Evolution of the nutritional value of tomato products from the field to the cans : impact of harvesting and processing methods on macro and micro-element contents and lycopene bioaccessibility

Page D., Labadie C., Degrou A., Giovinazzo R., Brat Pierre, Georgé Stéphane, Renard C.M.G.C.. 2013. Evolution of the nutritional value of tomato products from the field to the cans : impact of harvesting and processing methods on macro and micro-element contents and lycopene bioaccessibility. In : Proceedings of the Twelfth International Symposium on the processing tomato, Beijing, China, June 9-11, 2012. Camara Montana (ed.), Guitong Li (ed.), Colvine Sophie (ed.). ISHS. Louvain : ISHS [Belgique], 189-194. (Acta Horticulturae, 971) ISBN 978-90-6605-715-9 International Symposium on the Processing Tomato. 12, Pékin, Chine, 9 Juin 2012/11 Juin 2012.

Résumé : Nutritional value of food is mainly determined from the metabolites contained in the crops and food products and is among the quality parameters retained and emphasis for consumers. Fresh fruits benefit from a positive feeling of consumers while processed fruits are often considered as low-nutritional because processing is generally considered as deleterious for most health-benefit components. However fruit matrix provide protections explaining that a proportion of sensitive molecules remains even after heat treatments. Processing may also have positive impact by enhancing bioaccessibility of nutrients. In order to have a critical view of how the nutritional value of tomato products evolve during the classical industrial routes, we designed a pilot-scaled experimentation for tomato puree and paste preparations, including various harvesting and processing methods. Every product was evaluated for their vitamin C, main sugars, main acids and fibre content. Lycopene content and bioaccessibility was also evaluated. Vitamin C was the most impacted element by harvesting and processing methods (up to 80% loss), but surprisingly, only 10% of the initial vitamin C was lost during the cold break processing (100°C for 15 min). As was sugars, acids and fibres, lycopene content was little affected by the process. However, its bioaccessibility was enhanced when tomato was prepared with hot break methods.

Classification Agris : Q04 - Composition des produits alimentaires
F60 - Physiologie et biochimie végétale
F01 - Culture des plantes
Q02 - Traitement et conservation des produits alimentaires

Auteurs et affiliations

• Page D., INRA (FRA)
• Labadie C., INRA (FRA)
• Degrou A., INRA (FRA)
• Giovinazzo R., SONITO (FRA)
• Brat Pierre, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-0429-9575
• Georgé Stéphane, CTCPA (FRA)
• Renard C.M.G.C., INRA (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/568869/)

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