Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes

“…3). Our results agree with those of Perez-Conesa et al (2009), who also found a significant decrease in total phenolic content that they attributed to the pasteurisation step. In contrast, an increase in the total phenolic content was observed by Gahler et al (2003) during processing of tomato juice and tomato sauce; this result is possibly due to liberation of phenolics from the tomato matrix.…”

“…These results are consistent with data from the literature, where numerous examples can be found of vitamin C degradation during thermal processing of tomato products. For instance, Perez-Conesa et al (2009) found up to 90% degradation of vitamin C after pasteurisation of tomato purée. In other studies, around half of the vitamin C was lost during thermal processing of tomatoes (Abushita et al, 2000;Capanoglu et al, 2008).…”

“…Most of these studies focused on the loss of one type of micronutrient, e.g., one carotenoid, mainly lycopene (Graziani et al, 2003;Sharma & LeMaguer, 1996) or two types of micronutrients, such as phenolic compounds and vitamin C (Gahler, Otto, & Böhm, 2003) or flavonoids and carotenoids (Re, Bramley, & Rice-Evans, 2002). However, only a few studies describe the impact of technological processes on various antioxidants in tomatoes, thus taking account of the different parameters implied in the nutritional value of tomato, such as lycopene, vitamin C and phenolic compounds (Capanoglu, Beekwilder, Boyacioglu, Hall, & De Vos, 2008;Dewanto, Wu, Adom, & Liu, 2002), or lycopene, vitamin C, phenolic compounds and folates (Perez-Conesa et al, 2009), or lycopene, vitamin C and vitamin E (Abushita, Daood, & Biacs, 2000).…”

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

“…The residual total lycopene content of all samples ranged from 87% to 102%. This result is in line with the results from the study of Pérez-Conesa et al (2009). These authors concluded that HPH up to 200 bar and HPH combined with pasteurization (40 s at 98°C) did not influence the total lycopene content of tomato pulp.…”

Aspekte der Herstellung haltbarer, lycopinreicher Gemüse- und Obstprodukte

“…bei 90°C für 1 min werden keine signifikanten Lycopinverluste beobachtet (SanchezMoreno et al 2006); dies gilt ebenso für Pasteurisiertemperaturen von 98, 108 und 128°C bei einer Pasteurisierdauer von 40 s ohne/mit vorheriger Hochdruckhomogenisation (Pérez-Conesa et al 2009). Wird Tomatenpüree bei 88°C für 2, 15 oder 30 min erhitzt, steigt der Lycopingehalt auf das 1,6 bzw.…”