In vitro bioaccessibility of colored carotenoids in tomato derivatives as affected by ripeness stage and the addition of different types of oil
MetadataShow full item record
The simultaneous effect of tomato ripeness stage (mature green, pink and red-ripe), mechanical processing (dicing and grinding) and oil addition (coconut, sunflower and olive oils) on the amount and bioaccessible fraction of carotenoids were evaluated. Tomato products obtained from fruits at the most advanced ripeness stage exhibited the greatest values of both concentration and bioaccessible fraction of total carotenoids and lycopene. The type of processing also exerted an important influence on carotenoids content, as well as on its bioaccessibility. Thus, despite the concentration of carotenoids in tomato puree significantly decreased (36-59%), their bioaccessibility was greater (up to 2.54-fold increase) than in tomato cubes. Moreover, the addition of oil significantly improved the carotenoid bioaccessibility, especially when olive oil was added, reaching up to 21-fold increase with respect to samples without oil. The results obtained clearly indicate that carotenoids bioaccessibility of tomato derivatives was strongly influenced by the ripeness stage of the fruit, processing and the addition of oil.
Is part ofJournal of Food Science, 2018, vol. 83, núm. 5, p. 1404-1411
European research projects
Showing items related by title, author, creator and subject.
Application of pulsed electric fields to tomato fruits for enhancing the bioaccessibility of carotenoids in derived products González Casado, Sandra; Martín Belloso, Olga; Elez Martínez, Pedro; Soliva-Fortuny, Robert (Royal Society of Chemistry, 2018)The application of pulsed electric fields (PEF) to whole tomatoes is proposed as a pre-processing treatment to obtain purees with high health-related properties. Tomato fruits were subjected to different electric field ...
Induced accumulation of individual carotenoids and quality changes in tomato fruits treated with pulsed electric fields and stored at different post-treatments temperatures González Casado, Sandra; Martín Belloso, Olga; Elez Martínez, Pedro; Soliva-Fortuny, Robert (Elsevier B.V., 2018)Pulsed electric fields (PEF) have been proposed to elicit an increase in the content of health-related compounds in plant-based products. It has been previously demonstrated that PEF treatments may be applied to significantly ...
Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: effects on respiratory activity and quality attribute González Casado, Sandra; Martín Belloso, Olga; Elez Martínez, Pedro; Soliva-Fortuny, Robert (Elsevier, 2018)Pulsed electric field (PEF) may be used to elicit the accumulation of carotenoids in plant tissues. The stress-adaptive response to PEF is dependent on the treatments conditions and could lead to undesirable effects on the ...