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Dense phase carbon dioxide treatment of tomato juice: effect on physico-chemical properties, phenolic composition, lycopene isomerisation and in vitro bioaccessibility

文献类型： 外文期刊

作者： Zhao, Wenting 1 ; Sun, Yeting 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China

2.Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Beijing 100097, Peoples R China

3.Minist Agr, Key Lab Vegetable Postharvest Proc, Beijing 100097, Peoples R China

4.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

关键词： Dense phase carbon dioxide; electronic nose; in vitro lycopene bioaccessibility; lycopene isomerisation; phenolic compound; tomato juice

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2019 年 54 卷 5 期

页码：

收录情况： SCI

摘要： The effect of dense phase carbon dioxide (DP-CO2) technology on tomato juice qualities was investigated. Results showed that DP-CO2 treatment induced a significant decrease in pH and an increase in titratable acid. Flavour profile and apparent viscosity were more close to the control (untreated) as compared to the heat-treated (95 degrees C for 20 min). Consumer acceptance test indicated that DP-CO2 juices were more liked than the heat-treated in flavour, taste and overall acceptability. DP-CO2 treatments at 30 MPa for 40 and 60 min had positive effects on the content of phenolic compounds, including myricinic acid, ferulic acid, naringin and chlorogenic acid. A significant increase in the relative content of sum cis-isomers was observed after DP-CO2 treatment at 20 MPa. The in vitro lycopene bioaccessibility increased significantly after treatment at 20 MPa for 20, 40, 60 min as compared to the control and heat-treated.

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