Effect of Lipid Addition on Carotenoid Bioaccessibility in a Dairy-Based Papaya (Carica Papaya) Beverage

The study assessed the effect on in vitro bioaccessibility of carotenoids in a dairy-based papaya beverage model with two lipid sources added in 3% (w/w). The carotenoid contents in the liberated and micellar fractions were compared after adding 3% (w/w) vegetable oil and 3% dairy fat. Also, bioaccessibility was evaluated after adding different vegetable oil concentration levels (0, 1, 2, and 3%). When using 3% vegetable oil, the bioaccessibility of total carotenoids increased 2.3-fold over the control (0%), while adding 3% milk fat resulted in a 1.6-fold increase. An evident increase in the incorporation of carotenoids in micelles was observed with a lipid level of 3%. Adding vegetable oil between 1 and 2% increased the incorporation of carotenoids in micelles for beta-cryptoxanthin and beta-carotene isomers. In conclusion, adding both lipid sources (dairy or vegetable) increased the bioaccessibility of carotenoids in a dairy papaya beverage, where vegetable oil was more effective in increasing bioaccessibility than dairy fat.