Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion
Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion
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DOI：
10.1021/jf102934u
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发表时间：
2010-12-22
影响因子：
6.1
通讯作者：
Hendrickx, Marc E.
中科院分区：
文献类型：
--
作者：
Colle, Ines J. P.;Lemmens, Lien;Hendrickx, Marc E.
研究了在热处理（80-140 ℃）期间番茄红素在橄榄油/番茄乳液中的稳定性。最初，总番茄红素（全E加Z型）的降解在100摄氏度以上的温度下迅速发生。然而，一个非零的平台值，取决于加工温度，达到较长的处理时间后。除降解外，还详细研究了总-Z-番茄红素的异构化以及全-E-、5-Z-、9-Z-和13-Z-番茄红素的单独异构化。在长时间加热后，异构体转化达到温度依赖性平衡状态。总番茄红素的降解和异构化过程可用分数转化模型描述。相应的反应速率常数的温度依赖性由Arrhenius方程定量。降解的活化能估计为28 kJ/mol，总异构化（全E和全Z）的活化能估计为52 kJ/mol。
The stability of lycopene in an olive oil/tomato emulsion during thermal processing (80-140 degrees C) was studied. Initially, the degradation of total lycopene (all-E plus Z-forms) occurred quickly at temperatures above 100 degrees C. However, a nonzero plateau value, depending on the processing temperature, was attained after longer treatment times. Besides degradation, the isomerization of total-Z-Iycopene as well as the individual isomerization of all-E-, 5-Z-, 9-Z-, and 13-Z-lycopene was studied in detail. After prolonged heating, the isomer conversion reached a temperature-dependent equilibrium state. The degradation of total lycopene and the isomerization could be described by a fractional conversion model. The temperature dependency of the corresponding reaction rate constants was quantified by the Arrhenius equation. The activation energy of degradation was estimated to be 28 kJ/mol, and the activation energy of overall (all-E and total-Z) isomerization was estimated to be 52 kJ/mol.