Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility
文献类型： 外文期刊
作者： Dai, Taotao 1 ; McClements, David Julian 4 ; Niu, Xiaoqin 3 ; Guo, Xiaojuan 3 ; Sun, Jian 1 ; He, Xuemei 1 ; Liu, Chengmei 3 ; Chen, Jun 3 ;
作者机构： 1.Guangxi Acad Agr Sci, Nanning 530007, Guangxi, Peoples R China
2.Guangxi Key Lab Fruits & Vegetables Storage Proc, Nanning 530007, Guangxi, Peoples R China
3.Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China
4.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
关键词： Industrial-scale microfluidizer system; Whole tomato juice; Physical properties; Bioaccessibility
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 159 卷
页码：
收录情况： SCI
摘要： Whole tomato juice (WTJ) was prepared using a novel "industrial-scale microfluidizer system" (ISMS). The impacts of ISMS processing pressure (0-120 MPa) on the physicochemical properties and bioaccessibility of tomato juice were investigated. Increasing the processing pressure reduced the mean particle diameter (D-[4,D-3]) of the tomato juice from 151 to 30 mu m, which was mainly attributed to degradation of the tomato plant cell structures by the strong disruptive forces generated by microfluidizer. Pulp sedimentation rate, precipitation weight ratio, and turbidity measurements showed that the physical stability of the tomato juice increased with increasing pressure. Indeed, ISMS-treated tomato juice remained stable for 28 days without evidence of visible layering. The lycopene concentration in the tomato juice increased from 25.0 to 28.2 mu g/mL and the lycopene bioaccessibility increased from 9.0% to 14.1% after ISMS treatment. These results suggest that ISMS can improve the physical stability and nutritive value of commercial tomato juice products.
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