing compounds on the isomerization and degradation of lycopene, phytofluene, and phytoene under different thermal treatment conditions were studied in detail. Isothiocyanates such as allyl isothiocyanate (AITC) and polysulfides like dimethyl trisulfide (DMTS) had the effect on the configuration of PTF (phytofluene), PT (phytoene), and lycopene. The proportion of their naturally occurring Z-isomers (Z1,2-PTF and 15-Z-PT) decreased and transformed into other isomers including all-trans configuration, while Z-lycopene increased significantly after thermal treatment, especially for 5-Z-lycopene. The results showed that increase in heating temperature, time, and the concentration of DMTS and AITC could promote the isomerization reaction effectively to some extent. In addition, 15-Z-PT and the newly formed Z4-PTF were the predominant isomers in tomato at the equilibrium. Unlike the lycopene, which degraded significantly during heat treatment, the isomers of PTF and PT were stable enough to resist decomposition. Moreover, the isomerization of three carotenoids was enhanced, and the bioaccessibility of lycopene increased significantly with the addition of shii-take mushroom containing sulfur compounds, while there was no positive effect observed in that of PTF and PT. Full article

Italian gastronomy experiences have ever-enhancing fame around the world. It is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. The antioxidant potential of the “Pizza Napoletana marinara” included in the register of traditional specialties guaranteed (TSG) was determined in this work. ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method evaluated the antioxidant activity of the pizza homogenized. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphenols and lycopene) contained in the traditional pizza “marinara TSG”. Our results showed that the “Pizza Napoletana marinara” had polyphenols concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene better than other similar pizzas. They confirmed the nutritional importance of traditional preparations and established the nutraceutical potential of “pizza marinara TSG” as a food rich in bio-accessible antioxidants. Full article