Combined pressure temperature effects on lycopene stability and isomerization in tomato juice
Keywords:High Pressure Processing
Pressure Assisted Thermal Processing
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Series/Report no.:Food Science and Technology. Graduate student poster competition, 2009
Lycopene is a carotenoid predominant in tomatoes. Over 80% of lycopene in the American diet comes from tomato and tomato products. Epidemiological studies have inversely associated the dietary intake of tomato and tomato products with the incidence of prostate cancer. Pressure assisted thermal processing (PATP) involves the use of combined high pressures (500-700 MPa) and temperatures (90-120 C) for a short period of time (3-10 min) to produce shelf stable products. In the present study, effects of combined pressure and temperature (500, 600 and 700 MPa; 30 C and 100 C) on lycopene stability and isomerization in cold extracted tomato juice have been investigated. Reverse phase High Performance Liquid Chromatography was employed to separate cis and trans isomers and quantify total lycopene. The total extractable lycopene content increased as the pressure was increased from 500-700 MPa at 30 C. Combined pressure and temperature (500-700 MPa at 100 C) treatment showed synergistic effects resulting in an increase in the total extractable lycopene content in tomato juice as compared to the raw juice, pressure, and temperature controls. Treatment at 500 MPa 100 C for 10 min showed maximum increase in the all trans isomer of lycopene (7.40 ± 0.50 mg lycopene/100 g tomato juice). This study suggests that PATP has the potential of being used as a tool to produce high quality shelf stable tomato products with increased extractable lycopene content. We hypothesize that these PATP treatments might also result in enhanced bioavailability of lycopene.
USDA NRI for providing financial support (USDA Coop State Res Educ & Extension Service award 2006-35503-17571)
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