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

J Food Sci Technol. 2017 Oct;54(11):3543-3551. doi: 10.1007/s13197-017-2812-4. Epub 2017 Sep 4.

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.

Keywords: Antioxidant activity; Food matrix; Food structure; Functional food; Total phenolic content.