dc.contributor.author |
González Casado, Sandra |
dc.contributor.author |
Martín Belloso, Olga |
dc.contributor.author |
Elez Martínez, Pedro |
dc.contributor.author |
Soliva-Fortuny, Robert |
dc.date |
2018-04-10T10:50:25Z |
dc.date |
2018 |
dc.date |
2018-04-10T10:50:25Z |
dc.identifier |
2042-6496 |
dc.identifier |
http://hdl.handle.net/10459.1/63080 |
dc.identifier |
https://doi.org/10.1039/c7fo01857f |
dc.identifier.uri |
http://hdl.handle.net/10459.1/63080 |
dc.description |
The application of pulsed electric fields (PEF) to whole tomatoes is proposed as a pre-processing treatment to obtain purees with high health-related properties. Tomato fruits were 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 4ºC for 24 h after PEF processing and then ground and mixed with 5% of olive oil. The resulting tomato-based product was subjected to an 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 the tomato-based products. The amount of carotenoids incorporated into the micellar phase was increased in those products made from PEF-treated tomatoes, especially after the application of 5 pulses at 2 kV cm-1. At 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 PEF as a pre-treatment could be considered as a promising technology to obtain tomato derivatives with high antioxidant potential. |
dc.description |
This research was financed by the Ministerio de Economía y
Competitividad (Spain) reference AGL2013-44851-R. S. G.-C.
thanks the Agència de Gestió d
′
Ajuts Universitaris i de Recerca
(AGAUR) for the predoctoral grant. |
dc.format |
application/pdf |
dc.language |
eng |
dc.publisher |
Royal Society of Chemistry |
dc.relation |
MINECO/PN2013-2016/AGL2013-44851-R |
dc.relation |
Reproducció del document publicat a: https://doi.org/10.1039/c7fo01857f |
dc.relation |
Food & Function, 2018, vol. 9, p. 2282–2289 |
dc.rights |
cc-by (c) González et al., 2018 |
dc.rights |
(c) The Royal Society of Chemistry, 2018 |
dc.rights |
http://creativecommons.org/licenses/by/3.0/ |
dc.rights |
info:eu-repo/semantics/openAccess |
dc.subject |
Bioaccessibility |
dc.subject |
Carotenoid profile |
dc.subject |
In vitro gastrointestinal digestion |
dc.subject |
Olive oil |
dc.title |
Application of pulsed electric fields to tomato fruits for enhancing the bioaccessibility of carotenoids in derived products |
dc.type |
info:eu-repo/semantics/article |
dc.type |
info:eu-repo/semantics/publishedVersion |