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

Abstract

Tomato and tomato‐based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesirable changes both in the nutritional and in the sensory properties of the products. In order to avoid these unfavorable changes during the heat treatment, novel thermal, and non‐thermal processing technologies have been receiving much attention with the aim of improving and replacing conventionally processed products. Among them, some of the most promising technologies of high pressure processing, pulsed electric fields, and power ultrasound in comparison to conventional thermal processing technologies are highlighted in this article. This review presents recent scientific information on impact of these technologies on physico‐chemical, organoleptic, and microbial properties of tomato‐based products. Furthermore, it analyses and discusses the opportunities and drawbacks in commercial applications. Practical applications The preservation of tomato and tomato products is of primary interest for the food industry. Several novel thermal and non‐thermal technologies—discussed in this review—could be utilized for the production of high quality tomato‐based products. These technologies are increasingly attracting the attention of food processors as they efficiently provide products with extended shelf life and higher quantities of labile bioactive compounds when compared to conventionally processed products.

The influence of Ohmic‐vacuum heating on phenol, ascorbic acid and engineering factors of kiwifruit juice concentration process

“…5C). The temperature and duration of the process are two important factors on the change of quality parameters of fruit juice during the concentration process (Jayathunge et al ., 2019). The process temperature in the OHVC was much lower than OHAC, but the processing time in the vacuum state was longer.…”

Inhibition of corrosion causing Pseudomonas aeruginosa using plasma-activated water

“…During the last decade, cold plasma treatment has been attracting attention as a green technology for the inactivation of spoilage and pathogenic bacteria on different matrices (Ehlbeck et al, 2010; Ekonomou & Boziaris, 2021; Jayathunge et al, 2019; Pasquali et al, 2016), as well as a method for decontamination of industrial surfaces and medical equipment (Alshraiedeh et al, 2020; Ben Belgacem et al, 2017; Gonzalez‐Gonzalez et al, 2021). Recently, the development of PAW offered a new opportunity as a promising decontamination method for the preservation of food (Liao et al, 2018; Ma et al, 2015; Thirumdas et al, 2018) and wound healing in the medical industry (Chen et al, 2017; Kaushik et al, 2018), and as an alternative disinfectant for the inactivation of bacteria in water (Pan et al, 2017; Zhou et al, 2018).…”

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

“…Tomato is a magnificent source of vitamin C and has important levels of vitamin A, B and E. Concerning vitamin C (ascorbic acid), tomato represents one of the main sources of this vitamin in the Mediterranean diet. Ascorbic acid is thermally labile and light-sensitive and can be easily degraded during the thermal processing and storage of the food [42]. The vitamin C degradation has been considered in various works, who reported a remarkable loss of this vitamin (approx.…”