Tara Grauwet

TL;DR: Carotenoid-enriched oil-in-water emulsions with different droplet sizes were subjected to simulated gastrointestinal conditions and provided valuable information for developing in silico models to simulate the lipid digestibility and carotenoids bioaccessibility.

TL;DR: The impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurization of orange juice was compared on a fair basis, using processing conditions leading to an equivalent degree of microbial inactivation as mentioned in this paper.

TL;DR: Although the contribution of carotenoids was recognised to some extent, other reactions seem of major importance for colour degradation of orange juice during storage.

TL;DR: Based on PLS regression, the importance of the quality parameters for colour degradation was ranked relatively among each other: the acid-catalysed degradation of sugars and ascorbic acid degradation reactions appeared to be important for browning development in pasteurised orange juice during ambient storage.

TL;DR: In this article, the physicochemical stability of oil-in-water emulsions was evaluated during short-term storage at 4 °C, showing that the destabilization phenomena observed were reversible as the particle size did not dramatically change over storage time.