Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils

•Consumption of papaya chips did not alter the lipid profile in rat plasma.•Vacuum-frying process favored the bioconversion of provitamin A carotenoids.•Fine soy oil emulsion in papaya mixtures improved the absorption of carotenoids.•Lycopene in papaya was better dissolved in palm oil during vacuum frying.•Carotenoid absorption is related to processed food microstructure.