Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

:  Thermal processing affects the nutritional value of food products. The nutritional value is not only determined by the content but also by the bioaccessibility of nutrients. The present study was performed to gain detailed insight into the influence of thermal processing on the degradation, isome...

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Bibliographic Details
Published in:Journal of food science 2010-11, Vol.75 (9), p.C753-C759
Main Authors: Colle, Ines, Lemmens, Lien, Van Buggenhout, Sandy, Van Loey, Ann, Hendrickx, Marc
Format: Article
Language:English
Subjects:
Antioxidants
Biological and medical sciences
Biological Availability
Carotenoids - chemistry
Degradation
degradation and isomerization
Digestion
Food Handling - methods
Food industries
Food science
Foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Gain
Hot Temperature
in vitro bioaccessibility
In vitro testing
Ingredients
Isomerism
Isomerization
Isomers
lycopene
Lycopersicon esculentum - chemistry
Nutrients
Nutrition
Nutrition research
Nutritive Value
Phytochemicals
thermal processing
tomato pulp
Tomatoes
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Summary::  Thermal processing affects the nutritional value of food products. The nutritional value is not only determined by the content but also by the bioaccessibility of nutrients. The present study was performed to gain detailed insight into the influence of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene isomers in tomato pulp, without adding any other ingredient. The bioaccessibility, which is defined as the fraction of the nutrient that can be released from the food matrix, was measured using an in vitro method. The results demonstrated the rather high thermal stability of lycopene. Although a treatment at 140 °C induced isomerization, the contribution of cis‐lycopene to the total lycopene content remained small. Results also confirmed that thermal processing as such can improve the in vitro bioaccessibility of lycopene in tomato pulp, but the improvement was only significant upon treatments at temperatures of 130 and 140 °C. At such intense process conditions, one should be aware of the negative effect on other quality and nutrient parameters. Possibilities of thermal processing as such to improve the nutritional value of tomato pulp (without the addition of other ingredients) thus looks rather limited.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2010.01862.x