Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages

摘要: The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. These compounds are poorly dispersed aqueous media digestive tract due to lipophilic nature. Thus, it is important analyze extent which some factors, such as food matrix processing, may improve bioaccessibility. Beverages formulated with a blend fruit juices water (WB), milk (MB) or soymilk (SB) were treated by high-intensity pulsed electric fields (HIPEF) (35 kV cm−1 4 μs bipolar pulses at 200 Hz for 1800 μs), high-pressure processing (HPP) (400 MPa 40 °C 5 min) thermal treatment (TT) (90 1 order evaluate influence antioxidant (LAA). these diminished after applying any (HIPEF, HPP TT), exception cis-violaxanthin + neoxanthin, increased 79% HIPEF beverages. lowest carotenoid was always obtained TT beverages (losses up 63%). MB best improving carotenoids, well LAA. results demonstrate that modulated potential Additionally, could be considered promising technologies obtain highly nutritional functional