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

Journal of food science and technology (2017-10-21)
Melda Ortak, Cagla Caltinoglu, Ilkay Sensoy, Sibel Karakaya, Behic Mert
ABSTRACT

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

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Pancreatin from porcine pancreas, 4 × USP specifications
Sigma-Aldrich
Bile extract porcine