The bioaccessibility of phenolic compounds has been reported to increase in thermally treated grape and orange juices, whereas it was shown to decrease in pomelo (80 ☌ for 30 min) and fruit juice-based beverages (90 ☌ for 1 min). Nonetheless, some studies have reported that cell wall fragments formed after thermal treatments may entrap carotenoids and compromise their bioaccessibility. Furthermore, carotenoid micellarization is conditioned by different factors, such as oil addition and the application of thermal treatments. Ī decrease in the particle size and depolymerization of pectin has been shown to improve β-carotene bioaccessibility in carrot purees. Therefore, mechanical and thermal processes could disrupt the natural matrix, thus, modifying their further bioaccessibility. The chemical structure, concentration, matrix structure, and processing are the most important factors that determine bioactive compound bioaccessibility. Bioaccessibility refers to the percentage of a compound released from the food matrix and absorbed during digestion, which is more important than the actual content in a food matrix. Therefore, due to their health-promoting properties, carrots are a potential commodity for developing functional derived products and meeting consumer demands.īoth carotenoids and phenolic compounds are usually enclosed by cell walls and organelle structures that hinder their release during digestion. Likewise, chlorogenic acid, the main phenolic compound found in carrots, possesses anti-diabetic and cardioprotective properties. Clinical studies have demonstrated that α-carotene and β-carotene, the most abundant carotenoids in carrots, can prevent suffering atherosclerosis, cancer, or macular degeneration. Carrots are one of the most consumed vegetables worldwide, and are, thus, a significant source of antioxidants, including carotenoids and phenolic compounds. Today’s life pace leads consumers to increasingly demand healthier minimally processed products that are easy to prepare and consume. The results suggest that food matrix aspects apart from particle size (e.g., pectin characteristics) are involved in phenolic bioaccessibility. The increase in carotenoid bioaccessibility could be related to their better release and solubilization into micelles. The phenolic bioaccessibility reached 100% in purees obtained from the PEF-treated carrots, whereas the further thermally treated oil-added purees exhibited the greatest carotenoid bioaccessibility (7.8%). However, caffeic and coumaric acid derivatives were highly sensitive to PEF. Carrot juices exhibited the highest carotenoid (43.4 mg/100 g fresh weight) and phenolic (322 mg kg −1 dry weight) contents. In order to obtain shelf-stable products, the effect of a thermal treatment (70 ☌ for 10 min) was also studied. For this purpose, juices, purees, and oil-added purees were obtained from whole PEF-treated carrots (five pulses of 3.5 kV cm −1 0.61 kJ kg −1). The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.We propose the application of pulsed electric fields (PEF) to carrots to obtain derived products with increased phenolic and carotenoid bioaccessibility. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. This file contains additional information such as Exif metadata which may have been added by the digital camera, scanner, or software program used to create or digitize it.
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