Tomato Processing, Quality, and Nutrition

Motamedzadegan, Ali; Tabarestani, Hoda Shahiri

doi:10.1002/9780470958346.ch37

Cited by 8 publications

(2 citation statements)

References 45 publications

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“…heat and mechanical treatments) and post-processing (e.g. transport and storage) parameters [6][7][8]. Therefore, to enable the production of a standardized product with desired and stable quality, various ingredients with different purposes (e.g., texturing, flavoring or water binding ingredients) are commonly included in tomato products formulation.…”

Section: Introductionmentioning

confidence: 99%

A multilevel investigation supported by multivariate analysis for tomato product formulation

Boukid

Curti

Diantom

et al. 2021

Eur Food Res Technol

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Industrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [xanthan gum (X) or potato fiber (F)] on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (ΔE) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X. 1H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties.

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Section: Introductionmentioning

confidence: 99%

A multilevel investigation supported by multivariate analysis for tomato product formulation

Boukid

Curti

Diantom

et al. 2021

Eur Food Res Technol

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“…The color maintenance of tomato products depends directly on the control of process factors that trigger oxidation or thermal isomerization of carotenoids. Throughout the processing chain of concentrated pulp, the presence of oxygen must be limited, making heating the main cause of color changes (Qiu et al, 2019;Motamedzadegan and Tabarestani, 2011;Shi and Maguer, 2000;Barreiro et al, 1997). Remini et al (2015) showed the effect of storage temperature and deaeration was the most influent factors on kinetics degradation of color and ascorbic acid in pasteurized blood orange juice.…”

Section: Introductionmentioning

confidence: 99%

The tomato paste quality attributes along the industrial processing chain

Munhoz¹,

Schmidt²

2019

Afr. J. Food Sci.

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Tomato is widely consumed in the world and its concentrated paste represents the main product from industrial tomato cultivars. One of the industry's biggest challenges is to produce in a sustainable and effective chain to simultaneously fulfill the cost reduction and quality improvement demands. This study aimed to show the loss of tomato paste quality attributes along its industrial processing chain, focusing on three parameters: (1) ascorbic acid content; (2) color and (3) consistency. Samples of tomato paste (29 °Brix) were subjected to thermal treatment at 60, 70 and 80°C, cooled down and analyzed for the mentioned attributes by kinetic parameters. Both ascorbic acid (z = 62.8°C, R 2 = 0.9499) and instrumental color (z = 19.0°C, R 2 = 0.9924 for a*/b*, and z = 16.3°C, R 2 = 0.9897 for TPS) parameters degradation were well described by first-order kinetic models. Consistency attributes were not affected by the thermal treatment temperature. The temperature effect at each stage of processing allowed identifying the sterilization and storage steps as responsible for the greater degradation of color and ascorbic acid, respectively. The industry must control sterilization and increase sun protection in the offseason to preserve color and ascorbic acid, ensure lower losses of sensorial quality without reducing its productive flexibility, always prioritizing food safety.

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Comparison effects of PEF and SC‐CO₂ treatments on lycopene, β‐carotene, lutein, β‐cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits

Belgheisi,

Motamedzadegan,

Rashidi

et al. 2024

Food Science & Nutrition

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Since the recycling of composites from plant tissues is difficult, extraction of bioactive compounds from plant sources requires pre‐treatment by new technology such as pulsed electric fields (PEF). Due to the reduced consumption of organic solvents, the extractive techniques such as using supercritical CO2 (SC‐CO2) are of interest to researchers. This work aimed to investigating the influences of different parameters of SC‐CO2 (pressure, modifier volume, temperature, and dynamic time) and PEF (frequency and field strength) treatments on the amount extraction of β‐carotene, lycopene, lutein, β‐cryptoxanthin, total phenol content (TPC), and also antioxidant activity percentage of tomato to obtain the optimum circumstances extraction via PEF and SC‐CO2 methods. PEF data showed that treatments with moderate intensity (1 Hz and 0. 25 kV/cm) enhanced the extractability of lycopene (88%), β‐carotene (69%), and β‐cryptoxanthin (24%). The maximum recovery in total polyphenols was achieved at a 1 Hz and 1.75 kV/cm, leading to a 41.68% growth. The SC‐CO2 results showed that extraction at 55°C and 35 MPa, and in a short time of 20 min (without any modifier: methanol) resulted in the highest levels of carotenoids (100% recovery), especially lycopene, and antioxidant activity. Largest value of total polyphenols was obtained at 35 MPa, 35°C, during 30 min, and 250 μL methanol as a modifier (58.79% recovery). Results showed that the extraction of polyphenols, unlike carotenoids, required a modifier. Organic solvents, often called modifiers, are sometimes added to the supercritical fluid to increase the polarity range of the extraction process and to help overcome analyte retention in the matrix. In this study, methanol was used as a modifier in different volumes. Therefore, the SC‐CO2 gentle processing conditions, compared with PEF, improved the recovery of tomato bioactive compounds and antioxidant activity. Nevertheless, further studies are needed to optimize such treatments.

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Tomato Processing, Quality, and Nutrition

Cited by 8 publications

References 45 publications

A multilevel investigation supported by multivariate analysis for tomato product formulation

A multilevel investigation supported by multivariate analysis for tomato product formulation

The tomato paste quality attributes along the industrial processing chain

Comparison effects of PEF and SC‐CO₂ treatments on lycopene, β‐carotene, lutein, β‐cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits

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Tomato Processing, Quality, and Nutrition

Cited by 8 publications

References 45 publications

A multilevel investigation supported by multivariate analysis for tomato product formulation

A multilevel investigation supported by multivariate analysis for tomato product formulation

The tomato paste quality attributes along the industrial processing chain

Comparison effects of PEF and SC‐CO2 treatments on lycopene, β‐carotene, lutein, β‐cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits

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Product

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Comparison effects of PEF and SC‐CO₂ treatments on lycopene, β‐carotene, lutein, β‐cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits