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dc.contributor.authorLópez-Gámez, Gloria
dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2021-10-19T10:47:14Z
dc.date.available2021-10-19T10:47:14Z
dc.date.issued2021-06-08
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/72106
dc.description.abstractWe 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 bioaccessibilityca_ES
dc.description.sponsorshipThis 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)ca_ES
dc.language.isoengca_ES
dc.publisherMDPI
dc.relationMINECO/PN2013-2016/AGL2013-44851-R
dc.relationMINECO/PN2017-2020/RTI2018-095560-B-I00
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/foods10061321ca_ES
dc.relation.ispartofFoods, 2021, vol. 10, núm. 6, p. 1321 (1-18)ca_ES
dc.rightscc-by (c) López et al., 2021ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectCarotenoidsca_ES
dc.subjectPhenolic compoundsca_ES
dc.subjectPureeca_ES
dc.subjectJuiceca_ES
dc.subjectBioaccessibility
dc.subjectPulsed electric fields
dc.subjectCarrot
dc.subjectMicrostructure
dc.subjectQuality attributes
dc.titleApplying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived productsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec031734
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3390/foods10061321


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cc-by (c) López et al., 2021
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