Lycopene degradation and isomerization in tomato dehydration

Shi, John; Maguer, Marc Le; Kakùda, Yukio; Liptay, A.; Niekamp, Francie

doi:10.1016/s0963-9969(99)00059-9

Cited by 276 publications

(215 citation statements)

References 19 publications

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“…Francisconi et al (2003) and Abadio et al (2004) also observed higher lightness for the dehydrated fruits with increasing atomisation speed. Shi et al (1999) found an L value for the dehydrated tomato in the range of 38, 40, smaller than the values found in this work. In order to preserve the tomato powder colour and good reconstitution properties, the use of an atomisation speed of 25,000 rpm and an inlet temperature of 200°C is recommended.…”

Section: Resultscontrasting

confidence: 95%

“…2). According to Shi et al (1999) the colour retention in the tomato products was better at low temperatures, and these authors found values for the a*/b colour index of the dehydrated tomato to the order of 1, 2, a value close to that found in the current study. Anguelova and Wathersen (2000) found a loss of 30 to 40% of lycopene in the spray dried tomato powder, this being the main pigment responsible for the red colour of the product.…”

Section: Resultssupporting

confidence: 89%

See 1 more Smart Citation

Spray-dried tomato powder: reconstitution properties and colour

Sousa

Borges²,

Magalhães

et al. 2008

Braz. arch. biol. technol.

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Section: Resultscontrasting

confidence: 95%

Section: Resultssupporting

confidence: 89%

Spray-dried tomato powder: reconstitution properties and colour

Sousa

Borges²,

Magalhães

et al. 2008

Braz. arch. biol. technol.

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“…The obtained results were in accordance with researches of Zanoni et al Our results were in accordance with Shi et al (1999) who gave an explanation of the loss of the lycopene during air drying, which is based on the isomerization and oxidation (autoxidation) as two strong factors that influence the distribution of transand cisisomers and thereby its the biological potential. (Lavelli et al, 1999) can impact the speed and the quality of drying and the dried product.…”

Section: Changes In Nutrients During Dryingsupporting

confidence: 92%

Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer

Zdravkovic¹,

Pavlović²,

Boskovic-Vragolovic³

et al. 2017

Food & Feed Res

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ABSTRACT:The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Drying was performed in three ways, applying five temperature regimes, as follows: cocurrent system (variant 1 at 70- . In these systems, the kinetic of changes in nutritive value of tomato fruits was monitored by measuring the content of carbohydrates, lycopene and vitamin C. Different influences of temperature regimes on nutritive value of dried tomato were observed at the level of statistical difference (LSD 0.05; 0.01) in the researched systems. Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2). Monitoring of the tomato drying kinetics showed that, in all variants, period of constant drying rate lasted about 3.5 h and that the total drying was the fastest in parallel cocurrent flow of non-saturated hot air and material. The content of total carbohydrates in tomato was dependent on the temperature regime of the tested drying systems. The carbohydrate content obtained in tomato samples dried at lower temperatures was higher compared to the values observed in the samples dried at higher drying temperatures. Significant losses of vitamin C were determined in all drying systems. The lycopene content under all experimental conditions generally showed a tendency to decrease slightly. Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the occurrence remained below 95% of cases.

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“…This interest is due to the presence of carotenoids and particularly lycopene, which is an unsaturated alkylic compound, that appears to be an active compound in the prevention of cancer, cardiovascular risk and in slowing down cellular aging, owing to its high antioxidant and antiradical power (Gerster 1997;Giovannucci et al 1995). Lycopene is found in fresh, red-ripe tomatoes as all-trans (79-91 %) and cis-(9-21%) isomers (Boileau et al, 2002;Shi et al, 1999;Stahh & Sies, 1992).…”

Section: Introductionmentioning

confidence: 99%