Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing

► Research on effect of processing on β-carotene isomerisation in presence of oil. ► Thermal processing always results in β-carotene isomerisation. ► High pressure (HP) limits β-carotene isomerisation in an oil/carrot emulsion. ► HP at 100 °C does not influence β-carotene isomerisation in enriched oil phase. ► β-Carotene isomerisation in enriched oil phase is temperature insensitive at 700 MPa.