Effect of Cell Wall Degrading Enzymes on In Vitro Carotene Accessibility in Lactic Acid Fermented Carrot Beverage

Carrot purées with different particle size were prepared from fresh carrots using 2 different food processors. The purées were fermented with lactic acid bacteria ( Lactobacillus plantarum ) with and without addition of cell wall degrading enzymes (Pectinex® Ultra SP‐L and Cellubrix TM L). The bioaccessibility of carotenes was estimated using an in vitro digestion method. In carrots processed to a particle size <1.5 mm, the in vitro β‐carotene accessibility was 46% and neither fermentation nor addition of cell wall‐degrading enzymes had any further effect on the in vitro accessibility. In carrot purées with a coarser particle size, the in vitro β‐carotene accessibility was 18%; that significantly increased by adding high amounts of cellulases or pectinases or a combination of the enzymes either in low or high amounts. The improved accessibility was correlated with reduced particle size of the carrot purée.