Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

Knockaert, Griet; Pulissery, Sudheer K.; Colle, Ines; Buggenhout, Sandy Van; Hendrickx, Marc; Loey, Ann Van

doi:10.1016/j.foodchem.2012.05.065

Cited by 93 publications

(60 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…During the high temperature frying process, the tomato lycopene was dissolved from the cell wall and transferred to the oil and exposed to the oxidizing environment. During the storage period it could further extend the lycopene degradation [16–18]. Oxygen permeability rate of P2 packaging was much lower than that of P1, thus reducing the lycopene oxidation loss.…”

Section: Resultsmentioning

confidence: 99%

The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

Zhang

Wang³

et al. 2018

International Journal of Analytical Chemistry

View full text Add to dashboard Cite

Tomato hot pot sauce (THPS) at different storage temperatures (0, 25, and 37°C) and with two kinds of packaging for 120 days was investigated in this study. High performance liquid chromatography was employed for detecting lycopene and 5-hydroxymethylfurfural (HMF). The changes of lycopene and HMF during storage were regressed with kinetic equation of both zero-order and first-order models, and the latter fitted better. The kinetic equation constant (k value) of lycopene or HMF at 37°C was higher than that at 25°C. The k value of lycopene of PET/PE (P1) packaged THPS was 1.60 times of that of PET/Al/EAA/PE (P2) packaged at 37°C, while it was 2.12 times at 25°C. The k value of HMF of P1 packaged THPS was 1.69 times of that of P2 packaged at 37°C, while it was 1.01 times at 25°C. Significant correlations between color index of L⁎, a⁎, and a⁎/b⁎ and lycopene or HMF were found at storage temperature. Browning color was attributed to both Maillard reaction and degradation of lycopene. In conclusion, lower storage temperature and stronger oxygen barrier property of package could maintain color stability and extend shelf life.

show abstract

Section: Resultsmentioning

confidence: 99%

The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

Zhang

Wang³

et al. 2018

International Journal of Analytical Chemistry

View full text Add to dashboard Cite

show abstract

“…The percentage of lycpene isomers from tomato pulp treated by HPCD and thermal treatment is presented in Table . All‐ trans ‐isomer was regarded as the most stable lycopene in tomato products (Knockaert et al, ). In this study, the concentration of all‐ trans ‐from was 90.11 ± 1.20% of the total lycopene in the fresh tomato pulp, which was similar to the results of previous studies.…”

Section: Resultsmentioning

confidence: 99%

“…Colle, Lemmens, Buggenhout, Loey, and Hendrickx () investigated the concentration of lycopene isomers of tomato pulp and found that 89% of lycopene was shown as all‐ trans ‐isomer in the untreated pulp. Knockaert et al () demonstrated that the untreated tomato juice contained 85.43 ± 2.59% all‐ trans ‐lycopene. In the fresh tomato pulp, the cis ‐isomers of lycopene contained 5‐ cis ‐lycopene (5.00 ± 1.01%), followed by 9‐ cis ‐lycopene (2.63 ± 0.08%) and 13‐ cis ‐lycopene (2.26 ± 0.11%).…”

Section: Resultsmentioning

confidence: 99%

Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps

Zhao

Sun

Cheng

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

High‐pressure carbon dioxide (HPCD) has been considered as an alternative to thermal treatment in food processing. This effect of HPCD on microorganism, physicochemical properties, and lycopene isomerization of cold‐ and hot‐break tomato pulps was investigated. The microorganism in the cold‐break tomato pulp was effectively inactivated by HPCD at 10 MPa, showing a decrease with increasing the treatment time. HPCD retained better color and more aroma volatiles as compared to thermal treatment. The consistency of cold‐ and hot‐break tomato pulps was improved by HPCD processing. For the cold‐break tomato pulp, HPCD had a significant positive effect on the isomerization of lycopene. Titratable acid of HPCD‐treated tomato pulp increased, while pH, soluble solid content were stable. The results above demonstrated that HPCD has greater advantages to retain the quality of cold‐ and hot‐break tomato pulps and could be a promising nonthermal alternative technique for tomato products. Practical applications Thermal processing of tomato products is mostly used method to prevent microbial spoilage, but has deleterious influence on the sensorial quality and nutritional properties. High‐pressure carbon dioxide (HPCD) has been considered as an alternative to thermal treatment in food processing. This research assessed the applicability of HPCD as a method of preserving tomato pulps, including natural microorganisms and lycopene isomerization which are critical to understand the prospects for tomato pulp processing.

show abstract

“…Additionally, a previous study detected a loss of about 40% in the lycopene content after conventional sterilization of tomato puree [27]. However, Knockaert et al [28] only measured a significant decrease (20-30%) in the lycopene content of tomato puree after thermal sterilization (117 ∘ C for 1.5 min or 3 min), while no significant differences between tomato puree treated at 90 ∘ C for 10 mins and 60 ∘ C for 1 min and untreated samples were observed.…”

Section: Lycopene Contentmentioning

confidence: 91%

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Tarazona-Díaz

Martínez-Sánchez

Aguayo

2017

Journal of Food Quality

View full text Add to dashboard Cite

L-citrulline is a nonessential amino acid with demonstrated health benefits for humans, and watermelon is a fruit rich in this amino acid. The juice industry is developing functional beverages through the enrichment with external bioactive compounds; this kind of industry uses conventional pasteurization because of its efficiency and simplicity. In this experiment, the effects of pasteurization (80 ∘ C for 40 s or 90 s) and storage (4 ∘ C for 30 days) on different parameters were evaluated in a watermelon juice (3.68 g kgof natural L-citrulline) enriched with external L-citrulline (12 g kg −1 ). Enzymatic activity (peroxidase, pectin methyl esterase, and polygalacturonase) was inactivated (74 to 89%, 89 to 90%, and 11 to 15%, resp.) with the pasteurization treatment, obtaining the highest degradation with the longest heating time. According to the rheology study, the juice's elasticity was mainly affected by type of heat treatment while its viscosity was more stable and affected by storage time. A reduction in bioactive compounds content, around 10-16% for lycopene and 19-20% for L-citrulline, was observed after the pasteurization treatments, with a higher decrease with increased treatment time. Storage time also induced a reduction in lycopene and L-citrulline. The shelf life was limited by sensorial parameters.

show abstract

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

Cited by 93 publications

References 30 publications

The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Contact Info

Product

Resources

About