期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 14, 页码 7808-7817出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf200575t
关键词
high-pressure processing; pressure-assisted thermal processing; thermal processing; tomato; lycopene; beta-carotene; retention; micellarization; bioaccessibility; electron microscopy; light microscopy
资金
- USDA-CSREES-NRICGP [2006-35503-17571]
- Ohio Agricultural Research and Development Center (OARDC)
- Ohio State University
This study highlights the changes in lycopene and beta-carotene retention in tomato juice subjected to combined pressure-temperature (P-T) treatments ((high-pressure processing (HPP; 500-700 MPa, 30 degrees C), pressure-assisted thermal processing (PATP; 500-700 MPa, 100 C), and thermal processing (TP; 0.1 MPa, 100 degrees C)) for up to 10 min. Processing treatments utilized raw (untreated) and hot break (similar to 93 C, 60 s) tomato juice as controls. Changes in bioaccessibility of these carotenoids as a result of processing were also studied. Microscopy was applied to better understand processing-induced microscopic changes. TP did not alter the lycopene content of the tomato juice. HPP and PATP treatments resulted in up to 12% increases in lycopene extractability. all-trans-beta-Carotene showed significant degradation (p < 0.05) as a function of pressure, temperature, and time. Its retention in processed samples varied between 60 and 95% of levels originally present in the control. Regardless of the processing conditions used, <0.5% lycopene appeared in the form of micelles (<0.5% bioaccessibility). Electron microscopy images showed more prominent lycopene crystals in HPP and PATP processed juice than in thermally processed juice. However, lycopene crystals did appear to be enveloped regardless of the processing conditions used. The processed juice (HPP, PATP, TP) showed significantly higher (p < 0.05) all-trans-beta-carotene micellarization as compared to the raw unprocessed juice (control). Interestingly, hot break juice subjected to combined P-T treatments showed 15-30% more all-trans-beta-carotene micellarization than the raw juice subjected to combined P-T treatments. This study demonstrates that combined pressure heat treatments increase lycopene extractability. However, the in vitro bioaccessibility of carotenoids was not significantly different among the treatments (TP, PATP, HPP) investigated.
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