2026-04-17T05:45:14Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/721062024-12-05T21:35:48Zcom_2072_3622col_2072_479130

Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products López-Gámez, Gloria Elez Martínez, Pedro Martín Belloso, Olga Soliva-Fortuny, Robert Carotenoids Phenolic compounds Puree Juice Bioaccessibility Pulsed electric fields Carrot Microstructure Quality attributes We propose the application of pulsed electric fields (PEF) to carrots to obtain derived products with increased phenolic and carotenoid bioaccessibility. 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 ). In order to obtain shelf-stable products, the effect of a thermal treatment (70 ◦C for 10 min) was also studied. Carrot juices exhibited the highest carotenoid (43.4 mg/100 g fresh weight) and phenolic (322 mg kg−1 dry weight) contents. However, caffeic and coumaric acid derivatives were highly sensitive to PEF. 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%). The increase in carotenoid bioaccessibility could be related to their better release and solubilization into micelles. The results suggest that food matrix aspects apart from particle size (e.g., pectin characteristics) are involved in phenolic bioaccessibility This research was funded by the Ministerio de Economía y Competitividad (Spain) grant number AGL2013-44851-R and Ministerio de Ciencia, Innovación y Universidades (Spain) grant number RTI2018-095560-B-I00. López-Gámez, G. thanks the Agència de Gestió d’Ajuts Universitaris i de Recerca (AGAUR) for the predoctoral grant (2019FI_B2 00129) 2024-12-05T21:35:48Z 2024-12-05T21:35:48Z 2024-12-05T21:35:48Z 2021-10-19T10:47:14Z 2021-10-19T10:47:14Z 2021-06-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/10459.1/72106 info:eu-repo/grantAgreement/MINECO//AGL2013-44851-R/ES/ESTRATEGIAS INNOVADORAS PARA EL DESARROLLO DE ALIMENTOS VEGETALE info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095560-B-I00/ES/MEJORA DE PROPIEDADES DE FIBRA DIETETICA DE FUENTES NO CONVENCIONALES MEDIANTE LA APLICACION DE TECNOLOGIAS INNOVADORAS PARA LA OBTENCION DE NUEVOS INGREDIENTES ALIMENTARIOS/ Reproducció del document publicat a https://doi.org/10.3390/foods10061321 Foods, 2021, vol. 10, núm. 6, p. 1321 (1-18) cc-by (c) López et al., 2021 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ MDPI