title: Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization.
abstract: A specific approach to investigate the effect of high pressure homogenization on the carotenoid bioaccessibility in tomato-based products was developed. Six different tomato-based model systems were reconstituted in order to target the specific role of the natural structural barriers (chromoplast substructure/cell wall) and of the phases (soluble/insoluble) in determining the carotenoid bioaccessibility and viscosity changes upon high pressure homogenization. Results indicated that in the absence of natural structural barriers (carotenoid enriched oil), the soluble and insoluble phases determined the carotenoid bioaccessibility upon processing whereas, in their presence, these barriers governed the bioaccessibility. Furthermore, it was shown that the increment of the viscosity upon high pressure homogenization is determined by the presence of insoluble phase, however, this result was related to the initial ratio of the soluble:insoluble phases in the system. In addition, no relationship between the changes in viscosity and carotenoid bioaccessibility upon high pressure homogenization was found.
authors.affiliation: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.
authors.forename: Paola
authors.initials: P
authors.lastname: Palmero
authors.affiliation: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.
authors.forename: Agnese
authors.initials: A
authors.lastname: Panozzo
authors.affiliation: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.
authors.forename: Ines
authors.initials: I
authors.lastname: Colle
authors.affiliation: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.
authors.forename: Claire
authors.initials: C
authors.lastname: Chigwedere
authors.affiliation: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.
authors.forename: Marc
authors.initials: M
authors.lastname: Hendrickx
authors.affiliation: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Electronic address: ann.vanloey@biw.kuleuven.be.
authors.forename: Ann
authors.initials: A
authors.lastname: Van Loey
mesh_terms: D002338:Carotenoids / Q000032:analysis / Q000737:chemistry*; D002473:Cell Wall / Q000737:chemistry; D018551:Solanum lycopersicum / Q000737:chemistry*; D011312:Pressure; D014783:Viscosity
chemical_list: D002338:Carotenoids
keywords: Bioaccessibility; Carotenoid; High pressure homogenization; Tomato-based model systems; Viscosity