Effects of microwave heating on pigment composition and colour of fruit purees

Ancos, Begoña de; Cano, M. Pilar; Rodríguez-Hernández, Ángeles; Monreal, Marianne

doi:10.1002/(sici)1097-0010(199904)79:5<663::aid-jsfa232>3.3.co;2-c

Cited by 11 publications

(18 citation statements)

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“…Total carotenoid content of papaya purée was determined after application of various levels of microwave power (285-850 W), and losses were reported to be as high as 57%. 73 A limited number of reports on specific carotenoids, such as β-carotene and lycopene, generally reported losses following microwave treatments (Table 2).…”

Section: Vitamin a And Total Carotenoidsmentioning

confidence: 99%

Advanced preservation methods and nutrient retention in fruits and vegetables

2011

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Despite the recommendations of international health organizations and scientific research carried out around the world, consumers do not take in sufficient quantities of healthy fruit and vegetable products. The use of new, 'advanced' preservation methods creates a unique opportunity for food manufacturers to retain nutrient content similar to that found in fresh fruits and vegetables. This review presents a summary of the published literature regarding the potential of high-pressure and microwave preservation, the most studied of the 'advanced' processes, to retain the natural vitamin A, B, C, phenolic, mineral and fiber content in fruits and vegetables at the time of harvest. Comparisons are made with more traditional preservation methods that utilize thermal processing. Case studies on specific commodities which have received the most attention are highlighted; these include apples, carrots, oranges, tomatoes and spinach. In addition to summarizing the literature, the review includes a discussion of postharvest losses in general and factors affecting nutrient losses in fruits and vegetables. Recommendations are made for future research required to evaluate these advanced process methods.

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Section: Vitamin a And Total Carotenoidsmentioning

confidence: 99%

Advanced preservation methods and nutrient retention in fruits and vegetables

2011

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“…Since foods containing caroteonoids are often heat cooked for eating, studies on the change of carotenoids in vegetables (broccoli, spinach, green beans, cabbage, carrots, tomatoes and potatoes) [6,7] and fruits (orange, peach, mango and papaya) by heat cooking processes (microwaving, boiling and steaming) were reported previously [8][9][10][11]. On the other hand, only a few studies on carotenoid changes by heat treatment exist for seafood (edible fish, shell and crustaceans) have been reported [the change of the total carotneoid amount by heat treatment was reported for farmed (astaxanthin or canthaxanthin fed) rainbow trout in some studies [12,13].…”

Section: Introductionmentioning

confidence: 90%

Changes of Carotenoids in Atlantic Salmon by Heat Cooking and the Singlet Oxygen Quenching Activities of the Artificially Produced Carotenoids

Osawa¹,

Ito²,

Fukuo³

et al. 2014

J Food Process Technol

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Carotenoids are widely distributed in food such as vegetables, fruits, fish and crustacean animals, and are thought to play an important role in human health. Although the above materials are often heated for cooking, few studies have reported the change of dietary carotenoids by these processes. In this study, we analyzed the carotenoids in heat cooked (steamed, grilled, fried, and microwaved) Atlantic salmon fed mixtures of astaxanthin, adnirubin, and canthaxanthin, (6 : 3 : 1, all trans) (salmons ingested feed containing 80 mg Panaferd AX/kg) for two years, using a silica gel HPLC column, and compared with carotenoids contained in raw salmon for the first time. As a result, the cis-carotenods (9-cis astaxanthin, 13-cis astaxanthin, 13-cis canthaxanthin, 13-cis adonirubin) derived from salmon fed carotenoids were clearly increased in heat cooked salmon. The rates of cis-isomers/total (trans + cis-isomers) were microwave heating (21-32%), steaming and grilling (17-24%), and frying (14-21%), respectively.We also examined the singlet oxygen quenching activities of the isolated natural and cis-isomer carotenoids (trans-or ciscanthaxanthin, adonirubin, astaxanthin and adonixanthin), and concluded that there were no significant differences between trans and cis-isomers (IC 50 2.4-7.4 µM).

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“…According to our results, Marszalek et al (2015) found minor color changes in strawberry puree after two continuous MW treatments (90 ± 1°C, at atmospheric pressure or at 120 ± 1°C and 0.35 MPa with a holding time of 10 s). De Ancos et al (1999) also reported that MW heating induced slight color changes in strawberry puree. A high significant (p < 0.01) negative correlation was observed between a* index and pH (− 0.597) and between a* index and TA (− 0.742).…”

Section: Effect Of Thermal Treatments On Physicochemical Quality Attrmentioning

confidence: 99%

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Klug

Collado²,

Martínez-Sánchez

et al. 2017

Food Bioprocess Technol

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Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous microwave treatment pasteurization (MW, 11 kW; 30 s) regarding a conventional pasteurization (85°C; 5 min) throughout 20 days at 5°C was studied. Non-heated blended samples were used as control. The microbial quality was satisfactory in all treatments. MW treatment improved the sensorial quality of pesto sauce and decreased condensed tannins. Additionally, MW-treated samples showed the best texture, consistency, and color, preserving its chlorophyll and carotenoid content. On the other hand, thermal treatments showed a decrease in total phenolic compounds (TPC) and antioxidant capacity (TEAC) after heating, regarding control samples; however, TPC and TEAC remained quite constant throughout the storage.

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Effects of microwave heating on pigment composition and colour of fruit purees

Cited by 11 publications

References 0 publications

Advanced preservation methods and nutrient retention in fruits and vegetables

Advanced preservation methods and nutrient retention in fruits and vegetables

Changes of Carotenoids in Atlantic Salmon by Heat Cooking and the Singlet Oxygen Quenching Activities of the Artificially Produced Carotenoids

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

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