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Document VersionAccepted manuscript including changes made at the peer-review stage Please check the document version of this publication:• A submitted manuscript is the author's version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website.• The final author version and the galley proof are versions of the publication after peer review.• The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication Citation for published version (APA):Moelants, K. R. N., Jolie, R. P., Palmers, S. K. J., Cardinaels, R. M., Christiaens, S., Van Buggenhout, S., ... Hendrickx, M. E. (2013). The effects of process-induced pectin changes on the viscosity of carrot and tomato sera. Food and Bioprocess Technology, 6(10), 2870-2883. DOI: 10.1007/s11947-012-1004 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policyIf you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 2 Abstract 11The influence of process-induced pectin changes on the kinematic viscosity of the serum phases 12 of carrot and tomato purées was investigated in this study. Variations in the amount of pectin 13 present in the serum phase and pectin's fine structure were induced by subjecting carrot and 14 tomato to different thermal treatments, i.e. a mild and a strong heat treatment, followed by 15 blending and high-pressure homogenisation at different pressure levels (0, 20 and 100 MPa). 16Changes in pectin structure were monitored by determination of the degree of methoxylation, 17analysing the molar mass distribution and immuno-dot blotting using anti-pectin antibodies. 18Characterisation of serum pectins revealed that a strong thermal treatment caused pectin

To get deeper insight into the effect of high pressure high temperature (HPHT) processing on the volatile fraction of carrots, differently coloured cultivars exhibiting orange, purple, red and yellow hues were investigated. The impact of HPHT sterilisation was compared with thermal sterilisation based on equivalent microbiological inactivation. The results of this study demonstrated HPHT sterilisation to exert a distinct effect on important chemical reactions in comparison to thermal sterilisation. A comprehensive integration of MS-based metabolomic fingerprinting (HS-SPME-GC-MS) and chemometric tools has been implemented as an untargeted multivariate screening tool to identify differences. In all carrot cultivars, two dominant discriminative quality-related reactions were found: oxidative degradation and the Maillard reaction. Regarding the first reaction, oxidative terpenes, free fatty acids and carotenoids degradation products were detected at higher levels after HPHT sterilisation. Regarding the latter reaction, HPHT sterilisation appeared to suppress the formation of Maillard and Strecker degradation products.

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In view of consumer health, it is desirable to promote the bioaccessibility of lipid-soluble compounds like carotenoids, while limiting the lipid intake. The objective of this work was to examine the relation between in vitro lipid digestion and β-carotene bioaccessibility of carrot-based model food emulsions containing water, 5% olive oil enriched with β-carotene (from carrots) and different concentrations (1-2-3-4%) of L-α-phosphatidylcholine (PHC), as an emulsifier. The lipid digestion (hydrolysis of triacylglycerols (TAGS) and incorporation of free fatty acids (FFAs) and monoacylglycerols (MAGs) in the micelles) and the β-carotene bioaccessibility (incorporation of β-carotene in the micelles) were studied after an in vitro digestion procedure wherein the stomach phase was mimicked for 2.0 h (37 °C) and the small intestinal phase was mimicked for 1.0 h, 1.5 h and 2.0 h (37 °C) (both end-over-end rotations). As a consequence, not only the influence of the emulsifier concentration, but also the influence of the duration in the small intestinal phase was investigated in this study. The oil droplet size distributions of the emulsions at different stages of digestion were shown to be dependent on the phosphatidylcholine concentration, but independent on the duration in the small intestinal phase (1.0 h-2.0 h). Furthermore, all TAGs were already hydrolysed into FFAs and MAGs after 1.0 h small intestinal phase and the incorporation of FFAs and MAGs into micelles seemed to reach a maximum for all emulsions (approximately 26.5%), independent on the phoshpatidylcholine concentration and thus on the particle size distributions. Finally, the β-carotene bioaccessibility increased with increasing phosphatidylcholine concentration, ranging from 33.2% to 79.8% for a 1% and 4% PHC emulsion respectively. No significant differences in β-carotene bioaccessibility were however noticed for the different durations in the small intestinal phase tested. In conclusion, a higher phosphatidylcholine concentration in emulsions leads to higher β-carotene bioaccessibility while the incorporation of lipids into micelles did not increase.