Mechanical and thermal pretreatments of crushed tomatoes: effects on consistency and in vitro accessibility of lycopene.
J Food Sci
; 74(7): E386-95, 2009 Sep.
Article
en En
| MEDLINE
| ID: mdl-19895468
ABSTRACT
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 degrees C for 8 min) or a boiling step (100 degrees 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.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Carotenoides
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Solanum lycopersicum
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Fenómenos Mecánicos
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Manipulación de Alimentos
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Calor
Idioma:
En
Revista:
J Food Sci
Año:
2009
Tipo del documento:
Article
País de afiliación:
Suecia