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Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties
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- Svelander, Cecilia, 1980 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Tibäck, E. A. (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Ahrné, Lilia, 1966 (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- (creator_code:org_t)
- 2010-05-11
- 2010
- English.
- In: Journal of the Science of Food and Agriculture. - : Wiley. - 1097-0010 .- 0022-5142. ; 90:10, s. 1665-1672
- Journal article (peer-reviewed)
Abstract
Subject headings
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- BACKGROUND: Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of tomato were evaluated with regard to their impact on in vitro bioaccessibility and retention of lycopene and β-carotene as well as textural properties. Thermal treatments used were low (60°C) and high (90°C) temperature blanching followed by boiling. RESULTS: Lycopene was relatively stable during thermal treatment, whereas β-carotene was significantly (P
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- NATURVETENSKAP -- Kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences (hsv//eng)
Keyword
- Microstructure
- Pre-processing
- In vitro digestion
- Bioaccessibility
- β-carotene
- Consistency
- Lycopene
- Tomato
Publication and Content Type
- art (subject category)
- ref (subject category)
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