Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes

Consumption of Orange-Fleshed sweetpotato (OFSP) and products as source of provitamin A is being promoted to tackle vitamin A deficiency (VAD) in sub-Saharan Africa. However, limited information is available on β-carotene retention in foods and delivery after digestion. The study assessed carotene retention and bioaccessibility following in vitro digestion on traditional foods having OFSP among the ingredients. Sunflower oil, margarine and beef fat were evaluated on their effect on β-carotene bioaccessibility. Porridge and chapatis were prepared with either OFSP puree or flours in the formulations. Carotene retention was highest in chapatis (83%) as compared to porridge (65%). Micerallisation efficiency of all-trans β-carotene was comparable between similar products but greater in chapatis (62%) than porridge (11%). Sunflower oil had the highest all-trans β-carotene bioaccessibility compared to margarine and beef fat. The results support the promotion of consumption of OFSP-based products as good source of provitamin A to fight VAD.     

Effect of home preparation practices on the content of provitamin A carotenoids in coloured sweet potato varieties (Ipomoea batatas Lam.) from Kenya

The content of β-carotene was determined in raw peeled, boiled peeled and roasted peeled roots of six orange- and yellow-fleshed sweet potato varieties from Kenya to evaluate their vitamin A potential before and after household preparation. The boiling and roasting procedures were similar to traditional methods used in Kenya. Dried products, chips and flour, of the variety Zapallo were also analysed. The varieties differed in dry matter and β-carotene content (1240–10,800 μg/100 g fresh weight (FW)) and thus in vitamin A content (100–830 RE/100 g FW). As sweet potato roots are consumed after heating, the loss of all-trans-β-carotene during preparation should be taken into account. Boiling of roots of the selected varieties seemed to result in a higher true retention (TR) of all-trans-β-carotene than roasting and TR of all-trans-β-carotene seemed to be dependent on the variety (42–128%). Preparation of chips by drying resulted in a significant reduction of the all-trans-β-carotene content of approximately 21%, which was further reduced when flour was produced from chips. The varieties Tainung and SPK-004 can be recommended for consumption especially after boiling in order to enhance the vitamin A intake in Kenya. Both varieties have a high content of vitamin A, the losses after boiling are rather low and both varieties have high consumer acceptability.Industrial relevanceThe content and stability of β-carotene in sweet potato is an issue that is particularly important for developing countries with high prevalence of vitamin A deficiency. In order to prolong the shelf life of sweet potato, it is necessary to implement and develop industrial or small scale processing methods so that it is possible to produce sweet potato products with highest possible vitamin A values in these countries. In developed countries, focus is on innovation of new products with a good taste and a high health value. Consequently, sweet potato and sweet potato products might have a future as healthy foods in developed countries, and therefore there is a need to build up an industry that can provide the people in these countries with high quality sweet potato foods.     

Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents

Ripening stability of α-tocopherol, γ-tocopherol and β-carotene in cheese was evaluated in relation to different milk vitamin content and to the use of either pasteurised or raw milk. Milk from two farms with different management systems was used to obtain different vitamin content. Milk was divided into two parts, of which only one was pasteurised. Four blocks of cheese were made from each batch and ripened for 0, 15, 30, or 60 days at 14–16 °C. There was a notable variation in cheese vitamin levels, with the differences in milk vitamin content due to farm management having the highest impact. Pasteurisation had no effect on cheese vitamin content. Cheese γ-tocopherol and β-carotene content decreased after 30 and 60 days, respectively, whereas α-tocopherol content remained stable. γ-Tocopherol appeared to be the most efficient antioxidant in cheese, followed by β-carotene. Vitamin stability was not influenced by milk vitamin content or pasteurisation.     

Metabolic engineering strategies for the production of beneficial carotenoids in plants

Adequate consumption of carotenoids including lycopene, β-carotene, lutein, zeaxanthin, and astaxanthin have many benefits for human health. In plants, carotenoids are derived from isoprenoid precursors from the 2-C-methyl-d-erythritol 4-phosphate (MEP) pathway located in plastids. The MEP pathway is also required for the biosynthesis of chlorophyll, terpenoids, plant hormones, and other metabolites. Despite its complexity and difficulty, various strategies have been successfully used to improve the carotenoid biosynthesis in plants through metabolic engineering. Here, these metabolic engineering strategies are reviewed. In addition, the development of gene stacking technologies for carotenoid biosynthesis is evaluated. These technologies will expedite our efforts to bring the health benefits of carotenoids and other nutritional compounds to our diet.     

Biofortification of sweet potato for food and nutrition security in South Africa

South Africa has a diverse population, with some pockets of society being in a first world setup and other pockets in a third world impoverished setup. Food provision in impoverished societies is particularly crucial. Sweet potato (Ipomoea batatas (L.) Lam.) is a hardy crop and prominent in ensuring household food security; through its rich supply of energy, high yield potential and market value. In addition, orange-fleshed cultivars in particular are prominent in combating vitamin A deficiency due to high content of naturally bio-available β-carotene. This paper reviews interventions with regard to biofortification of sweet potato in South Africa towards addressing food and nutrition security. The focus was on the development of biofortified (high β-carotene content) cultivars and screening procedures for desired varietal traits; assessment of β-carotene, anti-oxidant and mineral content and the processing potential of orange-fleshed cultivars. Efficacy of orange fleshed sweet potato to improve vitamin A status was shown and positive effects of household production of orange-fleshed sweet potato, in conjunction with other β-carotene rich vegetables, on dietary intake, vitamin A status and food security were recorded. Dissemination efforts were initially focused on home gardens, which gradually expanded to subsistence production and enterprises. During 2014/15, over 1 million cuttings were disseminated and 5 to 40 small-scale commercial farmers in six provinces planted 0.25 to 1 ha of orange-fleshed sweet potato as means for income generation. In order to exploit the nutritional benefits of sweet potato and its potential to reduce vitamin A malnutrition and food insecurity, it is recommended that policy makers set directives to incorporate orange-fleshed sweet potato in government programs related to health, rural development, social development and agricultural production. There is a great need for investment in promotion of orange-fleshed sweet potato, particularly to consumers and retailers. Private–public partnerships and investment by private companies will be crucial for upscaling the impact of orange-fleshed sweet potato on food and nutrition security.     

Retinol and beta carotene content of indigenous raw and home-prepared foods in Northeast Thailand

Retinol and β-carotene contents of raw and home-prepared indigenous foods in Northeast Thailand were studied. The criteria used to select the vitamin A-rich foods were high retinol or β-carotene contents of the individual food items, the amount and frequency of consumption, preference of consumption and food availability. Items selected were chicken liver, chicken egg, ivy gourd, amaranth, swamp cabbage (Chinese), Chinese cabbage, pumpkin, yellow sweet potato and two traditional menu items, kang-nho-mai and om-kruang-nai-kai. Raw food items were purchased from the local market; the traditional cooking procedures of the community were duplicated in the laboratory. Retinol and β-carotene contents were determined prior to and following cooking using HPLC methodology. The results indicated that boiling intact chicken liver resulted in 5% loss of retinol; boiling with cutting into small pieces and grilling resulted in losses of 8 and 16%, respectively. Greater losses (43%) were observed for egg omelet compared to hard-boiled egg (11%). For vegetables, blanching resulted in 7–11% loss of β-carotene, while steaming, frying and boiling showed losses of 15, 18 and 43%, respectively. Traditional foods such as bambooshoot soup (Kang-nho-mai) and chicken organ soup (Om-kruang-nai-kai) exhibited β-carotene losses ranging from 6–21%.     

Effects of prepartum supplementation of β-carotene in Holstein cows

Whether supplemental dietary β-carotene affects periparturient cows and vitamins A and E in cows when dietary vitamin A is adequate remains uncertain. Our objective was to assess the effect of β-carotene supplementation during the close-up dry period in a herd with adequate status of vitamins A and E but low in β-carotene. The study was conducted on a large commercial dairy farm in Indiana during early summer of 2015. Ninety-four multiparous Holstein cows were assigned to either control (CON; n = 47) or β-carotene (BC; n = 47) treatments. When locked in headgates each morning, each cow received a topdress of β-carotene (Rovimix, 8 g/d; provided 800 mg of β-carotene) or carrier from 21 d before expected calving until calving. Blood samples were collected at 21 ± 1 d (mean ± standard deviation) before expected calving (before treatments began), 7 ± 1 d before calving, immediately following parturition, and 7 ± 1 d postpartum. Blood serum was analyzed for vitamins A and E, β-carotene, cholesterol, and other metabolites and enzymes. Data were analyzed using the MIXED procedure in SAS (SAS Institute Inc.). Cows had low β-carotene concentrations (0.85 μg/mL) in blood serum before treatments began. Compared with CON cows, BC cows had higher overall mean concentrations of β-carotene (2.87 μg/mL vs. 0.73 μg/mL) and retinol (165 vs. 143 ng/mL). Cows fed BC had lower α-tocopherol in serum than cows fed CON (2.26 vs. 2.46 µg/mL). Cows fed BC had lower peak milk than cows fed CON (50.9 vs. 55.3), but total lactation milk yield did not differ significantly. No effects of BC were observed on days to conception (100 d) or times bred (2.4). Treatments did not affect incidences of ketosis, retained placenta, displaced abomasum, off feed, lameness, footrot, mastitis, or metritis. In conclusion, in pregnant cows already receiving adequate vitamin A but with low serum β-carotene concentration, supplementation of β-carotene increased concentrations of β-carotene and vitamin A in blood serum, but did not affect production, reproduction, or health.     

Human Serum Vitamin A and β-Carotene Contents in Relation to Locally Consumed Foods,Social Status and Gender in Kano Metropolis

Determination of the levels of vitamin A (as retinol) and β-carotene in locally consumed foods in relationship to their occurrence in the serum of individuals grouped according to different social groups and sexes was carried out in Kano metropolis. Both raw and prepared foods (meals/snacks) investigated showed the presence of β-carotene while vitamin A was only present in the latter. The levels of β-carotene in foods/snacks ranged from 2.00 – 3.40 and 88 – 1120 iu/kg in raw foods while that of vitamin A in the former was 13.00 – 23.50 iu/kg. Food/snacks derived from animal products and those made from vitamin A fortified foods showed marginally higher vitamin contents. The mean serum β-carotene and retinol concentrations of the individual grouped according to sex and social class showed significant differences between the three social groups (P < 0.05). The higher the income class, the higher the value of vitamin A and its precursor. There was no significant difference in the β-carotene and retinol concentration between males and females of low income and high income class (P > 0.05). However, there was significant difference between males and females of the medium income class (P < 0.05). These results are discussed in terms of an apparent relationship between income and serum vitamin A content.     

Production of β-Cryptoxanthin, a Provitamin-A Precursor, by Flavobacterium Lutescens

ABSTRACT:  Vitamin A deficiency (VAD) is the leading cause of preventable blindness in children and raises the risk of disease and death from severe infections. Some plant foods contain darkly colored pigments with provitamin A activity (α-carotene, β-carotene, and β-cryptoxanthin) that can be converted to vitamin A. In this work, a process is described for β-cryptoxanthin production by Flavobacterium lutescens ITCB008 using fermentation technology. The critical process variables associated with batch fermentation production in a stirred vessel were evaluated and quantified based on experimental design strategies. An ad hoc mathematical model was constructed and used to identify the operating conditions (agitation 190 rpm, aeration 0.086 VVM [air volume/broth volume per minute], and temperature 27.6 °C, pH 7.3) that maximized β-cryptoxanthin synthesis (770 mg of β-cryptoxanthin/kg biomass; dry weight) in a short processing time (28 h). In addition, downstream-processing studies were performed revealing that extraction of β-cryptoxanthin can be achieved with a polar solvent that produces cell lysis, such as methanol or ethanol, in only 1 step. High performance liquid chromatography analysis showed that β-cryptoxanthin represents nearly 95% of the total carotenoid content in the obtained product. The process described could be a commercial alternative for producing β-cryptoxanthin additives, as supplement in food formulation, thus assisting VAD prevention.     

Technical note: Rapid field test for the quantification of vitamin E, β-carotene,and vitamin A in whole blood and plasma of dairy cattle

Fast and easy tests for quantifying fat-soluble vitamins such as vitamin E and vitamin A, as well as β-carotene, in whole blood without a need to preprocess blood samples could facilitate assessment of the vitamin status of dairy cattle. The objective of this study was to validate a field-portable fluorometer/spectrophotometer assay for the rapid quantification of these vitamins in whole blood and plasma of dairy cows and calves. We measured the concentrations of vitamin E and β-carotene in whole blood and plasma from 28 dairy cows and 11 calves using the iCheck test (BioAnalyt GmbH, Teltow, Germany) and compared the results with the current analytical standard (HPLC) in 2 independent laboratories, one at the University of Potsdam (Germany) and at one at DSM Nutritional Products Ltd. (Kaiseraugst, Switzerland). For vitamin A, the HPLC measurements were done only in the laboratory in Germany. The whole-blood concentrations of vitamin E as determined by iCheck (blood-hematocrit-corrected) ranged from 1.82 to 4.99 mg/L in dairy cows and 0.34 to 3.40 mg/L in calves. These findings were moderately correlated (R² = 0.66) with the values assessed by HPLC in dairy cattle (cows + calves). When calves were excluded, the correlation was higher (R² = 0.961). The β-carotene and vitamin A values obtained by the reference method HPLC were highly correlated with the iCheck methods in whole blood (R² = 0.99 and 0.88, respectively). In plasma, we observed strong correlations between the concentrations assessed by iCheck and those of HPLC for vitamin E (R² = 0.97), β-carotene (R² = 0.98), and vitamin A (R² = 0.92) in dairy cattle (cows + calves). For vitamin E, β-carotene, and vitamin A, we compared the relationship between the differences obtained by the iCheck assay and the HPLC measurements, as well as the magnitude of measurements, using Bland–Altman plots to test for systematic bias. For all 3 vitamins, the differences values were not outside the 95% acceptability limits; we found no systematic error between the 2 methods for all 3 analytes.     

Extraction of β-carotene from orange peels

Extraction of β-carotene from orange peels and its nutritional evaluation through feeding study were carried out to compare the bioavailability of the extractable β-carotene with that of synthetic β-carotene. The highest yield of extractable β-carotene was recovered using a mixture of acetone and hexane (1 : 1 v/v) as a solvent in a ratio of 15 : 1 (solvent/sample) and an extraction time of 15 minutes. Growth of rats fed a diet containing β-carotene extracted from orange peels was normal and their weight gain during feeding period was real. In addition, bioavailability of the extractable β-carotene was higher than that of synthetic β-carotene, as a result of the presence of extra oils in the diet that contained β-carotene extracted from orange peels. Finally, the economical advantage can be reached by extracting β-carotene from orange peels. The bioavailability of this extractable β-carotene was high enough to compete with that of commercial synthetic β-carotene. So, it can be strongly recommended to produce such product in a large scale.     

The contribution of β-carotene to vitamin A supply of humans

Populations that administer highly restrictive diets using a strong dietary regime, excluding certain types of food, might be at risk of vitamin A insufficiency, even in developed countries. Thus, provitamin A carotenoids from plants represent an additional major dietary source of vitamin A for most of the world's population. Our aim was to estimate the contribution of β-carotene to vitamin A supply in industrialized countries using available data from the literature. A total of 11 studies from 8 countries were used, representing data of 121,256 participants. Intakes of total vitamin A, provitamin A carotenoids, including β-carotene were retrieved and used to calculate the retinol activity equivalents (RAE) utilizing current conversion factors. Mean total daily dietary intake of RAE was 1083±175. The mean β-carotene intake was 3.9 mg/day. Preformed vitamin A accounts for nearly 65% of total vitamin A intake, carotenoids make up 35%. No statistical differences between men and women in total intake of retinol were observed. We conclude that a safe vitamin A intake in general cannot be reached by consuming only one component (vitamin A or β-carotene) alone, even in Western countries where animal products are commonly available.     

Characterisation of the carotenoids and assessment of the vitamin a value of Brasilian guavas (Psidium guajava L.)

The carotenoids of guava cultivar IAC-4 from the State of Sõ Paulo (southeastern Brasil) were identified as β-carotene, ζ-carotene, γ-carotene, zeinoxanthin, lycopene, 5,6,5′,6′-diepoxy-β-carotene and 5,8-epoxy-3,3′,4-trihydroxy β-carotene. The principal pigment was lycopene, corresponding to 86% of the total carotenoid content (62 μg/g). β-carotene was present at 3·7 μg/g; consequently, the vitamin A was relatively low (617 IU/100g). The same carotenoids were encountered in guavas from the States of Ceará and Pernambuco (northeastern Brasil). Cis-γ-carotene and 5,8-epoxy-zeinoxanthin were also found in the samples from Pernambuco. While the lycopene contents of the northeastern fruits were equal to, or lower than, that found in guava IAC-4, the β-carotene level (5·5–11·9 μg/g) was higher, corresponding to higher vitamin A values (917–1983 IU/100 g). With respect to vitamin C, the amount detected in guava cultivar IAC-4 was much higher (97·7 mg/100 g) than those encountered in the northeastern guavas (9·2–52·2 mg/100 g).     

Influence of dietary spices – Black pepper,red pepper and ginger on the uptake of β-carotene by rat intestines

In view of the wide-spread deficiency of vitamin A in populations dependent on plant foods, it is desirable to improve bioavailability of β-carotene. Specific dietary spices may alter the ultrastructure and permeability characteristics of intestines. Few common spices were studied here for their possible influence on intestinal absorption of β-carotene by examining its uptake by the intestines from rats fed black pepper, red pepper, ginger, piperine and capsaicin. Higher in vitro absorption of β-carotene in the intestines was evidenced in all spice-fed animals. Dietary piperine and ginger increased the uptake of β-carotene by 147% and 98%, respectively. While increase in absorption was 59% and 27% in black pepper and red pepper fed animals, respectively, dietary capsaicin increased the same by 50%. Thus, significantly enhanced intestinal uptake of β-carotene as a result of consumption of pungent spices was evidenced, which could form a food based strategy to possibly reduce vitamin A deficiency.     

Carotenoid composition and vitamin A value of the brasilian fruit Cyphomandra betacea

The carotenoid pigments of the fruit of the Tree Tomato Cyphomandra betacea were identified and quantified. β-carotene, β-cryptoxanthin, ζ-carotene, 5,6-monoepoxy-β-carotene, lutein and zeaxanthin were detected in both the pulp and the peel. The quantitative patterns of the pulp and the peel were similar, with cryptoxanthin and β-carotene predominating. The high average vitamin A value (2475 IU/100 g edible portion) is due to the principal carotenoids that have provitamin A activity.     

Effects of prepartum supplementation of β-carotene on colostrum and calves

Little is known about transfer of dietary β-carotene into colostrum, its absorption by the calf, and its effects on retinol and α-tocopherol in the calf when the dam's dietary vitamin A is adequate. Our objective was to assess the effect of β-carotene supplementation during the close-up dry period on the colostrum and calf. The study was conducted on a large commercial dairy farm in Indiana during early summer of 2015. Ninety-four multiparous Holstein cows were blocked by calving data, parity, and previous production, and then randomly assigned to either control or β-carotene (BC) treatments. While locked in headgates each morning, each cow received a topdress of β-carotene (Rovimix, DSM Nutritional Products, 8 g/d; provided 800 mg β-carotene) or carrier from 21 d before expected calving until calving. Colostrum was collected within 2 h of parturition. Calf blood samples were obtained within 2 h of birth before receiving the dam's colostrum, at 24 h after birth, and at 7 d and 60 d of age. Blood serum was analyzed for β-carotene, retinol, α-tocopherol, and other metabolites and enzymes. Colostrum was analyzed for β-carotene, retinol, α-tocopherol, colorimetry profile, and milk components. Data were analyzed using mixed-effects models in SAS (SAS Institute Inc.). Calf serum β-carotene data were analyzed using the FREQ procedure. Colostrum β-carotene was higher for BC cows. Colostrum from BC cows had increased a* [measures red (positive) to green (negative)] and b* [measures yellow (positive) to blue (negative)] colorimeter values, indicating that β-carotene altered colostrum color toward red and yellow. Supplementation did not affect colostral or calf IgG concentrations. Colostrum color indices were correlated with IgG concentrations as well as concentrations of β-carotene, retinol, and α-tocopherol. Before receiving colostrum, the concentration of β-carotene in calf serum was below the detectable threshold of 0.05 μg/mL. At 24 h of age, the number of calves with detectable β-carotene concentrations increased, with more calves from BC cows (52.1%) having detectable concentrations than calves from cows in the control group (6.1%). No differences in concentrations of retinol or α-tocopherol were observed in calf serum. Supplementation of β-carotene to cows decreased activities of gamma-glutamyl transpeptidase and glutamate dehydrogenase in calf serum. In pregnant cows already receiving adequate vitamin A, supplementation of β-carotene increased concentration of β-carotene in colostrum, altered colostrum color, and increased serum β-carotene in calves at birth.     

橙汁饮料中β-胡萝卜素乳状液的稳定性

研究均质条件、VC添加量、阿拉伯胶的添加量和杀菌时间对橙汁饮料中β-胡萝卜素放置前2h期间的迁移速率和贮藏两周粒径变化的影响,从而评价橙汁饮料β-胡萝卜素的物理稳定性;研究贮藏两周橙汁饮料β-胡萝卜素含量的变化,判别橙汁饮料β-胡萝卜素的化学稳定性。结果表明：均质压力30MPa、VC添加的质量分数为0.03%、阿拉伯胶添加的质量分数为0.08%和杀菌时间7min制备的橙汁饮料β-胡萝卜素乳状液物理化学稳定性最佳。研究不同贮藏温度条件橙汁饮料β-胡萝卜素的稳定性,结果发现：饮料β-胡萝卜素含量与贮藏时间变化拟合一阶动力学模型lnC＝lnC0－kt(R2＝0.992),不同温度梯度条件下β-胡萝卜素降解速率常数的对数与温度的倒数很好的拟合Arrhenius模型(R2＝0.961)。     

The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L.

To determine the effect of cultivar on high pressure processing (HPP) performance three commercial melon varieties were assessed before and after HPP for vitamin C and β-carotene by HPLC and for ferric ion reducing capacity (FIRC) using the Ferric Reducing Ability of Plasma (FRAP) assay. Total titrable acids (TTA), °Brix and colour were also recorded for fresh,−HPP (material cut and packaged) and +HPP samples (material cut, packaged and subject to HPP). The HP process was non-thermal so as to determine the effect of pressure alone on these phytochemicals. There were significant differences between cultivars in vitamin C, β-carotene, TTA, °Brix and colour parameters in fresh samples prior to HPP. HPP did not have an effect on TTA or °Brix, but colour was adversely affected. FIRC and vitamin C concentrations were decreased by HPP and these losses were cultivar dependent for vitamin C. Levels of β-carotene were significantly increased. Cultivar was identified as an important parameter in raw material selection for HPP and retention of vitamin C as a good measure of both quality and cultivar suitability.Industrial relevanceThere is an increasing consumer demand for fresh, natural and healthy fruit and vegetable products with an extended shelf life. This demand is driving industry to look at alternative preservation technologies. HPP has the potential to deliver safe, preserved fruit and vegetables through enzyme inactivation of microbe destruction. HPP removes the need for additives or preservatives and the process is therefore viewed as closer to “natural” by consumers. We show that HPP results in minimal loss of sensorial properties and health-promoting phytochemicals; thus providing consumers a high quality, healthy product with extended shelf life. The introduction of non-thermal processing techniques has the potential to move the focus of the Australian food processing industry from safety to the dual aims of safety and health, resulting in an increase of health-promoting phytochemicals in highly consumed processed foods.     

Food group meat panel symposium annual discussion meeting—new developments in meat

An HPLC method was developed for the analysis of α-carotene, β-carotene, retinol and vitamin D2. Sweet potato Ipomoea batatas, taro Colocasia esculenta, taro Xanthosoma sagittifolium, giant taro Alocasia macrorrhiza, giant swamp taro Cyrtosperma chamissonis, yam Dioscorea alata and yam D esculenta contained no appreciable amounts of α-carotene, retinol or vitamin D2 and the amounts of β-carotene were equivalent to 0-300 μg kg-1 retinol in the fresh samples. This small amount, compared with the WHO/FAO adult RDA of 750 μg day-1, and the virtual absence of vitamin A related eye diseases in the South Pacific region, demonstrates the adequacy of greens and fiuits, and fish coastal areas, in meeting the vitamin A requirement.     

Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion

Vitamin A deficiency is a public health issue in developing countries and promoting dietary carotenoids as precursors is a promising strategy. However, carotenoids present in numerous fruits and vegetables are unstable and poorly bioaccessible. This study evaluated these two parameters during in vitro digestion of carotenoids and retinoids from carrot juice, raw and cooked spinach, micronutrient-fortified flour and standards without food matrix. Standards were unstable whereas vitamin A from fortified flour and native food carotenoids were generally better protected by the food matrix (30–100% remaining versus 7–30% for standards). Hydrothermal cooking did not influence spinach carotenoid digestive stability but decreased their contents, phenomenon compensated by a significantly better micellarisation from 15-fold for β-carotene to 72-fold for lutein. Finally, carrot juice provided the greatest amount of bioaccessible provitamin A with 1850 μg/100 g dry matter (DM) versus 790 and 80 μg/100 g DM in cooked and raw spinach, respectively.