The relation between the in vitro bioaccessibility of β-carotene and structural characteristics of carrot pieces during thermal processing (sterilization and pasteurization) in a retort

2011 ◽  
Vol 5 (16) ◽  
Author(s):  
Abadi Gebre Mezgebe
Keyword(s):  
Thermal Processing ◽  
Structural Characteristics ◽  
In Vitro Bioaccessibility ◽  
Β Carotene

Effects of Thermal Processing on the in Vitro Bioaccessibility and Microstructure of β-Carotene in Orange-Fleshed Sweet Potato

2010 ◽  
Vol 58 (20) ◽  
pp. 11090-11096 ◽  
Author(s):  
Anton Bengtsson ◽  
Christian Brackmann ◽  
Annika Enejder ◽  
Marie Larsson Alminger ◽  
Ulf Svanberg
Keyword(s):  
Sweet Potato ◽  
Thermal Processing ◽  
In Vitro Bioaccessibility ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

In Vitro Bioaccessibility of β-Carotene from Heat-Processed Orange-Fleshed Sweet Potato

2009 ◽  
Vol 57 (20) ◽  
pp. 9693-9698 ◽  
Author(s):  
Anton Bengtsson ◽  
Marie Larsson Alminger ◽  
Ulf Svanberg
Keyword(s):  
Sweet Potato ◽  
In Vitro Bioaccessibility ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

scholarly journals In Vitro Bioaccessibility of the Vitamin B Series from Thermally Processed Leafy African Indigenous Vegetables

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Zipporah M. Onyambu ◽  
Mildred P. Nawiri ◽  
Hudson N. Nyambaka ◽  
Naumih M. Noah
Keyword(s):  
Thermal Processing ◽  
In Vitro Digestion ◽  
Vitamin B ◽  
Basella Alba ◽  
Thermally Processed ◽  
Before And After ◽  
African Indigenous Vegetables ◽  
In Vitro Bioaccessibility ◽  
Indigenous Vegetables

Thermal processing of leafy African indigenous vegetables (LAIVs), which are rich in nutrients, especially vitamin B series affects the levels and bioaccessibility of the vitamins. This study investigated the bioaccessibility of vitamin B series in fresh and thermally processed LAIVs. Five commonly consumed indigenous vegetables, Cleome gynadra, Vigna unguilata, Amaranthus viridis, Basella alba, and Cucurbita maxima, were processed by boiling and/or frying, treated to in vitro gastrointestinal digestion procedure, and levels of vitamin B series determined before and after treatment. The vitamin B series in fresh LAIVs ranged from 0.73 ± 0.01 mg/100 g (B9; spider plant) to 174.16 ± 3.50 mg/100 g (B2; vine spinach) and had both significant increase (ranging from +8.71% to +446.84%) and decrease (ranging from −0.44% to −100.00%) with thermal processing ( p < 0.001 ). The in vitro digestion resulted in a significant increase ( p < 0.001 ) of vitamins ranging from 5.18% (B5; boiled cowpeas) to 100% (B2, B3, and B6 in several processed vegetables). Where detected, the bioaccessible levels of vitamin B series in fresh, processed, and in vitro digested samples were sufficient to meet the Recommended Dietary Allowances (RDA) of children and adults. These findings support the promotion of a nutritional approach to malnutrition resulting from vitamin B series deficiency.

Influence of Pre- and Postharvest Factors on β-Carotene Content, Its in Vitro Bioaccessibility, and Antioxidant Capacity in Melons

2010 ◽  
Vol 58 (3) ◽  
pp. 1732-1740 ◽  
Author(s):  
Carla Maria Wolbang ◽  
Davinder Pal Singh ◽  
Stephen Richard Sykes ◽  
Jennifer Kay McInerney ◽  
Anthony Richard Bird ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Carotene Content ◽  
In Vitro Bioaccessibility ◽  
Β Carotene

scholarly journals In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing

2020 ◽  
Vol 66 ◽  
pp. 102504
Author(s):  
María Janeth Rodríguez-Roque ◽  
Begoña De Ancos ◽  
Rogelio Sánchez-Vega ◽  
Concepción Sánchez-Moreno ◽  
Pedro Elez-Martínez ◽  
...  
Keyword(s):  
Thermal Processing ◽  
In Vitro Bioaccessibility

In vitro bioaccessibility of β-carotene, Ca, Mg and Zn in landrace carrots (Daucus carota, L.)

2015 ◽  
Vol 166 ◽  
pp. 365-371 ◽  
Author(s):  
Fernanda Zaccari ◽  
María Cristina Cabrera ◽  
Ana Ramos ◽  
Ali Saadoun
Keyword(s):  
Daucus Carota ◽  
Daucus Carota L ◽  
In Vitro Bioaccessibility ◽  
Β Carotene

In vitro bioaccessibility of β-carotene in dried carrots pretreated by different methods

2011 ◽  
Vol 47 (3) ◽  
pp. 535-541 ◽  
Author(s):  
Bhudsawan Hiranvarachat ◽  
Sakamon Devahastin ◽  
Naphaporn Chiewchan
Keyword(s):  
In Vitro Bioaccessibility ◽  
Β Carotene

scholarly journals The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions

2014 ◽  
Vol 57 ◽  
pp. 71-78 ◽  
Author(s):  
Tina A.J. Verrijssen ◽  
Lieselot G. Balduyck ◽  
Stefanie Christiaens ◽  
Ann M. Van Loey ◽  
Sandy Van Buggenhout ◽  
...  
Keyword(s):  
Methyl Esterification ◽  
In Vitro Bioaccessibility ◽  
Β Carotene
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