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Evaluation food matrix change impacts on the in vitro bioaccessibility of carotenoids in pumpkin (Cucurbita moschata) slices during two drying processes

Abstract

The food matrix is a limiting factor in determining the bioaccessibility of carotenoids. Food matrix change impact on carotenoid bioaccessibility during drying processes is still unknown. Effect of intermittent microwave vacuum-assisted drying (IMVD) and hot air drying (HAD) on the in vitro liberation and micellization of carotenoids in pumpkin slices was studied. This variable depended on the changes of the matrix driven by drying processing. Different changes in cell morphology and carotenoid distribution of pumpkin slices during the two processing methods were observed. For IMVD, cell wall degradation and complete chromoplast organelle disruption contributed to improve the liberation and micellization of carotenoids. In HAD-dried sample, large pigment aggregates hindered the liberation of carotenoids. The carotenoid level in the micellar fraction appeared to be lower than in the aqueous supernatant during the two processes, suggesting that new obstacles formed during processing and/or digestion hindered carotenoids incorporated in mixed micelles.

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Publication details

The article was received on 06 Sep 2017, accepted on 02 Nov 2017 and first published on 03 Nov 2017


Article type: Paper
DOI: 10.1039/C7FO01382E
Citation: Food Funct., 2017, Accepted Manuscript
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    Evaluation food matrix change impacts on the in vitro bioaccessibility of carotenoids in pumpkin (Cucurbita moschata) slices during two drying processes

    Z. Zhang, X. Wang, Y. Li, M. Nie, D. Li, Y. Xiao , C. Liu, L. Xu, M. Zhang and N. Jiang, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01382E

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