The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

Francesca Bot, Ruud Verkerk, Hennie Mastwijk, Monica Anese, Vincenzo Fogliano, Edoardo Capuano

Research output: Contribution to journalArticleAcademicpeer-review

10 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)415-421
JournalFood Chemistry
Volume240
DOIs
Publication statusPublished - 2018

Fingerprint

pulsed electric fields
Carotenoids
Lycopersicon esculentum
Heating
carotenoids
Electric heating
Electric fields
tomatoes
heat
lycopene
Plastids
chromoplasts
carotenes
Cell membranes
Membrane Proteins
cell membranes
Cell Membrane
Tissue
Membranes

Keywords

  • Carotenoids bioaccessibility
  • Food matrix
  • Heating
  • Pulsed electric fields
  • Structural barriers
  • Tomato

Cite this

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title = "The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix",
abstract = "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.",
keywords = "Carotenoids bioaccessibility, Food matrix, Heating, Pulsed electric fields, Structural barriers, Tomato",
author = "Francesca Bot and Ruud Verkerk and Hennie Mastwijk and Monica Anese and Vincenzo Fogliano and Edoardo Capuano",
year = "2018",
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journal = "Food Chemistry",
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The effect of pulsed electric fields on carotenoids bioaccessibility : The role of tomato matrix. / Bot, Francesca; Verkerk, Ruud; Mastwijk, Hennie; Anese, Monica; Fogliano, Vincenzo; Capuano, Edoardo.

In: Food Chemistry, Vol. 240, 2018, p. 415-421.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - The effect of pulsed electric fields on carotenoids bioaccessibility

T2 - The role of tomato matrix

AU - Bot, Francesca

AU - Verkerk, Ruud

AU - Mastwijk, Hennie

AU - Anese, Monica

AU - Fogliano, Vincenzo

AU - Capuano, Edoardo

PY - 2018

Y1 - 2018

N2 - 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.

AB - 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.

KW - Carotenoids bioaccessibility

KW - Food matrix

KW - Heating

KW - Pulsed electric fields

KW - Structural barriers

KW - Tomato

U2 - 10.1016/j.foodchem.2017.07.102

DO - 10.1016/j.foodchem.2017.07.102

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JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

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