GASTROINTESTINAL STABILITY OF CAROTENOIDS FROM RAW AND FREEZE-DRIED VEGETABLES
AbstractIn this study, the gastrointestinal stability of carotenoids (lycopene and b-carotene) extracted from raw and freeze-dried samples of tomato, carrot and red pepper was investigated. Extracted carotenoids fractions (lycopene and b-carotene) were submitted to a two-phase in vitro digestion process using human gastrointestinal enzymes. The use of freeze-drying has a strong effect on the enhancement of the gastrointestinal stability of carotenoid, especially after simulated intestinal phase. In addition, the effect of pH on carotenoid stability is much lower in freeze-dried plant material than in raw samples of tomato, carrot and red pepper. The food matrix also plays important role in carotenoids gastrointestinal stability rate, which was found to be the most stable in red pepper.
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