To increase the uptake of nutrient from plant base food, the matrix should be disrupted by processing. After applying high pressure homogenization on tomato puree, most of the cells were broken, however lycopene bioaccsessibility is decreased. The reason was reported that the strength of fiber network which formed from cell wall component (pectin, cellulose, hemicellulose) was increased.  In order to gain detailed insight the effects of cell wall components that constitute in fiber network on lycopene bioaccessibility, enzymatic treatments were performed. Homogenized tomato puree was treated by pectinases (PME, PG) in different incubation times, different PG : PME ratios, and different concentrations at 40^oC, and pH 5. Cellulase, hemicellulase treatments were conducted with difference concentrations of at 40^oC for 30 minutes and pH 5. A mix of the four enzymes was also applied on tomato puree to investigate whether lycopene in vitro bioaccessibility could be increase.

Results showed that cellulose and pectin were degraded by cellulase and pectinase, althought there was the presence of both high and small molar mass polymers in pectinase treated sample. Hemicellulase showed very low effect on the substrate. Mixture of four enzymes showed highest effect on solubilization the fiber network. However, there was no significant difference (pin vitro bioaccessibility between cell wall degrading treated sample and the control. Tomato puree after being homogenized and treated with the enzymatic treatment, the cell wall and the fiber network were broken, achieving the chromoplast structure level. Hence, the cell wall components separately or simultaneously contributing in the fiber network are not the main barriers for lycopene in vitro bioaccessibility.