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

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

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

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s13197-017-2812-4
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.3543-3551
  • Anahtar Kelimeler: 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
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

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.