Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene
Journal article, 2009

The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min) or a boiling step (100 °C for 20 min) were examined. Additional homogenization was compared with milder crushing regarding the effect on lycopene content and in vitro accessibility. Textural properties, polygalacturonase and pectinmethylesterase activity, pectin degree of methoxylation, lycopene content, and in vitro lycopene accessibility were evaluated. Microstructure was studied using both light and transmission electron microscopy. Crushing and subsequent heating affected the pectin degree of methoxylation and the consistency of the crushed tomatoes. The mechanical and thermal treatments did not affect the lycopene content to any great extent; however, in vitro accessibility seemed to improve with extensive crushing followed by heating. Crushing or homogenization in itself was not enough to increase in vitro lycopene accessibility. © 2009 Institute of Food Technologists®.

Lycopene

Crushing

Bostwick consistency index

Tomato

In vitro accessibility

Author

Evelina Tibäck

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Cecilia Svelander

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

I. J. P. Colle

A. I. Altskär

Marie Alminger

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

M. E. G. Hendrickx

Maud Langton

Journal of Food Science

0022-1147 (ISSN)

Vol. 74 7 386-395

Areas of Advance

Life Science Engineering (2010-2018)

Subject Categories

Chemical Sciences

More information

Created

10/7/2017