Table 2.

Recent research (last 5 years) with regard to zeaxanthin bioaccessibility (%) from different food sources assessed through the internationally recognized in vitro digestion method [32].

	Food Matrix	Bioaccessibility (%)	Ref.	Observations
	Sea buckthorn (Hippophae rhamnoides L.)		[51]	The oral phase was not considered and porcine cholesterol esterase was included in the protocol.
	oil	61.5
	oil-in-water (o/w) emulsion	64.6
Plant sources	Goji berries (Lycium barbarum L.)	13.3	[23]	The tested food sample (dried goji berries) was supplemented with 1% (w/w) coconut fat.
	Astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)	2.5	[54]	The persimmon samples were subjected to a high hydrostatic pressure treatment and the protocol was slightly amended as concerns the simulated digestion fluids.
	Cajá (Spondias mombin L.) water and milk based beverages	7.4–15.2	[84]	Six homemade cajá frozen pulp based beverages were analyzed through the slightly adjusted protocol.
	Ortanique mandarin juices (Citrus reticulata x Citrus sinensis)	8.8–82	[78]	Five mandarin juices subjected to traditional pasteurization and energy-saving high-pressure homogenization treatments were analyzed through the slightly adjusted protocol in which the oral phase was not considered.
	Orange juice (Citrus sinensis L. Osb.)	16–79	[79]	Five orange juices subjected to traditional pasteurization, energy-saving high-pressure homogenization and a combined centrifugation and homogenization technique were analyzed through the slightly adjusted protocol in which the oral phase was not considered.
	Commercial milk-fruit juice beverages	45.3	[83]	Twenty-two commercial milk-fruit juice beverages were analyzed through the slightly adjusted protocol. The oral phase was not considered and the bioaccessibility of zeaxanthin was expressed as mean percentage of the twenty-two commercial beverages investigated.
	Pouteria lucuma fruits		[56]	Two varieties of seedless lucuma fruit pulps were analyzed through the slightly adjusted protocol.
	variety “Molina”	5.8
	variety “Beltran”	1.6
	Murici (Byrsonima crassifolia) fruit	22	[52]	The freeze-dried murici fruit were rehydrated and analyzed through the slightly adjusted protocol along with other reported in vitro digestion methods.
	Maize (Zea mays L.)		[22]	After their preparation from maize, boiled kernels, porridge and tortilla were analyzed through the slightly adjusted protocol. In the case of porridge, the oral phase was not included.
	boiled kernels	2.4
	porridge	7.8
	tortilla	18.4
Animal sources	Egg yolk (hard boiled)	90	[81]	The yolk of hard-boiled commercial eggs was analyzed through the slightly adjusted protocol along with another in vitro digestion method.
	Egg yolk		[60]	The protocol was amended so as to simulate the digestion conditions of exocrine pancreatic insufficiency patients.
	boiled	26–98
	poached	28–103
	omelette	31–111
Microalgal sources	Nannochloropsis sp.		[61]	Nannochloropsis sp. (untreated biomass, high pressure homogenized biomass and oil-in-water emulsion) was analyzed through the slightly adjusted protocol. The oral phase was not considered and the results are expressed in terms of micellar incorporation (%).
	Untreated suspension	9
	HPH suspension	19
	o/w emulsion	54