High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pr...

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Bibliographic Details
Main Authors: Mario Schmidt, Sofia Hopfhauer, Uwe Schwarzenbolz, Volker Böhm
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Antioxidants
Subjects:
high-pressure processing (HPP)
in vitro digestion
digest filtration
α-tocopherol equivalent antioxidant capacity (αTEAC)
oxygen radical antioxidant capacity (ORAC)
Online Access:https://www.mdpi.com/2076-3921/10/11/1688

Internet

https://www.mdpi.com/2076-3921/10/11/1688

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