Abstract
The multifactorial system that influences the availability of macronutrients, micronutrients, and phytoconstituents with relevant bioactivities has been assessed by in vitro digestion protocols, which have become an effective technique to support the health-through-food strategy. The measurement of the significance of food structure, food matrix, synergies and competitive effects, processing features, and even some physiological issues has created valuable scientific and technological information, and the development of harmonized protocols. Now it is possible to make further advances by applying this knowledge to obtain data regarding the potential availability of target compound(s) in the food source within a standard meal context. This protocol describes the measurement of the micellarization index of carotenoids from dietary rich sources with test meals accounting the effects of high vs. low fat and normo-, hypo-, and hypercaloric content.
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Acknowledgments
The financial support of the Ministerio de Economía y Competitividad (MINECO-CICYT, Spanish Government, project AGL2017-87884-R) is gratefully acknowledged. Antonio Pérez-Gálvez is a tenured scientist at the Spanish National Research Council (CSIC).
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Pérez-Gálvez, A., Fontecha, J. (2020). In Vitro Digestion for Control and Monitoring of Food Effects in Relation to Micellarization Index of Carotenoids. In: Rodríguez-Concepción, M., Welsch, R. (eds) Plant and Food Carotenoids. Methods in Molecular Biology, vol 2083. Humana, New York, NY. https://doi.org/10.1007/978-1-4939-9952-1_28
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DOI: https://doi.org/10.1007/978-1-4939-9952-1_28
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