Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products

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Issue date
2021-06-08Suggested citation
López-Gámez, Gloria;
Elez Martínez, Pedro;
Martín Belloso, Olga;
Soliva-Fortuny, Robert;
.
(2021)
.
Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products.
Foods, 2021, vol. 10, núm. 6, p. 1321 (1-18).
https://doi.org/10.3390/foods10061321.
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Show full item recordAbstract
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
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Foods, 2021, vol. 10, núm. 6, p. 1321 (1-18)European research projects
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