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

Date

2017-10-01

Author

Ortak, Melda
Caltinoglu, Cagla
Şensoy, İlkay
Karakaya, Sibel
Mert, Behiç

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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, beta-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 beta-carotene and lutein increased by extrusion, beta-carotene at both temperature profiles while lutein only at higher temperature profile. Extrusion decreased the antioxidant activity, total phenolic, beta-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.

Subject Keywords

Functional food, Antioxidant activity, Total phenolic content, Food matrix, Food structure

URI

https://hdl.handle.net/11511/49141

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI

https://doi.org/10.1007/s13197-017-2812-4

Collections

Department of Food Engineering, Article

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Citation Formats

M. Ortak, C. Caltinoglu, İ. Şensoy, S. Karakaya, and B. Mert, “Changes in functional properties and in vitro bioaccessibilities of beta-carotene and lutein after extrusion processing,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 3543–3551, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/49141.