Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene

► Accessibility of lycopene increases (×3) in hot-break vs. cold break tomato purees. ► Microwave on entire fruit (hot break) resulted in a quick rise of temperature of tomatoes. ► Quick heating seems a key parameter for the control of lycopene accessibility. ► Lycopene accessibility was not related to tomato-puree particle sizes. ► Interactions with matrix during maceration (cold break) may limit the accessibility.