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| 2. |
- Bengtsson, Anton, 1979, et al.
(författare)
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Effects of thermal processing on the in vitro bioaccessibility and microstructure of beta-carotene in orange-fleshed sweet potato
- 2010
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 58:20, s. 11090-11096
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Tidskriftsartikel (refereegranskat)abstract
- The effects of different preparation methods on the bioaccessibility of beta-carotene in orange-fleshed sweet potato (OFSP), an important food crop in sub-Saharan Africa, have been evaluated using an in vitro digestion procedure. The preparation methods included, on fresh roots, boiling followed by pureeing and oil addition (BOL) and homogenization followed by boiling and oil addition (HOM); on milled flour from freeze-dried fresh roots, cooking of porridge followed by oil addition (POA) and oil addition to flour followed by cooking of porridge (POB). The retention of all-trans-beta-carotene ranged from 58% (POB) to 72% (BOL). The presence of oil during heating resulted in a significantly higher formation of 13-cis-beta-carotene for the POB-treated samples than for the other samples. The efficiency of micellarization of all-trans-beta-carotene after in vitro digestion was 50% (HOM), 48% (POB), 31% (POA), and 16% (BOL). Brightfield microscopy of the cell structure after processing and in vitro digestion showed a high degree of cell-wall rupture for the HOM-treated samples, whereas cells appeared intact for the BOL samples. Also, coherent anti-Stokes Raman scattering (CARS) microscopy showed smaller beta-carotene bodies residing in the HOM samples than in the BOL samples after digestion. These results suggest that the in vitro bioaccessibility of beta-carotene in an OFSP meal can be improved by processing methods that promote cell-wall rupture.
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| 5. |
- Bengtsson, Anton, 1979, et al.
(författare)
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In vitro bioaccessibility of beta-carotene from heat-processed orange-fleshed sweet potato
- 2009
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 57:20, s. 9693-9698
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Tidskriftsartikel (refereegranskat)abstract
- Orange-fleshed sweet potato (OFSP) is currently promoted in parts of sub-Saharan Africa as a biofortified staple food with large potential to provide considerable amounts of provitamin A carotenoids. However, the bioaccessibility of provitamin A carotenoids from OFSP has not been widely investigated, especially not as an effect of different preparation methods. In this study, we used an in vitro digestion model to assess the bioaccessibility of beta-carotene from differently heat-processed OFSP. The fraction of carotenoids transferred from the food matrix to a micellar phase obtained after microfiltration and to a supernatant obtained after low-speed centrifugation was investigated. The percentage of accessible all-trans-beta-carotene in the micellar phase varied between 0.5 and 1.1% in the heat-processed OFSP without fat and between 11 and 22% with the addition of 2.5% (w/w) cooking oil. In comparison with the micellar phase, the percentage of accessible all-trans-beta-carotene in the supernatant phase was significantly higher (P
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| 6. |
- Brackmann, Christian, 1973, et al.
(författare)
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Visualization of β-carotene and starch granules in plant cells using CARS and SHG microscopy
- 2010
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Ingår i: Journal of Raman Spectroscopy. - : Wiley. - 0377-0486 .- 1097-4555. ; 42:4, s. 586-592
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Tidskriftsartikel (refereegranskat)abstract
- Information on the content and bioavailability of provitamin A carotenoids, such as beta-carotene, in plant foods is of great interest due to the widespread vitamin A deficiency in developing countries. While the amount of beta-carotene can readily be quantified with analytical techniques, there is limited information on beta-carotene morphology in native plant materials. Here, we introduce nonlinear microscopy for three-dimensional, label-free imaging of carotenoids in fresh and thermally treated plant tissues, providing quantitative information at single-aggregate level and detailed insight into their distribution. Carotenoids in orange-fleshed sweet potato (OFSP), carrot, and mango were visualized by coherent anti-Stokes Raman scattering (CARS) microscopy and, in the case of OFSP, related to the plant-matrix morphology by simultaneous second-harmonic generation (SHG) microscopy of starch granules. Sizes, shapes, densities, and location of different types of carotenoid bodies were quantified. While OFSP and carrot showed heterogeneous rod-shaped bodies with high carotenoid densities indicated by higher CARS signals, the carotenoid-filled lipid droplets in mango appeared as homogeneous low-density aggregates of rounded shape. In addition, beta-carotene densities and morphologies in OFSP were studied after thermal processing, showing that the bodies remain intact despite significant changes of the surrounding starch granules.
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| 8. |
- Chandrika, UG, et al.
(författare)
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Content and in vitro accessibility of Β-carotene from cooked Sri Lankan green vegetable and their estimated contribution to vitamin A requirements
- 2006
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Ingår i: Journal of the Science of Food and Agriculture. - : Wiley. - 1097-0010 .- 0022-5142. ; 86:1, s. 54-61
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Tidskriftsartikel (refereegranskat)abstract
- Vitamin A deficiency is an important issue for public health in Sri Lanka, where pro-vitamin A carotenoids from green leafy vegetables provide most of the dietary vitamin A. The objective of this study was to analyse the beta-carotene content of seven types of green leafy vegetables and calculate the contribution of one traditionally cooked portion to the recommended daily allowance (RDA) of retinol. The total amount and in vitro accessibility of beta-carotene were determined using HPLC. The in vitro method simulates the conditions in the human intestinal tract. The all-trans-beta-carotene content in the fresh blanched vegetables ranged from 149 mu g g(-1) dry weight (DW) in leaves of Alternanthera sessilis (mukunuwanna) to 565 mu g g(-1) DW in Amaranthus caudatus (thampala). One portion (100g) of green leaves cooked without fat (coconut) only contributed from 140 to 180 mu g mg(-1) of the recommended daily allowance. A. sessilis, Centella asiatica (gotukola), Spinacea oleracea (nivithi) and A. caudatus, cooked with coconut fat contributed 140-680 mu g mg(-1). However, stir-fried or 'malluma' preparations (with coconut products) of Sesbania grandiflora (kathurumurunga) and Manihot esculenta (manioc) may provide more than 1.59-4.37 times the RDA of retinol. These results show that not only the choice of green leaves used but also the addition of fat while cooking is of great importance.
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- Eduardo, Maria, 1965, et al.
(författare)
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Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers
- 2014
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Ingår i: African Journal of Food Science. - 1996-0794. ; 8:7, s. 390-401
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Tidskriftsartikel (refereegranskat)abstract
- A consumer test of composite cassava:maize:wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as appearance, texture, smell, flavour, and crumb and crust colour were evaluated, and the consumption pattern and purchase intent were determined using a structured questionnaire. Composite bread quality characteristics, such as specific volume, crust colour, moisture content and firmness, were assessed instrumentally.The consumers’ overall acceptance of the composite bread with a mixture of roasted and sundried cassava flours and added HM pectin and LC had a score of 7.58, which was slightly higher than 7.28 for the composite bread with roasted cassava flour. The hedonic test showed that the perceived overall quality of the optimized composite bread based on roasted cassava flour with CMC and DATEM had a score of 7.47, which was significantly higher than the corresponding bread with HM pectin and LC (7.01), but not significantly different from commercial wheat bread (7.82). Crust colour and crumb colour and firmness correlated highly with their perceived sensorial counterpart properties.
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