title: Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing.
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.
authors: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.
authors: Griet
authors: G
authors: Knockaert
authors: Sudheer K
authors: SK
authors: Pulissery
authors: Lien
authors: L
authors: Lemmens
authors: Sandy
authors: S
authors: Van Buggenhout
authors: Marc
authors: M
authors: Hendrickx
authors: Ann
authors: A
authors: Van Loey
mesh_terms: D018552:Daucus carota / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D007536:Isomerism; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry; D011312:Pressure; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D019207:beta Carotene