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  • Title: The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots.
    Author: Chen Y, Capuano E, Stieger M.
    Journal: Food Res Int; 2024 Mar; 179():114051. PubMed ID: 38342550.
    Abstract:
    The aim of this study was to investigate the effects of carrot shape (cube vs. julienne) and oral processing behaviour, specifically chewing time, on bolus properties and bioaccessibility of β-carotene in raw carrots. Participants (n = 20) consumed raw carrot cubes (15 × 15 × 15 mm, 4.2 g/bite) and raw carrot julienne (2 × 3 × 90 mm, 4.2 g/bite) with normal (cube: 20 s/bite; julienne: 28 s/bite) and short (cube: 10 s/bite; julienne: 14 s/bite) chewing time. Expectorated boli were collected and characterized for number and mean area of carrot bolus particles. The proportion of easily extractable β-carotene of the carrot bolus was taken as an approximate indicator of the potentially bioaccessible β-carotene. Longer chewing time resulted in significantly more and smaller carrot bolus particles, larger particle surface area (p < 0.01) and higher proportion of easily extractable β-carotene than shorter chewing of raw carrots of both shapes (Cube_Normal vs. Cube_Short: 29 ± 7 % vs. 23 ± 7 %; Julienne_Normal vs. Julienne Short: 31 ± 8 % vs. 26 ± 6 %, p < 0.05). Carrot shape significantly influenced number and size of bolus particles (p < 0.01) with carrot julienne generating more and smaller carrot bolus particles than carrot cubes. These differences in bolus properties between carrot julienne and cubes did not influence the proportion of easily extractable β-carotene (p > 0.05). We conclude that differences in oral processing behaviour and the corresponding differences in bolus properties produce only modest differences in β-carotene bioaccessibility of raw carrots regardless of carrot shape.
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