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

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

16 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

Keywords

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

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