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

► We examine stability and bioaccessibility of carotenoids and retinoids. ► Carotenoids and retinoids from natural and fortified foods compared to standards. ► Standards without food matrix are less stable than their homologues from foods. ► Standards are less bioaccessible than their homologues from foods. ► Hydrothermal cooking and liquid state of food improve carotenoid bioaccessibility.