Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process

Kelebek, Haşim; Selli, Serkan; Kadiroğlu, Pınar; Kola, Osman; Kesen, Songül; Uçar, Burçak; Cetiner, Basak

doi:10.1016/j.foodchem.2016.09.190

Cited by 71 publications

(42 citation statements)

References 38 publications

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“…A synergistic effect with onion promoted by the sofrito technique probably avoided its degradation. Kelebek et al . found that industrial tomato paste had higher FAH concentrations than the raw tomatoes used for its elaboration, independently of the inclusion of a hot or cold break process.…”

Section: Resultsmentioning

confidence: 99%

“…A synergistic effect with onion promoted by the sofrito technique probably avoided its degradation. Kelebek et al 21 found that industrial tomato paste had higher FAH concentrations than the raw tomatoes used for its elaboration, independently of the inclusion of a hot or cold break process. The low impact of processing on FAH could be because phenolics in their hexoside forms are less susceptible to oxidative degradation compared to free forms in which the sugar moiety diminishes antioxidant scavenging.…”

Section: Effect Of the Sofrito Technique On Fahmentioning

confidence: 99%

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Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

et al. 2019

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BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato‐based sofrito sauce. RESULTS A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of the Sofrito Technique On Fahmentioning

confidence: 99%

Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

et al. 2019

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“…It is responsible for the red color of ripe tomatoes and it is one of the main carotenoids present in the diet of North Americans (high consumption of tomato-based products) and Europeans (Mediterranean diet) (Farinetti, Zurlo, Manenti, Coppi, & Mattioli, 2017;Roldan-Gutierrez & Castro, 2007). Apart from lycopene, other carotenoids (β-carotene and lutein), vitamin C, and phenolic compounds (rutin, naringenin, and chlorogenic acids) (Pinela, Oliveira, & Ferreira, 2016;Tomas et al, 2017) present in tomatoes are all considered as antioxidant substances (Kelebek et al, 2017;Pérez-Conesa et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Coupling membrane processes to obtain a lycopene‐rich extract

Souza

Gomes

Tonon

et al. 2019

J Food Process Preserv

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Lycopene is a carotenoid found in tomatoes and other red fruits and vegetables. It is known for its antioxidant properties, which is associated with the prevention of cancer. Raw tomatoes and tomato‐based products are important sources of dietary lycopene. This study aimed to evaluate the integration of diafiltration and reverse osmosis processes to concentrate tomato pulp and to obtain a lycopene‐rich extract with a high antioxidant capacity and a low molecular weight. Diafiltration was efficient in desalting the tomato pulp, maintaining the lycopene concentration of the tomato at the same level as the whole tomato pulp. The permeate flux of the diafiltrated tomato pulp was 29.5 L·h−1·m−2 and the concentration factor of lycopene was 2.4. Additionally, it was found that the antioxidant capacity increased at the same rate than the lycopene content. Practical applications Lycopene is a carotenoid found in tomatoes with higher antioxidant capacity. The membrane separation processes are considered as an alternative to the thermal processes, providing the concentration of these bioactive compounds present in the tomato using soft process temperatures, besides preserving the sensory and aroma characteristics. The integration of the processes with microfiltration and diafiltration membranes allows the production of a final product from the tomato with high concentration of lycopene, promoting the assistance in the prevention of various diseases related to human health, and a reduced soluble solids content of reduced molecular weight.

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“…The cold break refers to a lower temperature below 7°C, resulting in a product with a more natural color and a fresher flavor that applied in less viscous tomato products, such as tomato juice, while the hot break with a processing temperature of 90°C or higher yields a more viscous product that used for ketchup, sauces, pastes, etc. (Kelebek et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps

Zhao

Sun

Cheng

et al. 2019

J Food Process Preserv

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High‐pressure carbon dioxide (HPCD) has been considered as an alternative to thermal treatment in food processing. This effect of HPCD on microorganism, physicochemical properties, and lycopene isomerization of cold‐ and hot‐break tomato pulps was investigated. The microorganism in the cold‐break tomato pulp was effectively inactivated by HPCD at 10 MPa, showing a decrease with increasing the treatment time. HPCD retained better color and more aroma volatiles as compared to thermal treatment. The consistency of cold‐ and hot‐break tomato pulps was improved by HPCD processing. For the cold‐break tomato pulp, HPCD had a significant positive effect on the isomerization of lycopene. Titratable acid of HPCD‐treated tomato pulp increased, while pH, soluble solid content were stable. The results above demonstrated that HPCD has greater advantages to retain the quality of cold‐ and hot‐break tomato pulps and could be a promising nonthermal alternative technique for tomato products. Practical applications Thermal processing of tomato products is mostly used method to prevent microbial spoilage, but has deleterious influence on the sensorial quality and nutritional properties. High‐pressure carbon dioxide (HPCD) has been considered as an alternative to thermal treatment in food processing. This research assessed the applicability of HPCD as a method of preserving tomato pulps, including natural microorganisms and lycopene isomerization which are critical to understand the prospects for tomato pulp processing.

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Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process

Cited by 71 publications

References 38 publications

Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

Coupling membrane processes to obtain a lycopene‐rich extract

Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps

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