Improvement of carotenoid bioaccessibility from spinach by co-ingesting with excipient nanoemulsions: impact of the oil phase composition

Kangfei Yao, David Julian McClements, Jiaxin Xiang, Ziying Zhang, Yong Cao, Hang Xiao and Xiaojuan Liu

Food Funct., 2019, 10, 5302
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Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants

Qing Guo, Ipek Bayram, Xin Shu, Jiaqi Su, Wenyan Liao, Yuan Wang and Yanxiang Gao

Food Chemistry, 2022, 367, 130726
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High heterogeneity in the size distribution of the micellar fraction from in vitro digestions: sample preparation and reporting recommendations

Roman Will, Claudia Rein, Jan Frank and Johanita Malan

J Sci Food Agric, 2025, 105, 3406
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Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

Yuanhang Yao, Jiaxing Jansen Lin, Xin Yi Jolene Chee, Mei Hui Liu, Saif A. Khan and Jung Eun Kim

Foods, 2021, 10, 2646
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Effects of chain length and saturation of triglycerides on cellular antioxidant activity of vegetable oil emulsions

Ying Xu, Tao Zhang, Mengyao Lu, Ruru Liu, Yiwen Guo, Ruijie Liu, Ming Chang and Xingguo Wang

LWT, 2021, 146, 111437
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The prospects of using spinach in flour and bakery products

A. N. Sapozhnikov, A. V. Kopylova, Yu. O. Krainova and S. A. Krainov

Vestn. Voronež. gos. univ. inž. tehnol., 2019, 80, 234
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Self-assembled nano-micelles of lactoferrin peptides: Structure, physicochemical properties, and application for encapsulating and delivering curcumin

Yiyang Wang, Wen Jiang, Yuchu Jiang, David Julian McClements, Fuguo Liu and Xuebo Liu

Food Chemistry, 2022, 387, 132790
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Quality evaluation of bakery products enriched with spinach

A N Sapozhnikov, L N Rozhdestvenskaya and A V Kopylova

IOP Conf. Ser.: Earth Environ. Sci., 2019, 346, 012062
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Comparative study of the functional compounds and antioxidant properties of different cowpea (Vigna unguiculata) leaf cultivars after in vitro digestion

Faith Seke, Mapula R. Moloto, Tinotenda Shoko, Yasmina Sultanbawa and Dharini Sivakumar

Int J of Food Sci Tech, 2023, 58, 1089
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Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids

Yanbing Zhang, Ruoxuan Li, Zhenzhen Xu, Hekai Fan, Xiaoyun Xu, Siyi Pan and Fengxia Liu

Trends in Food Science & Technology, 2024, 143, 104301
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Effect of oil phase type and lutein loading on emulsifying properties and in vitro digestion of mandarin peel pectin emulsions

Yifan Li, Ruoxuan Li, Guoliang Han, Bowen Li, Zhenzhen Xu, Siyi Pan and Fengxia Liu

LWT, 2024, 194, 115799
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Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols

Senem Suna, Selena Kalkan, Merve Dinç and Ömer Utku Çopur

Food Measure, 2023, 17, 1082
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Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases

Guoliang Han, Xingke Duan, Bing Jiang, Yifan Li, Bowen Li, Jinyan Yang, Siyi Pan and Fengxia Liu

International Journal of Biological Macromolecules, 2023, 242, 124961
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Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce

Elifsu Nemli, Esra Capanoglu, David Julian McClements and Merve Tomas

Food Chemistry, 2023, 424, 136395
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Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions

Sara Lara-Abia, Gloria Lobo, Noelia Pérez-Pascual, Jorge Welti-Chanes and M. Pilar Cano

Foods, 2023, 12, 2654
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The bioaccessibility of carotenoids impacts the design of functional foods

Ana Augusta Odorissi Xavier and Adriana Zerlotti Mercadante

Current Opinion in Food Science, 2019, 26, 1
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Insights on the Bioaccessibility of Natural Pigments from Diatom Chaetoceros calcitrans

Tatiele C. do Nascimento, Pricila N. Pinheiro, Andrêssa S. Fernandes, Patrícia A. Caetano, Eduardo Jacob-Lopes and Leila Q. Zepka

Molecules, 2022, 27, 3305
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Effects of dietary fat type and emulsification on carotenoid absorption: a randomized crossover trial

Yuanhang Yao, Zimin Yang, Baoer Yin, Hongyi Manfred Goh, Darel Wee Kiat Toh and Jung Eun Kim

The American Journal of Clinical Nutrition, 2023, 117, 1017
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Structural changes in fasted state dietary mixed micelles upon solubilization of beta-carotene

Beste BAYRAMOĞLU

International Journal of Agriculture Environment and Food Sciences, 2022, 6, 480
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Enhanced Oral Bioavailability of Lutein and Zeaxanthin via a Self-Emulsifying Delivery System: A Randomized, Double-Blind Cross-Over Study

Byung-Sun Choe, Ambrish C, Priya MK, Jinhak Kim, Kwang-Soo Baek and Yoo-Kyoung Park

Journal of Medicinal Food, 2025, 28, 824
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In Vitro–In Vivo Study of the Impact of Excipient Emulsions on the Bioavailability and Antioxidant Activity of Flavonoids: Influence of the Carrier Oil Type

Yanping Lin, David Julian McClements, Jie Xiao, Yong Cao and Xiaojuan Liu

J. Agric. Food Chem., 2023, 71, 1488
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Buriti (Mauritia flexuosa L.f.) and Acuri (Attalea phalerata Mart. ex Spreng) Oils as Functional Lipid Sources in Bakery Products: Bioactive Composition, Sensory Evaluation, and Technological Performance

Renata Nascimento Matoso Souto, Jorge da Silva Pinho, Carolina Lírio Didier Peixe, Maria Eduarda Flores Trindade, Pâmela Gomes de Souza, Pítias Eduardo da Silva, Bárbara Elisabeth Teixeira-Costa, Vanessa Naciuk Castelo-Branco and Anderson Junger Teodoro

Foods, 2025, 14, 3089
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Recent advances in health benefits and bioavailability of dietary astaxanthin and its isomers

Xiaojuan Liu, Junting Xie, Lesong Zhou, Junlin Zhang, Zhiqing Chen, Jie Xiao, Yong Cao and Hang Xiao

Food Chemistry, 2023, 404, 134605
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Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes

Ruihong Ge, Haihua Zhu, Jian Zhong, Hui Wang and Ningping Tao

Front. Nutr., 2022, 9
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In vitro digestive behavior of emulsifier‐stabilized excipient emulsions affects the bioaccessibility of flavonoids

Yanping Lin, David Julian McClements, Junlin Zhang, Liang Ke, Yi He, Jie Xiao, Yong Cao and Xiaojuan Liu

J Sci Food Agric, 2025, 105, 2146
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Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.)

Milana Rošul, Nataša Đerić, Aleksandra Mišan, Milica Pojić, Olivera Šimurina, Charlotte Halimi, Marion Nowicki, Biljana Cvetković, Anamarija Mandić and Emmanuelle Reboul

Food Chemistry, 2022, 385, 132595
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Application of In Vitro Digestion Models in the Evaluation of Dietary Supplements

Justyna Ośko, Katarzyna Nasierowska and Małgorzata Grembecka

Foods, 2024, 13, 2135
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Mechanisms of carotenoid intestinal absorption and the regulation of dietary lipids: lipid transporter-mediated transintestinal epithelial pathways

Zixin Guo, Yixiang Liu and Yangchao Luo

Critical Reviews in Food Science and Nutrition, 2024, 64, 1791
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Effects of dietary lipids on bioaccessibility and bioavailability of natural carotenoids

Xueyu Yan, Jinman Huang, Leiheng Huang, Cong Luo, Zexin Li, Peng Xu, Kianann Tan, Kit-Leong Cheong and Karsoon Tan

LWT, 2024, 200, 116171
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Co-encapsulation of Vitamin C, B9 and D3 in the Double W/O/W Emulsion Composition: Emulsified vs Powdered Form

Erika Kižytė, Ieva Bartkuvienė, Ina Jasutienė, Milda Keršienė, Viktorija Eisinaitė and Daiva Leskauskaitė

Food Biophysics, 2025, 20
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Effects of dietary fats on the bioaccessibility and bioavailability of carotenoids: a systematic review and meta-analysis of in vitro studies and randomized controlled trials

Yuanhang Yao, Peiyi Tan and Jung Eun Kim

Nutrition Reviews, 2022, 80, 741
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Effects of mono- and di-glycerides/phospholipids (MDG/PL) on the bioavailability of lutein and DHA in rats: more effective for lutein

Shu-zhen Huang, Huan-huan Yin, Fang Tian, Liang Wang, Wen-jing Wu, Xiang Li, Yanrong Zhao, Xiao-ya Wang, Yun Li, Megan Terp, Ying-yi Mao and Jin-yao Chen

Food Bioscience, 2025, 69, 106815
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The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions

Yanmo Pan, Shucheng Liu, Zongyuan Han, Huilan Zeng, Xuefei Xu, Jun-Hua Shao, Lujuan Xing and Yantao Yin

International Journal of Biological Macromolecules, 2024, 283, 137419
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Non-covalent interactions between tea saponin and pea protein isolate: concentration-dependent effects on structural property and emulsifying stability

Wenting Hui, Zhengyi Li, Qian Liu, Qian Chen, Haotian Liu, Baohua Kong and Chao Zhang

Food Hydrocolloids, 2026, 172, 112140
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Current status in our understanding of physicochemical basis of bioaccessibility

David Julian McClements and Sheng-Feng Peng

Current Opinion in Food Science, 2020, 31, 57
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Enhanced bioaccessibility of interfacial delivered oleanolic acid through self-constructed Pickering emulsion: Effects of oil types

Benyang Li, Haiyan Li, Shuxian Su, Meng Shi, Si Qin and Chaoxi Zeng

Food Research International, 2024, 191, 114708
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Enrichment of choux pastry semi-finished products by local plant raw material

A N Sapozhnikov, A V Kopylova, S A Krainov and Y O Krainova

IOP Conf. Ser.: Earth Environ. Sci., 2021, 640, 022048
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Carotenoids in Milk and the Potential for Dairy Based Functional Foods

Ruth Conboy Stephenson, R. Paul Ross and Catherine Stanton

Foods, 2021, 10, 1263
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Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions

Li Liao, David Julian McClements, Xing Chen, Yuqing Zhu, Yikun Liu, Ruihong Liang, Liqiang Zou and Wei Liu

Food Research International, 2022, 161, 111806
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The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction

Yanmo Pan, Shucheng Liu, Zongyuan Han, Huishan Li, Haoyan Lai, Jun-Hua Shao, Naiyong Xiao and Wen Xia

Food Hydrocolloids, 2025, 158, 110561
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The influence of food matrix and processing methods on the bioaccessibility of lutein: A review

Jiangfeng Song, Yan Zhang, Hongjuan Wang, Caie Wu and Ying Li

Journal of Food Bioactives, 2024, 7
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In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K

Marie Bagge Jensen, Anja Pia Biltoft-Jensen and Jette Jakobsen

Current Research in Food Science, 2022, 5, 306
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Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water pickering emulsions

Avinash Singh Patel, SuriyaPrakaash Lakshmi Balasubramaniam, Balunkeswar Nayak and Mary Ellen Camire

Food Hydrocolloids, 2023, 134, 108120
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Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity

David Julian McClements

Progress in Lipid Research, 2021, 81, 101081
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Protein-phospholipid assembly governs the delivery and digestion of bioactives in natural and reconstituted flaxseed oil bodies

Shan Zhang, Peng Chen, Jie Shi, Bingyu Han, Ruofan Zheng, Zhanxia Liu, Yashu Chen and Qianchun Deng

International Journal of Biological Macromolecules, 2026, 357, 151350
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Bioaccessibility of microalgae-based carotenoids and their association with the lipid matrix

Andrêssa S. Fernandes, Tatiele C. Nascimento, Pricila N. Pinheiro, Raquel G. Vendruscolo, Roger Wagner, Veridiana V. de Rosso, Eduardo Jacob-Lopes and Leila Q. Zepka

Food Research International, 2021, 148, 110596
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Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study

Yilin Pu, Yuxiang Long, Die Xu, Yongkang Niu, Qinglong Wu, Shiyu Chen, Ruozhen Wang and Ruihong Ge

Front. Nutr., 2024, 11
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In vitro bioaccessibility of macular xanthophylls from commercial microalgal powders of Arthrospira platensis and Chlorella pyrenoidosa

Cristina Tudor, Elena Cristina Gherasim, Francisc Vasile Dulf and Adela Pintea

Food Science & Nutrition, 2021, 9, 1896
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The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach

Xi Yuan, Jie Xiao, Xiaojuan Liu, David Julian McClements, Yong Cao and Hang Xiao

Food Chemistry, 2019, 278, 811
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Digestion behavior, in vitro and in vivo bioavailability of cannabidiol in emulsions stabilized by whey protein-maltodextrin conjugate: Impact of carrier oil

Ce Wang, Chao Dong, Yingcong Lu, Kalev Freeman, Cuina Wang and Mingruo Guo

Colloids and Surfaces B: Biointerfaces, 2023, 223, 113154
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Plant protein-based Pickering emulsion for the encapsulation and delivery of fat-soluble vitamins: A systematic review

Srishti Upadhyay and Vijay Singh Sharanagat

International Journal of Biological Macromolecules, 2025, 306, 141635
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Microalgae-Based Functional Foods: A Blue-Green Revolution in Sustainable Nutrition and Health

Gabriela Andrade-Bustamante, Francisco Eleazar Martínez-Ruiz, Jesus Ortega-García, Prabhaharan Renganathan, Lira A. Gaysina, Muhilan Mahendhiran and Edgar Omar Rueda Puente

Applied Microbiology, 2025, 5, 39
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Remodeling of β-Carotene-Encapsulated Protein-Stabilized Nanoparticles during Gastrointestinal Digestion In Vitro and in Mice

Ling Chen, Wallace Yokoyama, Rong Liang, Christina Tam, Jackie Miller and Fang Zhong

J. Agric. Food Chem., 2020, 68, 15468
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In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegetables using excipient nanoemulsions: Impact of lipid content

Kangfei Yao, David Julian McClements, Chang Yan, Jie Xiao, Han Liu, Zhiqing Chen, Xiaoning Hou, Yong Cao, Hang Xiao and Xiaojuan Liu

Food Research International, 2021, 141, 110162
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Superior Bioavailability of a Novel Lutein and Zeaxanthin Formulation in Healthy Human Subjects

Srinivasa Rao Kotagiri, Abhijeet Morde, Deshanie Rai, Kalmanoor Babji, Mohan Lal, Muralidhara Padigaru and Chirag Khatri

Ophthalmol Ther, 2022, 11, 1463
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Effect of lipid type on betulin‐stabilized water‐in‐oil Pickering emulsion: emulsion properties, in vitro digestion, and betulin bioaccessibility

Shuxian Su, Yugang Liu, Haiyan Li, Huiping Xia, Peiwang Li, Si Qin, Meng Shi, Shiyin Guo and Chaoxi Zeng

J Sci Food Agric, 2025, 105, 769
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In vitro bioaccessibility of lutein diesters in relation to their chemical structure

Đurđa Krstić, Katarina Bolko Seljak, Blaž Grilc, Ilija German Ilić and Alen Albreht

Food Chemistry, 2026, 509, 148572
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Comparison of Lutein Bioaccessibility from Dietary Supplement-Excipient Nanoemulsions and Nanoemulsion-Based Delivery Systems

Lei Dai, Liyang Zhou, Hualu Zhou, Bingjing Zheng, Na Ji, Xingfeng Xu, Xiaoyang He, Liu Xiong, David Julian McClements and Qingjie Sun

J. Agric. Food Chem., 2021, 69, 13925
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Protection of β-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates

Jia-Run Han, Wen-Hui Shang, Jia-Nan Yan, Yi-Nan Du, David Julian McClements, Hang Xiao, Hai-Tao Wu and Bei-Wei Zhu

Food Bioprocess Technol, 2020, 13, 680
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Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestion

Jiseon Lee, Eunji Kwak, Hyo-Tae Kim, Yeon-Ji Jo and Mi-Jung Choi

Food Sci Biotechnol, 2023, 32, 1515
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Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate

Lei Zhong, Ning Ma, Yiliang Wu, Liyan Zhao, Gaoxing Ma, Fei Pei and Qiuhui Hu

Carbohydrate Polymers, 2019, 221, 10
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Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder

Lin Xu, Esteban Echeverria-Jaramillo and Weon-Sun Shin

LWT, 2022, 156, 113017
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Effects of pectins and sugars on β-carotene bioaccessibility in an in vitro simulated digestion model

Jianing Liu, Jinfeng Bi, Xuan Liu, Dazhi Liu, Xinye Wu, Jian Lyu and Yingying Ding

Journal of Food Composition and Analysis, 2020, 91, 103537
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Increasing β-carotene bioavailability and bioactivity in spinach demonstrated using excipient nanoemulsions—especially those of long-chain triglycerides

Xiaojuan Liu, Yanping Lin, Kangfei Yao, Junting Xie, Jie Xiao and Yong Cao

Food Chemistry, 2023, 404, 134194
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Effect of Hydrostatic Pressure and Temperature on Extractability and Bioaccessibility of Lipophilic Micronutrients in Kale

Mario Schmidt, Sofia Hopfhauer, Fabian Schneider, Jasna Ivanovic, Uwe Schwarzenbolz and Volker Böhm

ACS Food Sci. Technol., 2023, 3, 1122
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Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions

Elifsu Nemli, Sinem Ozakdogan, Merve Tomas, David Julian McClements and Esra Capanoglu

Food Biophysics, 2021, 16, 355
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Evaluation of the bioaccessibility of carotenoid esters from Lycium barbarum L. in nano-emulsions: A kinetic approach

Yeming Luo, Yang Liu, Hui Guo and Hongfei Fu

Food Research International, 2020, 136, 109611
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The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments

Yanmo Pan, Shucheng Liu, Zongyuan Han, Liping Shen, Wei Lan, Jun-Hua Shao, Kaixing Cheng, Yang Liu, Qiuyu Xia, Zefu Wang, Qinxiu Sun and Shuai Wei

Food Hydrocolloids, 2024, 154, 110015
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Carotenoid-enriched oil preparation and stability analysis during storage: Influence of oils’ chain length and fatty acid saturation

Yang Liu, Caiyue Zhang, Baozhong Cui, Meiqian Wang, Hongfei Fu and Yunyang Wang

LWT, 2021, 151, 112163
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Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods

Ruojie Zhang, Zipei Zhang and David Julian McClements

Colloids and Surfaces B: Biointerfaces, 2020, 194, 111202
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