Abstract：
:The effect of high pressure homogenisation (HPH) on structure (Bostwick consistency, particle size distribution and microstructure) and carotenoid in vitro bioaccessibility of different tomato pulps was investigated. HPH decreased tomato particle size due to matrix disruption and increased product consistency, probably due to the formation of a fibre network. Homogenisation also resulted in a decrease of in vitro bioaccessibility of lycopene, ζ-carotene, and lutein. Such decrease was attributed to the structuring effect of HPH. An inverse relation between tomato consistency and carotenoid in vitro bioaccessibility was found. This dependency was affected by carotenoid species and its localisation within the matrix. It could be observed that one matrix (e.g. (homogenised) red tomato pulp) can contain carotenoids with a very low bioaccessibility (lycopene) as well as carotenoids with a very high bioaccessibility (lutein), indicating that carotenoid bioaccessibility is not solely dependent on the matrix.
journal_name
Food Chemjournal_title
Food chemistryauthors
Panozzo A,Lemmens L,Van Loey A,Manzocco L,Nicoli MC,Hendrickx Mdoi
10.1016/j.foodchem.2013.06.099subject
Has Abstractpub_date
2013-12-15 00:00:00pages
4094-100issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00876-5journal_volume
141pub_type
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