Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp
Version of Record online: 3 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 9, pages C753–C759, November/December 2010
How to Cite
Colle, I., Lemmens, L., Van Buggenhout, S., Van Loey, A. and Hendrickx, M. (2010), Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp. Journal of Food Science, 75: C753–C759. doi: 10.1111/j.1750-3841.2010.01862.x
- Issue online: 3 NOV 2010
- Version of Record online: 3 NOV 2010
- MS 20100153 Submitted 2/11/2010, Accepted 8/18/2010.
- degradation and isomerization;
- in vitro bioaccessibility;
- thermal processing;
- tomato pulp
Abstract: 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.