In vitro digestion-assisted development of a β-cryptoxanthin-rich functional beverage; in vivo validation using...

Area of Science:

• Nutritional Science
• Food Science
• Human Nutrition

Background:

• Carotenoid bioavailability is often low, with significant amounts reaching the colon.
• Functional beverages can be developed to improve health markers in post-menopausal women.

Purpose of the Study:

• To optimize a beverage formulation for enhanced beta-cryptoxanthin bioaccessibility.
• To evaluate the beverage's impact on cardiovascular and bone remodeling markers in post-menopausal women.

Main Methods:

• In vitro assessment of lipid emulsions (soy lecithin, milkfat globule membrane (MFGM), olive oil) for beta-cryptoxanthin and phytosterol bioaccessibility.
• In vitro digestion and simulated anaerobic conditions to assess beverage stability.
• A randomized human trial (n=38) to evaluate systemic and colonic availability of beta-cryptoxanthin after six weeks of consumption.

Main Results:

• A MFGM-containing beverage was selected for its stability and in vitro bioaccessibility.
• Six weeks of consumption significantly increased serum beta-cryptoxanthin by 38.9μg/dl (p<0.001).
• Faecal analysis showed beta-cryptoxanthin profiles reflecting beverage and in vitro digestion, differing from serum.

Conclusions:

• An in vitro digestion-assisted approach is effective for functional food development.
• In vivo validation requires consideration of both systemic response and colonic availability.
• The MFGM beverage shows potential for improving carotenoid bioavailability and associated health markers.