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Processing and Bioavailability (WG2) page 39
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D. New processes
15 High pressures None
16 Microwave heating D Use temperatures as low as possible
17 Electric heating D Use temperatures as low as possible
References:
No data are reported on the effect of non-traditional heating processes such as microwave
and ohmic treatments and non-thermal pasteurisation processes by high-pressure technology
on the lycopene and more in general on the antioxidant content.
The analysis of microwave processed juice made by Charanjit-Kaur et al. (1999) revealed
that the juice obtained had low electrolytes, high viscosity and high retention of ascorbic acid,
total carotenoid and lycopene content compared to conventionally processed juice.
Comments and topics
It is important to distinguish between microwave heating at the production stage, for
enzyme inactivation in the tomato prior to chopping, and that used in home cooking. In the
first case, maintaining optimal cell integrity, optimal quantitative and qualitative lycopene
conservation is achieved but the lycopene is less readily available (see above comments
regarding hot-break).
In the case of microwave heating of industrial products in the home, the shorter cooking
time compared to traditional heating methods (cooking or stewing) should reduce the
possibility of isomerisation and oxidation and thus allow for greater lycopene retention with
the same bioavailability found in the industrially processed product.
Is this step an RCPL ?
This paragraph includes extremely varying aspects which cannot be grouped together,
and thus a hazard analysis would appear to be inapplicable.