Structure changes and carotenoids release of tomato during in vitro dynamic digestion: Effect of heating and oil...

There is still a gap between the food processing and carotenoids release and structure degradation during digestion. This study investigated the effect of heating and coconut oil addition on the digestion behavior of tomatoes during in vitro dynamic digestion. Coconut oil and heating increased gastric retention, and the value of heat-treated tomatoes with coconut oil maintained at a highest level throughout the gastric digestion. The contents of lycopene and β-carotene increased after heating and coconut oil addition. After stimulated intestinal digestion, coconut oil and heating increased the particle size of tomato slurry. Besides, heat-treated tomatoes released more particles under the light microscopy and SEM observation, while the oil-treated tomatoes showed rougher cell surfaces. Heating and coconut oil also significantly increased the bioaccessibility of lycopene to 70 % ± 5 % and 81 % ± 4 %, respectively. These findings would provide theoretical guidance to develop tomato-derived foods with high bioaccessibility.