title: Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies.
abstract: The influence of moderate intensity pulsed electric field pre-processing on increasing the lycopene bioaccessibility of tomato fruit, and the combined effect of blanching, ultrasonic and high intensity pulsed electric field processing on further enhancement of the lycopene bioaccessibility after juicing were investigated. Maximum total lycopene bioaccessibility (9.6%) of the tomato fruit was achieved by a 4μs pre-processed treatment after 24h holding period and further processing results revealed that all treatments were effective to increase the total lycopene. Most of juice processing treatments decreased the release of lycopene from the tomato matrix during digestion. Only the treatment of blanching followed by high intensity pulsed electric field showed a significant release of trans-(4.01±0.48) and cis-(5.04±0.26μg/g) lycopene, achieving 15.6% total lycopene bioaccessibility. Thus, processing of pre-blanched juice using high intensity pulsed electric field, derived from pre-processed tomato was the best overall process to achieve the highest nutritive value.
authors.affiliation: Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK.
authors.forename: K G L R
authors.initials: KGLR
authors.lastname: Jayathunge
authors.affiliation: Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK.
authors.forename: Alexandros Ch
authors.initials: AC
authors.lastname: Stratakos
authors.affiliation: School of Agriculture and Food Science, University College Dublin, Ireland.
authors.forename: Oliver
authors.initials: O
authors.lastname: Cregenzán-Albertia
authors.affiliation: Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK.
authors.forename: Irene R
authors.initials: IR
authors.lastname: Grant
authors.affiliation: School of Agriculture and Food Science, University College Dublin, Ireland.
authors.forename: James
authors.initials: J
authors.lastname: Lyng
authors.affiliation: Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK. Electronic address: t.koidis@qub.ac.uk.
authors.forename: Anastasios
authors.initials: A
authors.lastname: Koidis
mesh_terms: D001628:Beverages; D002338:Carotenoids / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D014465:Ultrasonics
chemical_list: D002338:Carotenoids; D000077276:Lycopene
keywords: Blanching; In vitro bioaccessibility; Juice; Lycopene; Processing; Pulsed electric fields; Tomato; Ultrasonic