Supplementary Materials: Improvement in the stability and bioaccessibility of carotenoid and carotenoid esters from a papaya by-product using O/W emulsions

Abstract

Figure S1: C30 reversed-phase chromatograms of carotenoids at 450 nm obtained from Sweet Mary papaya (Carica papaya L.) peel encapsulated by O/W emulsions in (a) carotenoid-enriched soybean oil (vegetable oil + papaya carotenoid extract (carotenoid μg/g vegetable oil), (b) carotenoid-enriched sunflower oil (vegetable oil + papaya carotenoid extract (μg carotenoid μg/g vegetable oil), (c) O/W soybean emulsion with encapsulated carotenoid extract, (d) O/W sunflower emulsion with encapsulated carotenoid extract, and in the digesta fractions during the in vitro digestion of (e) O/W soybean emulsion and (f) O/W sunflower oil emulsion in the oral phase, (g) O/W soybean emulsion and (h) O/W sunflower oil emulsion in the gastric phase, and (i) O/W soybean emulsion and (j) O/W sunflower oil emulsion in the intestinal phase. Peak identities in Table S1; Figure S2: C30 reversed-phase chromatograms of carotenoids at 450 nm obtained from Sweet Mary papaya (Carica papaya L.) peel encapsulated by O/W emulsions in the micellar fractions during the in vitro digestion of (a) soybean microemulsion and (b) sunflower oil microemulsion in the oral phase, (c) soybean microemulsion and (d) sunflower oil microemulsion in the gastric phase, and (e) soybean microemulsion and (f) sunflower oil microemulsion in the intestinal phase. Peak identities in Table S1; Figure S3: Stability of main papaya carotenoids (μg carotenoids/g emulsion) ((all-E)-β-cryptoxanthin, (all-E)-β-carotene, (all-E)-β-cryptoxanthin laurate, and (all-E)-lycopene) in (a) O/W soybean oil and (b) O/W sunflower oil emulsions before and after in vitro gastrointestinal digestion. Non-digested values refer to the content of each carotenoid in the carotenoid-enriched oil extract before encapsulation by O/W emulsions; Figure S4: Images taken with confocal microscope of (a) soybean and (b) sunflower final emulsions after being processed through high-pressure homogenization (HPH) at 100 MPa for 5 cycles. Scale bars are 5 μm long. Table S1: Percentage (%) fatty acid composition of edible vegetable oils (Dubois et al., 2007) [18]; Table S2: Chromatographic identification a of carotenoids and carotenoid esters from Sweet Mary papaya (Carica papaya L.) peel to formulate soybean oil and sunflower oil carotenoid-enriched emulsions. Table S3: Content of individual carotenoids and carotenoid esters in Sweet Mary papaya (Carica papaya L.) peel extracts.