Carotene location in processed food samples measured by Cryo In-SEM Raman

• Published in: Analyst (London) Vol. 136; no. 18; pp. 3694 - 3697
• Main Authors: LOPEZ-SANCHEZ, Patricia, SCHUMM, Stephan, PUDNEY, Paul D. A, HAZEKAMP, Johan
• Format: Journal Article
• Language: English
• Published: Cambridge Royal Society of Chemistry 21.09.2011
• Subjects: Analytical chemistry; beta Carotene - chemistry; Carotene; Carotenoids; Carotenoids - chemistry; Chemistry; Daucus carota - chemistry; Droplets; Exact sciences and technology; Food Analysis; Foods; Lycopersicon esculentum - chemistry; Plants (organisms); Sampling; Spectrometric and optical methods; Spectrum Analysis, Raman; Walls; Cell structure; Scanning electron microscopy; Vegetals; Carotene; Sample; Use; Foodstuff; Time; Droplet; Cell wall; Crystalline state; Design; Plant; Sensitivity; Quality; Distribution; Lead; Raman spectrometry; Processed food; Sampling; Carotenoid
• ISSN: 0003-2654; 1364-5528
• DOI: 10.1039/c0an01023e

Cryo In-SEM Raman has been used for the first time to localise carotene compounds in a food matrix. Raman spectra of lycopene and β-carotene have been obtained from sampling oil droplets and plant cell structures visualised with cryo-SEM in tomato and carrot based emulsions containing 5% oil. It was possible to identify the carotenoids in both the oil droplets and the cell walls. Furthermore our results gave some indication that the carotenoids were in the non-crystalline state. It has been suggested that a higher amount of carotenes solubilised into the oil phase of the food matrix would lead to a higher bioaccessibility, thus understanding the effect of processing conditions on micronutrients distribution in a food matrix might help the design of plant based food products with a better nutritional quality. This shows improved structural characterisation of the cryo-SEM with the molecular sensitivity of Raman spectroscopy as a promising approach for complex biological problems.