Dipartimento di Scienze AgroAlimentari, Ambientali e Animali, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
Food Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The Netherlands.
Food Chem. 2018 Feb 1;240:415-421. doi: 10.1016/j.foodchem.2017.07.102. Epub 2017 Jul 21.
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 β-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 β-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.
番茄各组织经脉冲电场处理或联合加热处理。结果表明，脉冲电场和加热单独或联合作用均可导致番茄各组织细胞膜的通透性增加。然而，联合和单独脉冲电场和加热处理对β-胡萝卜素和番茄红素生物利用度没有影响，只有以下两种情况除外：（i）在组织中，联合和单独加热处理均显著降低了番茄红素的生物利用度；（ii）在质体中，联合和单独脉冲电场处理均显著降低了β-胡萝卜素和番茄红素的生物利用度。类胡萝卜素生物利用度的降低归因于质体膜和类胡萝卜素-蛋白质复合物的修饰。不同番茄组织中脉冲电场对生物利用度的影响存在差异，这与番茄结构的复杂性有关。
