Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees

The impact of pulsed electric fields (PEF) and their combination with a thermal treatment on the bioaccessibility phenolic carotenoid compounds in oil-added carrot puree (5 %) was investigated. Fractions such were differently treated: subjected to PEF pulses 3.5 kV cm−1) (PEF); thermally treated (70 °C for 10 min) (T) or first then (PEF/T). Purees vitro digested, content determined. Likewise, quality attributes microstructure analyzed. Generally, treatments did not affect attributes, whereas dramatically decreased after PEF. Nevertheless, all enhanced both bioaccessibilities, which trebled PEF-treated purees. Particle size reduction may suggest that microstructural changes could be responsible increases. Therefore, feasible enhance without altering carrot-based puree.