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| dc.creator | Zhong, Siqiong | |
| dc.creator | Vendrell Pacheco, Mariona | |
| dc.creator | Heskitt, Brian | |
| dc.creator | Chitchumroonchokchai, Chureeporn | |
| dc.creator | Failla, Mark | |
| dc.creator | Sastry, Sudhir K. | |
| dc.creator | Francis, David M. | |
| dc.creator | Martín Belloso, Olga | |
| dc.creator | Elez Martínez, Pedro | |
| dc.creator | Kopec, Rachel E. | |
| dc.date | 2019 | |
| dc.date.accessioned | 2025-11-03T12:17:14Z | |
| dc.date.available | 2025-11-03T12:17:14Z | |
| dc.identifier | https://doi.org/10.1021/acs.jafc.9b03666 | |
| dc.identifier | 0021-8561 | |
| dc.identifier | http://hdl.handle.net/10459.1/69723 | |
| dc.identifier.uri | http://fima-docencia.ub.edu:8080/xmlui/handle/123456789/24320 | |
| dc.description | This research aimed to measure the impact of novel food processing techniques, i.e., pulsed electric field (PEF) and ohmic heating (OH), on carotenoid bioaccessibility and Caco-2 cell uptake from tomato juice and high-pressure processing (HPP) and PEF on the same attributes from kale-based juices, as compared with raw (nonprocessed) and conventional thermally treated (TT) juices. Lycopene, β-carotene, and lutein were quantitated in juices and the micelle fraction using high-performance liquid chromatography (HPLC)-diode array detection and in Caco-2 cells using HPLC-tandem mass spectrometry. Tomato juice results were as follows: PEF increased lycopene bioaccessibility (1.5 ± 0.39%) by 150% (P = 0.01) but reduced β-carotene bioaccessibility (28 ± 6.2%) by 44% (P = 0.02), relative to raw juice. All processing methods increased lutein uptake. Kale-based juice results were as follows: TT and PEF degraded β-carotene and lutein in the juice. No difference in bioaccessibility or cell uptake was observed. Total delivery, i.e., the summation of bioaccessibility and cell uptake, of lycopene, β-carotene, and lutein was independent of type of processing. Taken together, PEF and OH enhanced total lycopene and lutein delivery from tomato juice to Caco-2 cells as well as TT, and may produce a more desirable product due to other factors (i.e., conservation of heat-labile micronutrients, fresher organoleptic profile). HPP best conserved the carotenoid content and color of kale-based juice and merits further consideration. | |
| dc.description | This work was supported by The Center for Advanced Processing and Packaging Studies (CAPPS), an NSF IUCRC Founded Center. | |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | American Chemical Society | |
| dc.relation | Versió postprint del document publicat a: https://doi.org/10.1021/acs.jafc.9b03666 | |
| dc.relation | Journal of Agricultural and Food Chemistry, 2019, vol. 67, num. 36, p. 10185-10194 | |
| dc.rights | (c) American Chemical Society, 2019 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Pulsed electric field | |
| dc.subject | Ohmic heating | |
| dc.subject | High-pressure processing | |
| dc.subject | Lycopene | |
| dc.subject | B-Carotene | |
| dc.title | Novel processing technologies as compared to thermal treatment on the bioaccessibility and caco‑2 cell uptake of carotenoids from tomato and kale-based juices | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/acceptedVersion |
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