Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp.

Autor: Anese M; Dipartimento di Scienze degli Alimenti, The University of Udine, Via Sondrio 2/A, 33100 Udine, Italy. Electronic address: monica.anese@uniud.it., Bot F; Dipartimento di Scienze degli Alimenti, The University of Udine, Via Sondrio 2/A, 33100 Udine, Italy., Panozzo A; Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LeFoRCe), Department of Microbial and Molecular System (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium., Mirolo G; Dr. Schär R&D Centre, AREA Science Park, Padriciano, 99, 34149 Trieste, Italy., Lippe G; Dipartimento di Scienze degli Alimenti, The University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2015 Apr 01; Vol. 172, pp. 685-91. Date of Electronic Publication: 2014 Oct 05.
DOI: 10.1016/j.foodchem.2014.09.140
Abstrakt: This study was performed to investigate the influence of ultrasound processing on tomato pulp containing no sunflower oil, or increasing amounts (i.e. 2.5%, 5% and 10%), on lycopene concentration and in vitro bioaccessibility at time zero and during storage at 5 °C. Results confirmed previous findings in that ultrasonication was responsible for cell breakage and subsequent lycopene release in a highly viscous matrix. Neither the ultrasound process nor oil addition affected lycopene concentration. A decrease of approximately 35% lycopene content occurred at storage times longer than 15 days, due to isomerisation and oxidation reactions. No differences in lycopene in vitro bioaccessibility were found between the untreated and ultrasonically treated samples; this parameter decreased as a consequence of oil addition. Losses of lycopene in vitro bioaccessibility ranging between 50% and 80% occurred in the untreated and ultrasonically treated tomato pulps with and without oil during storage, mainly due to carotenoid degradation.
(Copyright © 2014 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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