Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing

The effect of thermal processing (85–130 °C) and combined thermal/high pressure processing (100 °C combined with 0.1 to 700 MPa and 700 MPa combined with 85–115 °C) on β-carotene isomerisation in an olive oil/carrot emulsion and pure olive oil phase enriched with carrot β-carotene was investigated. Thermal processing always resulted in an increase in the contribution of the cis-isomers, with the increase being more pronounced at higher temperatures. In the oil/carrot emulsion, less β-carotene isomerisation was observed during combined thermal/high pressure processing compared to thermal processing. This effect was attributed to strengthening of the carrot cell walls under high pressure, thereby hindering the transfer of β-carotene to the oil phase and lowering its susceptibility to isomerisation. In an oil phase enriched with β-carotene, β-carotene isomerisation was not influenced by the applied pressure at 100 °C and became almost temperature insensitive at 700 MPa.