Authors: Mayer-Miebach, Esther; Behsnilian, Diana

Source: Stewart Postharvest Review, Volume 2, Number 5, October 2006 , pp. 1-10(10)

Publisher: Stewart Postharvest Solutions

Abstract:

Purpose of review: During food production, most fruits and vegetables undergo various mechanical and heat-related processing operations that could potentially influence their carotenoid bioavailability. The aim of the present review is to provide an overview of the effects of thermal processing on the stability of some non-provitamin A carotenoids.

Main findings: The effects of thermal processing on the bioavailability of lycopene depend mainly on the severity of the thermal treatments applied. At lower temperature ranges (60-100°C), which are used for blanching, pasteurisation and drying, plant tissues are disrupted and cell walls and membranes are destroyed, leading to an increase in carotenoid extraction and retention, whereas isomerisation is negligible. Higher temperatures (>100°C), practiced for canning and sterilisation, cause major cis-isomerisation favouring carotenoid uptake. Carotenoids found in canned or sterilised products tend to have a high storage stability. In contrast, carotenoids in fresh produce, and frozen and dry products are very susceptible to oxidative deterioration, especially during production and storage of convenience products (eg, pizza). For any bioavailability estimation, only data concerning carotenoid stability and isomerisation derived from real food matrices are valid.

Directions for future research: Canning of food enhances lycopene isomerisation, facilitates its absorption, enhances its bioavailability in humans, and provides high storage stability. This effect should be used to create innovative food products with a special interest in lutein- and zeaxanthin-containing fruit or vegetable matrices. Furthermore, knowledge about the effects of different processing (thermal, mechanical, chemical) and oxygen-excluding storage methods on lycopene, lutein and zeaxanthin stability in specific fruit and vegetable matrices is needed. Special emphasis should be given to production and storage of convenience products.

Keywords: LYCOPENE; LUTEIN; ZEAXANTHIN; THERMAL PROCESSING; EXTRACTABILITY; CIS-TRANS-ISOMERISATION

Document Type: Research article

DOI: http://dx.doi.org/10.2212/spr.2006.5.13

Publication date: 2006-10-01

More about this publication?

• Stewart Postharvest Review is published bi-monthly and covers a wide range of topics in various areas of postharvest biology and technology.
  
  Stewart Postharvest Solutions is pleased to offer you a Free Trial to Stewart Postharvest Review. Individuals receive a free 30 day trial and institutions receive a free 3 month trial to Stewart Postharvest Review - Access to volume 2 only
  
  To take advantage of this offer just sign in with your administrator details and click on the "Sign up for a free trial" link below.
• Editorial Board
• Information for Authors
• Terms & Conditions
• ingentaconnect is not responsible for the content or availability of external websites

Related content

• In this: publication
• By this: publisher
• In this Subject: Botany ,  Chemistry
• By this author: Mayer-Miebach, Esther ;  Behsnilian, Diana

Website © Publishing Technology. Article copyright remains with the publisher, society or author(s) as specified within the article.

• Terms and conditions
• Privacy policy
• Information for advertisers