Plant-based foods contain numerous bioactive constituents (“nutraceuticals”) that have beneficial effects on human health. However, their oral bioavailability is often relatively low, which limits their potential efficacy. The bioavailability of nutraceuticals can be increased through the utilization of excipient foods whose compositions and structures are specifically designed to increase the amount of nutraceuticals absorbed in an active form. In this study, olive oil excipient emulsions were designed to increase the bioaccessibility of lycopene and other natural antioxidants in tomato pomace. These emulsions consisted of 8 wt% olive oil and 1 wt% Tween 20 or Tween 80 and were prepared using a microfluidizer operated under different processing conditions (12,000 or 20,000 psi; 3 or 5 passes). Changes in particle size, charge, and bioaccessibility were assessed when tomato pomace-emulsion mixtures were exposed to simulated gastrointestinal digestion. The mean particle diameter of the particles in the excipient emulsions increased after digestion (416 to 446 nm) compared to the values before digestion (200 to 220 nm). The presence of excipient emulsions significantly increased the bioaccessibility of lycopene in tomato pomace compared to oil-free control samples. For instance, lycopene bioaccessibility was > 82% when the tomato pomace was mixed with excipient emulsions but only 29% when it was mixed with oil-free buffer solutions. The presence of excipient emulsions also increased the total phenolic content of the tomato pomace. For instance, the phenolic content was considerably higher in the presence of excipient emulsions (1489 to 2055 mg GAE /100 g FW) than in their absence (939 mg GAE /100 g FW). However, the excipient emulsions did not increase naringenin bioaccessibility, which was attributed to the fact that it was not strongly hydrophobic. The efficacy of the excipient emulsions was only modestly dependent on emulsifier type and homogenization conditions. In conclusion, excipient emulsions can be designed to enhance the bioaccessibility of strongly hydrophobic nutraceuticals in tomato-based products, which may boost their healthiness.

Graphical abstract

中文翻译：

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使用辅料乳剂提高番茄渣中抗氧化剂的生物利用度

植物性食品包含许多对人体健康有益的生物活性成分（“保健食品”）。但是，它们的口服生物利用度通常较低，这限制了它们的潜在功效。营养食品的生物利用度可以通过使用赋形剂食品来提高，这些赋形剂的成分和结构经过专门设计，可以增加以活性形式吸收的营养食品的量。在这项研究中，设计了橄榄油赋形剂乳液，以提高番茄渣中番茄红素和其他天然抗氧化剂的生物利用度。这些乳液由8 wt％的橄榄油和1 wt％的Tween 20或Tween 80组成，并使用在不同加工条件（12,000或20,000 psi； 3或5遍）下运行的微流化剂制备。粒径，电荷，当番茄果渣-乳状液混合物进行模拟胃肠消化时，评估其生物可及性。与消解之前的值（200到220 nm）相比，消解后赋形剂乳液中颗粒的平均粒径增加（416至446 nm）。与无油对照样品相比，赋形剂乳液的存在显着提高了番茄渣中番茄红素的生物利用度。例如，番茄渣与赋形剂乳液混合时番茄红素的生物利用度> 82％，而与无油缓冲液混合时番茄红素的生物利用度仅为29％。赋形剂乳液的存在也增加了番茄渣的总酚含量。例如，赋形剂乳液（1489至2055 mg GAE / 100 g FW）存在下的酚含量明显高于不存在的情况（939 mg GAE / 100 g FW）。然而，赋形剂乳液并未增加柚皮苷的生物可及性，这归因于其不是强疏水性的事实。赋形剂乳液的功效仅适度地取决于乳化剂类型和均质条件。总之，可以设计赋形剂乳剂以增强基于番茄的产品中强疏水性保健食品的生物利用度，这可能会提高其健康性。赋形剂乳液的功效仅适度地取决于乳化剂类型和均质条件。总之，可以设计赋形剂乳剂以增强基于番茄的产品中强疏水性保健食品的生物利用度，这可能会提高其健康性。赋形剂乳液的功效仅适度地取决于乳化剂类型和均质条件。总之，可以设计赋形剂乳剂以增强基于番茄的产品中强疏水性保健食品的生物利用度，这可能会提高其健康性。

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