Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Standard
Processing of tomato : Impact on in vitro bioaccessibility of lycopene and textural properties. / Svelander, Cecilia A.; Tibäck, Evelina A.; Ahrné, Lilia M.; Langton, Maud I.B.C.; Svanberg, Ulf S.O.; Alminger, Marie A.G.
I: Journal of the Science of Food and Agriculture, Bind 90, Nr. 10, 2010, s. 1665-1672.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Processing of tomato
T2 - Impact on in vitro bioaccessibility of lycopene and textural properties
AU - Svelander, Cecilia A.
AU - Tibäck, Evelina A.
AU - Ahrné, Lilia M.
AU - Langton, Maud I.B.C.
AU - Svanberg, Ulf S.O.
AU - Alminger, Marie A.G.
PY - 2010
Y1 - 2010
N2 - 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.
AB - 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.
KW - β-carotene
KW - Bioaccessibility
KW - Consistency
KW - In vitro digestion
KW - Lycopene
KW - Microstructure
KW - Pre-processing
KW - Tomato
U2 - 10.1002/jsfa.4000
DO - 10.1002/jsfa.4000
M3 - Journal article
C2 - 20564447
AN - SCOPUS:77954401612
VL - 90
SP - 1665
EP - 1672
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 10
ER -
ID: 202132604