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Novel processing technologies as compared to thermal treatment on the bioaccessibility and caco‑2 cell uptake of carotenoids from tomato and kale-based juices

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Issue date
2019
Author
Zhong, Siqiong
Vendrell Pacheco, Mariona
Heskitt, Brian
Chitchumroonchokchai, Chureeporn
Failla, Mark
Sastry, Sudhir K.
Francis, David M.
Martín Belloso, Olga
Elez Martínez, Pedro
Kopec, Rachel E.
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Zhong, Siqiong; Vendrell Pacheco, Mariona; Heskitt, Brian; Chitchumroonchokchai, Chureeporn; Failla, Mark; Sastry, Sudhir K.; ... Kopec, Rachel E.. (2019) . Novel processing technologies as compared to thermal treatment on the bioaccessibility and caco‑2 cell uptake of carotenoids from tomato and kale-based juices. Journal of Agricultural and Food Chemistry, 2019, vol. 67, num. 36, p. 10185-10194. https://doi.org/10.1021/acs.jafc.9b03666.
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Abstract
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.
URI
http://hdl.handle.net/10459.1/69723
DOI
https://doi.org/10.1021/acs.jafc.9b03666
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Journal of Agricultural and Food Chemistry, 2019, vol. 67, num. 36, p. 10185-10194
European research projects
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  • Articles publicats (Agrotecnio Center) [928]
  • Articles publicats (Tecnologia dels Aliments) [489]

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