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Processing and Bioavailability (WG2) page 27
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8 Other mechanical actions
(homogenisation, pumping, etc.)
for juice, puree, paste)
Survey of references:
O
Operate under vacuum, if possible
The composition and structure of food may affect the release of lycopene from the tomato
tissue matrix, with an impact on the bioavailability (absorption) of lycopene. Fine grinding of
foods could increase the bioavailability of lycopene by disrupting or softening plant cell walls
and disrupting lycopene-protein complexes. Giovannucci et al. (1995) compared the
differences in lycopene bioavailability from fresh tomatoes and processed tomato products,
and found that the lycopene serum concentration was greater with the consumption of heatprocessed
tomato-based foods than with that of unprocessed tomatoes.
Comments and topics
These operations are very delicate, since many factors suspected of reducing the lycopene
content (cell fragmentation, air, temperature) are involved. It would be preferable to avoid
homogenisation (otherwise favourable to prevent synaeresis) if the product is intended for the
manufacture of sauces with oil/lipid as ingredients.
Is this step an RCPL ?
Q1 Q2 Q3 Q4 result
Yes No No No