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

作者：Gonzalez Casado Sandra; Martin Belloso Olga; Elez Martinez Pedro; Soliva Fortuny Robert^*

来源：Food & Function, 2018, 9(4): 2282-2289.

DOI：10.1039/c7fo01857f

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 degrees 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, delta-carotene, beta-carotene, gamma-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.

• 出版日期2018-4-1