Abstract
In this study, tomato seed oil conventional emulsion (7 μm) and nanoemulsion (0.146 µm) with desirable stability were prepared, then the effect of tomato seed oil addition (bulk and emulsified forms) and thermal treatment on properties of tomato juice was evaluated. Tomato juice without oil and heat treatment exhibited the lowest bioaccessibility of lycopene (17.8 %). Incorporation of oil and applying heat treatment significantly increased the extent of lipid digestion and bioaccessibility of lycopene. In this regard, the nanoemulsion had the highest bioaccessibility (44.85 %) compared to conventional emulsion (33.90 %) and bulk oil (27.11 %), due to the smaller oil droplets. The oxidative stability of oil in heat-treated tomato juice samples decreased during 28 days of storage at 4 °C, whereas the nanoemulsion exhibited the highest peroxide value (4.43 meq O2/kg of oil) compared to conventional emulsion and bulk oil (3.91 and 3.49 meq O2/kg of oil, respectively) at the end of the period.
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