Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion

•Anthocyanins from red cabbage were equally or more bioaccessible after vegetable co-digestion.•Co-digestion of red cabbage with carrot or cherry tomato decreased carotenoid bioaccessibility.•Vegetable co-digestion decreased bioaccessibility of lycopene, α- and β-carotene.•Red cabbage co-digested with baby spinach yielded anthocyanins and carotenoids most efficiently.