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Open AccessArticle

Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments

1
Department of Dairy Technology, Faculty of Biology and Agriculture, University of Rzeszów, ul. Ćwiklinskiej 2D, 35-601 Rzeszów, Poland
2
Agroscope, Institute of Food Sciences, Schloss 1, CH-8820 Wädenswil, Switzerland
3
Nutrition and Food Science, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain
*
Author to whom correspondence should be addressed.
This work is a part of the Ph.D. thesis of Magdalena Buniowska.
Foods 2019, 8(10), 492; https://doi.org/10.3390/foods8100492
Received: 21 August 2019 / Revised: 30 September 2019 / Accepted: 4 October 2019 / Published: 14 October 2019
(This article belongs to the Section Food Quality and Safety)
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. View Full-Text
Keywords: ultrasound; intensive heat treatment; mild heat treatment; bioaccessibility; α-carotene; β-carotene; lutein; β-cryptoxantin ultrasound; intensive heat treatment; mild heat treatment; bioaccessibility; α-carotene; β-carotene; lutein; β-cryptoxantin
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Buniowska, M.; Arrigoni, E.; Znamirowska, A.; Blesa, J.; Frígola, A.; Esteve, M.J. Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments. Foods 2019, 8, 492.

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