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In vitro bioaccessibility of β‐carotene in dried carrots pretreated by different methods
Author(s) -
Hiranvarachat Bhudsawan,
Devahastin Sakamon,
Chiewchan Naphaporn
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02874.x
Subject(s) - blanching , citric acid , food science , chemistry , carotene
Summary The effects of selected pretreatment methods, i.e. soaking in citric acid, blanching in water and blanching in citric acid, as well as hot‐air drying (at 70, 80 and 90 °C), on the retention and relative in vitro bioaccessibility of β‐carotene in dried carrots were investigated. The results indicated that the selected pretreatments and drying could enhance the relative bioaccessibility of β‐carotene in dried carrots. The relative bioaccessibility of β‐carotene in dried carrots increased to 47–73%, while the values in the fresh (13%) and dried untreated (31–47%) carrots were lower. Although significant losses of β‐carotene occurred during both the pretreatment and drying processes, bioaccessible β‐carotene contents of dried pretreated carrots were in a similar order to those of the fresh carrots, indicating the ability and hence the benefit of appropriate pretreatment and drying processes in maintaining the nutritive quality of a food product.