Increased release of carotenoids and delayed in vitro lipid digestion of high pressure homogenized tomato and pepper emulsions

Bente Kirkhus,Nils Kristian Afseth,Grethe Iren A Borge,Sveinung Grimsby,Christina Steppeler,Annika Krona,Maud Langton

Food Chemistry（2019）

引用 20|浏览14

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摘要

•Plum tomato oil-in-water emulsions reduce pancreatic lipase activity.•Release of carotenoids into oil droplets is affected by oil content and HPH pressure.•Raman spectroscopy is a rapid method for determination of carotenoids in oil droplets.

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关键词

Carotenoids,Tomato,Red sweet pepper,High pressure homogenization,In vitro lipid digestion,Raman spectroscopy

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