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Isomerisation of carrot beta-carotene in presence of oil during thermal and combined thermal/high pressure processing

Journal Contribution - Journal Article

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.
Journal: Food Chemistry
ISSN: 0308-8146
Issue: 2-3
Volume: 138
Pages: 1515 - 1520
Publication year:2013
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:6
CSS-citation score:1
Authors from:Higher Education
Accessibility:Closed