Concerning the appearance of isomers, although the differences
in b-carotene content in carrots were not significant after the HPHT
treatments, a small increase of 13-cis-b-carotene was found for the
treatment carried out at 117 C (625 MPa, 5 min) (Fig. 1). Vervoort
et al. (2012) also reported a minor increase in 13-cis-b-carotene in
carrots after HPHT processing at 700 MPa and 124.8 C. However,
no changes in lycopene isomers after HP or HPHT treatments were
observed in tomato, contrary to the increase found for these compounds
after a treatment at 600 MPa and 100 C for 10 min (Gupta
et al., 2010). In red pepper (data not shown), a significant amount
(18% of initial b-carotene) of 13-cis-b-carotene was found after the
HPHT treatment at 117 C (625 MPa, 5 min), which was probably
related to the loss observed for this carotenoid.