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Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0001-8266-0528
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
Vise andre og tillknytning
2009 (engelsk)Inngår i: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 74, nr 7, s. E386-E395Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min) or a boiling step (100 °C for 20 min) were examined. Additional homogenization was compared with milder crushing regarding the effect on lycopene content and in vitro accessibility. Textural properties, polygalacturonase and pectinmethylesterase activity, pectin degree of methoxylation, lycopene content, and in vitro lycopene accessibility were evaluated. Microstructure was studied using both light and transmission electron microscopy. Crushing and subsequent heating affected the pectin degree of methoxylation and the consistency of the crushed tomatoes. The mechanical and thermal treatments did not affect the lycopene content to any great extent; however, in vitro accessibility seemed to improve with extensive crushing followed by heating. Crushing or homogenization in itself was not enough to increase in vitro lycopene accessibility. © 2009 Institute of Food Technologists®.

sted, utgiver, år, opplag, sider
2009. Vol. 74, nr 7, s. E386-E395
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-8936DOI: 10.1111/j.1750-3841.2009.01255.xPubMedID: 19895468OAI: oai:DiVA.org:ri-8936DiVA, id: diva2:966809
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2018-07-18bibliografisk kontrollert

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