Carotenoids from Bactris gasipaes fruits were extracted with an ultrasound-assisted approach using sunflower oil, which was used to develop an oil-in-water (O/W) food emulsion similar to commercial mayonnaise with a lower lipid content. The qualitative carotenoid profile of the O/W emulsion was similar to that of lyophilized fruit. Using an in vitro digestion model adapted from the INFOGEST protocol, the results show that the O/W food emulsion had approximately 11-fold more bioaccessible carotenoids than the lyophilized fruit. In addition, the food model developed in this study had high sensory acceptance in all the evaluated attributes (acceptability scores for colour, aroma, taste, texture and overall acceptance of approximately 8.0 on a 9-point hedonic scale), as well as excellent thermal and gravitational stability (evaluated during 72 days of storage) and antioxidant activity (4.80 α-tocopherol relative). The present work presents a successful alternative for carotenoid incorporation into new foodstuffs, representing an excellent model for the design of functional products with more bioaccessible liposoluble bioactive compounds. This model can be used to add functionality to a food that typically has low nutritional value.

Bactris gasipaes中的类胡萝卜素通过使用葵花籽油的超声辅助方法提取水果，该葵花籽油用于开发类似于商用蛋黄酱且脂质含量较低的水包油（O / W）食品乳液。O / W乳液的定性类胡萝卜素特征与冻干的水果相似。使用根据INFOGEST协议改编的体外消化模型，结果表明O / W食品乳剂的生物可利用类胡萝卜素比冻干的水果多约11倍。此外，在这项研究中开发的食物模型在所有评估的属性中均具有较高的感官接受度（颜色，香气，味道，质地的可接受性得分，在9点享乐主义水平上的整体接受度约为8.0），以及出色的热稳定性和重力稳定性（在储存72天期间进行了评估）和抗氧化剂活性（相对于4.80α-生育酚）。本工作为类胡萝卜素掺入新食品提供了一种成功的替代方法，代表了具有更多可生物利用的脂溶性生物活性化合物的功能性产品设计的出色模型。该模型可用于为通常营养价值较低的食品添加功能。