Food processing and dietary lipids are considered as important factors for carotenoid bioaccessibility. The effects of high pressure homogenization (HPH) combined with oil or emulsion on carotenoid retention and bioaccessibility during digestion were investigated. The results illustrated that HPH decreased the area-based diameter (D[3,2]), and negative correlations were found between the total carotenoid bioaccessibility (TCB) and D[3,2] of carrot juice. The bioaccessibility of total carotenoids, β-carotene and α-carotene of the homogenized samples was below 6%, while the addition of 2% oil, 10% oil or emulsion increased the carotenoid bioaccessibility (up to 14.08% for α-carotene). The carotenoid retention rate (CRR) of the homogenized samples was higher than that of the homogenized samples with oil or emulsion in each digestion phase. The CRR in the small intestine phase had a significant negative correlation with TCB, and therefore, a high TCB could be achieved despite a low CRR in the small intestine. Oil added as an emulsion had a slightly higher volume of free fatty acids released compared with oil added as such.

中文翻译：

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高压均质化和添加油对胡萝卜汁类胡萝卜素生物可及性的影响

食品加工和饮食中的脂质被认为是类胡萝卜素生物可及性的重要因素。研究了高压均质化（HPH）结合油或乳化液对消化过程中类胡萝卜素保留和生物可及性的影响。结果表明，HPH减小了基于面积的直径（D [3,2]），并且总类胡萝卜素生物可及性（TCB）与D之间呈负相关。[3,2]胡萝卜汁。均质样品中总类胡萝卜素，β-胡萝卜素和α-胡萝卜素的生物利用度低于6％，而添加2％的油，10％的油或乳剂则增加了类胡萝卜素的生物利用度（α-胡萝卜素高达14.08％）。在每个消化阶段，均质样品的类胡萝卜素保留率（CRR）高于含油或乳化液的均质样品。小肠阶段的CRR与TCB呈显着负相关，因此，尽管小肠的CRR较低，但仍可实现较高的TCB。与以这种方式添加的油相比，以乳液形式添加的油具有更高的游离脂肪酸释放量。