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

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1515-1520

  Knockaert, Griet ^a   Pulissery, Sudheer K ^a   Lemmens, Lien ^a   Van Buggenhout, Sandy ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Carotene; Carrot; High pressure processing; Isomerisation; Olive oil; Thermal processing

Indexed keywords

APPLIED PRESSURE; CARROT; CELL WALLS; CIS-ISOMERS; HIGH PRESSURE; HIGH PRESSURE PROCESSING; ISOMERISATION; OIL PHASE; TEMPERATURE-INSENSITIVE;

EMULSIFICATION; HIGH PRESSURE EFFECTS; OLIVE OIL; RAPID THERMAL ANNEALING; THERMAL PROCESSING (FOODS);

ISOMERIZATION;

BETA CAROTENE; OLIVE OIL;

ARTICLE; CARROT; FOOD ANALYSIS; FOOD PROCESSING; ISOMERIZATION; TEMPERATURE; THERMAL HIGH PRESSURE PROCESSING; THERMAL PROCESSING; THERMOSTABILITY;

BETA CAROTENE; DAUCUS CAROTA; FOOD HANDLING; HOT TEMPERATURE; ISOMERISM; PLANT OILS; PRESSURE;

DAUCUS CAROTA;

EID: 84873709054     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.080     Document Type: Article

References (32)

1. N. Achir, C. Pénicaud, S. Avallone, and P. Bohuon Insight into β-carotene thermal degradation in oils with multiresponse modeling Journal of the American Oil Chemists' Society 88 2011 2035 2045
2. N. Achir, V.A. Randrianatoandro, P. Bohuon, A. Laffargue, and S. Avallone Kinetic study of β-carotene and lutein degradation in oils during heat treatment European Journal of Lipid Science and Technology 112 2010 349 361
3. V.M. Balasubramaniam, and D. Farkas High-pressure food processing Food Science and Technology International 14 5 2008 413 418
4. G. Britton Structure and properties of carotenoids in relation to function The FASEB Journal 9 15 1995 1551 1558
5. R. Buckow, and V. Heinz High pressure processing-A database of kinetic information Chemie Ingenieur Technik 80 8 2008 1081 1095
6. J.C. Cheftel Review: High-pressure, microbial inactivation and food preservation Food Science and Technology International 1 1995 75 90
7. B.H. Chen, H.Y. Peng, and H.E. Chen Changes of carotenoids, color, and vitamin A contents during processing of carrot juice Journal of Agricultural and Food Chemistry 43 7 1995 1912 1918
8. I.J.P. Colle, L. Lemmens, G.N. Tolesa, S. Van Buggenhout, K. De Vleeschouwer, and A.M. Van Loey Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion Journal of Agricultural and Food Chemistry 58 2010 12784 12789
9. A. De Roeck, T. Duvetter, I. Fraeye, I. Van der Plancken, D.N. Sila, and A. Van Loey Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture Food Chemistry 115 2009 207 213
10. A. De Roeck, J. Mols, T. Duvetter, A. Van Loey, and M. Hendrickx Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study Food Chemistry 120 2010 1104 1112
11. D.M. Deming, S.R. Teixeira, and J.W. Erdman All-trans β-carotene appears to be more bioavailable than 9-cis or 13-cis β-carotene in gerbils given single oral doses of each isomer The Journal of Nutrition 132 2002 2700 2708
12. C. Dugave Cis-trans isomerization in biochemistry 2006 Wiley-VCH Verlag Germany
13. D. Dutta, U.R. Chaudhuri, and R. Chakraborty Structure, health benefits, antioxidant property and processing and storage of carotenoids African Journal of Biotechnology 4 13 2005 1510 1520
14. M.E. Gonzalez, J.A. Jernstedt, D.C. Slaughter, and D.M. Barrett Influence of cell integrity on textural properties of raw, high pressure, and thermally processed onions Journal of Food Science 75 7 2010 E409 E416
15. D. Hornero-Méndez, and M.I. Mínguez-Mosquera Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil Innovative Food Science and Emerging Technologies 8 3 2007 407 412
16. G. Knockaert, A. De Roeck, L. Lemmens, S. Van Buggenhout, M. Hendrickx, and A. Van Loey Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota) Food Chemistry 125 3 2011 903 912
17. N.I. Krinsky The biological properties of carotenoids Pure and Applied Chemistry 66 5 1994 1003 1010
18. L. Lemmens, K. De Vleeschouwer, K.R.N. Moelants, I.J.P. Colle, A.M. Van Loey, and M.E. Hendrickx β-Carotene isomerization kinetics during thermal treatments of carrot puree Journal of Agricultural and Food Chemistry 58 2010 6816 6824
19. M. Marx, M. Stuparic, A. Schieber, and R. Carle Effects of thermal processing on trans-cis-isomerization of β-carotene in carrot juices and carotene-containing preparations Food Chemistry 83 2003 609 617
20. A.M. Matser, B. Krebbers, R.W. van den Berg, and P.V. Bartels Advantages of high pressure sterilisation on quality of food products Trends in Food Science & Technology 15 2004 79 85
21. H. Ramaswamy High pressure sterilization of foods J.M. Aguilera, G. Barbosa-Cánovas, R. Simpson, J. Welti-Chanes, D. Bermúdez-Aguirre, Food engineering interfaces 2011 Springer New York 341 352
22. V. Rasanayagam, V.M. Balasubramaniam, E. Ting, C.E. Sizer, C. Bush, and C. Anderson Compression heating of selected fatty food materials during high-pressure processing Journal of Food Science 68 1 2003 254 259
23. B.L. Ridley, M.A. O'Neill, and D. Mohnen Pectins: Structure, biosynthesis, and oligogalacturonide-related signaling Phytochemistry 57 2001 929 967
24. D.B. Rodriguez-Amaya, and M. Kimura HarvestPlus handbook for carotenoid analysis 2004 International Food Policy Research Institute and International Center for Tropical Agriculture Washington
25. G. Sadler, J. Davis, and D. Dezman Rapid extraction of lycopene and β-carotene from reconstituted tomato paste and pink grapefruit homogenates Journal of Food Science 55 5 1990 1460 1461
26. A. Schieber, and R. Carle Occurrence of carotenoid cis-isomers in food: Technological, analytical, and nutritional implications Trends in Food Science & Technology 16 2005 416 422
27. D.N. Sila, C. Smout, F. Elliot, A. Van Loey, and M. Hendrickx Non-enzymatic depolymerization of carrot pectin: Toward a better understanding of carrot texture during thermal processing Journal of Food Science 71 1 2006 E1 E9
28. J.P.P.M. Smelt Recent advances in the microbiology of high pressure processing Trends in Food Science & Technology 9 1998 152 158
29. W. Stahl, W. Schwarz, J. von Laar, and H. Sies All-trans β-carotene preferentially accumulates in human chylomicrons and very low density lipoproteins compared with the 9-cis geometrical isomer The Journal of Nutrition 125 1995 2128 2133
30. S. Van Buggenhout, M. Alminger, L. Lemmens, I. Colle, G. Knockaert, and K. Moelants In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes Trends in Food Science & Technology 21 2010 607 618
31. J.P. Van Buren The chemistry of texture in fruits and vegetables Journal of Texture Studies 10 1979 1 23
32. D. Weber, and T. Grune The contribution of β-carotene to vitamin A supply of humans Molecular Nutrition & Food Research 56 2012 251 258