@article{fdi:010058972,
  title = {{S}tability and bioaccessibility of different forms of carotenoids and vitamin {A} during in vitro digestion},
  author = {{C}ourraud, {J}ulie and {B}erger, {J}acques and {C}risto, {J}. {P}. and {A}vallone, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {{V}itamin {A} deficiency is a public health issue in developing countries and promoting dietary carotenoids as precursors is a promising strategy. {H}owever, carotenoids present in numerous fruits and vegetables are unstable and poorly bioaccessible. {T}his study evaluated these two parameters during in vitro digestion of carotenoids and retinoids from carrot juice, raw and cooked spinach, micronutrient-fortified flour and standards without food matrix. {S}tandards were unstable whereas vitamin {A} from fortified flour and native food carotenoids were generally better protected by the food matrix (30-100% remaining versus 7-30% for standards). {H}ydrothermal cooking did not influence spinach carotenoid digestive stability but decreased their contents, phenomenon compensated by a significantly better micellarisation from 15-fold for beta-carotene to 72-fold for lutein. {F}inally, carrot juice provided the greatest amount of bioaccessible provitamin {A} with 1850 mu g/100 g dry matter ({DM}) versus 790 and 80 mu g/100 g {DM} in cooked and raw spinach, respectively.},
  keywords = {{C}arotenoids ; {R}etinoids ; {S}tability ; {B}ioaccessibility ; {F}ood matrix ; {F}ortification ; {H}eat treatments},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {136},
  numero = {2},
  pages = {871--877},
  ISSN = {0308-8146},
  year = {2013},
  DOI = {10.1016/j.foodchem.2012.08.076},
  URL = {https://www.documentation.ird.fr/hor/fdi:010058972},
}