Effects of heat pump drying temperature and dietary fat on carrot β-carotene bioaccessibility
Keywords:
bioaccessibility, in vitro digestion, β-carotene, carrot, heat pump dryingAbstract
Dehydration can significantly extend the shelf life of dried carrots and still retain nutrition of provitamin A carotenoids. In vitro digestion model was used in this study to assess the effect of drying temperatures of heat pump and dietary fat on the bioaccessibility of β-carotene in carrots. Also, low-speed centrifugation was employed to obtain β-carotene release rate in supernatant. Microfiltration was applied to obtain β-carotene micellar rate in micelle phase. These assays were used as indicators to assess the bioaccessibility of the β-carotene. Despite higher drying temperatures had a negative effect on the retention rate of β-carotene in carrots, it showed a positive impact on the micellar rate. In addition, dietary fat significantly increased the release rate and micellar rate of β-carotene for both fresh carrots and dried carrot products, with the highest release rate and micellar rate obtained when 10% dietary fat was added. Therefore, the heat pump drying process and dietary fat can significantly improve the bioaccessibility of β-carotene in carrots, which may increase the β-carotene bioavailability to human. Keywords: bioaccessibility, in vitro digestion, β-carotene, carrot, heat pump drying DOI: 10.25165/j.ijabe.20171004.2375 Citation: Sun X F, Zhu W X, Li X L, Fan J L. Effects of heat pump drying temperature and dietary fat on carrots’ β-carotene bioaccessibility. Int J Agric & Biol Eng, 2017; 10(4): 234–242.References
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[30] Borel P. Factors affecting intestinal absorption of highly lipophilic food microconstituents (fat-soluble vitamins, carotenoids and phytosterols). Clin Chem Lab Med, 2003; 41(8): 979–994.
[2] Gregori N Z, Goldhardt R. Nutritional supplements for age-related macular degeneration. Current Ophthalmology Reports, 2015; 3(1): 34–39.
[3] Fiedor J, Burda K. Potential role of carotenoids as antioxidants in human health and disease. Nutrients, 2014; 6(2): 466–488.
[4] Bacchetti T, Tullii D, Masciangelo S, Gesuita R, Skrami E, Bruge F, et al. Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease. Journal of Clinical Biochemistry & Nutrition, 2015; 57(1): 66–73.
[5] Cárdenas-Bailón F, Osorio-Revilla G, Gallardo-Velázquez T. Evaluation of quality parameters of dried carrot cubes in a spout-fluidized-bed dryer with and without draft tube. Journal of Food Measurement & Characterization, 2016; 1–11.
[6] Demiray E, Tulek Y. Degradation kinetics of β-Carotene in carrot slices during convective drying. International Journal of Food Properties, 2017; 20(1): 151–156.
[7] Luo D L, Liu J, Liu Y H, Ren G Y. Drying characteristics and mathematical model of ultrasound assisted hot-air drying of carrots. Int J Agric & Biol Eng, 2015; 8(4): 124–132.
[8] Hande A R, Swami S B, Thakor N J. Effect of drying methods and packaging materials on quality parameters of stored kokum rind. Int J Agric & Biol Eng, 2014; 7(4): 114–126.
[9] Hiranvarachat B, Suvarnakuta P, Devahastin S. Isomerisation kinetics and antioxidant activities of β-carotene in carrots undergoing different drying techniques and conditions. Food Chemistry, 2008; 107(4): 1538–1546.
[10] Gungor A, Tsatsaronis G, Gunerhan H, Hepbasli A. Advanced exergoeconomic analysis of a gas engine heat pump (GEHP) for food drying processes. Energy Conversion & Management, 2015; 91:132–139.
[11] Colak N, Hepbasli A. A review of heat-pump drying (HPD): Part 2-Applications and performance assessments. Energy Conversion and Management, 2009; 50(9): 2187–2199.
[12] Thakkar S K, Maziya-Dixon B, Dixon A G O, Failla M. β-Carotene micellarization during in vitro digestion and uptake by Caco-2 cells is directly proportional to β-carotene content in different genotypes of cassava. The Journal of Nutrition, 2007; 13(10): 2229–2233.
[13] Pugliese A, O’Callaghan Y, Tundis R, Galvin K, Menichini F, O’Brien N, et al. In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum). European Journal of Nutrition, 2014; 53(2): 501–510.
[14] Lemmens L, Colle I, Buggenhout S V, Palmero P, Loey A V, Hendrickx M. Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro) structural characteristics and the presence of lipids: A review. Trends in Food Science & Technology, 2014; 38(2): 125–135.
[15] Anton B, Marie L A, Ulf S. In vitro bioaccessibility of β-carotene from heat-processed orange-fleshed sweet potato. Journal of Agricultural and Food Chemistry, 2009; 57: 9693–9698.
[16] Veda S, Kamath A, Platel K, Begum K, Srinivasan K. Determination of bioaccessibility of β-carotene in vegetables by in vitro methods. Molecular Nutrition and Food Research, 2006; 50(11): 1047–1052.
[17] Granado-Lorencio F, Olmedilla-Alonso B, Herrero-Barbudo C, Blanco-Navarro I, Perez-Sacristan B, Blazquez-Garcia S. In vitro bioaccessibility of carotenoids and tocopherols from fruits and vegetables. Food Chemistry, 2007; 102(3): 641–648.
[18] Granado F, Olmedilla B, Herrero C, Perez-Sacristan B, Blanco I, Blazquez S. Bioavailability of carotenoids and tocopherols from broccoli: in vivo and in vitro assessment. Exp Biol Med, 2006; 231(11): 1733–1738.
[19] Ornelas-Paz J D J, Failla M L, Yahia E M, Alfonso G B. Impact of the stage of ripening and dietary fat on in vitro bioaccessibility of β-carotene in “Ataulfo” mango. Journal of Agricultural and Food Chemistry, 2008; 56(4): 1511–1516.
[20] Hornero-Mendez D, Minguez-Mosquera M I. Bioaccessibility of carotenes from carrots: effect of cooking and addition of oil. Innovative Food Science & Emerging Technologies, 2007; 8(3): 407–412.
[21] Knockaert G, Lemmens L, Buggenhout S V, Hendrickx M, Loey A V. Changes in β-carotene bioaccessibility and concentration during processing of carrot puree. Food Chemistry, 2012; 133(1): 60–67.
[22] Fleshman M K, Lester G E, Riedl K M, Kopec R E, Narayanasamy S, Curley R W, et al. Carotene and novel apocarotenoid concentrations in orange-fleshed Cucumis melo melons: determinations of β-carotene bioaccessibility and bioavailability. Journal of Agricultural and Food Chemistry, 2011; 59(9): 4448–4454.
[23] Tennant D, Gosling J P. Modelling consumer intakes of vegetable oils and fats. Food Additives & Contaminants Part A Chemistry Analysis Control Exposure & Risk Assessment, 2015; 32(9): 1397–1405.
[24] Slavova-Kazakova A, Karamać M, Kancheva V, Amarowicz R. Antioxidant activity of flaxseed extracts in lipid systems. Molecules, 2016; 21(1): 17–20.
[25] Bengtsson A, Namutebi A, Alminger M L, Svanberg U. Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato. Journal of Food Composition and Analysis, 2008; 21: 134–143.
[26] Demiray E, Tulek Y. Degradation kinetics of β-carotene in carrot slices during convective drying. International Journal of Food Properties, 2017; 20(1): 151–156.
[27] Tydeman E A, Parker M L, Wickham M S, Rich G T, Faulks R M, Gidley M J, et al. Effect of carrot (Daucus carota) microstructure on carotene bioaccessibilty in the upper gastrointestinal tract.1. In vitro simulations of carrot digestion. Journal of Agricultural and Food Chemistry, 2010; 58(17): 9847–9854.
[28] Tydeman E A, Parker M L, Faulks R M, Cross K L, Fillery-Travis A, Gidley M J, et al. Effect of carrot (Daucus carota) microstructure on carotene bioaccessibility in the upper gastrointestinal tract.2. In vivo digestions. Journal of Agricultural and Food Chemistry, 2010; 58(17): 9855–9860.
[29] Schweiggert R F, Mezger D, Schimof F, Steingass C B, Carle R. Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato. Food Chemistry, 2012; 135: 2736–2742.
[30] Borel P. Factors affecting intestinal absorption of highly lipophilic food microconstituents (fat-soluble vitamins, carotenoids and phytosterols). Clin Chem Lab Med, 2003; 41(8): 979–994.
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Published
2017-07-31
How to Cite
Xiaofei, S., Wenxue, Z., Xinling, L., & Jinling, F. (2017). Effects of heat pump drying temperature and dietary fat on carrot β-carotene bioaccessibility. International Journal of Agricultural and Biological Engineering, 10(4), 234–242. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/2375
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Agro-product and Food Processing Systems
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