title: Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility.
abstract: BACKGROUND
  High-pressure homogenization disrupts cell structures, assisting carotenoid release from the matrix and subsequent micellarization. However, lycopene bioaccessibility of tomato puree upon high-pressure homogenization is limited by the formation of a process-induced barrier. In this context, cell wall-degrading enzymes were applied to hydrolyze the formed barrier and enhance lycopene bioaccessibility.
  
  
  RESULTS
  The effectiveness of the enzymes in degrading their corresponding substrates was evaluated (consistency, amount of reducing sugars, molar mass distribution and immunolabeling). An in vitro digestion procedure was applied to evaluate the effect of the enzymatic treatments on lycopene bioaccessibility. Enzymatic treatments with pectinases and cellulase were proved to effectively degrade their corresponding cell wall polymers; however, no further significant increase in lycopene bioaccessibility was obtained.
  
  
  CONCLUSIONS
  A process-induced barrier consisting of cell wall material is not the only factor governing lycopene bioaccessibility upon high-pressure homogenization.
authors: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
authors: Paola
authors: P
authors: Palmero
authors: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
authors: Ines
authors: I
authors: Colle
authors: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
authors: Lien
authors: L
authors: Lemmens
authors: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
authors: Agnese
authors: A
authors: Panozzo
authors: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
authors: Tuyen Thi My
authors: TT
authors: Nguyen
authors: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
authors: Marc
authors: M
authors: Hendrickx
authors: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
authors: Ann
authors: A
authors: Van Loey
mesh_terms: D001682:Biological Availability; D002338:Carotenoids / Q000378:metabolism; D002473:Cell Wall; D004063:Digestion; D004798:Enzymes; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D006868:Hydrolysis; D066298:In Vitro Techniques; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D011312:Pressure
chemical_list: D004798:Enzymes; D002338:Carotenoids; D000077276:Lycopene
keywords: bioaccessibility; cell wall-degrading enzymes; high-pressure homogenization; lycopene; tomato