Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility. (September 2022)

• Record Type: Journal Article
• Authors: Dai, Taotao; McClements, David Julian; Niu, Xiaoqin; Guo, Xiaojuan; Sun, Jian; He, Xuemei; Liu, Chengmei; Chen, Jun
• Is Part Of: Food research international. Volume 159(2022)
• Publication Date: 2022-09
• Subjects: Industrial-scale microfluidizer system -- Whole tomato juice -- Physical properties -- Bioaccessibility; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111608
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Whole tomato juice was made by industrial-scale microfluidization system (ISMS). The physical stability of whole tomato juice was enhanced by ISMS treatment. The ISMS treatment promoted the release of lycopene from tomato juice tissues. The bioaccessibility of lycopene was enhanced after ISMS treatment. Abstract: 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, 3] ) of the tomato juice from 151 to 30 μm, 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 μg/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.