Assessment of the Bioaccessibility of Carotenoids in Goji Berry (<i>Lycium barbarum</i> L.) in Three Forms: In Vitro Digestion Model and Metabolomics Approach
Ziying Hu,
Yanan Ma,
Jun Liu,
Yijun Fan,
Anran Zheng,
Pengyan Gao,
Liang Wang,
Dunhua Liu
Affiliations
Ziying Hu
School of Food & Wine, Ningxia University, Yinchuan 750021, China
Yanan Ma
School of Food & Wine, Ningxia University, Yinchuan 750021, China
Jun Liu
School of Agriculture, Ningxia University, Yinchuan 750021, China
Yijun Fan
School of Statistics, University of International Business and Economics, Beijing 100029, China
Anran Zheng
School of Agriculture, Ningxia University, Yinchuan 750021, China
Pengyan Gao
School of Food & Wine, Ningxia University, Yinchuan 750021, China
Liang Wang
School of Food & Wine, Ningxia University, Yinchuan 750021, China
Dunhua Liu
School of Food & Wine, Ningxia University, Yinchuan 750021, China
Goji berry (Lycium barbarum L., LBL) is a good source of carotenoids, while the bioaccessibility of various types of LBL carotenoids has not been explored. In the study, eight carotenoids, three carotenoid esters and two carotenoid glycosylated derivatives were identified by a non−targeted metabolomics approach. The dried LBL (DRI), LBL in water (WAT), and LBL in “Baijiu” (WIN) were used to recreate the three regularly chosen types of utilization, and the in vitro digestion model showed that the bioaccessibility of the carotenoids increased significantly from the oral to the gastric and intestinal phase (p p p < 0.05).
