Fermentation of tomato juice improves in vitro bioaccessibility of lycopene
Fermentation of tomato juice improves in vitro bioaccessibility of lycopene
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DOI：
10.1016/j.jff.2020.104020
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发表时间：
2020-08
影响因子：
5.6
通讯作者：
Yuyan Lu;Kaiyu Mu;D. Mcclements;Xiuping Liang;Xuebo Liu;Fuguo Liu
中科院分区：
文献类型：
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作者：
Yuyan Lu;Kaiyu Mu;D. Mcclements;Xiuping Liang;Xuebo Liu;Fuguo Liu
研究了发酵（Saccharomyces aeATCC 9763）对番茄红素在模型番茄汁中的生物可及性的影响。发酵后的番茄组织的理化和结构特性进行了测定，并使用模拟胃肠道监测番茄红素的生物可利用性。在最佳发酵条件下，番茄红素的浓度为45.1 mg/100 g。番茄细胞的细胞壁通过发酵被水解和破坏。细胞破碎降低了果胶含量并减小了组织碎片的大小，从而减少了重力分离并促进番茄红素的释放。番茄汁中番茄红素的生物可利用度依次为：未发酵（8.5%）<发酵（11.4%）<未发酵-乳化（13.6%）<发酵-乳化（22.7%）。这些影响归因于更大的番茄组织破坏和增强的混合胶束形成的组合。我们的研究结果可能有助于开发具有改善健康益处的功能性食品和饮料。
The impact of fermentation (Saccharomyces cerevisiaeATCC 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%) < fermented (11.4%) < unfermented-emulsified (13.6%) < fermented-emulsified (22.7%). These effects were attributed to a combination of greater tomato tissue disruption and enhanced mixed micelle formation. Our results may be useful for the development of functional foods and beverages with improved health benefits.