Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size
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- 作者：L. Salvia-Trujillo ; D.J. McClements ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Tomato ; Lycopene ; Nanoemulsion ; Excipient foods ; Bioaccessibility ; Lipid digestibility
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 November 2016
- 年：2016
- 卷：210
- 期：Complete
- 页码：295-304
- 全文大小：2351 K
文摘
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Lycopene bioaccessibility in tomato juice increased with addition of nanoemulsions.
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Small lipid droplets gave a higher oil digestibility than larger ones.
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Carotenoids were trapped in tomato chromoplasts during in vitro digestion.
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Thermal treatment slightly increased lycopene bioaccessibility.