Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions

The aim of the present work was to improve stability and bioaccessibility carotenoids from green oil extracts obtained papaya by-products using oil-in-water (O/W) emulsions. effects different concentrations pectin (1%, 2%, 3%), a high-molecular-size emulsifier, together with Tween 20, low-molecular-size high-speed homogenization conditions (time: 2, 3, 4, 5 min; rpm: 9500, 12,000, 14,000, 16,000 rpm), high-pressure (HPH) (100 MPa for five cycles) were evaluated determine optimal obtaining O/W stable emulsions encapsulated carotenoids. Soybean, sunflower, coconut oils used formulate these main individual INFOGEST digestion methodology. In addition, microstructures (confocal optical microscopy) carotenoid their behavior during in vitro phases studied. Sunflower showed smaller mean particle size, higher negative ζ-potential, viscosity than soybean Particle size reduction HPH process improved emulsions, depending on vegetable oil, lycopene highest (71–64%), followed by (all-E)-β-carotene (18%), (all-E)-β-cryptoxanthin (15%), laurate (7–4%). These results highlight potential enhance bioactivity efficiently preventing degradation increasing bioaccessibility.