Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

Authors

  • Evelina A. Tibäck,

    1. Tibäck, Altskär, Ahrné, and Langton are with SIK—The Swedish Inst. for Food and Biotechnology, Structure and Material Design, Box 5401, 402 29 Göteborg, Sweden. Svelander and Alminger are with Dept. of Chemical and Biological Engineering, Food Science, Chalmers Univ. of Technology, 412 96 Göteborg, Sweden. Colle and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Direct inquiries to author Langton (E-mail: maud.langton@sik.se).
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  • Cecilia A. Svelander,

    1. Tibäck, Altskär, Ahrné, and Langton are with SIK—The Swedish Inst. for Food and Biotechnology, Structure and Material Design, Box 5401, 402 29 Göteborg, Sweden. Svelander and Alminger are with Dept. of Chemical and Biological Engineering, Food Science, Chalmers Univ. of Technology, 412 96 Göteborg, Sweden. Colle and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Direct inquiries to author Langton (E-mail: maud.langton@sik.se).
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  • Ines J.P. Colle,

    1. Tibäck, Altskär, Ahrné, and Langton are with SIK—The Swedish Inst. for Food and Biotechnology, Structure and Material Design, Box 5401, 402 29 Göteborg, Sweden. Svelander and Alminger are with Dept. of Chemical and Biological Engineering, Food Science, Chalmers Univ. of Technology, 412 96 Göteborg, Sweden. Colle and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Direct inquiries to author Langton (E-mail: maud.langton@sik.se).
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  • Annika I. Altskär,

    1. Tibäck, Altskär, Ahrné, and Langton are with SIK—The Swedish Inst. for Food and Biotechnology, Structure and Material Design, Box 5401, 402 29 Göteborg, Sweden. Svelander and Alminger are with Dept. of Chemical and Biological Engineering, Food Science, Chalmers Univ. of Technology, 412 96 Göteborg, Sweden. Colle and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Direct inquiries to author Langton (E-mail: maud.langton@sik.se).
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  • Marie A.G. Alminger,

    1. Tibäck, Altskär, Ahrné, and Langton are with SIK—The Swedish Inst. for Food and Biotechnology, Structure and Material Design, Box 5401, 402 29 Göteborg, Sweden. Svelander and Alminger are with Dept. of Chemical and Biological Engineering, Food Science, Chalmers Univ. of Technology, 412 96 Göteborg, Sweden. Colle and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Direct inquiries to author Langton (E-mail: maud.langton@sik.se).
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  • Marc E.G. Hendrickx,

    1. Tibäck, Altskär, Ahrné, and Langton are with SIK—The Swedish Inst. for Food and Biotechnology, Structure and Material Design, Box 5401, 402 29 Göteborg, Sweden. Svelander and Alminger are with Dept. of Chemical and Biological Engineering, Food Science, Chalmers Univ. of Technology, 412 96 Göteborg, Sweden. Colle and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Direct inquiries to author Langton (E-mail: maud.langton@sik.se).
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  • Lília M. Ahrné,

    1. Tibäck, Altskär, Ahrné, and Langton are with SIK—The Swedish Inst. for Food and Biotechnology, Structure and Material Design, Box 5401, 402 29 Göteborg, Sweden. Svelander and Alminger are with Dept. of Chemical and Biological Engineering, Food Science, Chalmers Univ. of Technology, 412 96 Göteborg, Sweden. Colle and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Direct inquiries to author Langton (E-mail: maud.langton@sik.se).
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  • Maud I.B.C. Langton

    1. Tibäck, Altskär, Ahrné, and Langton are with SIK—The Swedish Inst. for Food and Biotechnology, Structure and Material Design, Box 5401, 402 29 Göteborg, Sweden. Svelander and Alminger are with Dept. of Chemical and Biological Engineering, Food Science, Chalmers Univ. of Technology, 412 96 Göteborg, Sweden. Colle and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Direct inquiries to author Langton (E-mail: maud.langton@sik.se).
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Abstract

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 °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.

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