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Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene
D Page1, E Van Stratum, A Degrou
1INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France. David.Page@avignon.inra.fr
Food Chemistry
|September 18, 2012
Summary
Hot-break (HB) processing, unlike cold-break (CB), significantly enhances lycopene bioaccessibility in tomatoes by increasing its extractability into oil. This finding is crucial for optimizing the nutritional benefits of tomato products.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Plant Physiology
Background:
- Bioactive metabolite bioavailability is key to nutritional benefits, requiring release from food matrices and absorption.
- Lycopene, a major tomato carotenoid, shows enhanced bioavailability in cooked products.
- Tomato processing methods like hot-break (HB) and cold-break (CB) influence texture via enzymatic cell-wall degradation.
Purpose of the Study:
- To investigate the impact of HB and CB processing on lycopene bioaccessibility in tomatoes.
- To understand how different processing temperatures affect lycopene release from the tomato matrix.
- To determine the optimal processing method for maximizing lycopene bioavailability.
Main Methods:
- Mimicked HB and CB treatments using microwave heating to induce differential temperature rises.
- Assessed lycopene bioaccessibility by measuring its extractability into oil under standardized conditions.
- Analyzed puree viscosity and lycopene degradation to correlate with processing methods.
Main Results:
- Contrary to expectations, CB treatment resulted in lower lycopene extractability (0.3 μgml⁻¹) compared to HB treatment (0.9 μgml⁻¹).
- HB processing, despite causing more lycopene degradation, significantly increased lycopene release into oil.
- A rapid temperature increase at the onset of HB processing was identified as a critical factor for enhanced lycopene release.
Conclusions:
- Hot-break processing enhances lycopene bioaccessibility more effectively than cold-break processing.
- The rapid temperature rise during HB treatment is crucial for facilitating lycopene release from the tomato matrix.
- Optimizing HB processing parameters can improve the nutritional value of tomato-based foods by increasing lycopene bioavailability.
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