| 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 |
|