1. Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing
- Author
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Lien Lemmens, Griet Knockaert, Ann Van Loey, Sudheer K. Pulissery, Marc Hendrickx, and Sandy Van Buggenhout
- Subjects
Hot Temperature ,Food Handling ,medicine.medical_treatment ,Analytical Chemistry ,Pascalization ,Isomerism ,Phase (matter) ,Thermal ,Pressure ,medicine ,Plant Oils ,Olive Oil ,Chromatography ,biology ,Chemistry ,Carotene ,General Medicine ,beta Carotene ,biology.organism_classification ,Daucus carota ,Chemical engineering ,Emulsion ,Isomerization ,Food Science - Abstract
The effect of thermal processing (85-130°C) and combined thermal/high pressure processing (100°C combined with 0.1 to 700 MPa and 700 MPa combined with 85-115°C) on β-carotene isomerisation in an olive oil/carrot emulsion and pure olive oil phase enriched with carrot β-carotene was investigated. Thermal processing always resulted in an increase in the contribution of the cis-isomers, with the increase being more pronounced at higher temperatures. In the oil/carrot emulsion, less β-carotene isomerisation was observed during combined thermal/high pressure processing compared to thermal processing. This effect was attributed to strengthening of the carrot cell walls under high pressure, thereby hindering the transfer of β-carotene to the oil phase and lowering its susceptibility to isomerisation. In an oil phase enriched with β-carotene, β-carotene isomerisation was not influenced by the applied pressure at 100°C and became almost temperature insensitive at 700 MPa.
- Published
- 2013
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