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Enzymatic cell wall degradation of high‐pressure‐homogenized tomato puree and its effect on lycopene bioaccessibility

Palmero, Paola, Colle, Ines, Lemmens, Lien, Panozzo, Agnese, Nguyen, Tuyen Thi My, Hendrickx, Marc, Van Loey, Ann
Journal of the science of food and agriculture 2016 v.96 no.1 pp. 254-261
bioavailability, cell walls, endo-1,4-beta-glucanase, enzymatic treatment, homogenization, in vitro digestion, lycopene, molecular weight, polymers, reducing sugars, tomato puree
BACKGROUND: High‐pressure homogenization disrupts cell structures, assisting carotenoid release from the matrix and subsequent micellarization. However, lycopene bioaccessibility of tomato puree upon high‐pressure homogenization is limited by the formation of a process‐induced barrier. In this context, cell wall‐degrading enzymes were applied to hydrolyze the formed barrier and enhance lycopene bioaccessibility. RESULTS: The effectiveness of the enzymes in degrading their corresponding substrates was evaluated (consistency, amount of reducing sugars, molar mass distribution and immunolabeling). An in vitro digestion procedure was applied to evaluate the effect of the enzymatic treatments on lycopene bioaccessibility. Enzymatic treatments with pectinases and cellulase were proved to effectively degrade their corresponding cell wall polymers; however, no further significant increase in lycopene bioaccessibility was obtained. CONCLUSION: A process‐induced barrier consisting of cell wall material is not the only factor governing lycopene bioaccessibility upon high‐pressure homogenization. © 2015 Society of Chemical Industry