Unveiling fucoxanthin's fate: In vitro gastrointestinal digestion effects on bioaccessibility, antioxidant potential, colour changes, and metabolite profiles

Limited knowledge of fucoxanthin's changes during digestion necessitates comprehensive investigation to ensure its efficacy as a functional ingredient. This study assessed the effects of digestion on fucoxanthin's bioaccessibility, antioxidant activity, colour changes, and metabolite forma...

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Bibliographic Details
Published in:Food chemistry 2025-01, Vol.463 (Pt 2), p.141209, Article 141209
Main Authors: Yusof, Zuhaili, Lim, Vuanghao, Khong, Nicholas M.H., Choo, Wee Sim, Foo, Su Chern
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidants - chemistry
Antioxidants - metabolism
Bioaccessibility
bioavailability
Biological Availability
Color
Digestion
food chemistry
food composition
Fucoxanthin
functional foods
Gastrointestinal Tract - metabolism
Humans
ingredients
intestines
metabolites
Metabolomics
Microalgae
Models, Biological
mouth
Simulated gastrointestinal digestion
Sustainability
Tandem Mass Spectrometry
Xanthophylls - chemistry
Xanthophylls - metabolism
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Summary:Limited knowledge of fucoxanthin's changes during digestion necessitates comprehensive investigation to ensure its efficacy as a functional ingredient. This study assessed the effects of digestion on fucoxanthin's bioaccessibility, antioxidant activity, colour changes, and metabolite formation through in vitro gastrointestinal digestion. Results indicated the highest bioaccessibility during gastric digestion (0.03 ± 0.00 mg/mL), followed by intestinal and mouth with 0.012 ± 0.00 and 0.011 ± 0.13 mg/mL, respectively. Antioxidant activity was the highest at the gastric stage, with significant activity persisting post-digestion (P 
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.141209