THE EFFECTS OF EXCIPIENT FOODS AND EMULSIONS ON CAROTENOID BIOACCESSIBILITY

Öz

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.

Anahtar Kelimeler

• Excipient foods,excipient emulsions,carotenoids,bioaccessibility,bioavailability

EKSİPİYAN GIDA VE EMÜLSİYONLARIN KAROTENOİD BİYOERİŞİLEBİLİRLİĞİ ÜZERİNE ETKİSİ

Öz

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. 

Anahtar Kelimeler

• Eksipiyan gıda,eksipiyan emülsiyon,karotenoidler,biyoerişilebilirlik,biyoyarayışlılık

Kaynakça

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