Bioaccessibility of Carotenoids and Vitamin E from Pasta: Evaluation of an in Vitro Digestion Model

The present investigation aimed to expand the knowledge of bioaccessibility of carotenoids, tocopherols, and tocotrienols from cereal products such as pasta. Because most of the published approaches assessing the bioaccessibility Of lipophilic micronutrients dealt with fruits and vegetables, a prevalent in vitro digestion procedure was modified. Additionally, several digestion parameters were evaluated with regard to their impact on the bioaccessibility of carotenoids and vitamin E from pasta. Overall, the estimated values were highly dependent on the amount of bile extract present in the digestive medium and to a lesser extent on the simulated gastric pH and the incubation time with digestive enzymes. The bioaccessibility of carotenoids and vitamin E from durum wheat pasta was quite high (71 +/- 5 and 70 +/- 4%, respectively), whereas these micronutrients were considerably less accessible from pasta containing 10% eggs (57 +/- 1 and 49 +/- 5%, respectively).