番茄中番茄红素:化学和物理性质受到食品加工的影响。

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施J, Le Maguer M

番茄中番茄红素:化学和物理性质受到食品加工的影响。

暴击牧师Sci减轻食物。2000年1月,40 (1):1-42。

PubMed ID
10674200 (在PubMed
]
文摘

番茄红素是色素主要负责特征的确成熟番茄果实的颜色和番茄制品。它吸引了关注由于其生物和物理化学性质,特别是与它作为一种天然抗氧化剂的影响。尽管它没有维生素A原活动,番茄红素表现出物理猝灭速率常数和单线态氧的几乎两倍,β-胡萝卜素。这使得它的存在的饮食相当大的兴趣。越来越多的临床证据支持番茄红素的作用作为一个重要微量元素与健康福利,因为它似乎对范围广泛的上皮癌提供保护。西红柿和番茄制品相关的番茄红素化合物的主要来源,并认为人类的饮食中类胡萝卜素的重要来源。不受欢迎的番茄红素的降解不仅会影响最终产品的感官品质,而且还以番茄为基础的食品对人体健康的好处。新鲜的番茄果实中番茄红素基本上发生在all-trans配置。番茄中番茄红素降解处理的主要原因是异构化和氧化。异构化转换all-trans同分异构体cis-isomers由于额外的能量输入和结果在一个不稳定、能源站。 Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods. Thermal processing (bleaching, retorting, and freezing processes) generally cause some loss of lycopene in tomato-based foods. Heat induces isomerization of the all-trans to cis forms. The cis-isomers increase with temperature and processing time. In general, dehydrated and powdered tomatoes have poor lycopene stability unless carefully processed and promptly placed in a hermetically sealed and inert atmosphere for storage. A significant increase in the cis-isomers with a simultaneous decrease in the all-trans isomers can be observed in the dehydrated tomato samples using the different dehydration methods. Frozen foods and heat-sterilized foods exhibit excellent lycopene stability throughout their normal temperature storage shelf life. Lycopene bioavailability (absorption) can be influenced by many factors. The bioavailability of cis-isomers in food is higher than that of all-trans isomers. Lycopene bioavailability in processed tomato products is higher than in unprocessed fresh tomatoes. The composition and structure of the food also have an impact on the bioavailability of lycopene and may affect the release of lycopene from the tomato tissue matrix. Food processing may improve lycopene bioavailability by breaking down cell walls, which weakens the bonding forces between lycopene and tissue matrix, thus making lycopene more accessible and enhancing the cis-isomerization. More information on lycopene bioavailability, however, is needed. The pharmacokinetic properties of lycopene remain particularly poorly understood. Further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lycopene in human diet, and the in vivo metabolism of lycopene. Consumer demand for healthy food products provides an opportunity to develop lycopene-rich food as new functional foods, as well as food-grade and pharmaceutical-grade lycopene as new nutraceutical products. An industrial scale, environmentally friendly lycopene extraction and purification procedure with minimal loss of bioactivities is highly desirable for the foods, feed, cosmetic, and pharmaceutical industries. High-quality lycopene products that meet food safety regulations will offer potential benefits to the food industry.

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