非热加工技术对果蔬类胡萝卜素生物利用度的影响研究进展

类胡萝卜素是一类广泛存在于果蔬食品中的脂溶性天然色素,具有多种生理功能.通常果蔬中类胡萝卜素的生物利用度较低,不同加工方式对类胡萝素的释放和生物利用度会有不同的影响,通过科学的手段提高果蔬中类胡萝卜素的生物利用度成为果蔬加工领域研究的热点.本文简述了不同非热加工技术(高压均质技术,超高压技术,超声波技术,高压脉冲电场技...

Review on the Effect of Non-thermal Processing Technologies on the Bioavailability of Carotenoids in Fruits and Vegetables

Carotenoids are a kind of fat-soluble natural pigments widely found in fruits and vegetables, having a variety of functional properties. Generally, the bioavailability of carotenoids in fruits and vegetables is low, and different processing methods will have different effects on the release and bioavailability of carotenoids. So how to improve the bioavailability of carotenoids in fruits and vegetables through scientific means becomes a research hotspots in the fruit and vegetable processing field. This article briefly describes the effects of different non-thermal processing technologies on the bioavailability of fruits and vegetables’ carotenoids, and briefly summarizes the ways that processing affects the bio-availability of fruits and vegetables’ carotenoids, such as destroying natural structural barriers (cell walls), or promoting the dissolution of pectin, lipids and other substance, or damaging the structure of carotenoid-protein complex, etc. This study provides a reference for different non-thermal processing technologies for improving the bioavailability of fruits and vegetables’ carotenoids and precise regulation of nutritional quality.