ARTICLE pubs.acs.org/JAFC
Combined PressureTemperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice Rockendra Gupta,† Rachel E. Kopec,† Steven J. Schwartz,† and V. M. Balasubramaniam*,†,‡ † ‡
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, Ohio 43210, United States Department of Food Agricultural and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States ABSTRACT: This study highlights the changes in lycopene and β-carotene retention in tomato juice subjected to combined pressuretemperature (P-T) treatments ((high-pressure processing (HPP; 500700 MPa, 30 °C), pressure-assisted thermal processing (PATP; 500700 MPa, 100 °C), and thermal processing (TP; 0.1 MPa, 100 °C)) for up to 10 min. Processing treatments utilized raw (untreated) and hot break (∼93 °C, 60 s) tomato juice as controls. Changes in bioaccessibility of these carotenoids as a result of processing were also studied. Microscopy was applied to better understand processing-induced microscopic changes. TP did not alter the lycopene content of the tomato juice. HPP and PATP treatments resulted in up to 12% increases in lycopene extractability. all-trans-β-Carotene showed significant degradation (p < 0.05) as a function of pressure, temperature, and time. Its retention in processed samples varied between 60 and 95% of levels originally present in the control. Regardless of the processing conditions used,
