Effects of high pressure homogenization and addition of oil on the carotenoid bioaccessibility of carrot juice
Food and Function, ISSN: 2042-650X, Vol: 10, Issue: 1, Page: 458-468
2019
- 42Citations
- 36Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Citations42
- Citation Indexes42
- 42
- CrossRef32
- Captures36
- Readers36
- 36
Article Description
Food processing and dietary lipids are considered as important factors for carotenoid bioaccessibility. The effects of high pressure homogenization (HPH) combined with oil or emulsion on carotenoid retention and bioaccessibility during digestion were investigated. The results illustrated that HPH decreased the area-based diameter (D[3,2]), and negative correlations were found between the total carotenoid bioaccessibility (TCB) and D[3,2] of carrot juice. The bioaccessibility of total carotenoids, β-carotene and α-carotene of the homogenized samples was below 6%, while the addition of 2% oil, 10% oil or emulsion increased the carotenoid bioaccessibility (up to 14.08% for α-carotene). The carotenoid retention rate (CRR) of the homogenized samples was higher than that of the homogenized samples with oil or emulsion in each digestion phase. The CRR in the small intestine phase had a significant negative correlation with TCB, and therefore, a high TCB could be achieved despite a low CRR in the small intestine. Oil added as an emulsion had a slightly higher volume of free fatty acids released compared with oil added as such.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85060247962&origin=inward; http://dx.doi.org/10.1039/c8fo01925h; http://www.ncbi.nlm.nih.gov/pubmed/30629074; https://xlink.rsc.org/?DOI=C8FO01925H; https://dx.doi.org/10.1039/c8fo01925h; https://pubs.rsc.org/en/content/articlelanding/2019/fo/c8fo01925h
Royal Society of Chemistry (RSC)
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