NO - Besoin d'assistance

Processing and Bioavailability (WG2) page 10
__________________________________________________________________________________________
2. Hazard Analysis
2.1 - Prepare a list of steps where significant hazards occur and describe the preventive
measures
The Hazards for Lycopene are identified as L, D, O, I
L means Quantitative Loss
D means Thermal Degradation
O means Chemical Oxidation
I means Isomerisation
L occurs when a considerable quantity of tomatoes or portion of fruit rich in lycopene is lost.
D occurs when the thermal treatment causes a lycopene degradation
O occurs when lycopene reacts with oxygen. Oxidation is an irreversible step, since volatile
hydroxylic and ketonic groups are formed.
I occurs when all-trans-lycopene isomerises to cis-lycopene. Lycopene may alter in one of
two ways: the first involves the transformation (reversible) from the all-trans to the cis form,
which is less coloured and more readily oxidisable; whereas the second is practically the
oxidation (irreversible) of both all-trans and cis-lycopene to a series of volatile compounds
with a consequent discolouring of the product. Both mechanisms are described in the section
relating to the activity of WG1.
Referring to Section WG1 for the analysis of the themes sub A, for the Technological
aspects (Themes B and C), we have identified the hazards for lycopene maintenance in
processed tomatoes; these are reported in Table 2 below.
In the same Table 2 we have also identified the preventive measures normally used to
reduce damage of quality characteristics. Generally, the same preventive measures allow for a
reduction in lycopene content degradation.