Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments
The consumption of a varied diet rich in fruit and vegetables helps prevent and treat certain chronic diseases. The development of smoothies based on derivatives from fruit and vegetables rich in bioactive compounds can help increase the consumption of these foods, and therefore, contribute to the p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/10/492 |
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| author | Magdalena Buniowska Eva Arrigoni Agata Znamirowska Jesús Blesa Ana Frígola María J. Esteve |
| author_facet | Magdalena Buniowska Eva Arrigoni Agata Znamirowska Jesús Blesa Ana Frígola María J. Esteve |
| author_sort | Magdalena Buniowska |
| collection | DOAJ |
| description | The consumption of a varied diet rich in fruit and vegetables helps prevent and treat certain chronic diseases. The development of smoothies based on derivatives from fruit and vegetables rich in bioactive compounds can help increase the consumption of these foods, and therefore, contribute to the prevention of various health problems. However, during the processing of the fruit and vegetable smoothies, these properties may change. The elaboration of smoothies is based on fruits and vegetables rich in carotenoids: Carrot juice-papaya-mango (smoothie A) and carrot juice-pumpkin-mango (smoothie B). The objective of this study is to evaluate the impact of the application of different thermal technologies (mild and intensive heat treatment) and non-conventional technologies (ultrasound) on carotenoids (α-carotene, β-carotene, lutein and β-cryptoxantin) and determine the physiochemical parameters of derivatives from fruit and vegetable smoothies. In addition, the bioaccessibility of carotenoids is also evaluated through a process of in vitro simulated digestion. With regard to the bioaccessibility of the fruit and vegetable smoothies analyzed, a positive effect of temperature on liberation and micellarization was observed. |
| first_indexed | 2024-04-14T00:24:13Z |
| format | Article |
| id | doaj.art-f87336241efc4f71920bd0182604ed94 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-14T00:24:13Z |
| publishDate | 2019-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f87336241efc4f71920bd0182604ed942022-12-22T02:22:50ZengMDPI AGFoods2304-81582019-10-0181049210.3390/foods8100492foods8100492Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound TreatmentsMagdalena Buniowska0Eva Arrigoni1Agata Znamirowska2Jesús Blesa3Ana Frígola4María J. Esteve5Department of Dairy Technology, Faculty of Biology and Agriculture, University of Rzeszów, ul. Ćwiklinskiej 2D, 35-601 Rzeszów, PolandAgroscope, Institute of Food Sciences, Schloss 1, CH-8820 Wädenswil, SwitzerlandDepartment of Dairy Technology, Faculty of Biology and Agriculture, University of Rzeszów, ul. Ćwiklinskiej 2D, 35-601 Rzeszów, PolandNutrition and Food Science, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, SpainNutrition and Food Science, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, SpainNutrition and Food Science, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, SpainThe consumption of a varied diet rich in fruit and vegetables helps prevent and treat certain chronic diseases. The development of smoothies based on derivatives from fruit and vegetables rich in bioactive compounds can help increase the consumption of these foods, and therefore, contribute to the prevention of various health problems. However, during the processing of the fruit and vegetable smoothies, these properties may change. The elaboration of smoothies is based on fruits and vegetables rich in carotenoids: Carrot juice-papaya-mango (smoothie A) and carrot juice-pumpkin-mango (smoothie B). The objective of this study is to evaluate the impact of the application of different thermal technologies (mild and intensive heat treatment) and non-conventional technologies (ultrasound) on carotenoids (α-carotene, β-carotene, lutein and β-cryptoxantin) and determine the physiochemical parameters of derivatives from fruit and vegetable smoothies. In addition, the bioaccessibility of carotenoids is also evaluated through a process of in vitro simulated digestion. With regard to the bioaccessibility of the fruit and vegetable smoothies analyzed, a positive effect of temperature on liberation and micellarization was observed.https://www.mdpi.com/2304-8158/8/10/492ultrasoundintensive heat treatmentmild heat treatmentbioaccessibilityα-caroteneβ-caroteneluteinβ-cryptoxantin |
| spellingShingle | Magdalena Buniowska Eva Arrigoni Agata Znamirowska Jesús Blesa Ana Frígola María J. Esteve Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments Foods ultrasound intensive heat treatment mild heat treatment bioaccessibility α-carotene β-carotene lutein β-cryptoxantin |
| title | Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments |
| title_full | Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments |
| title_fullStr | Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments |
| title_full_unstemmed | Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments |
| title_short | Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments |
| title_sort | liberation and micellarization of carotenoids from different smoothies after thermal and ultrasound treatments |
| topic | ultrasound intensive heat treatment mild heat treatment bioaccessibility α-carotene β-carotene lutein β-cryptoxantin |
| url | https://www.mdpi.com/2304-8158/8/10/492 |
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