Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.0 de Creative Commons 1 Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: effects on cell viability and quality attributes

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Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during...

We propose the application of pulsed electric fields (PEF) to carrots to obtain derived products with increased phenolic and carotenoid bioaccessibility. For this purpose, juices, purees, and oil-added purees were obtained from whole PEF-treated carrots (five pulses of 3.5 kV cm−1; 0.61 kJ kg−1). In order to obtain shelf-stable products, the effect of a thermal treatment (70 °C for 10 min) was also studied. Carrot juices exhibited the highest carotenoid (43.4 mg/100 g fresh weight) and phenolic (322 mg kg−1 dry weight) contents. However, caffeic and coumaric acid derivatives were highly sensitive to PEF. The phenolic bioaccessibility reached 100% in purees obtained from the PEF-treated carrots, whereas the further thermally treated oil-added purees exhibited the greatest carotenoid bioaccessibility (7.8%). The increase in carotenoid bioaccessibility could be related to their better release and solubilization into micelles. The results suggest that food matrix aspects apart from particle size (e.g., pectin characteristics) are involved in phenolic bioaccessibility.