Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.
Food Chem. 2014 Aug 15;157:275-82. doi: 10.1016/j.foodchem.2014.02.055. Epub 2014 Feb 22.
Cell walls and chromoplast substructures constitute natural structural barriers governing carotenoid bioaccessibility. In order to enhance carotenoid bioaccessibility, thermal processes were applied to fractions surrounded by different levels of structural barriers. The matrices studied were orange carrots, red carrots, red tomatoes and atomic red carrots. In the case of carrots, no effect of thermal treatments on carotenoid bioaccessibility at the chromoplast level was obtained. However, in the case of tomatoes, lycopene bioaccessibility decreased upon thermal processing of chromoplasts. At the cell cluster level, low intensities of thermal processing resulted in a decrease of β-carotene and lycopene bioaccessibility. Nonetheless, at high intensities of thermal processing, only β-carotene bioaccessibility was increased. This observation was confirmed by the results obtained in the matrix rich in both types of carotenoids (atomic red carrots). It was therefore suggested, that the type of carotenoid constitutes an important factor determining the effect of thermal processing on their bioaccessibility.
细胞壁和质体亚结构构成了控制类胡萝卜素生物可及性的天然结构屏障。为了提高类胡萝卜素的生物可及性，采用了热加工方法来处理不同结构屏障包围的部分。研究的基质为橙色胡萝卜、红色胡萝卜、红色西红柿和原子红胡萝卜。就胡萝卜而言，热处理对质体水平类胡萝卜素的生物可及性没有影响。然而，在西红柿的情况下，质体热加工会降低番茄红素的生物可及性。在细胞簇水平上，热加工的低强度会导致β-胡萝卜素和番茄红素生物可及性降低。然而，在高强度的热加工下，只有β-胡萝卜素的生物可及性增加。这一观察结果在富含这两种类胡萝卜素的基质（原子红胡萝卜）中得到了证实。因此，有观点认为，类胡萝卜素的类型是决定热加工对其生物可及性影响的一个重要因素。
