Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Mechanical and thermal pretreatments of crushed tomatoes : Effects on consistency and in vitro accessibility of lycopene. / Tibäck, Evelina A.; Svelander, Cecilia A.; Colle, Ines J.P.; Altskär, Annika I.; Alminger, Marie A.G.; Hendrickx, Marc E.G.; Ahrné, Lília M.; Langton, Maud I.B.C.

I: Journal of Food Science, Bind 74, Nr. 7, 2009.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Tibäck, EA, Svelander, CA, Colle, IJP, Altskär, AI, Alminger, MAG, Hendrickx, MEG, Ahrné, LM & Langton, MIBC 2009, 'Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene', Journal of Food Science, bind 74, nr. 7. https://doi.org/10.1111/j.1750-3841.2009.01255.x

APA

Tibäck, E. A., Svelander, C. A., Colle, I. J. P., Altskär, A. I., Alminger, M. A. G., Hendrickx, M. E. G., Ahrné, L. M., & Langton, M. I. B. C. (2009). Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene. Journal of Food Science, 74(7). https://doi.org/10.1111/j.1750-3841.2009.01255.x

Vancouver

Tibäck EA, Svelander CA, Colle IJP, Altskär AI, Alminger MAG, Hendrickx MEG o.a. Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene. Journal of Food Science. 2009;74(7). https://doi.org/10.1111/j.1750-3841.2009.01255.x

Author

Tibäck, Evelina A. ; Svelander, Cecilia A. ; Colle, Ines J.P. ; Altskär, Annika I. ; Alminger, Marie A.G. ; Hendrickx, Marc E.G. ; Ahrné, Lília M. ; Langton, Maud I.B.C. / Mechanical and thermal pretreatments of crushed tomatoes : Effects on consistency and in vitro accessibility of lycopene. I: Journal of Food Science. 2009 ; Bind 74, Nr. 7.

Bibtex

@article{65c5e2be26414c9285d7cdcd4b653b45,
title = "Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene",
abstract = "The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min) or a boiling step (100 °C for 20 min) were examined. Additional homogenization was compared with milder crushing regarding the effect on lycopene content and in vitro accessibility. Textural properties, polygalacturonase and pectinmethylesterase activity, pectin degree of methoxylation, lycopene content, and in vitro lycopene accessibility were evaluated. Microstructure was studied using both light and transmission electron microscopy. Crushing and subsequent heating affected the pectin degree of methoxylation and the consistency of the crushed tomatoes. The mechanical and thermal treatments did not affect the lycopene content to any great extent; however, in vitro accessibility seemed to improve with extensive crushing followed by heating. Crushing or homogenization in itself was not enough to increase in vitro lycopene accessibility.",
keywords = "Bostwick consistency index, Crushing, In vitro accessibility, Lycopene, Tomato",
author = "Tib{\"a}ck, {Evelina A.} and Svelander, {Cecilia A.} and Colle, {Ines J.P.} and Altsk{\"a}r, {Annika I.} and Alminger, {Marie A.G.} and Hendrickx, {Marc E.G.} and Ahrn{\'e}, {L{\'i}lia M.} and Langton, {Maud I.B.C.}",
year = "2009",
doi = "10.1111/j.1750-3841.2009.01255.x",
language = "English",
volume = "74",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "7",

}

RIS

TY - JOUR

T1 - Mechanical and thermal pretreatments of crushed tomatoes

T2 - Effects on consistency and in vitro accessibility of lycopene

AU - Tibäck, Evelina A.

AU - Svelander, Cecilia A.

AU - Colle, Ines J.P.

AU - Altskär, Annika I.

AU - Alminger, Marie A.G.

AU - Hendrickx, Marc E.G.

AU - Ahrné, Lília M.

AU - Langton, Maud I.B.C.

PY - 2009

Y1 - 2009

N2 - The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min) or a boiling step (100 °C for 20 min) were examined. Additional homogenization was compared with milder crushing regarding the effect on lycopene content and in vitro accessibility. Textural properties, polygalacturonase and pectinmethylesterase activity, pectin degree of methoxylation, lycopene content, and in vitro lycopene accessibility were evaluated. Microstructure was studied using both light and transmission electron microscopy. Crushing and subsequent heating affected the pectin degree of methoxylation and the consistency of the crushed tomatoes. The mechanical and thermal treatments did not affect the lycopene content to any great extent; however, in vitro accessibility seemed to improve with extensive crushing followed by heating. Crushing or homogenization in itself was not enough to increase in vitro lycopene accessibility.

AB - The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min) or a boiling step (100 °C for 20 min) were examined. Additional homogenization was compared with milder crushing regarding the effect on lycopene content and in vitro accessibility. Textural properties, polygalacturonase and pectinmethylesterase activity, pectin degree of methoxylation, lycopene content, and in vitro lycopene accessibility were evaluated. Microstructure was studied using both light and transmission electron microscopy. Crushing and subsequent heating affected the pectin degree of methoxylation and the consistency of the crushed tomatoes. The mechanical and thermal treatments did not affect the lycopene content to any great extent; however, in vitro accessibility seemed to improve with extensive crushing followed by heating. Crushing or homogenization in itself was not enough to increase in vitro lycopene accessibility.

KW - Bostwick consistency index

KW - Crushing

KW - In vitro accessibility

KW - Lycopene

KW - Tomato

U2 - 10.1111/j.1750-3841.2009.01255.x

DO - 10.1111/j.1750-3841.2009.01255.x

M3 - Journal article

C2 - 19895468

AN - SCOPUS:69749124855

VL - 74

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 7

ER -

ID: 202132899