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Journal of Food and Nutrition Research
Online First Articles

Bakshi, R. A. – Khan, Z. S. – Jabeen, A. – Mi, S. A.
Designing food structure for improving bioavailability and process stability of beta-carotene


Rayees Ahmad Bakshi, Department of Food Technology, Islamic University of Science and Technology, 1 University Avenue, 192122 Awantipora, Pulwama, Jammu and Kashmir, India. E-mail: bakshirayees@gmail.com

Received 4 January 2019; 1st revised 29 July 2019; accepted 25 September 2019

Súhrn: Beta-carotene is the main dietary source of vitamin A, an essential micronutrient required to maintain proper health. The oral bioavailability of beta-carotene is limited due to various physicochemical and physiological processes: poor release from food matrices, low solubility in gastrointestinal fluids, metabolism or chemical transformation within the gastrointestinal tract, low epithelium cell permeability. The bioavailability of these agents can be improved by specifically designing food matrices that control their release, solubilisation, transport, metabolism and absorption within the gastrointestinal tract. This review article discusses the impact of food composition, structure on oral bioavailability and designing of different food structures for improving the oral bioavailability of beta-carotene. The various techniques discussed in this article for designing various food structures include microencapsulation, spray drying, excipient foods and nanoencapsulation. All these food structures have been found to enhance the bioavailability of ?-carotene.

Kľúčové slová: bioavailability; beta-carotene; microencapsulation; spray drying; excipient foods; nanoencapsulation


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