Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe

Leuven, Belgium

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe

Leuven, Belgium
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Colle I.J.P.,Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe | Lemmens L.,Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe | Van Buggenhout S.,Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe | Met K.,Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe | And 2 more authors.
Food Research International | Year: 2013

Industrial processing of tomatoes into different end-products includes mechanical treatments, several thermal treatment steps, and the addition of ingredients which might induce changes in lycopene bioaccessibility. Here the influence of high pressure homogenisation (HPH) (100. bar) and microwave heating (20. min at 70, 90, and 120 °C) of tomato pulp was evaluated in the absence and in the presence of three different oils (5%) with distinct fatty acid composition (coconut oil, olive oil, and fish oil). Lycopene bioaccessibility in the processed samples was studied by quantifying the fraction of lycopene that was transferred from the food matrix to the aqueous micellar phase during in vitro digestion.Adding lipids prior to processing clearly enhanced the lycopene bioaccessibility. However, the type of lipid added was of minor importance compared to the process conditions applied. HPH or microwave heating of tomato pulp in the presence of lipids during 20. min at 70 and 90 °C did not improve the lycopene bioaccessibility significantly. When HPH was applied prior to the heat treatment, microwave heating at 90 °C could improve the lycopene bioaccessibility. It is hypothesised that HPH damages the cellular barriers for lycopene bioaccessibility, which can be further disrupted by thermal processing improving lycopene release during digestion. Finally, applying conditions of 20. min at 120 °C as such facilitated the lycopene bioaccessibility remarkably. HPH preceding this thermal treatment was of no extra value in terms of lycopene bioaccessibility. © 2012 Elsevier Ltd.


Colle I.J.P.,Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe | Lemmens L.,Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe | Knockaert G.,Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe | Van Loey A.,Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe | Hendrickx M.,Laboratory of Food Technology and Leuven Food Science and Nutrition Research Center oe
Critical Reviews in Food Science and Nutrition | Year: 2016

Kinetic models are important tools for process design and optimization to balance desired and undesired reactions taking place in complex food systems during food processing and preservation. This review covers the state of the art on kinetic models available to describe heat-induced conversion of carotenoids, in particular lycopene and β-carotene. First, relevant properties of these carotenoids are discussed. Second, some general aspects of kinetic modeling are introduced, including both empirical single-response modeling and mechanism-based multi-response modeling. The merits of multi-response modeling to simultaneously describe carotene degradation and isomerization are demonstrated. The future challenge in this research field lies in the extension of the current multi-response models to better approach the real reaction pathway and in the integration of kinetic models with mass transfer models in case of reaction in multi-phase food systems. © 2016, Copyright © Taylor & Francis Group, LLC.

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