High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E

Autores
Donda Zbinden, Melisa Elisabet; Schmidt, Mario; Vignatti, Charito Ivana; Pirovani, Maria Elida; Böhm, Volker
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoidand vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and thesame smoothies enriched with dietary fiber from discarded carrots were compared. The contentsand bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 ◦C.The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin,α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E comparedto untreated samples. A decreasing trend in the content of each compound was observed with anincrease in storage time. The application of HPP initially led to reductions in the bioaccessibility ofindividual compounds. However, overall, during storage, there was an increase in bioaccessibility.This suggests that HPP influences cell structure, favoring compound release and micelle formation.HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drinkfruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discardssupports circular economy practices and enhances the health potential of the product.
Fil: Donda Zbinden, Melisa Elisabet. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Schmidt, Mario. Universitat Jena; Alemania
Fil: Vignatti, Charito Ivana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Böhm, Volker. Universitat Jena; Alemania
Materia
secondary plant products
BY-PRODUCT
FUNCTIONAL FOODS
BEVERAGES
INVITRO BIOACCESIBILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/237755

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network_name_str CONICET Digital (CONICET)
spelling High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin EDonda Zbinden, Melisa ElisabetSchmidt, MarioVignatti, Charito IvanaPirovani, Maria ElidaBöhm, Volkersecondary plant productsBY-PRODUCTFUNCTIONAL FOODSBEVERAGESINVITRO BIOACCESIBILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoidand vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and thesame smoothies enriched with dietary fiber from discarded carrots were compared. The contentsand bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 ◦C.The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin,α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E comparedto untreated samples. A decreasing trend in the content of each compound was observed with anincrease in storage time. The application of HPP initially led to reductions in the bioaccessibility ofindividual compounds. However, overall, during storage, there was an increase in bioaccessibility.This suggests that HPP influences cell structure, favoring compound release and micelle formation.HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drinkfruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discardssupports circular economy practices and enhances the health potential of the product.Fil: Donda Zbinden, Melisa Elisabet. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Schmidt, Mario. Universitat Jena; AlemaniaFil: Vignatti, Charito Ivana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Böhm, Volker. Universitat Jena; AlemaniaMolecular Diversity Preservation International2024-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/237755Donda Zbinden, Melisa Elisabet; Schmidt, Mario; Vignatti, Charito Ivana; Pirovani, Maria Elida; Böhm, Volker; High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E; Molecular Diversity Preservation International; Molecules; 29; 6; 5-2024; 1-181420-3049CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1420-3049/29/6/1259info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules29061259info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:44:51Zoai:ri.conicet.gov.ar:11336/237755instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:44:51.688CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E
title High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E
spellingShingle High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E
Donda Zbinden, Melisa Elisabet
secondary plant products
BY-PRODUCT
FUNCTIONAL FOODS
BEVERAGES
INVITRO BIOACCESIBILITY
title_short High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E
title_full High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E
title_fullStr High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E
title_full_unstemmed High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E
title_sort High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E
dc.creator.none.fl_str_mv Donda Zbinden, Melisa Elisabet
Schmidt, Mario
Vignatti, Charito Ivana
Pirovani, Maria Elida
Böhm, Volker
author Donda Zbinden, Melisa Elisabet
author_facet Donda Zbinden, Melisa Elisabet
Schmidt, Mario
Vignatti, Charito Ivana
Pirovani, Maria Elida
Böhm, Volker
author_role author
author2 Schmidt, Mario
Vignatti, Charito Ivana
Pirovani, Maria Elida
Böhm, Volker
author2_role author
author
author
author
dc.subject.none.fl_str_mv secondary plant products
BY-PRODUCT
FUNCTIONAL FOODS
BEVERAGES
INVITRO BIOACCESIBILITY
topic secondary plant products
BY-PRODUCT
FUNCTIONAL FOODS
BEVERAGES
INVITRO BIOACCESIBILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoidand vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and thesame smoothies enriched with dietary fiber from discarded carrots were compared. The contentsand bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 ◦C.The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin,α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E comparedto untreated samples. A decreasing trend in the content of each compound was observed with anincrease in storage time. The application of HPP initially led to reductions in the bioaccessibility ofindividual compounds. However, overall, during storage, there was an increase in bioaccessibility.This suggests that HPP influences cell structure, favoring compound release and micelle formation.HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drinkfruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discardssupports circular economy practices and enhances the health potential of the product.
Fil: Donda Zbinden, Melisa Elisabet. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Schmidt, Mario. Universitat Jena; Alemania
Fil: Vignatti, Charito Ivana. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Böhm, Volker. Universitat Jena; Alemania
description The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoidand vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and thesame smoothies enriched with dietary fiber from discarded carrots were compared. The contentsand bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 ◦C.The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin,α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E comparedto untreated samples. A decreasing trend in the content of each compound was observed with anincrease in storage time. The application of HPP initially led to reductions in the bioaccessibility ofindividual compounds. However, overall, during storage, there was an increase in bioaccessibility.This suggests that HPP influences cell structure, favoring compound release and micelle formation.HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drinkfruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discardssupports circular economy practices and enhances the health potential of the product.
publishDate 2024
dc.date.none.fl_str_mv 2024-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/237755
Donda Zbinden, Melisa Elisabet; Schmidt, Mario; Vignatti, Charito Ivana; Pirovani, Maria Elida; Böhm, Volker; High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E; Molecular Diversity Preservation International; Molecules; 29; 6; 5-2024; 1-18
1420-3049
CONICET Digital
CONICET
url http://hdl.handle.net/11336/237755
identifier_str_mv Donda Zbinden, Melisa Elisabet; Schmidt, Mario; Vignatti, Charito Ivana; Pirovani, Maria Elida; Böhm, Volker; High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E; Molecular Diversity Preservation International; Molecules; 29; 6; 5-2024; 1-18
1420-3049
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1420-3049/29/6/1259
info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules29061259
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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