Article ID Journal Published Year Pages File Type
1184804 Food Chemistry 2011 10 Pages PDF
Abstract

In the present study, the effect of thermal and equivalent high pressure processes on structural (texture and microstructure) and health-related (total β-carotene concentration, β-carotene isomerisation and β-carotene bio-accessibility) properties of carrots was investigated. Both a mild and strong pasteurisation process and a sterilisation process were considered.Both for pasteurisation and sterilisation, the high pressure process resulted in a similar or improved (2.6–4.5 times higher) hardness of the carrots compared to the equivalent thermal process. In contrast to the thermally treated samples, almost no β-carotene isomerisation was observed for the high pressure processed samples. However, the effect of high pressure on β-carotene bio-accessibility was dependent on the intensity of the process. Going from mild pasteurisation, over strong pasteurisation to sterilisation, the β-carotene bio-accessibility of the high pressure treated samples changed from 1.2 times higher, over 1.2 times lower to 2.5 times lower than that of the thermally treated samples.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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