In vitro bioaccessibility of β-carotene in dried carrots pretreated by different methods
Journal article
Authors/Editors
Strategic Research Themes
No matching items found.
Publication Details
Author list: Hiranvarachat B., Devahastin S., Chiewchan N.
Publisher: Wiley
Publication year: 2012
Journal: International Journal of Food Science + Technology (0950-5423)
Volume number: 47
Issue number: 3
Start page: 535
End page: 541
Number of pages: 7
ISSN: 0950-5423
eISSN: 1365-2621
Languages: English-Great Britain (EN-GB)
View in Web of Science | View on publisher site | View citing articles in Web of Science
Abstract
The effects of selected pretreatment methods, i.e. soaking in citric acid, blanching in water and blanching in citric acid, as well as hot-air drying (at 70, 80 and 90°C), on the retention and relative in vitro bioaccessibility of β-carotene in dried carrots were investigated. The results indicated that the selected pretreatments and drying could enhance the relative bioaccessibility of β-carotene in dried carrots. The relative bioaccessibility of β-carotene in dried carrots increased to 47-73%, while the values in the fresh (13%) and dried untreated (31-47%) carrots were lower. Although significant losses of β-carotene occurred during both the pretreatment and drying processes, bioaccessible β-carotene contents of dried pretreated carrots were in a similar order to those of the fresh carrots, indicating the ability and hence the benefit of appropriate pretreatment and drying processes in maintaining the nutritive quality of a food product. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.
Keywords
Bioaccessible β-carotene
Contact Information