Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Abstract

Abstract The quality of fruit and vegetables based products is affected by processing. Two important parameters to consider are the structural characteristics and the nutritional value. As pectin is a major constituent of plant cell walls, pectin structure engineering can be used as a tool to affect the structural quality of plant based food products. During thermal processing, pectin characteristics are influenced. Recently, it has been highlighted that nutrient bio-accessibility is affected by food structure. The intracellular localization of nutrients implies that their accessibility can be hindered by several structural elements. Therefore, this investigation focused on the relation between the structural quality and the nutritional value of carrots. Texture was measured as an indication for the structural quality, while the β-carotene in vitro bio-accessibility was selected as a parameter reflecting the nutritional value. The effect of thermal (pre)processing on this relationship was investigated. The results clearly indicate that the structural quality of carrots and the β-carotene in vitro bio-accessibility are inversely correlated. Moreover, it was hypothesized that pectin changes during thermal processing play a key role in this inverse relationship.