Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties
Artikel i vetenskaplig tidskrift, 2010

BACKGROUND: Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of tomato were evaluated with regard to their impact on in vitro bioaccessibility and retention of lycopene and β-carotene as well as textural properties. Thermal treatments used were low (60°C) and high (90°C) temperature blanching followed by boiling. RESULTS: Lycopene was relatively stable during thermal treatment, whereas β-carotene was significantly (P < 0.05) reduced by all heat treatments except for low temperature blanching. In vitro bioaccessibility of lycopene was significantly increased from 5.1 ± 0.2 to 9.2 ± 1.8 and 9.7 ± 0.6 mg kg-1 for low and high temperature blanching, respectively. An additional boiling step after blanching did not further improve lycopene bioaccessibility for any treatment, but significantly reduced the consistency of low temperature treated samples. CONCLUSION: Choice and order of processing treatments can have a large impact on both lycopene bioavailability and texture of tomato products. Further investigations are needed, but this study provides one of the first steps towards tomato products tailored to optimise nutritional benefits. © 2010 Society of Chemical Industry.

Microstructure

Pre-processing

In vitro digestion

Bioaccessibility

β-carotene

Consistency

Lycopene

Tomato

Författare

Cecilia Svelander

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

E. A. Tibäck

SIK – Institutet för Livsmedel och Bioteknik AB

Lilia Ahrné

SIK – Institutet för Livsmedel och Bioteknik AB

Maud Langton

SIK – Institutet för Livsmedel och Bioteknik AB

Ulf Svanberg

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Marie Alminger

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Journal of the Science of Food and Agriculture

0022-5142 (ISSN) 1097-0010 (eISSN)

Vol. 90 10 1665-1672

Ämneskategorier

Livsmedelsvetenskap

Livsmedelsteknik

Kemi

Styrkeområden

Livsvetenskaper och teknik (2010-2018)

DOI

10.1002/jsfa.4000

Mer information

Senast uppdaterat

2018-08-24