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March 10, 2026Food biomacromolecules.Open Access

Impact of tomato variety and homogenization pressure on in vitro lipid digestion and lycopene bioaccessibility in tomato emulsions

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Authors

GBGrethe Iren A. BorgeKRKaroline Kjølbo RødAMAne Meisland

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Overview

Multivariate analysis explores how tomato variety and homogenization affect lycopene bioaccessibility in emulsions, suggesting digestion dynamics are key.

Key Points

  • This research aims to understand how tomato variety and homogenization pressure impact lipid digestion and lycopene bioaccessibility.
  • Prepared tomato emulsions from six varieties with differing lycopene and pectin content.
  • Applied blending and high pressure homogenization at 20 and 150 MPa.
  • Assessed lipid digestion and lycopene release using the INFOGEST in vitro model.
  • Conducted confocal microscopy to observe structural changes in emulsions.
  • Performed multivariate analysis to identify correlations between variables.
  • HPH increased emulsion viscosity and lycopene release, ranging from 6% to 55% based on variety and pressure.
  • FFA release during digestion was up to 35% lower compared to controls without emulsions.
  • Negative correlations found between FFA release and pectin content (r = -0.67), viscosity (r = -0.65), and lycopene in oil droplets (r = -0.78).
  • Micellar incorporation of lycopene remained low (1.5%-3.2%) due to entrapment within plant debris.

Cite This Study

Borge et al. (2026) studied this question.

synapsesocial.com/papers/69af95ee70916d39fea4e06chttps://doi.org/10.1002/fob2.70053
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