Table 3.
Impact of each processing and formulation step on concentration (C) and bioaccessibility (B) of the two main carotenoids of OFSP puree (home-made puree used as initial reference).
| Multiplying coefficient (Xafter/Xbefore) | all- trans β-carotene | 13-cis-β-carotene | Vitamin A equivalent | ||||
|---|---|---|---|---|---|---|---|
| C | B | CxB | C | B | CxB | ||
| PROCESSING | |||||||
| Blanching | 1.00 | 2.62 | 2.62 | 1.17 | 1.00 | 1.17 | 1.45 |
| Pasteurization | 0.63 | 1.98 | 1.25 | – | – | – | – |
| Sterilization | 0.50 | 8.22 | 4.11 | 0.58 | 9.32 | 5.41 | 4.34 |
| FORMULATION | |||||||
| Addition 2% oil | 0.38 | 3.96 | 1.50 | 2.35 | 0.37 | 0.87 | 1.4 |
| Addition egg yolk | 1.03 | 1.74 | 1.79 | 1.55 | 2.18 | 3.38 | 2.97 |