Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, Göteborg, Sweden.
J Sci Food Agric. 2010 Aug 15;90(10):1665-72. doi: 10.1002/jsfa.4000.
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 beta-carotene as well as textural properties. Thermal treatments used were low (60 degrees C) and high (90 degrees C) temperature blanching followed by boiling.
Lycopene was relatively stable during thermal treatment, whereas beta-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 improve lycopene bioaccessibility for any treatment, but significantly reduced the consistency of low temperature treated samples.
Choice and order of processing treatments can have a large impact on both lycopene bioavailability and texture of tomato products. Further investigations are needed, but this study provides one of the first steps towards tomato products tailored to optimise nutritional benefits.
人体研究表明，番茄加工可以大大提高番茄红素的生物利用度。然而，不同加工方法之间的差异尚未得到广泛研究。本研究评估了不同的番茄热加工方法对番茄红素和β-胡萝卜素体外生物可及性和保留率以及质地特性的影响。所用的热加工方法为低温（60°C）和高温（90°C）烫漂，然后煮沸。
在热加工过程中，番茄红素相对稳定，而β-胡萝卜素除了低温烫漂外，所有热处理均显著减少（P<0.05）。番茄红素的体外生物可及性分别从 5.1±0.2mg/kg 显著增加至 9.2±1.8mg/kg 和 9.7±0.6mg/kg，用于低温和高温烫漂。烫漂后再进行煮沸处理，不会进一步提高任何处理的番茄红素生物可及性，但会显著降低低温处理样品的稠度。
加工处理的选择和顺序会对番茄红素的生物利用度和番茄制品的质地产生重大影响。需要进一步的研究，但本研究为优化营养效益的特定番茄产品提供了重要的第一步。
