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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/237755
Ver los metadatos del registro completo
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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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1846082959671558144 |
score |
13.22299 |