作者
Cecilia A Svelander, Evelina A Tibäck, Lilia M Ahrné, Maud IBC Langton, Ulf SO Svanberg, Marie AG Alminger
发表日期
2010/8/15
期刊
Journal of the Science of Food and Agriculture
卷号
90
期号
10
页码范围
1665-1672
出版商
John Wiley & Sons, Ltd.
简介
BACKGROUND: Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of tomato were evaluated with regard to their impact on in vitro bioaccessibility and retention of lycopene and β‐carotene as well as textural properties. Thermal treatments used were low (60 °C) and high (90 °C) temperature blanching followed by boiling.
RESULTS: Lycopene was relatively stable during thermal treatment, whereas β‐carotene was significantly (P < 0.05) reduced by all heat treatments except for low temperature blanching. In vitro bioaccessibility of lycopene was significantly increased from 5.1 ± 0.2 to 9.2 ± 1.8 and 9.7 ± 0.6 mg kg−1 for low and high temperature blanching, respectively. An additional boiling step after blanching did not further …
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CA Svelander, EA Tibäck, LM Ahrné, MIBC Langton… - Journal of the Science of Food and Agriculture, 2010