title: Combined pressure-temperature effects on carotenoid retention and bioaccessibility in tomato juice.
abstract: This study highlights the changes in lycopene and β-carotene retention in tomato juice subjected to combined pressure-temperature (P-T) treatments ((high-pressure processing (HPP; 500-700 MPa, 30 °C), pressure-assisted thermal processing (PATP; 500-700 MPa, 100 °C), and thermal processing (TP; 0.1 MPa, 100 °C)) for up to 10 min. Processing treatments utilized raw (untreated) and hot break (∼93 °C, 60 s) tomato juice as controls. Changes in bioaccessibility of these carotenoids as a result of processing were also studied. Microscopy was applied to better understand processing-induced microscopic changes. TP did not alter the lycopene content of the tomato juice. HPP and PATP treatments resulted in up to 12% increases in lycopene extractability. all-trans-β-Carotene showed significant degradation (p < 0.05) as a function of pressure, temperature, and time. Its retention in processed samples varied between 60 and 95% of levels originally present in the control. Regardless of the processing conditions used, <0.5% lycopene appeared in the form of micelles (<0.5% bioaccessibility). Electron microscopy images showed more prominent lycopene crystals in HPP and PATP processed juice than in thermally processed juice. However, lycopene crystals did appear to be enveloped regardless of the processing conditions used. The processed juice (HPP, PATP, TP) showed significantly higher (p < 0.05) all-trans-β-carotene micellarization as compared to the raw unprocessed juice (control). Interestingly, hot break juice subjected to combined P-T treatments showed 15-30% more all-trans-β-carotene micellarization than the raw juice subjected to combined P-T treatments. This study demonstrates that combined pressure-heat treatments increase lycopene extractability. However, the in vitro bioaccessibility of carotenoids was not significantly different among the treatments (TP, PATP, HPP) investigated.
authors.affiliation: Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
authors.forename: Rockendra
authors.initials: R
authors.lastname: Gupta
authors.forename: Rachel E
authors.initials: RE
authors.lastname: Kopec
authors.forename: Steven J
authors.initials: SJ
authors.lastname: Schwartz
authors.forename: V M
authors.initials: VM
authors.lastname: Balasubramaniam
mesh_terms: D001628:Beverages / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D011312:Pressure; D019207:beta Carotene / Q000032:analysis*
chemical_list: D019207:beta Carotene; D002338:Carotenoids; D000077276:Lycopene