Dense phase carbon dioxide treatment of tomato juice: effect on physico‐chemical properties, phenolic composition, lycopene isomerisation and in vitro bioaccessibility

The effect of dense phase carbon dioxide (DP‐CO₂) technology on tomato juice qualities was investigated. Results showed that DP‐CO₂ treatment induced a significant decrease in pH and an increase in titratable acid. Flavour profile and apparent viscosity were more close to the control (untreated) as compared to the heat‐treated (95 °C for 20 min). Consumer acceptance test indicated that DP‐CO₂ juices were more liked than the heat‐treated in flavour, taste and overall acceptability. DP‐CO₂ treatments at 30 MPa for 40 and 60 min had positive effects on the content of phenolic compounds, including myricinic acid, ferulic acid, naringin and chlorogenic acid. A significant increase in the relative content of sum cis‐isomers was observed after DP‐CO₂ treatment at 20 MPa. The in vitro lycopene bioaccessibility increased significantly after treatment at 20 MPa for 20, 40, 60 min as compared to the control and heat‐treated.