Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

Kravets, Marina; Cedeño-Pinos, Cristina; Abea, Andrés; Guárdia, María Dolors; Muñoz, Israel; Bañón, Sancho

doi:10.3390/foods12152837

Cited by 6 publications

(8 citation statements)

References 61 publications

(90 reference statements)

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“…Tomato PPO exhibits maximum activities at pH 4.8 [38], while tomato POD exhibits its maximum activity at pH 6.5 for guaiacol [39]. Reproducing the results obtained in the previous validation of the pasteurisation method [18], HTST at 80 • C (CH or RF) did not completely inactivate both oxidase enzymes in salmorejo. PPO activity was initially higher (16-20% RA) than POD activity (11-12% RA), while the decrease in activity over time was somewhat more pronounced for PPO than for POD enzymes.…”

Section: Discussionsupporting

confidence: 82%

“…The proposed HTST treatments allowed for the retention of freshness attributes and were effective in stabilising sensory quality. The shelf life of salmorejo treated via conventional or radiofrequency heating was similar since pasteurisation is a stage within the common manufacturing process (homogenising, pre-heating, heating, chilling, and packing), and holding times were adjusted in each type of pasteuriser to standardize the thermal effects [18].…”

Section: Discussionmentioning

confidence: 99%

“…A minimum cumulative total lethality equivalent to p = 0.51 min at 71.1 • C was needed for a cocktail of pathogens [19]. For more details, see Kravets et al (2023) [18]. Salmorejo was alternately pasteurised at 80 • C using continuous-flow (200 L•h −1 of product) in a conventional heat exchanger or in RF equipment.…”

Section: Salmorejo Manufacturing Processmentioning

confidence: 99%

“…RF technology could replace conventional heat exchangers in the food industry as dielectric heating has better thermal penetration and could be less energy-intensive [16,17]. A preliminary trial conducted by Kravets et al (2023) [18] confirmed that "fresh-like" salmorejo can be pasteurised using either conventional heat exchangers or dielectric equipment. Applying 80 • C for around 10 s in a continuous line with a preheating stage provides an adequate decimal reduction in mesophilic bacteria and foodborne pathogens such as L. monocytogenes.…”

Section: Introductionmentioning

confidence: 99%

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Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

Kravets,

Abea,

Guàrdia

et al. 2023

Foods

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Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised–chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Section: Salmorejo Manufacturing Processmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

Kravets,

Abea,

Guàrdia

et al. 2023

Foods

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“…All samples were analysed in triplicate. A more detailed procedure can be consulted in a previous study [29].…”

Section: Salmorejo Manufacturing Processmentioning

confidence: 99%

Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

Kravets,

García-Alonso,

Abea

et al. 2024

Foods

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Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, these antioxidants can be degraded in oxidation reactions catalysed or not by enzymes during pasteurisation and storage treatments used to stabilise the salmorejo before consumption. Due to its better penetration, the use of dielectric heating by radiofrequency (RF) may improve results of pasteurisation in this product. The objective was to assess the effects of pasteurisation temperature (70–100 °C, at 5 °C intervals) and storage time (0–5 months, at one-month intervals) on levels of ascorbic acid, α-tocopherol and carotenoids and antioxidant capacity (AC) in salmorejo pasteurised (over 10 s) by conventional (CH) or RF continuous heating. Two successive experiments were conducted to select an adequate pasteurisation temperature for use in the shelf-life study. Pasteurisation upon tested conditions allows a good retention of salmorejo antioxidants. Either CH or RF pasteurisers can be used with similar results. Vitamin C (L-ascorbic + dehydroascorbic acids) was more abundant (15–19 mg 100 g−1) than carotenoids (0.9–2.6 mg 100 g−1) (all-trans + cis lycopene and β-carotene) and α-tocopherol (0.8–1.2 mg 100 g−1) in the pasteurised product. Using excessively low temperatures (70 °C) resulted in partial losses of the three antioxidants, possibly due to oxidase residual activities. Intensifying thermal treatment improved this issue with minor losses of the thermolabile vitamin C and increased carotenoid content. Using a suitable temperature (80 °C) did not prevent most vitamin C from being degraded by the first month, while α-tocopherol, and, to a lesser extent, carotenoids, showed good retention levels during shelf life under refrigeration. Vitamins C and E and carotenoids, either by degradation, regeneration or releasing, likely contribute to the AC in salmorejo. Phenolic antioxidant response, radical-scavenging activities and redox potential values confirmed this finding. The pasteurised-chilled salmorejo shows good antioxidant properties with potential health implications, a positive nutritional aspect for consumers of this tomato-oil homogenate. The losses of antioxidants and AC due to pasteurization would be of little relevance compared to the losses accumulated during shelf life.

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Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation

Costa,

Marra

2024

Food Eng Rev

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Foodborne illnesses occur due to contamination by pathogenic microorganisms. Therefore, decontaminating food is vital before marketing and circulation. Radio frequency (RF) heating stands out in several branches of industry, mainly food processing, as an alternative method to conventional pasteurization which takes long process times and overheating. RF heating functions without relying on heat conduction. It generates internal heat by inducing the rotation of polar molecules and the motion of ions. The advantages of dielectric heating with greater wave penetration include rapid, uniform and volumetric heating, presenting high energy efficiency. Furthermore, it is an effective, validated method for eliminating pathogens in agricultural products and is free from chemical residues. Although many reviews have discussed this technology, few reviews have covered the research trends in this field in the recent years, during which the number of studies discussing RF treatment of foods have increased. Therefore, this review focuses on the RF applications in the food industry for pest control, microbial and enzymatic inactivation of solid, liquid, and powdered foods in the last five years. Besides covering the fundamental aspects of RF technology, we also examine its benefits and drawbacks, address the challenges it presents, and explore future prospects Graphical Abstract

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Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

Cited by 6 publications

References 61 publications

Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation

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