Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2462-2469

  Page, D ^a,b   Van Stratum, E ^a,b   Degrou, A ^a,b,c   Renard, C M G C ^a,b  

^a UMR A 408 INRA University of Avignon   (France)

^b UNIVERSITY OF AVIGNON   (France)

^c Site Agroparc   (France)

Author keywords

Bioavailability; Carotenoids; Diffusion; Fruit; Particle; Solanum lycopersicum

Indexed keywords

BIOCHEMISTRY; DIFFUSION; MICROWAVE HEATING; OILS AND FATS; PARTICLES (PARTICULATE MATTER); PIGMENTS;

BIOAVAILABILITY; CAROTENOIDS; CELL WALL DEGRADATION; KINETICS STUDIES; MIXING CONDITIONS; NUTRITIONAL BENEFITS; SOLANUM LYCOPERSICUM; TEMPERATURE INCREASE;

FRUITS;

LYCOPENE; METHANOL;

ARTICLE; BIOAVAILABILITY; BIODEGRADATION; ENZYME ACTIVITY; FOOD INDUSTRY; FOOD PROCESSING; MICROWAVE COOKING; NONHUMAN; PHYSICAL CHEMISTRY; TEMPERATURE SENSITIVITY; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 84865327200     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.028     Document Type: Article

References (28)

1. G.E. Anthon, and D.M. Barrett Changes in pectin methylesterification and accumulation of methanol during production of diced tomatoes Journal of Food Engineering 97 3 2010 367 372
2. D.M. Barrett, E. Garcia, and J.E. Wayne Textural modification of processing tomatoes Critical Reviews in Food Science and Nutrition 38 3 1998 173 258
3. I. Colle, L. Lemmens, S. Van Buggenhout, A. Van Loey, and M. Hendrickx Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp Journal of Food Science 75 9 2010 C753 C759
4. E. Déat, S. Blanquet-Diot, J.-F. Jarrige, S. Denis, E. Beyssac, and M. Alric Combining the dynamic TNO-gastrointestinal tract system with a Caco-2 cell culture model: Application to the assessment of lycopene and α-tocopherol bioavailability from a whole food Journal of Agricultural and Food Chemistry 57 23 2009 11314 11320
5. E. Fernández-García, I. Carvajal-Lérida, and A. Pérez-Gálvez In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency Nutrition Research 29 11 2009 751 760
6. W.A. Gould Tomato production, processing & technology 1992 CTI Publications, Inc. Baltimore, Maryland
7. E. Hedren Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method European Journal of Clinical Nutrition 56 5 2002 425 430
8. M. Kelkel, M. Schumacher, M. Dicato, and M. Diederich Antioxidant and anti-proliferative properties of lycopene Free Radical Research 45 8 2011 925 940
9. L. Lemmens, S. Van Buggenhout, A.M. Van Loey, and M.E. Hendrickx Particle size reduction leading to cell wall rupture is more important for the beta-carotene bioaccessibility of raw compared to thermally processed carrots Journal of Agricultural and Food Chemistry 58 24 2010 12769 12776
10. S.T. Mayne Beta-carotene, carotenoids, and disease prevention in humans Faseb Journal 10 7 1996 690 701
11. J.P. McCollum Distribution of carotenoids in the tomato Food Research 20 1955 55 59
12. A. Mordente, B. Guantario, E. Meucci, A. Silvestrini, E. Lombardi, G.E. Martorana, B. Giardina, and V. Bohm Lycopene and cardiovascular diseases: An update Current Medicinal Chemistry 18 8 2011 1146 1163
13. M. Netzel, G. Netzel, D. Zabaras, L. Lundin, L. Day, R. Addepalli, S.A. Osborne, and R. Seymour Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture model Food Research International 44 4 2011 868 874
14. J. Parada, and J.M. Aguilera Food microstructure affects the bioavailability of several nutrients Journal of Food Science 72 2 2007 R21 R32
15. P.D.A. Pudney, L. Gambelli, and M.J. Gidley Confocal Raman microspectroscopic study of the molecular status of carotenoids in tomato fruits and foods Applied Spectroscopy 65 2 2011 127 134
16. R. Stevens, D. Page, B. Gouble, C. Garchery, D. Zamir, and M. Causse Tomato fruit ascorbic acid content is linked with monodehydroascorbate reductase activity and tolerance to chilling stress Plant, Cell & Environment 31 8 2008 1086 1096
17. C.M.G.C. Renard, and C. Ginies Comparison of the cell wall composition for flesh and skin from five different plums Food Chemistry 114 3 2009 1042 1049
18. A. Rodríguez-Bernaldo de Quirós, and H.S. Costa Analysis of carotenoids in vegetable and plasma samples: A review Journal of Food Composition and Analysis 19 2-3 2005 97 111
19. S. Serino, L. Gomez, G. Costagliola, and H. Gautier HPLC assay of tomato carotenoids: Validation of a rapid microextraction technique Journal of Agricultural and Food Chemistry 57 19 2009 8753 8760
20. J. Shi Lycopene in tomatoes: Chemical and physical properties affected by food processing Critical Reviews in Biotechnology 20 4 2000 293 334
21. P. Singh, and G.K. Goyal Dietary lycopene: Its properties and anticarcinogenic effects Comprehensive Reviews in Food Science and Food Safety 7 3 2008 255 270
22. C.A. Svelander, E.A. Tiback, L.M. Ahrne, M. Langton, U.S.O. Svanberg, and M.A.G. Alminger Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties Journal of the Science of Food and Agriculture 90 10 2010 1665 1672
23. E.A. Tiback, C.A. Svelander, I.J.P. Colle, A.I. Altskar, M.A.G. Alminger, M.E.G. Hendrickx, L.M. Ahrne, and M. Langton Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene Journal of Food Science 74 7 2009 E386 E395
24. E.A. Tibäck, C.A. Svelander, I.J.P. Colle, A.I. Altskär, M.A.G. Alminger, M.E.G. Hendrickx, L.M. Ahrné, and M.I.B.C. Langton Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene Journal of Food Science 74 7 2009 E386 E395
25. V. Tyssandier, E. Reboul, J.F. Dumas, C. Bougteloup-Demange, M. Armand, J. Marcand, M. Sallas, and P. Borel Processing of vegetable-borne carotenoids in the human stomach and duodenum American Journal of Physiology-Gastrointestinal and Liver Physiology 284 6 2003 G913 G923
26. N.Z. Unlu, T. Bohn, D.M. Francis, H.N. Nagaraja, S.K. Clinton, and S.J. Schwartz Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects British Journal of Nutrition 98 01 2007 140 146
27. S. Van Buggenhout, M. Alminger, L. Lemmens, I. Colle, G. Knockaert, K. Moelants, A. Van Loey, and M. Hendrickx In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes Trends in Food Science & Technology 21 12 2010 607 618
28. C.E. West, and J. Castenmiller Quantification of the " SLAMENGHI" factors for carotenoid bioavailability and bioconversion International Journal for Vitamin and Nutrition Research 68 6 1998 371 377