Enhancing carotenoid bioaccessibility in food matrices using modified mango cotyledon starch microcapsules:...

This study evaluated starch extracted from mango cotyledons as a wall material for microencapsulating a carotenoid-rich pumpkin suspension. The resulting microcapsules were incorporated into water, yogurt, and gelatin to develop carotenoid-fortified foods. The effects of wall material and matrix on carotenoid bioaccessibility during in vitro digestion and their contribution to the recommended dietary allowance (RDA) across age groups were assessed. Carotenoid content and bioaccessibility varied significantly with encapsulant type and matrix. The combination of ultrasound-modified and dual-modified starch improved carotenoid bioaccessibility up to 27% (20 mg/100 g) in water, 16% (27 mg/100 g) in gelatin and 8% (49 mg/100 g) in yogurt; providing enhanced encapsulation and stability. Yogurt yielded the highest bioaccessibility, likely due to lipid-protein interactions enhancing carotenoid stability under gastrointestinal conditions. A 200 mL serving of fortified yogurt could provide 26%-36% of adult and 39%-62% of child (ages 4-13) vitamin A RDA. Utilizing mango processing residues as wall materials offers a sustainable, value-added strategy for developing functional foods.