Impact of high‐pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity

Abstract

Bioactive compounds (carotenoids and vitamin C) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH • ) scavenging activity [50% depletion of initial DPPH • radical (EC 50 ) and antiradical efficiency (AE)], in aqueous (AQ) and organic (OR) fractions, were measured in tomato purée subjected to high-pressure (HP) (400 MPa/25 • C/15 min), low pasteurisation (LPT) (70 • C/30 s), high pasteurisation (HPT) (90 • C/1 min), freezing (F) (−38 • C/15 min), and HPT plus F (HPT + F).In addition, physical and physicochemical parameters were evaluated. CIELab uniform colour space parameters (lightness, L * ; green-red tonality, a * ; and blue-yellow tonality, b * ) were significantly higher both in the untreated and in the HP tomato purée than in the rest of the samples. Individual and total carotenoids, and provitamin A carotenoids, were significantly higher in HP tomato purée than in the untreated and other treated tomato purées. Ascorbic acid and total vitamin C were significantly lower in HP, LPT, HPT, and HPT + F tomato purées than in the untreated and F purées. In the AQ fractions, we found an inverse significant correlation between both ascorbic acid and total vitamin C and EC 50AQ ; and a positive significant correlation with AE AQ . In the OR fractions, a significant correlation was found between EC 50OR and AE OR parameters and lycopene and total carotenoids. Total scavenging activity (AQ + OR fractions) in HP tomato purée was similar to that in LPT, HPT, and HPT + F purées.

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

“…Some authors, nevertheless, have reported that processing had no significant effect on the carotenoid profile (Lee and Coates, 2003;Vervoort et al, 2011). Also, there were no significant changes after thermal treatment in a study by Sanchez-Moreno et al (2005), after HPP treatment by Donsi et al (1996) and Esteve et al (2009) Ultra-High Temperature processed 6.1 6.2 * Consumer Acceptance Testing (n = 14); 9 point hedonic scale-9 = like extremely; 8 = like very much; 7 = like moderately; 6 = like slightly; 5 = neither like nor dislike; 4 = dislike slightly; 3 = dislike moderately; 2 = dislike very much; and 1 = dislike extremely.…”

Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado

“…En general, la capacidad antioxidante de los zumos de frutas se relaciona con la composición y la concentración de compuestos bioactivos tales como vitaminas, fenoles, carotenoides o flavonoides (Sánchez et al, 2006). Takeoka et al (2001) reportan que la vitamina C y los fenoles son los principales componentes antioxidantes en zumos de frutas.…”

Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability

“…Improving new preservation techniques are also important to maintain food freshness and guarantee stability of bioactive compounds with minimum physical and chemical processes [41,59,[60][61][62][63][64]. Moreover, some researches demonstrated that bioactive properties of fresh fruit juices are maintained better after PEF application [41,59,[60][61][62][63][64].…”