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Yi J, Zhao Y, Bi J, Hou C, Peng J, Guo Y. Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips. J Sci Food Agric 2020; 100:4858-4869. [PMID: 32478412 DOI: 10.1002/jsfa.10546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 05/04/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Carrot carotenoids are typically located in chromoplasts, forming a crystalline substructure. Cell walls and chromoplasts therefore constitute two major physical barriers to the release of carotenoids from the food matrix during digestion. The release of carotenoids from these physical barriers is supposed to be substantially affected by mechanical factors during food processing and oral mastication. Given the implications of this, the effects of four different processing procedures, and various mastication levels, on the carotenoid bioaccessibility of carrot chips were evaluated. RESULTS Restructuring and drying methods substantially affected the carotenoid bioaccessibility of carrot chips. The highest carotenoid bioaccessibility was obtained for the air-dried combined with instant pressure-drop-dried (AD-DIC) restructured chips. Although the fresh carrots possessed the highest carotenoid content, their bioaccessibility was lower than that of the carrot chips. The evolution of the particle sizes of the samples was responsible for the changes in carotenoid bioaccessibility due to oral masitication. The particle size of the fresh carrots decreased with increasing oral masitication, which favored carotenoid bioaccessibilty. However, the restructured chips that combined freeze drying with instant pressure-drop drying (R-FD-DIC) demonstrated the opposite trend, probably caused by the severe aggregation of the sample during digestion, which compromised the effect of mastication on the release of carotenoid. CONCLUSION Data regarding the effects of the drying process and oral mastication digestion behavior on the samples suggested that AD-DIC-dried restructured carrot chips are effective in enhancing carotenoid bioaccessibility, which explains the key factors involved in the release of carotenoids from carrot chips prepared by different processes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jianyong Yi
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuanyuan Zhao
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunhui Hou
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jian Peng
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
- Guangdong Key Laboratory of Agricultural Products Processing, Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Yuxia Guo
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
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Ngamwonglumlert L, Devahastin S, Chiewchan N, Raghavan V. Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review. Compr Rev Food Sci Food Saf 2020; 19:1561-1604. [DOI: 10.1111/1541-4337.12564] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 04/03/2020] [Accepted: 04/06/2020] [Indexed: 12/21/2022]
Affiliation(s)
- Luxsika Ngamwonglumlert
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut's University of Technology Thonburi Bangkok Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut's University of Technology Thonburi Bangkok Thailand
- The Academy of ScienceThe Royal Society of Thailand Bangkok Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut's University of Technology Thonburi Bangkok Thailand
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, Macdonald CampusMcGill University Montreal Quebec Canada
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Kim A, Lee K, Rahman MS, Kim H, Chun J, Heo HJ, Kerr WL, Choi S. Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (
Aruncus dioicus var kamtschaticus
). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14424] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ah‐Na Kim
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
| | - Kyo–Yeon Lee
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
| | - Muhammad Shafiur Rahman
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
- Department of Food Engineering and Technology State University of Bangladesh Dhaka 1205 Bangladesh
| | - Hyun‐Jin Kim
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
- Division of Food Science and Technology (Institute of Agriculture and Life Sciences) Gyeongsang National University Jinju 52828 Korea
| | - Jiyeon Chun
- Division of Food Science and Technology Sunchon National University Sunchon 57922 Korea
| | - Ho Jin Heo
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
- Division of Food Science and Technology (Institute of Agriculture and Life Sciences) Gyeongsang National University Jinju 52828 Korea
| | - William L. Kerr
- Department of Food Science and Technology University of Georgia 100 Cedar Street Athens GA 30602‐2610 USA
| | - Sung‐Gil Choi
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
- Division of Food Science and Technology (Institute of Agriculture and Life Sciences) Gyeongsang National University Jinju 52828 Korea
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Kamal MM, Ali MR, Rahman MM, Shishir MRI, Yasmin S, Sarker MSH. Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (C apsicum annum L.) powder. J Food Sci Technol 2019; 56:3185-94. [PMID: 31274886 DOI: 10.1007/s13197-019-03733-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2019] [Accepted: 03/19/2019] [Indexed: 10/26/2022]
Abstract
This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli paste (UTGP), were prepared and dried at 60 °C in a cabinet dryer. The pretreatment was blanching in acetic acid solution and soaking immediately in a combined solution of Na2S2O5 and CaCl2. Pretreated samples took a shorter drying time than the untreated sample in reducing moisture content from 86.31 to 8%. Pretreatment before drying resulted in retaining total chlorophyll (~ 86%), phenolic compounds (~ 32%), green color, and pungency of chilli. Analysis result indicated that more than 60% retention of β-carotene was found while retention of ascorbic acid was comparable. Conclusively, this research reveals a good nutritional profile in cabinet dried green chilli powder, which may open the scope for commercial production.
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Zhang Z, Wei Q, Nie M, Jiang N, Liu C, Liu C, Li D, Xu L. Microstructure and bioaccessibility of different carotenoid species as affected by hot air drying: Study on carrot, sweet potato, yellow bell pepper and broccoli. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.061] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ferrario M, Guerrero S, Char C. Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13348] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mariana Ferrario
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Intendente Güiraldes 2160 Ciudad Universitaria C1428EGA Ciudad Autonoma de Buenos Aires Argentina
| | - Sandra Guerrero
- Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Intendente Güiraldes 2160 Ciudad Universitaria C1428EGA Ciudad Autonoma de Buenos Aires Argentina
| | - Cielo Char
- Departamento de Agroindustria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; P.O. Box 1004 Av. Santa Rosa Santiago La Pintana 11315 Chile
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Zhang Z, Wang X, Li Y, Wei Q, Liu C, Nie M, Li D, Xiao Y, Liu C, Xu L, Zhang M, Jiang N. Evaluation of the impact of food matrix change on the in vitro bioaccessibility of carotenoids in pumpkin (Cucurbita moschata) slices during two drying processes. Food Funct 2017; 8:4693-4702. [DOI: 10.1039/c7fo01382e] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The variable bioaccessibility of carotenoids depended on changes of matrix driven by drying.
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Abstract
Carotenoids participate in the normal metabolism and function of the human body. They are involved in the prevention of several diseases, especially those related to the inflammation syndrome. Their main mechanisms of action are associated to their potent antioxidant activity and capacity to regulate the expression of specific genes and proteins. Recent findings suggest that carotenoid metabolites may explain several processes where the participation of their parent carotenoids was unclear. The health benefits of carotenoids strongly depend on their absorption and transformation during gastrointestinal digestion. The estimation of the 'bioaccessibility' of carotenoids through in vitro models have made possible the evaluation of the effect of a large number of factors on key stages of carotenoid digestion and intestinal absorption. The bioaccessibility of these compounds allows us to have a clear idea of their potential bioavailability, a term that implicitly involves the biological activity of these compounds.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Claudia I Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
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Oliveira SM, Brandão TRS, Silva CLM. Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review. Food Eng Rev 2015. [DOI: 10.1007/s12393-015-9124-0] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Oliveira SM, Ramos IN, Brandão TR, Silva CL. Effect of Air-Drying Temperature on the Quality and Bioactive Characteristics of Dried Galega Kale (B
rassica oleracea
L. var. Acephala). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12498] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Sara M. Oliveira
- Centro de Biotecnologia e Química Fina (CBQF); Laboratório Associado; Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto; Rua Arquiteto Lobão Vital, Apartado 2511 Porto 4202-401 Portugal
| | - Inês N. Ramos
- Centro de Biotecnologia e Química Fina (CBQF); Laboratório Associado; Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto; Rua Arquiteto Lobão Vital, Apartado 2511 Porto 4202-401 Portugal
| | - Teresa R.S. Brandão
- Centro de Biotecnologia e Química Fina (CBQF); Laboratório Associado; Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto; Rua Arquiteto Lobão Vital, Apartado 2511 Porto 4202-401 Portugal
| | - Cristina L.M. Silva
- Centro de Biotecnologia e Química Fina (CBQF); Laboratório Associado; Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto; Rua Arquiteto Lobão Vital, Apartado 2511 Porto 4202-401 Portugal
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Pongmalai P, Devahastin S, Chiewchan N, Soponronnarit S. Enhancement of microwave-assisted extraction of bioactive compounds from cabbage outer leaves via the application of ultrasonic pretreatment. Sep Purif Technol 2015; 144:37-45. [DOI: 10.1016/j.seppur.2015.02.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Niamnuy C, Devahastin S, Soponronnarit S. Some recent advances in microstructural modification and monitoring of foods during drying: A review. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.08.026] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Hiranvarachat B, Devahastin S, Chiewchan N, Vijaya Raghavan G. Structural modification by different pretreatment methods to enhance microwave-assisted extraction of β-carotene from carrots. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.012] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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