The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions

Belović, Miona; Pajić‐Lijaković, Ivana; Torbica, Aleksandra; Mastilović, Jasna; Pećinar, Ilinka

doi:10.1016/j.foodhyd.2016.06.021

Cited by 24 publications

(14 citation statements)

References 37 publications

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“…By-products obtained may well be suitable for noble purposes, since they are rich in bioactive compounds [1,2]. Many researchers have investigated the potential use of agroindustrial by-products for their inclusion in the human diet, which could correctly solve the problem of waste associated with food processing and reduce industrial costs [3,4].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

et al. 2019

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Microencapsulation by spray-drying is a process used in the stabilization of active compounds from various natural sources, such as tomato by-products, with the purpose to be used as additives in the food industry. The aim of this work was to study the effects of wall material and spray drying conditions on physicochemical properties of microcapsules loaded with lycopene rich extract from tomato pomace. The assays were carried out with ethanolic tomato pomace extract as core material and arabic gum or inulin as wall materials. A central composite rotatable design was used to evaluate the effect of drying air inlet temperature (110-200 • C) and concentration of arabic gum (5-35 wt %) or inulin (5-25 wt %) on the antioxidant activity, encapsulation efficiency, loading capacity, and drying yield. SEM images showed that the produced particles were in the category of skin-forming structures. The most suitable conditions, within the ranges studied, to obtain lycopene loaded microparticles were a biopolymer concentration of 10 wt % for both materials and an inlet temperature of 200 and 160 • C for arabic gum and inulin, respectively. Arabic gum and inulin possessed a good performance in the encapsulation of tomato pomace extract by spray drying. It is envisaged that the capsules produced have good potential to be incorporated in foods systems with diverse chemical and physical properties.

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Section: Introductionmentioning

confidence: 99%

Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

et al. 2019

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“…Lower phase angle values of the plum jam and the raspberry jam indicate a stronger gel structure, probably due to the presence of high methoxyl (HM) pectin in their formulation. Slightly higher Gʹ and G’’ values of the SCM spread with 3.2% of BSC when compared to the SCM spread with 2.2% of BSC are probably caused by a higher amount of insoluble particles (Belović et al ., ). Therefore, the addition of an increased amount of BSC has a beneficial effect both on the content of anthocyanins and mechanical stability of developed spreads.…”

Section: Resultsmentioning

confidence: 97%

Chemical, rheological and sensory characteristics of sweet spreads made from by‐products of soya bean and maize

Žilić

Šimić

Belović

et al. 2019

Int J of Food Sci Tech

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Summary Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread. Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated. The results were compared with those of commercial plum and raspberry jams and spreads. Spreads made from SMC and BSC had the highest content of proteins, total fibres, hemicellulose and cellulose. In relation to fruit jams, they are distinguished by the presence and content of p‐coumaric, ferulic and 3,4‐dihydroxybenzoic acids, as well as of flavonoids such as catechin and quercetin. SMC spread with 3.2% of BSC had the highest content of total anthocyanins (666.75 mg CGE kg−1) (cyanidin 3‐glucoside equivalent). Cyanidin‐3‐glucoside (Cy‐3‐Glu) was the most abundant anthocyanins in SMC/BSC containing spreads, while in raspberry jam, that was cyanidin‐3‐sophoroside (Cy‐3‐Sop). According to chemical, rheological and sensory properties, SMC/BSC containing spreads could be competitive with fruit jams and spreads.

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“…At higher shear rates, the viscosity was not significantly altered. In addition, homemade sauce viscosity is greater than that of commercial sauce, probably due to the thermal pre-treatment that is performed to tomato-based commercial products, which breaks polymeric chains of lycopene in smaller chains of isoprene [16], and thereby causing a decrease in the viscosity of the commercial product.…”

Section: Discussionmentioning

confidence: 99%

“…However such characterizations are rare in the literature for tomato products [8][9][10][12][13][14][15][16]. The rheological properties of tomato products depend on several number of parameters, such as agronomic parameters (variety and maturity), compositional parameters (soluble solids, acidity and pectin content) and process parameters (finished product appearance and heat treatment) [13,17].…”

Section: Shear Rate Effect On the Viscosity Of Homemade And Commerciamentioning

confidence: 99%

Shear Rate Effect on the Viscosity of Homemade and Commercial Tomato Sauce

Jorge-Octavio¹,

Claudia-Karina²,

Carmen³

et al. 2017

JFSE

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Rheological characterization of tomato products is important not only for design of unit operations, but also to optimize processes and guarantee high quality of food products. Time dependence is related with structural changes due to shear rate. Thus, rheological characterization as a function of time is extremely important to understand the changes that occurred in food products during commercial processes. However, these characterizations are rare in the literature for tomato products. Those rheological properties depend of several parameters, such as agronomic, structural and process parameters. In this study, the effect of shear rate on the viscosity at room temperature (22 °C) of two kinds of tomato sauce (homemade and commercial) is analyzed; using a Brookfield viscometer model 4535, Lab-Line Instruments. Homemade sauce was prepared with fresh saladette tomatoes from a local market. Rheological analysis was performed at shear rates from 0.05 to 10.47 s -1 ; using all the spindles available. Statistical analysis was made using LSD and Duncan tests with a confidence interval of 95% (p-value of 0.05). It was demonstrated that homemade and commercial tomato sauce behaved as a thixotropic fluid, due to the typical decrease on viscosity samples observed when testing time was increased. When tomato sauce is at rest, it has a gelled tridimensional structure; and, as soon as a shear stress is applied, the movement generates an alignment of tomato constituent chains in flow direction, breaking physic entanglements and thus causing a decrease in viscosity as a function of time. Furthermore, it was discovered that the viscosity of homemade sauce was higher than the viscosity of commercial sauce. The latter may be due to the pre-thermal treatment. During this unit operation, polymeric chains of lycopene most likely break into smaller chains of isoprene, causing the observed decrease in viscosity. Besides, commercial sauce contains additives, seasonings, preservatives and thickeners that are not in a homemade sauce.

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The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions

Cited by 24 publications

References 37 publications

Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

Chemical, rheological and sensory characteristics of sweet spreads made from by‐products of soya bean and maize

Shear Rate Effect on the Viscosity of Homemade and Commercial Tomato Sauce

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