Changes in functional properties and in vitro bioaccessibilities of beta-carotene and lutein after extrusion processing
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.54, pp.3543-3551, 2017 (SCI-Expanded)
- Publication Type: Article / Article
- Volume: 54
- Publication Date: 2017
- Doi Number: 10.1007/s13197-017-2812-4
- Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
- Page Numbers: pp.3543-3551
- Keywords: Functional food, Antioxidant activity, Total phenolic content, Food matrix, Food structure, GREEN LEAFY VEGETABLES, ANTIOXIDANT ACTIVITY, PHYSICOCHEMICAL PROPERTIES, PHENOLIC CONTENT, VITAMIN-A, STARCH, DIGESTION, QUALITY, ACCESSIBILITY, ATTRIBUTES
- Middle East Technical University Affiliated: Yes
Abstract
In this research, carrot pulp was added to traditional snack made from corn-grit. As the biological activity of carotenoids in the body depends on their bioaccessibility, change in carotenoid bioaccessibility during extrusion processing was investigated. In addition, phenolic content, antioxidant activity, beta-carotene and lutein contents were investigated before and after the extrusion process. Two different temperature profiles were used for extrusion process. In-vitro bioaccessibilities of beta-carotene and lutein increased by extrusion, beta-carotene at both temperature profiles while lutein only at higher temperature profile. Extrusion decreased the antioxidant activity, total phenolic, beta-carotene and lutein contents. Results suggest that even though amount of functional components decrease, in vitro bioaccessibility could be enhanced by extrusion. Therefore, carrot pulp can successfully be added as a functional ingredient to extrudated.