Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products.

  title={Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products.},
  author={Sandra Gonz{\'a}lez-Casado and Olga Mart{\'i}n‐Belloso and Pedro Elez-Mart{\'i}nez and Robert Soliva-Fortuny},
  journal={Food \& function},
  volume={9 4},
The application of pulsed electric fields (PEFs) to whole tomatoes is proposed as a pre-processing treatment to obtain purees with high health-related properties. Tomato fruit was subjected to different electric field strengths (0.4, 1.2 and 2 kV cm-1) and number of pulses (5, 18 and 30 pulses). Tomatoes were stored at 4 °C for 24 h after PEF processing and then ground and mixed with 5% olive oil. The resulting tomato-based product was subjected to in vitro gastrointestinal digestion. PEF… 

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