Dense phase carbon dioxide treatment of tomato juice: effect on physico-chemical properties, phenolic composition, lycopene isomerisation and in vitro bioaccessibility

摘要

The effect of dense phase carbon dioxide (DP-CO2) technology on tomato juice qualities was investigated. Results showed that DP-CO2 treatment induced a significant decrease in pH and an increase in titratable acid. Flavour profile and apparent viscosity were more close to the control (untreated) as compared to the heat-treated (95 degrees C for 20 min). Consumer acceptance test indicated that DP-CO2 juices were more liked than the heat-treated in flavour, taste and overall acceptability. DP-CO2 treatments at 30 MPa for 40 and 60 min had positive effects on the content of phenolic compounds, including myricinic acid, ferulic acid, naringin and chlorogenic acid. A significant increase in the relative content of sum cis-isomers was observed after DP-CO2 treatment at 20 MPa. The in vitro lycopene bioaccessibility increased significantly after treatment at 20 MPa for 20, 40, 60 min as compared to the control and heat-treated.