期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 8, 期 4, 页码 543-548出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2007.04.005
关键词
high pressure processing; antioxidant capacity; carotenoids; lutein; vegetables
High pressure processing (HPP) is a relatively new food preservation processing technology that enhances food safety and shelf-life without compromising organoleptic qualities. There has been little research on the impact of HPP on the nutritional and health-promoting properties of foods to date and most of it has focused on juices and purees of fruit such as oranges and tomatoes. The objective of this study was to determine the effects of HPP treatment at two pressure levels (400 MPa; 600 MPa) on antioxidant activity, total carotenoid content and carotenoid availability in vitro, of three commonly consumed vegetables. Antioxidant capacity and total carotenoid content differed between vegetables but were unaffected by HPP treatment. In vitro availability of specific carotenoids also varied greatly between vegetables (3-35%). HPP altered availability of carotenoids according to the type of vegetable treated and processing pressure applied, however the magnitude of the responses was minor. (c) 2007 Elsevier Ltd. All rights reserved.
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