Carotenoids high pressure processing

Hajare and others 2007), and high-pressure processing induce small or no losses of carotenoids in intact fruits and vegetables and their juices and purees. 

Mclnerney JK, Seccafien CA, Stewart CM and Bird AR. 2007. Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables. Innov Food Sci Emerg Technol 8 543-548. 

Ancos et al. (2000) pointed out that high-pressure processing (up to 400 MPa) of persimmon puree resulted in increased amount of extractable carotenoids, which was related to an increase in vitamin A value however, this was not correlated with an increase in antioxidant activity. 

Fernandez, G.A., Butz, P., and Tauscher, B. 2001b. Effects of high-pressure processing on carotenoid extractability, antioxidant activity, glucose diffusion, and water binding of tomato puree (Lycopersicon esculentum MUl.). Journal of Food Science 66 1033-1038. 

Sanchez, M.C., Plaza, L., de Ancos, B., and Cano, M.P. 2006. Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity. Journal of the Science of Food and Agriculture 86 171-179. 

Strati et al. (2014) studied the extraction of carotenoids (lycopene) from tomato pomace assisted by enzyme and high pressure. Total carotenoid and lycopene extraction yields were increased by the use of pectinase and cellulase enzymes, when compared to the non enzyme treated solvent extraction process. 

Strati, A Lianidou, E.S Markou, A. Enzyme and high pressure assisted extraction of carotenoids from tomato waste. Food and Bioproducts Processing. In Press, Corrected Proof... 

The volatile peroxides, other oxidation decomposition products, and odiferous compounds form reduced-boiling point azeotropes with water in the steam, at high temperatures, 250-260°C/482-500°F, and very low absolute pressures ( 3 mbar). This is above the smoke point of soybean oil, but below the flash point, and oxygen must be excluded. Considerable heat bleaching of yellow-red carotenoids also occurs at this temperature. Typically the deodorization process requires 20-40 min after come-up time, uses 0.5-2.0 percent spaiged steam (the higher level if tocopherols are recovered), operates at between 2 and 4 mbar, and produces a product with about 0.03-0.05 percent FFA.143... 

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