Effect of heating and exposure to light on the stability of lycopene in tomato purée.pdfVIP

Available online at Food Control 19 (2008) 514–520 /locate/foodcont Effect of heating and exposure to light on the stability of lycopene ´ in tomato puree John Shi a,*, Yuzhu Dai b, Yukio Kakuda b, Gauri Mittal c, Sophia Jun Xue a a Guelph Food Research Center, Agriculture and Agri-Food Canada, Ontario, Canada b Department of Food Science, University of Guelph, Ontario, Canada c School of Engineering, University of Guelph, Ontario, Canada Received 15 March 2007; received in revised form 27 May 2007; accepted 2 June 2007 Abstract Lycopene is a powerful natural antioxidant. Epidemiological studies have associated its consumption with numerous health benefits. ´ The effects of heating and exposure to light on lycopene were investigated by exposing tomato puree to different temperature treatments (60, 80, 100, and 120 C, 1–6 h) and exposure to light (light intensity similar to normal indoor condition, 1–6 days). The results showed that 60 and 80 C heating favoured the isomerization of lycopene. Heating treatment at 120 C and long time heating treatment at 100 C ´ ´ improved the extraction of lycopene from puree matrix. Color change of tomato puree was inconsistent because the measured value was ´ affec