Effects of Thermal Processing on Isomerization and Bioaccessibility of Lycopene Precursors PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Effects of Thermal Processing on Isomerization and Bioaccessibility of Lycopene Precursors PDF full book. Access full book title Effects of Thermal Processing on Isomerization and Bioaccessibility of Lycopene Precursors by Marjory Renita. Download full books in PDF and EPUB format.
Author: Marjory Renita
Publisher:
ISBN:
Category : Isomerization
Languages : en
Pages : 266
Get Book Here
Book Description
Abstract: Consumption of dietary carotenoids has been associated with the prevention of several chronic age-related diseases. For example, ingestion of cooked tomato products is inversely correlated with the risk of prostate cancer. Processing to produce tomato- based products also has been shown to enhance the bioavailability of lycopene, the most abundant carotenoid in many varieties of tomatoes. Plant breeders are developing unique varieties to deliver increased concentrations of carotenoids in food products. The characteristics and regulation of carotenoid biosynthesis in tomato fruit continues to be investigated extensively. Tangerine, one of the distinct variety of tomatoes, contains high levels of the lycopene precursors: (15Z)- phytoene, (15,9 ʹZ)-phytofluene, (9,9 ʹZ)-c̦-carotene, and (7,9,9 ʹZ)-neurosporene, compared to typical red tomatoes. Either (9,97)-[zeta]-carotene or (7,7',9,9ʹZ )-lycopene are also relatively abundant in tangerine tomato. These carotenoids are predominantly in the (Z)-configuration in contrast to the (E)-configuration of lycopene in red tomatoes. Recent evidence has shown that thermal processing may increase isomerization of carotenoids such as [Beta]-carotene or lutein, whereas lycopene is relatively stable. The predominant form of these carotenoids in nature is the (E)-configuration, while thermal processing may induce (Z)-isomerization. The effect of thermal processing to the tangerine tomatoes, especially on the (Z)-lycopene precursors present in this variety have not been studied. Human clinical studies have reported significant amount of the (Z)-lycopene isomers in plasma or serum levels and 70-80% in benign and malignant prostate tissues, in contrast to the significant amount of (E)-lycopene in the dietary tomato products. The (Z)-lycopene isomers have been proposed to be more bioavailable than the (K)configuration. Greater absorption of these isomers observed in clinical trials coincide with results evaluating the bioaccessibility of (Z)-lycopene isomers using in vitro digestion coupled with Caco-2 cells. However, there is minimal reports that have been reported on the bioacessibility and bioavailability of the (Z)-lycopene precursors. The aim of this research is to examine the effects of thermal processing on isomerization and bioaccesibility of the lycopene precursors: phytoene, phytofluene, - carotene, and neurosporene, from tangerine tomatoes. Rapid analytical methods such as high performance liquid chromatography coupled with photodiode array detector (HPLC-PDA), atmospheric pressure chemical ionization mass spectrometry (APCI-MS), and nuclear magnetic resonance (NMR) will be used for separation, identification, and quatification of the carotenoids including their isomers. In vitro digestion coupled with Caco 2 cell cultures will be employed to determine the bioaccessibility (digestive stability, micellarization, and cell uptake) of the lycopene precursors. In this study, we observed that the lycopene precursors were relatively stable during thermal processing and no significant degradation was noted. Better extractability and increased isomerization towards the (E)-configuration were found. Processing was also associated with increases in the bioaccessibility of the lycopene precursors during in vitro digestion and Caco-2 cell uptake. Overall, this study demonstrated that thermal processing may induce better extractability and isomerization of the lycopene precursors: phytoene, phytofluene, [zeta]-carotene, and neurosporene. These carotenoids and their isomers are readily digested, absorbed, and distributed in the human body. Futher clinical trials will be required to examine and confirm the bioavailabilty of the lycopene precursors and their isomers.
Author: Marjory Renita
Publisher:
ISBN:
Category : Isomerization
Languages : en
Pages : 266
Get Book Here
Book Description
Abstract: Consumption of dietary carotenoids has been associated with the prevention of several chronic age-related diseases. For example, ingestion of cooked tomato products is inversely correlated with the risk of prostate cancer. Processing to produce tomato- based products also has been shown to enhance the bioavailability of lycopene, the most abundant carotenoid in many varieties of tomatoes. Plant breeders are developing unique varieties to deliver increased concentrations of carotenoids in food products. The characteristics and regulation of carotenoid biosynthesis in tomato fruit continues to be investigated extensively. Tangerine, one of the distinct variety of tomatoes, contains high levels of the lycopene precursors: (15Z)- phytoene, (15,9 ʹZ)-phytofluene, (9,9 ʹZ)-c̦-carotene, and (7,9,9 ʹZ)-neurosporene, compared to typical red tomatoes. Either (9,97)-[zeta]-carotene or (7,7',9,9ʹZ )-lycopene are also relatively abundant in tangerine tomato. These carotenoids are predominantly in the (Z)-configuration in contrast to the (E)-configuration of lycopene in red tomatoes. Recent evidence has shown that thermal processing may increase isomerization of carotenoids such as [Beta]-carotene or lutein, whereas lycopene is relatively stable. The predominant form of these carotenoids in nature is the (E)-configuration, while thermal processing may induce (Z)-isomerization. The effect of thermal processing to the tangerine tomatoes, especially on the (Z)-lycopene precursors present in this variety have not been studied. Human clinical studies have reported significant amount of the (Z)-lycopene isomers in plasma or serum levels and 70-80% in benign and malignant prostate tissues, in contrast to the significant amount of (E)-lycopene in the dietary tomato products. The (Z)-lycopene isomers have been proposed to be more bioavailable than the (K)configuration. Greater absorption of these isomers observed in clinical trials coincide with results evaluating the bioaccessibility of (Z)-lycopene isomers using in vitro digestion coupled with Caco-2 cells. However, there is minimal reports that have been reported on the bioacessibility and bioavailability of the (Z)-lycopene precursors. The aim of this research is to examine the effects of thermal processing on isomerization and bioaccesibility of the lycopene precursors: phytoene, phytofluene, - carotene, and neurosporene, from tangerine tomatoes. Rapid analytical methods such as high performance liquid chromatography coupled with photodiode array detector (HPLC-PDA), atmospheric pressure chemical ionization mass spectrometry (APCI-MS), and nuclear magnetic resonance (NMR) will be used for separation, identification, and quatification of the carotenoids including their isomers. In vitro digestion coupled with Caco 2 cell cultures will be employed to determine the bioaccessibility (digestive stability, micellarization, and cell uptake) of the lycopene precursors. In this study, we observed that the lycopene precursors were relatively stable during thermal processing and no significant degradation was noted. Better extractability and increased isomerization towards the (E)-configuration were found. Processing was also associated with increases in the bioaccessibility of the lycopene precursors during in vitro digestion and Caco-2 cell uptake. Overall, this study demonstrated that thermal processing may induce better extractability and isomerization of the lycopene precursors: phytoene, phytofluene, [zeta]-carotene, and neurosporene. These carotenoids and their isomers are readily digested, absorbed, and distributed in the human body. Futher clinical trials will be required to examine and confirm the bioavailabilty of the lycopene precursors and their isomers.
Author: Minhthy Le Nguyen
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
Get Book Here
Book Description
Abstract: During the past few years, the tomato carotenoid, lycopene, has become increasingly recognized as an important dietary phytochemical with unique value in human health. The accumulating epidemiological evidence supporting the association between diets rich in the tomato products, therefore lycopene, and certain health benefits are very compelling, leading to an increasing interest the stability and bioavailability of this phytochemical in the diet. Meanwhile, the consumption of tomatoes and related products in the United States are on the rise. Furthermore, the ratio of lycopene in the all- trans geometrical forms versus those in the cis configuration from fresh tomatoes has been observed to be significantly different than those from human blood and tissues. This difference, specifically, has prompted considerable attention to the formation and potential biological significance of lycopene isomers, especially in terms of possible unique or altered physiological roles associated with a particular geometrical configuration. Some investigators have suggested that lycopene undergoes isomerization reactions during thermal processing of tomato products and the level of newly formed species in the cis configurations are reflected in the blood and tissues following absorption and distribution. A definite account of lycopene isomerization processes and end points requires extensive experimental data which are not currently available. The objectives of this work are to monitor the stability of lycopene and other tomato carotenoids towards isomerization during typical food processing using various tomato varieties and secondly, to determine if isomerization reactions take place during the digestive process. First, the thermal stability during food processing of lycopene in the all-trans geometrical configuration was evaluated using industrial processing facilities and conditions. The results indicated that, lycopene, in contrast to ß-carotene, was stable against isomerization reactions during thermal processing and following an 18-month storage period, independent of the production variables such as product type, container type, moisture content, tomato variety and severity of heat treatments. Second, when tomato mutant varieties with distinct differences in the distribution of chromoplastid carotenoid pigments, including ß-carotene, d-carotene, y-carotene, lutein and prolycopene-a poly-cis lycopene isomer, were heat-treated in either distilled water or a water/oil mixture, lycopene, d-carotene and y-carotene were also found to remain stable in the all-trans configurations. ß-carotene and lutein, on the other hand, readily isomerized to the cis geometrical forms as a result of both thermal treatments, suggesting either an isomerization mechanism involving either localized specificity within tomato cells or structural selectivity among tomato carotenoids. Third, no isomerization of tomato carotenoids including lycopene occurred either during the gastric or intestinal phases of digestion as monitored by an in vitro digestion protocol. Additionally, high levels of lycopene cis-isomers were observed in Caco-2 human colon cells, which have been incubated with micellar lycopene derived from the in vitro digestion protocol. Chromatographic analysis of biological samples such as human blood chylomicron fractions from individuals consuming lycopene-containing products, human serum and prostate tissues, likewise, yielded high cis to trans isomeric ratios. These findings help to confirm that the high level of various lycopene cis isomers found in biological fluids and tissue are not formed during food processing, food storage or during digestion, and therefore most likely arise after absorption. Ultimately, these findings not only provide a better understanding on the impact of food processing and operational variables on lycopene's stability in vitro but they also contribute toward the overall effort to assess nutritional and physiological implications of this phytochemical in the diet. The implications of this knowledge will have an impact on basic lycopene research as well as in the design of lycopene intervention trials in humans.
Author: Muhammad Mushtaq
Publisher: Academic Press
ISBN: 0128229241
Category : Science
Languages : en
Pages : 784
Get Book Here
Book Description
During last couple of decades, a great deal of research has explored what exactly plants contain (bioactives) and how these molecules may interact with human physiology at the molecular level. It is extremely important to know what happens to plant bioactives or their biological activities when processed or isolated under various reaction conditions. Huge numbers of extraction or food manufacturing methodologies are adversely affecting the quality of these phytonutrients so there is a prompt need to highlight these processes/methods and replace them with more novel, efficient, green, or eco-friendly ones. A Centum of Valuable Plant Bioactives is a comprehensive resource on the top 100 plant bioactives available. Chapters are grouped together by bioactives, with sections on carotenes, xanthophylls, terpenoids, steroids, polyphenols and more. This is an essential guide for botanists, food technologists and chemists, nutritionists and pharmacists. Highlights the top 100 plant bioactives, their biogenesis, distribution, extraction/purification, and metabolism Contains the latest advances in botanic biology, analytical chemistry and food technology Explores potential applications including food additives, digestion and health, chemoprevention and biotherapy
Author: Supriya Varma
Publisher:
ISBN:
Category : Diet therapy
Languages : en
Pages : 142
Get Book Here
Book Description
Lycopene is an acyclic C40 non polar carotenoid found in tomatoes. In nature, the predominant form is the all-trans isomeric form which represents 80-97% of lycopene in tomato and tomato related products. However on consumption of tomato products,>50% of the lycopene is found in the cis isomeric form in the body, thereby implying that the cis isomeric form is the more bioavailable /bioactive form in the human body. The major objective of our study was to validate the bioactivity of lycopene isomers. Three approaches were used to achieve this goal. 1). An ab initio computational model to study the structure of isomers. 2). Develop a method to isolate isomers. 3). Study antioxidant activity and cellular proliferation activity of isomers in in- vitro condition. Computational modeling studies showed that lycopene isomers differ in their electronic distribution on the molecules. Cellular Antioxidant Activity (CAA) method showed that cis isomers have higher CAA compared to all-trans isomers. The cellular proliferation assay known as the MTT assay indicated larger decrease in proliferation of cis isomer treated prostate cancer cells. The anti-inflammatory assay (measures the amount of nitric oxide (NO) produced by mouse macrophages (RAW 264.7)) showed marginal difference in activity between control and isomer treated cells. Non-thermal processing techniques like High Hydrostatic Pressure (HHP) processing and Pulse Electric Field (PEF) were used to increase the yield of beneficial cis lycopene isomer in the processed product. The results showed an qualitative increase in cis isomer after non-thermal processing. This study helps us get deeper insights on the activity of cis and all-trans lycopene isomers at a basic molecular level, which correlates to the activity at a chemical and biological level. Non-thermal processing methods like High Hydrostatic Pressure processing and Pulse Electric Field processing methods can cause lycopene isomerization. These can be used as alternative means of processing to get tomato products that can yield health benefits to the consumers.
Author: Vibeke Orlien
Publisher: MDPI
ISBN: 3039434160
Category : Technology & Engineering
Languages : en
Pages : 102
Get Book Here
Book Description
Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0323850537
Category : Technology & Engineering
Languages : en
Pages : 633
Get Book Here
Book Description
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims
Author:
Publisher: Elsevier
ISBN: 0128157828
Category : Technology & Engineering
Languages : en
Pages : 2482
Get Book Here
Book Description
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Author: A. Venketeshwer Rao
Publisher: CRC Press
ISBN: 1351110853
Category : Health & Fitness
Languages : en
Pages : 230
Get Book Here
Book Description
Lycopene is a potent antioxidant carotenoid found in fruits and vegetables; particularly high amounts exist in red tomatoes. It is not an essential nutrient for humans, but can be a potential therapeutic agent for preventing several human diseases. Since the publication of the previous book on lycopene, extensive advances have been made with respect to the role of lycopene and tomatoes in human health. Whereas the initial focus of research was on cancer, Lycopene and Tomatoes in Human Nutrition and Health represents the next major step in documenting advances in understanding the chemistry, bioavailability, metabolism; mechanisms of action of lycopene; and its role in preventing human diseases other than cancer as discussed in the various chapters of the book. The book includes chapters that discuss genetic polymorphisms; and lycopene’s relationship to cardiovascular diseases, cardiometabolic diseases, bone health, and other health disorders including male infertility, skin diseases, respiratory disorders and neurodegenerative diseases. The book includes information addressing regulatory aspects of natural health products and, in particular lycopene, presenting industrial insights. The contents of the book are selected carefully to provide the readers with the most current information available on lycopene and tomato bioactives.
Author: Athapol Noomhorm
Publisher: John Wiley & Sons
ISBN: 9781118227879
Category : Technology & Engineering
Languages : en
Pages : 0
Get Book Here
Book Description
Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.
Author: Paul Karrer
Publisher: Sagwan Press
ISBN: 9781376959147
Category : History
Languages : en
Pages : 400
Get Book Here
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
