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

Author:
Ortak, Melda, Caltinoglu, Cagla, Sensoy, Ilkay, Karakaya, Sibel, Mert, Behic
Source:
Journal of food science and technology 2017 v.54 no.11 pp. 3543-3551
ISSN:
0022-1155
Subject:
antioxidant activity, beta-carotene, bioavailability, carrots, extrusion, functional properties, lutein, pulp, temperature profiles
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, β-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 β-carotene and lutein increased by extrusion, β-carotene at both temperature profiles while lutein only at higher temperature profile. Extrusion decreased the antioxidant activity, total phenolic, β-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.
Agid:
5827117