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Effect of Cell Wall Degrading Enzymes on In Vitro Carotene Accessibility in Lactic Acid Fermented Carrot Beverage
Author(s) -
Díaz V.,
HedrÉn E.,
Ruales J.,
Svanberg U.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb15518.x
Subject(s) - fermentation , lactobacillus plantarum , food science , lactic acid , carotene , chemistry , cellulase , in vitro , enzyme , carrot juice , cell wall , lactobacillaceae , bacteria , lactobacillus , biochemistry , biology , genetics
Carrot purées with different particle size were prepared from fresh carrots using 2 different food processors. The purées were fermented with lactic acid bacteria ( Lactobacillus plantarum ) with and without addition of cell wall degrading enzymes (Pectinex® Ultra SP‐L and Cellubrix TM L). The bioaccessibility of carotenes was estimated using an in vitro digestion method. In carrots processed to a particle size <1.5 mm, the in vitro β‐carotene accessibility was 46% and neither fermentation nor addition of cell wall‐degrading enzymes had any further effect on the in vitro accessibility. In carrot purées with a coarser particle size, the in vitro β‐carotene accessibility was 18%; that significantly increased by adding high amounts of cellulases or pectinases or a combination of the enzymes either in low or high amounts. The improved accessibility was correlated with reduced particle size of the carrot purée.