Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree

The influence of different heat treatments on color and antioxidant properties of tomato purees was investigated. The treatments were designed to produce the same total thermal effect against spoilage microorganisms. Although the development of nonenzymatic browning reactions occurred by increasing...

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Bibliographic Details
Published inJournal of food science Vol. 67; no. 9; pp. 3442 - 3446
Main Authors Anese, M, Falcone, P, Fogliano, V, Nicoli, M.C, Massini, R
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.11.2002
Subjects
antioxidant activity
chain-breaking activity
color
heat treatment
lycopene
Maillard reaction
microorganisms
redox potential
spoilage
temperature
thermal treatments
tomato
tomato puree
tomatoes
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Summary:The influence of different heat treatments on color and antioxidant properties of tomato purees was investigated. The treatments were designed to produce the same total thermal effect against spoilage microorganisms. Although the development of nonenzymatic browning reactions occurred by increasing process temperature, no changes in redness were observed in the heated samples, due to the “masking” effect of lycopene. Also, the heat treatments had equivalent effect on the chain-breaking activity of the aqueous and lycopene tomato fractions. However the redox potential values increased as the heating temperature increased. All data together showed that the thermal resistance constant z values for color and chain-breaking activity were close to 10°C, but lower than 10°C for reducing properties.
Bibliography:http://dx.doi.org/10.1111/j.1365-2621.2002.tb09603.x
istex:28D1DF33FDECD1569DB29E051378F1E4DE9D25E9
ark:/67375/WNG-2V4NC54S-5
ArticleID:JFDS3442
This research was financially supported by the Italian Council of Research (CNR n. 99.0813.CT11) andby the Programma Operativo Multiregionale (POM), Measure 2, Project B17. The authors thank CO.RI.AL., Centro Ricerche Barilla, of Foggia (Italy) for the use of the simulator steam retort.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb09603.x