Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

“…The instrument was calibrated with a white standard tile (L = 96.94, a = +0.18, b = +1.89). A glass Petri dish (52 mm diameter) containing pomegranate juice blend or fermented beverage was placed above a white tile and the CIELab values were determined (Giner et al, 2013). Hue angle (h) was calculated from tan −1 (b/a) and Chroma, color intensity or saturation (C) was calculated as (a 2 + b 2 ) 1/2 .…”

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

“…Anese, Falcone, Fogliano, Nicoli, and Massini (2002) observed that application of thermal treatment was effective in maintaining the redness of tomato puree after processing at 90, 100, and 110°C. High Temperature Short Time processes (75°C for 23 s, 92°C for 5 s) have been applied to tomato juice to obtain a better color preservation (less browning) than conventional pasteurization (Giner, Hizarci, Marti, Saura, & Valero, 2013).…”

“…Even though a very hot break temperature increases the consistency of the tomato juice by pectolytic enzyme inactivation, some researchers have reported soluble pectin leaching out from cell walls and pectin denaturation and reduction of consistency due to prolonged heating (Goodman, Fawcett, & Barringer, 2002;Hayes et al, 1998). Giner et al (2013) found that storage temperature and time affected total soluble solids (as Brix) and therefore viscosity in thermal treated tomato juice. As indicated by Lavelli, Harsha, Mariotti, Marinoni, and Cabassi (2015) heating treatments also increased the consistency of tomato puree measured as Bostwick consistency value.…”

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

“…A broad range of studies mainly focused on microbiological quality of products. HTST treatments can: (1) control the growth of Lactobacillus plantarum CECT 220 in orange juice added with milk (Zulueta and others ), or the native microorganisms in orange/sweet pepper juice blend (Xu and others ) and mango nectar (Liu and others ); (2) inactivate Lactobacillus brevis and Saccharomyces cerevisiae in apple juice (Aguilar‐Rosas and others ), as well as the native microorganisms in purple sweet potato nectar (Wang and others ), tomato (Giner and others ) and cucumber juices (Zhao and others ), and lemon/pomegranate juice blend (Mena and others ); and (3) ensure microbial stability during the storage of mulberry juice (Zou and others ) and purple sweet potato nectar (Wang and others ).…”