Effect of powder particle size and emulsifiers on the carotenoid bioaccessibility of Komatsuna (<i>Brassica rapa</i> var. <i>perviridis</i>)

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  • Ishimoto Taro
    Food Technology Research Center, Tokyo Metropolitan Industrial Technology Research Institute
  • Kotake Eiichi
    Institute of Food Research, National Agriculture and Food Research Organization

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Other Title
  • 小松菜乾燥粉末中のカロテノイドのバイオアクセシビリティに対する粉末粒子径と乳化剤の影響

Abstract

<p>Lutein is a carotenoid that is selectively taken up into the macula of the eye. Komatsuna (Brassica rapa var. perviridis), a green leafy vegetable that is commonly consumed in Japan, is known to be an excellent source of carotenoids. Therefore, we investigated lutein bioaccessibility in an in vitro digestion assay of komatsuna. Lutein bioaccessibility is higher in pulverized powder than in fresh leaf. Reducing the powder particle size and adding emulsifier enhanced lutein bioaccessibility in komatsuna. This result suggests that appropriate processing of komatsuna improves lutein bioavailability.</p>

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