Changes in Contents of Carotenoids and Vitamin E during Tomato Processing

Seybold, Clarissa; Fröhlich, Kati; Bitsch, Roland; Otto, Konrad; Böhm, Volker

doi:10.1021/jf049169c

Cited by 180 publications

(134 citation statements)

References 33 publications

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“…31 Also, the contents of chlorophyll a and b significantly increased during concentration process. Seybold et al 33 found that, due to the loss of water during thermal processing of tomato, contents of lycopene and carotenoids on a wet weight basis increased. On a dry weight basis, contents of lycopene increased or decreased depending on the origin of the tomato fruits used, whereas the β-carotene contents decreased or were quite stable.…”

Section: 31mentioning

confidence: 99%

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Shatta¹,

Youssef²,

Sanabani³

et al. 2017

MOJFPT

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Tomato paste is used for color and taste of food preparations. Tomato pastes are potentially rich sources of dietary phytonutrients might contribute important health benefits to consumers. Twenty one samples from five processing steps were collected in-line processing of tomato paste (cold-break) to follow-up the changes of some quality attributes of tomato juice to paste and to investigate the relationship between some rheological properties and pectin fractions, as well as the relation between the Hunter color readings, beta-carotene and lycopene contents. The results showed that, the rheological values, pectin fractions, lycopene and beta-carotene contents were increased significantly during concentration of tomato juice to paste. Lycopene and total carotenoids contents were well correlated with Hunter color parameters ( =0.80-0.93). During concentration process, the studied rheological properties of tomato juice had positive correlations with total and pectin fractions contents. Exponential regression produced a better fit with total, oxalate soluble and water soluble pectins ( =0.83-0.94), while linear regression with acid soluble pectin content produced a good correlation ( =0.93-0.95).This investigation is useful for whom concern with tomato paste processing (cold-break).

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Section: 31mentioning

confidence: 99%

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Shatta¹,

Youssef²,

Sanabani³

et al. 2017

MOJFPT

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“…The contents of lycopene significantly increased from 0.08 µmol/L to 0.80 µmol/L (Vuong et al, 2002). Thus, lycopene is available from these fruits.…”

Section: Discussionmentioning

confidence: 86%

“…Rosehip purées were analysed on their carotenoid contents as recently described for tomato products elsewhere (Seybold et al, 2004).…”

Section: Analysis Of Carotenoidsmentioning

confidence: 99%

Intestinal absorption of lycopene from different foods

Böhm

Fröhlich

Laske

et al. 2006

13th World Congress of Food Science &Amp; Technology

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Lycopene is the main carotenoid in tomatoes. With its eleven linearly arranged conjugated double bonds it shows high antioxidant activity. Recent epidemiological studies implicate lycopene in the prevention of cardiovascular diseases and cancer. Human intervention studies (6 w or 4 w intervention period) with 5 mg/d or 12.5 mg/d of lycopene comprised in tomatoes, tomato juice, tomato purée and tomato oleoresin capsules showed a good intestinal absorption of lycopene. These results indicate an improved availability of lycopene comprised in heated or processed food due to the dissociation of the protein-carotenoid complexes. Additionally, lipids in the diet increase the absorption of carotenoids. In another intervention study (4 w) with 5

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“…In plants, they help in photosynthesis and prevent the oxidation of chlorophylls; in human beings, consumption of β-carotene and lutein, the two most important dietary carotenoids, reduces the risk of lung cancer and chronic eye diseases like cataracts [38]. Slight decreases in total carotenoids content were observed during hot-air drying of carrots [39]; moreover, coupled blanching and drying releases carotenoids from lipid membranes and complexes, resulting in better bio-availability [40,41]. Despite this positive effect, heat induces the isomerization of carotenoids from trans to cis, which is more susceptible to oxidation [42].…”

Section: Carotenoidsmentioning

confidence: 99%

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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Changes in Contents of Carotenoids and Vitamin E during Tomato Processing

Cited by 180 publications

References 33 publications

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Intestinal absorption of lycopene from different foods

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

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