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Issue 4, 2018
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Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

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Abstract

The application of pulsed electric fields (PEFs) to whole tomatoes is proposed as a pre-processing treatment to obtain purees with high health-related properties. Tomato fruit was subjected to different electric field strengths (0.4, 1.2 and 2 kV cm−1) and number of pulses (5, 18 and 30 pulses). Tomatoes were stored at 4 °C for 24 h after PEF processing and then ground and mixed with 5% olive oil. The resulting tomato-based product was subjected to in vitro gastrointestinal digestion. PEF treatments significantly increased the amount and bioaccessible fraction of carotenoids in the derived product. Treatments conducted at 2 kV cm−1 and 30 pulses led to the greatest increase in the concentration of any of the carotenoids studied in tomato-based products. The amount of carotenoids incorporated into the micellar phase was increased in the products obtained from PEF-treated tomatoes, especially after the application of 5 pulses at 2 kV cm−1. Under such treatment conditions, the bioaccessibility of lycopene, δ-carotene, β-carotene, γ-carotene and lutein was increased by 132%, 2%, 53%, 527% and 125%, respectively. Therefore, the application of PEFs as a pre-treatment could be considered as a promising technology to obtain tomato derivatives with high antioxidant potential.

Graphical abstract: Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

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Publication details

The article was received on 22 Nov 2017, accepted on 27 Feb 2018 and first published on 07 Mar 2018


Article type: Paper
DOI: 10.1039/C7FO01857F
Citation: Food Funct., 2018,9, 2282-2289
  • Open access: Creative Commons BY license
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    Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

    S. González-Casado, O. Martín-Belloso, P. Elez-Martínez and R. Soliva-Fortuny, Food Funct., 2018, 9, 2282
    DOI: 10.1039/C7FO01857F

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