Jayathunge K G L R, Stratakos Alexandros Ch, Cregenzán-Albertia Oliver, Grant Irene R, Lyng James, Koidis Anastasios
Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK.
School of Agriculture and Food Science, University College Dublin, Ireland.
Food Chem. 2017 Apr 15;221:698-705. doi: 10.1016/j.foodchem.2016.11.117. Epub 2016 Nov 23.
The influence of moderate intensity pulsed electric field pre-processing on increasing the lycopene bioaccessibility of tomato fruit, and the combined effect of blanching, ultrasonic and high intensity pulsed electric field processing on further enhancement of the lycopene bioaccessibility after juicing were investigated. Maximum total lycopene bioaccessibility (9.6%) of the tomato fruit was achieved by a 4μs pre-processed treatment after 24h holding period and further processing results revealed that all treatments were effective to increase the total lycopene. Most of juice processing treatments decreased the release of lycopene from the tomato matrix during digestion. Only the treatment of blanching followed by high intensity pulsed electric field showed a significant release of trans-(4.01±0.48) and cis-(5.04±0.26μg/g) lycopene, achieving 15.6% total lycopene bioaccessibility. Thus, processing of pre-blanched juice using high intensity pulsed electric field, derived from pre-processed tomato was the best overall process to achieve the highest nutritive value.
研究了中等强度脉冲电场预处理对提高番茄果实中番茄红素生物可及性的影响，以及热烫、超声和高强度脉冲电场处理对榨汁后进一步提高番茄红素生物可及性的联合作用。在24小时保持期后，通过4微秒预处理可使番茄果实的总番茄红素生物可及性达到最大值（9.6%），进一步的加工结果表明，所有处理均能有效提高总番茄红素含量。大多数果汁加工处理会降低消化过程中番茄红素从番茄基质中的释放量。只有热烫后再进行高强度脉冲电场处理能显著释放反式（4.01±0.48）和顺式（5.04±0.26μg/g）番茄红素，总番茄红素生物可及性达到15.6%。因此，使用来自预处理番茄的高强度脉冲电场处理预热烫的果汁是实现最高营养价值的最佳整体工艺。
