High pressure homogenization followed by thermal processing of tomato pulp Influence on microstructure and lycopene in vitro bioaccessibility

被引：104

作者：

Colle, Ines

Van Buggenhout, Sandy

Van Loey, Ann

Hendrickx, Marc ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Lab Food Technol, B-3001 Louvain, Belgium

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 08期

关键词：

Tomato pulp; High pressure homogenization; Thermal processing; Lycopene; In vitro bioaccessibility; BETA-CAROTENE; SINGLET OXYGEN; VITAMIN-E; BIOAVAILABILITY; PRODUCTS; ABSORPTION; COMMUNICATION; ACCESSIBILITY; CONSISTENCY; CANCER;

D O I：

10.1016/j.foodres.2010.07.029

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High pressure homogenization is a commonly used treatment during the production of tomato based products The effect on the microstructure and the nutrient quality of tomato products is however poorly documented Therefore the aim of this study was to investigate the effect of high pressure homogenization followed by thermal processing on the microstructure on the lycopene content and on the lycopene in vitro bioaccessibility of tomato pulp The results showed that increasing the homogenization pressure resulted in the breakdown of the tomato cell aggregate structures but improved the strength of the fiber network An inverse relationship between the homogenization pressure and thus the tomato network strength and the lycopene in vitro bioaccessibility was noticed Thermal processing (30 min at 90 C) subsequent to high pressure homogenization was not able to sufficiently decrease the strength of the fiber network of homogenized tomato pulp in order to improve the lycopene in vitro bioaccessibility (C) 2010 Elsevier Ltd All rights reserved

引用

页码：2193 / 2200

页数：8

共 42 条

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