The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

被引：43
|
作者：
Bot, Francesca [1 ]
Verkerk, Ruud [2 ]
Mastwijk, Hennie [3 ]
Anese, Monica [1 ]
Fogliano, Vincenzo [2 ]
Capuano, Edoardo [2 ]
机构：
[1] Univ Udine, Dipartimento Sci AgroAlimentari Ambientali & Anim, Via Sondrio 2-A, I-33100 Udine, Italy
[2] Wageningen Univ, Food Qual & Design Grp, POB 17, NL-6700 AA Wageningen, Netherlands
[3] Wageningen UR Food & Biobased Res, POB 17, NL-6700 AA Wageningen, Netherlands
来源：
FOOD CHEMISTRY | 2018年 / 240卷
关键词：
Pulsed electric fields; Heating; Tomato; Food matrix; Structural barriers; Carotenoids bioaccessibility; IN-VITRO BIOACCESSIBILITY; HIGH-PRESSURE HOMOGENIZATION; STRUCTURAL BARRIERS; METAL RELEASE; BETA-CAROTENE; PLANT-TISSUE; LYCOPENE; FOOD; EXTRACTION; BIOAVAILABILITY;
D O I：
10.1016/j.foodchem.2017.07.102
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Tomato fractions were subjected to pulsed electric fields treatment combined or not with heating. Results showed that pulsed electric fields and heating applied in combination or individually induced permeabilization of cell membranes in the tomato fractions. However, no changes in beta-carotene and lycopene bioaccessibility were found upon combined and individual pulsed electric fields and heating, except in the following cases: (i) in tissue, a significant decrease in lycopene bioaccessibility upon combined pulsed electric fields and heating and heating only was observed; (ii) in chromoplasts, both beta-carotene and lycopene bioaccessibility significantly decreased upon combined pulsed electric fields and heating and pulsed electric fields only. The reduction in carotenoids bioaccessibility was attributed to modification in chromoplasts membrane and carotenoids-protein complexes. Differences in the effects of pulsed electric fields on bioaccessibility among different tomato fractions were related to tomato structure complexity.
引用
收藏
页码：415 / 421
页数：7
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