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Fermentation of tomato juice improves in vitro bioaccessibility of lycopene
[Display omitted] •Tomato juice was fermented to expand the potential nutritional value.•The optimum fermentation conditions were obtained by response surface design.•The mechanism of lycopene liberation was explored.•Fermentation and emulsification could improve lycopene bioaccessibility. The impac...
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Published in: | Journal of functional foods 2020-08, Vol.71, p.104020, Article 104020 |
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Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | [Display omitted]
•Tomato juice was fermented to expand the potential nutritional value.•The optimum fermentation conditions were obtained by response surface design.•The mechanism of lycopene liberation was explored.•Fermentation and emulsification could improve lycopene bioaccessibility.
The impact of fermentation (Saccharomyces cerevisiae ATCC 9763) on the bioaccessibility of lycopene in a model tomato juice was examined. The physicochemical and structural properties of the tomato tissue were determined after fermentation and the bioaccessibility of lycopene was monitored using a simulated gastrointestinal tract. A lycopene concentration of 45.1 mg/100 g was obtained under optimal fermentation conditions. The cell walls of the tomato cells were hydrolyzed and disrupted by fermentation. Cell disruption decreased the pectin content and reduced the tissue fragment size, thereby reducing gravitational separation and facilitating lycopene release. The lycopene bioaccessibility in the tomato juices increased in the following order: unfermented (8.5%) |
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ISSN: | 1756-4646 2214-9414 |
DOI: | 10.1016/j.jff.2020.104020 |