Abstract
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 (α-carotene, β-carotene, lutein and β-cryptoxantin) and determine the physiochemical parameters of derivatives from fruit and vegetable smoothies. In addition, the bioaccessibility of carotenoids is also evaluated through a process of in vitro simulated digestion. With regard to the bioaccessibility of the fruit and vegetable smoothies analyzed, a positive effect of temperature on liberation and micellarization was observed.
Highlights
The yellow, orange, and red colorations of fruits and vegetables are usually caused by a large group of fat-soluble pigments called carotenoids
It is important to obtain more information about the bioaccessibility of carotenoids from foods in order to achieve a better understanding of their potential benefits
Bioactive compounds like carotenoids must be released from the matrix and reach their site of action to exert their biological effects, so bioaccessibility and bioavailability
Summary
The yellow, orange, and red colorations of fruits and vegetables are usually caused by a large group of fat-soluble pigments called carotenoids. Low consumption of carotenoids is negatively related to a higher risk of cardiovascular diseases, cancer, cataracts, and age-related macular degeneration. It has been hypothesized that this inverse relationship is caused by the antioxidant capabilities of carotenoids [1,2]. It is important to obtain more information about the bioaccessibility of carotenoids from foods in order to achieve a better understanding of their potential benefits. In order to extend their shelf-life, smoothies are often thermally processed. Many studies have demonstrated that this process can affect the color of foods [3]. Bioactive compounds like carotenoids must be released from the matrix and reach their site of action to exert their biological effects, so bioaccessibility and bioavailability
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