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dc.contributor.authorZhong, Siqiong
dc.contributor.authorVendrell Pacheco, Mariona
dc.contributor.authorHeskitt, Brian
dc.contributor.authorChitchumroonchokchai, Chureeporn
dc.contributor.authorFailla, Mark
dc.contributor.authorSastry, Sudhir K.
dc.contributor.authorFrancis, David M.
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorKopec, Rachel E.
dc.date.accessioned2020-10-28T08:08:21Z
dc.date.available2020-10-28T08:08:21Z
dc.date.issued2019
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10459.1/69723
dc.description.abstractThis 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.sponsorshipThis work was supported by The Center for Advanced Processing and Packaging Studies (CAPPS), an NSF IUCRC Founded Center.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherAmerican Chemical Society
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1021/acs.jafc.9b03666
dc.relation.ispartofJournal of Agricultural and Food Chemistry, 2019, vol. 67, num. 36, p. 10185-10194
dc.rights(c) American Chemical Society, 2019
dc.subjectPulsed electric field
dc.subjectOhmic heating
dc.subjectHigh-pressure processing
dc.subjectLycopene
dc.subjectB-Carotene
dc.titleNovel processing technologies as compared to thermal treatment on the bioaccessibility and caco‑2 cell uptake of carotenoids from tomato and kale-based juices
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-10-28T08:08:21Z
dc.identifier.idgrec029337
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1021/acs.jafc.9b03666


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