@article{fdi:010066913,
  title = {{C}ulinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients},
  author = {{D}huique-{M}ayer, {C}. and {S}ervent, {A}. and {D}escalzo, {A}. and {M}ouquet {R}ivier, {C}laire and {A}miot, {M}. {J}. and {A}chir, {N}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}his study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients ({FSM}) in a traditional {T}unisian dish. {A} simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150 min). {H}ydrothermal pattern and viscosity were monitored along with the changes of {FSM} content and the bioaccessibility (called micellarization, using an in vitro digestion model). {P}artitioning of carotenoids differed according to their lipophilicity: lycopene, beta-carotene and lutein diffused to the oil phase (100%, 70% and 10% respectively). {I}n contrast with the poor carotenes/tocopherol bioaccessibility (0.9-1%), the highest micellarization was observed for lutein (57%) and it increased with heating time and viscosity change. {D}omestic culinary cooking practices probably increase the bioavailability of carotenes mainly by their diffusion to the oil phase, facilitating their in vivo transfer into micelles.},
  keywords = {{C}arotenes ; alpha-tocopherol ; {D}igestion model ; {C}ooking process ; {T}unisian ; mloukhiya ; {C}orchorus olitorius ; {TUNISIE}},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {210},
  numero = {},
  pages = {182--188},
  ISSN = {0308-8146},
  year = {2016},
  DOI = {10.1016/j.foodchem.2016.04.037},
  URL = {https://www.documentation.ird.fr/hor/fdi:010066913},
}