THE EFFECTS OF EXCIPIENT FOODS AND EMULSIONS ON CAROTENOID BIOACCESSIBILITY

Year 2017, Volume: 42 Issue: 4, 447 - 456, 15.08.2017

Birgül Hızlar Sibel Karakaya

Abstract

Recently,
increasing attention has been given to carotenoid bioaccessibility and
bioavailability in the field of nutrition research. As a consequence of their
lipophilic nature and their specific localization in plant-based tissues,
carotenoid bioaccessibility and bioavailability is generally quite low in raw
fruits and vegetables, since carotenoids need to be released from the cellular
matrix and incorporated in the lipid fraction during digestion before being
absorbed. However, the poor water-solubility, high melting
point, and low oral bioavailability of lipophilic bioactive agents like
carotenoids make them difficult to incorporate into many aqueous-based food
products and may reduce their bioaccessibility within the gastrointestinal
tract. Today’s approach related to improve bioaccessibility is to design of
food matrix. Recently, the newest approach, excipient food, has been introduced
to improve the bioavailability of orally administered bioactive compounds. The
main idea is combining food and another food (the excipient food) whose
composition and/or structure is specifically designed to improve health
benefits. This article reviews studies related to the impact of food matrix and
structure on the bioaccessibility of carotenoids, and excipient foods and emulsions designed in the light of this
knowledge.

Keywords

Excipient foods, excipient emulsions, carotenoids, bioaccessibility, bioavailability

EKSİPİYAN GIDA VE EMÜLSİYONLARIN KAROTENOİD BİYOERİŞİLEBİLİRLİĞİ ÜZERİNE ETKİSİ

Abstract

Son
yıllarda beslenme alanındaki araştırmalar karotenoidlerin biyoerişilebilirliği
ve biyoyarayışlılığı üzerine yoğunlaşmıştır. Karotenoidlerin lipofilik yapısı
ve bitkisel gıdalardaki spesifik lokalizasyonunun bir sonucu olarak, genellikle
çiğ meyve ve sebzelerdeki biyoerişilebilirlikleri ve biyoyarayışlılıkları
düşüktür. Çünkü karotenoidlerin emilimlerinden önce hücre matriksinden açığa
çıkmaları ve sindirim sırasında lipit fazına geçmeleri gerekmektedir. Karotenoidler gibi lipofilik karakterdeki
biyoaktif bileşiklerin çoğunun biyoyarayışlılığı suda çözünürlüğün düşük
olması, yüksek erime sıcaklığı ve kimyasal stabilitenin zayıf olması gibi nedenlerle
düşüktür. Bu sorunu çözmeye yönelik günümüz yaklaşımı, gıda matriksinin dizayn
edilmesidir. Bu kapsamda araştırmalar halen devam etmektedir.  Ancak en yeni yaklaşım faydalı etkinin
eksipiyan gıdalarla artırılmasıdır. 
Buradaki temel fikir gıdanın, kompozisyonu ve/veya yapısı sağlık
faydasını artıracak şekilde özel olarak dizayn edilmiş diğer bir gıda ile
(eksipiyan gıda) birlikte tüketilmesidir. Bu makalede gıda matriksinin ve
yapısının karotenoid biyoerişilebilirliği üzerine etkisi ve bu bilgiler ışığında
dizayn edilen eksipiyan gıda ve emülsiyonlarla ilgili yapılan çalışmalar
derlenmiştir. 

Keywords

Eksipiyan gıda, eksipiyan emülsiyon, karotenoidler, biyoerişilebilirlik, biyoyarayışlılık

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