6533b859fe1ef96bd12b6e91
RESEARCH PRODUCT
Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments.
Agata ZnamirowskaAna FrígolaMaría J. EsteveJesús BlesaEva ArrigoniMagdalena Buniowskasubject
LuteinHealth (social science)intensive heat treatmentPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticleHealth problemschemistry.chemical_compoundalpha-caroteneβ-cryptoxantinβ-carotenelcsh:TP1-1185Food scienceCarotenoidmild heat treatmentchemistry.chemical_classificationα-caroteneluteinChemistryultrasoundfood and beveragesbioaccessibilitybeta-caroteneFruits and vegetablesbeta-cryptoxantinFood Sciencedescription
The consumption of a varied diet rich in fruit and vegetables helps prevent and treat certain chronic diseases. The development of smoothies based on derivatives from fruit and vegetables rich in bioactive compounds can help increase the consumption of these foods, and therefore, contribute to the prevention of various health problems. However, during the processing of the fruit and vegetable smoothies, these properties may change. The elaboration of smoothies is based on fruits and vegetables rich in carotenoids: Carrot juice-papaya-mango (smoothie A) and carrot juice-pumpkin-mango (smoothie B). The objective of this study is to evaluate the impact of the application of different thermal technologies (mild and intensive heat treatment) and non-conventional technologies (ultrasound) on carotenoids (&alpha
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2019-10-14 | Foods (Basel, Switzerland) |