Changes in ¦Â-carotene bioaccessibility and concentration during processing of carrot puree

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• 作者：Griet Knockaert ; Lien Lemmens ; Sandy Van Buggenhout ; Marc Hendrickx ; Ann Van Loey ; ^{Ann.vanloey@biw.kuleuven.be}
• 关键词：¦Â-Carotene ; In vitro bioaccessibility ; Olive oil ; High pressure homogenisation ; Thermal processing ; High pressure processing
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：1 July 2012
• 年：2012
• 卷：133
• 期：1
• 页码：60-67
• 全文大小：811 K

文摘

The effect of some process and product factors (addition of olive oil, high pressure homogenisation, subsequent thermal or high pressure pasteurisation) on ¦Â-carotene bioaccessibility and isomerisation of carrot puree was investigated. High pressure homogenisation could improve ¦Â-carotene bioaccessibility by disrupting cells, but only at a pressure higher than 50 MPa. Softening of the cell walls during a subsequent thermal pasteurisation resulted in a further increase in ¦Â-carotene bioaccessibility. Unfortunately, the high temperature also induced formation of some undesirable cis-isomers. As cell walls are probably strengthened by high pressure, high pressure pasteurisation could not positively affect the amount of bioaccessible ¦Â-carotene. Moreover, the high pressure process induced ¦Â-carotene oxidation. A positive effect of olive oil on ¦Â-carotene bioaccessibility could only be noticed in combination with a thermal pasteurisation process when ¦Â-carotene was solubilised in the oil droplets. Under high pressure however, oil can be crystallised which hinders the solubilisation of ¦Â-carotene.