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

Colle, Ines; Buggenhout, Sandy Van; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodres.2010.07.029

Cited by 127 publications

(102 citation statements)

References 42 publications

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“…For example, different studies reported the effect of HPH on several properties of tomato products, including changes in the consistency. [10,[18][19][20][21][22] On the other hand, the MP-HPH was not effective for further changing the rheological properties of tomato juice [23] , where only the first process showed eligible effects. Then, the aim of this study was to evaluate the use of multiple passes of high-pressure homogenisation (MP-HPH) on FCOJ below the upper limit, in order to evaluate if a number of processes under mild conditions could be compared with one process at 150 MPa.…”

Section: Introductionmentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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Multiple passes of high-pressure homogenisation (MP-HPH) was used to promote desirable rheological changes on frozen concentrated orange juice (FCOJ, 66ºBrix), up to 150 MPa and three passes. The final product structure (particle size distribution), rheological properties (steady-state shear and time-dependent flow) and colour were evaluated. By increasing both, homogenisation pressure and number of passes, MP-HPH process showed a decreasing asymptotic effect on the FCOJ consistency. The mean particle size decreased and the particle size distribution changed with the increase in pressure and number of passes. The process showed no impact on product colour. MP-HPH can be an interesting alternative for the production of FCOJ, providing similar effects as a single pass through the HPH equipment, but with lower costs and higher production rates. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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“…Juice samples were weighed in amber glass tubes and subjected to a simulated human gastric and small intestinal digestion based on the method described by Hedrén, Diaz, and Svamberg (2002) and Colle, Van Buggenhout, Van Loey, and Hendrickx (2010) with modifications, in order to obtain the bioaccessible fraction of the tomato juices. All steps were carried out under dimmed light.…”

Section: In Vitro Digestion Modelmentioning

confidence: 99%

Industrial scale microwave processing of tomato juice using a novel continuous microwave system

et al. 2016

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This study evaluated the effect of an industrial scale continuous flow microwave volumetric heating system in comparison to conventional commercial scale pasteurisation for the processing of tomato juice in terms of physicochemical properties, microbial characteristics and antioxidant capacity. The effect against oxidative stress in Caco-2 cells, after in vitro digestion was also investigated. Physicochemical and colour characteristics of juices were very similar between technologies and during storage. Both conventional and microwave pasteurisation inactivated microorganisms and kept them in low levels throughout storage. ABTS[Symbol: see text](+) values, but not ORAC, were higher for the microwave pasteurised juice at day 0 however no significant differences between juices were observed during storage. Juice processed with the microwave system showed an increased cytoprotective effect against H2O2 induced oxidation in Caco-2 cells. Organoleptic analysis revealed that the two tomato juices were very similar. The continuous microwave volumetric heating system appears to be a viable alternative to conventional pasteurisation.

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“…It could damage the cell walls structure and release out antioxidants in tomatoes (Colle, et al, 2010a(Colle, et al, : 2010b. Based on the results of the research on total antioxidant capacity and antioxidant activity, the TCA value of tomatoes in steamed tomato was higher than all processing groups.…”

Section: Antioxidants Activitymentioning

confidence: 99%

Antioxidant Activity from Various Tomato Processing

Iswari

Susanti

2016

J Bio Bio Edu

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Tomato is one of the high antioxidant potential vegetables. Nowadays, there are many techniques of tomato processings instead of fresh consumption, i.e. boiled, steamed, juiced and sauteed. Every treatment of cooking will influence the chemical compound inside the fruits and the body's nutrition intake. It is important to conduct the research on antioxidant compound especially lycopene, β-carotene, vitamin C, α-tocopherol, and its activity after processing. This research has been done using the experimental method. Tomatoes were cooked into six difference ways, and then it was extracted using the same procedure continued with antioxidant measurement. The research results showed that steaming had promoted the higher antioxidant numbers (lycopene. α-tocopherol, β-carotene and vitamin C) and higher TCA and antioxidant activities in the tomatoes than other processings. It was indicated that steaming was the best way to enhance amount, capacity and activities of antioxidants of the tomatoes.

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

Cited by 127 publications

References 42 publications

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Industrial scale microwave processing of tomato juice using a novel continuous microwave system

Antioxidant Activity from Various Tomato Processing

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