Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products

Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products

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<sup>−1</sup...

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Bibliographic Details
Main Authors: Gloria López-Gámez, Pedro Elez-Martínez, Olga Martín-Belloso, Robert Soliva-Fortuny
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
carotenoids
phenolic compounds
puree
juice
bioaccessibility
pulsed electric fields
Online Access:https://www.mdpi.com/2304-8158/10/6/1321

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