Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

• Low carotenoid bioaccessibility/bioavailability: worldwide issue.
• Recent articles on carotenoid bioaccessibility (link structure + lipids) compiled.
• Correlation: microstructural product characteristics – carotenoid bioaccessibility.
• Lipids (processing or digestion): essential for high carotenoid bioaccessibility.
• Interesting future research challenges identified.

Carotenoids are important micronutrients and specific health benefits have been associated with the consumption of food products rich in carotenoids such as fruits and vegetables. However, given their hydrophobic character, the uptake of carotenoids from food products is generally quite low. The present review summarises recent studies on fruits and vegetables in which specific product characteristics, i.e. (micro)structural characteristics and the presence or addition of lipids, are linked to carotenoid bioaccessibility. This review can form the basis for a critical and detailed identification of parameters or conditions that are crucial in the development of fruit- and vegetable-based food products containing higher amounts of carotenoids in an absorbable form. Additionally, future research challenges in this context are identified.