TY - JOUR
T1 - Mechanical and thermal pretreatments of crushed tomatoes
T2 - Effects on consistency and in vitro accessibility of lycopene
AU - Tibäck, Evelina A.
AU - Svelander, Cecilia A.
AU - Colle, Ines J.P.
AU - Altskär, Annika I.
AU - Alminger, Marie A.G.
AU - Hendrickx, Marc E.G.
AU - Ahrné, Lília M.
AU - Langton, Maud I.B.C.
PY - 2009
Y1 - 2009
N2 - 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.
AB - 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.
KW - Bostwick consistency index
KW - Crushing
KW - In vitro accessibility
KW - Lycopene
KW - Tomato
U2 - 10.1111/j.1750-3841.2009.01255.x
DO - 10.1111/j.1750-3841.2009.01255.x
M3 - Journal article
C2 - 19895468
AN - SCOPUS:69749124855
SN - 0022-1147
VL - 74
JO - Journal of Food Science
JF - Journal of Food Science
IS - 7
ER -