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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.
Suggested citation
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 (Tecnologia dels Aliments) [567]
  • Articles publicats (Agrotecnio Center) [1206]

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