Increased diffusivity of lycopene in hot break vs. cold break purees may be due to bioconversion of associated phospholipids rather than differential destruction of fruit tissues or cell structures

Food Chemistry

Volumn 274, Issue , 2019, Pages 500-509

  Page, David ^a   Labadie, Cécile ^a   Reling, Patrice ^a   Bott, Romain ^a   Garcia, Caroline ^a   Gaillard, Cedric ^b   Fourmaux, Baptiste ^c   Bernoud Hubac, Nathalie ^c   Goupy, Pascale ^a   Georgé, Stephane ^d   Caris Veyrat, Catherine ^a  

^a UNIVERSITY OF AVIGNON   (France)

^b INRA   (France)

^c Univ Lyon   (France)

^d Centre Technique de la Conservation des Produits Agricoles   (France)

Author keywords

Bioaccessibility; Carotenoids; Food technology; Micronutrient; Process; Solanum lycopersicum L.

Indexed keywords

DIFFUSION; FOOD TECHNOLOGY; GRINDING (MACHINING); HISTOLOGY; PARTICLE SIZE; PHOSPHOLIPIDS; PLANTS (BOTANY); PROCESSING; TISSUE;

BIOACCESSIBILITY; CAROTENOIDS; CHEMOMETRIC ANALYSIS; MICRONUTRIENT; PLASTID TRANSFORMATION; RAMAN MICROSPECTROSCOPY; SOLANUM LYCOPERSICUM L; STRUCTURAL DIFFERENCES;

PARTICLE SIZE ANALYSIS;

LYCOPENE; PHOSPHOLIPID; OIL; WATER;

ARTICLE; BIOTRANSFORMATION; CELL STRUCTURE; CHEMOMETRIC ANALYSIS; COLD BREAK PUREE; DIFFUSIVITY; FOOD HANDLING; FOOD PROCESSING; FRUIT (STRUCTURE); HOT BREAK PUREE; INTERMETHOD COMPARISON; PARTICLE SIZE; PLASTID; RAMAN SPECTROMETRY; TOMATO; CHEMISTRY; DIFFUSION; EMULSION; FLOW KINETICS; FRUIT; METABOLISM; PRINCIPAL COMPONENT ANALYSIS; TEMPERATURE;

DIFFUSION; EMULSIONS; FRUIT; LYCOPENE; LYCOPERSICON ESCULENTUM; OILS; PHOSPHOLIPIDS; PRINCIPAL COMPONENT ANALYSIS; RHEOLOGY; TEMPERATURE; WATER;

EID: 85052950020     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.08.062     Document Type: Article

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