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

Georgé, Stéphane; Tourniaire, Franck; Gautier, Hélène; Goupy, Pascale; Rock, Edmond; Caris-Veyrat, Catherine

doi:10.1016/j.foodchem.2010.08.024

Cited by 157 publications

(122 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In case of acerola, Mezadri et al (2005) reported a decrease of 17 % carotenoid content in pasteurized concentrated acerola juice with respect to the frozen pulp. Since the time and temperature conditions used during processing can cause variability in the carotenoid content (George et al 2011), the greater loss incurred during ketchup preparation is justifiable, as the processing of pulp for ketchup requires high-temperature heating for longer time. In contrast to our findings, Abushita et al (2000) measured an increase of 36 % for lycopene in the preparation of tomato paste.…”

Section: Total Carotenoids and Lycopenementioning

confidence: 99%

“…In contrast to our findings, Abushita et al (2000) measured an increase of 36 % for lycopene in the preparation of tomato paste. This increase could be attributed to the difference in the thermal treatment applied, which made them more readily extractable from tomato matrix in the solvent assisted extraction (George et al 2011). …”

Section: Total Carotenoids and Lycopenementioning

confidence: 99%

See 1 more Smart Citation

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

et al. 2016

View full text Add to dashboard Cite

The present study was focused on the development of nutritionally enriched ketchup (Nutri-ketchup) from acerola and tomato and evaluation of the effect of blending and processing on physicochemical characteristics, phytonutrients retention, antioxidant activity and sensorial quality. Acerola and tomato pulps blended in various ratios viz. 100:0, 75:25, 50:50, 25:75 and 0:100 were used for the preparation of five formulations of ketchup and compared with commercially available tomato ketchup. The retention of phytonutrients varied among formulations viz. ascorbic acid-*18-29 %, anthocyanins-*17-25 %, phenolics-*11-70 %, flavonoids-*24-42 %, lycopene-*24-33 % and carotenoids-*23-34 %. Antioxidant capacity of 80 % methanol extract and ascorbic acid fraction of the formulations evaluated using DPPH and ABTS assays showed higher activity than the commercial sample. Ketchup prepared from acerola and tomato blend of 75:25 showed the best overall quality, while all the other formulations were also sensorily acceptable.

show abstract

Section: Total Carotenoids and Lycopenementioning

confidence: 99%

Section: Total Carotenoids and Lycopenementioning

confidence: 99%

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Whereas numerous studies on the micronutrient content of fresh tomato have been conducted, very little is known about the effects of processing on its nutritional quality, and controversial results can be found in the literature. 2 Tomatoes are a major source of antioxidants and contribute to the daily intake of a significant amount of these molecules. These compounds may play an important role in inhibiting reactive oxygen species responsible for many serious diseases.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Obradović

Babić

Šubarić

et al. 2015

Chem. Biochem. Eng. Q.

View full text Add to dashboard Cite

The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.

show abstract

“…Proper postharvest handling and storage methods are essential for maintaining acceptable quality and extending the market life. Among vegetables, tomatoes and tomato products are rich sources of carotenoids and lycopene is the most abundant pigment (60% to 64%) which is responsible for red color [1].…”

Section: Introductionmentioning

confidence: 99%

Testing and Demonstration of Small Scale Tomato Processing Technologies in Amhara Region Fogera District

Demissew¹,

Meresa²,

Mulugeta³

2017

J Food Process Technol

View full text Add to dashboard Cite

Tomato (Solanum lycopersicum) is a typically red edible fruit and belongs to the Nightshade family (Solanaceae). The shelf life of fresh tomato was short period and postharvest loss in Ethiopia is around 30% to 40%. Proper postharvest handling and storage methods are essential for maintaining acceptable quality and extending the shelf life. In this study different small-scale tomato processing technologies (jam, sauce and pasteurized juice) had been tested and demonstrated in Fogera district. The shelf life of the product was evaluated by physical method and the product shelf stability was also found remarkable.

show abstract

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

Cited by 157 publications

References 33 publications

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Testing and Demonstration of Small Scale Tomato Processing Technologies in Amhara Region Fogera District

Contact Info

Product

Resources

About