Changes in functional properties and in vitro bioaccessibilities of beta-carotene and lutein after extrusion processing


Ortak M., Caltinoglu C., Şensoy İ. , Karakaya S., Mert B.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.54, ss.3543-3551, 2017 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 54
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s13197-017-2812-4
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Sayfa Sayıları: ss.3543-3551

Özet

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.