Publication Date
2020
Journal or Book Title
Journal of Functional Foods
Abstract
The impact of fermentation (Saccharomyces cerevisiae ATCC 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.
DOI
https://doi.org/10.1016/j.jff.2020.104020
Volume
71
License
UMass Amherst Open Access Policy
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Recommended Citation
Lu, Yuyan; McClements, David Julian; Liang, Xiuping; Liu, Xuebo; and Liu, Fuguo, "Fermentation of tomato juice improves in vitro bioaccessibility of lycopene" (2020). Journal of Functional Foods. 19.
https://doi.org/10.1016/j.jff.2020.104020