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Wu Y, Liu Y, Jia Y, Feng CH, Zhang H, Ren F, Zhao G. Effects of thermal processing on natural antioxidants in fruits and vegetables. Food Res Int 2024; 192:114797. [PMID: 39147492 DOI: 10.1016/j.foodres.2024.114797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024]
Abstract
Research on the content of polyphenolic compounds in fruits and vegetables, the extraction of bioactive compounds, and the study of their impact on the human body has received growing attention in recent years. This is due to the great interest in bioactive compounds and their health benefits, resulting in increased market demand for natural foods. Bioactive compounds from plants are generally categorized as natural antioxidants with health benefits such as anti-inflammatory, antioxidant, anti-diabetic, anti-carcinogenic, etc. Thermal processing has been used in the food sector for a long history. Implementing different thermal processing methods could be essential in retaining the quality of the natural antioxidant compounds in plant-based foods. A comprehensive review is presented on the effects of thermal blanching (i.e., hot water, steam, superheated steam impingement, ohmic and microwave blanching), pasteurization, and sterilization and drying technologies on natural antioxidants in fruits and vegetables.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chao-Hui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Guoping Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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2
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Kravets M, Abea A, Guàrdia MD, Muñoz I, Bañón S. Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles. Foods 2023; 12:3882. [PMID: 37893775 PMCID: PMC10606443 DOI: 10.3390/foods12203882] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/11/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
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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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
| | - Andrés Abea
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
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3
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Kravets M, Cedeño-Pinos C, Abea A, Guàrdia MD, Muñoz I, Bañón S. Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate ( salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods 2023; 12:2837. [PMID: 37569107 PMCID: PMC10417326 DOI: 10.3390/foods12152837] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/12/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a "fresh-like" pasteurised-chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70-100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A "fresh-like" good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Andrés Abea
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
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4
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Meléndez-Martínez AJ, Esquivel P, Rodriguez-Amaya DB. Comprehensive review on carotenoid composition: Transformations during processing and storage of foods. Food Res Int 2023; 169:112773. [DOI: 10.1016/j.foodres.2023.112773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 04/08/2023]
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5
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Optimization of Process Parameters of Ohmic Heating-Assisted Vacuum Evaporation of Guava Juice and Quality Assessment of Its Concentrate. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03019-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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6
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Effect of food processing on antioxidants, their bioavailability and potential relevance to human health. Food Chem X 2022; 14:100334. [PMID: 35712535 PMCID: PMC9194584 DOI: 10.1016/j.fochx.2022.100334] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 03/16/2022] [Accepted: 05/15/2022] [Indexed: 12/15/2022] Open
Abstract
Processing alters the amount, matrix interaction, and structure of antioxidants. It is not easy to dissociate processing effects from food matrix effects. It is still difficult to make general statements on the effects of processing on bioavailability. Facilitated release by heat, pressure, etc. contributes to increased bioaccessibility.
It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what is present in vegetative starting materials; how this is altered during processing; how this influences activity in the gut and following uptake into bloodstream; and which in vivo physiological effects this may have on human body. Having a better understanding of these different steps and their importance in a health-and-nutrition-context will place us in a better position to breed for improved crop varieties and to advise the food industry on how to optimize processing strategies to enhance biochemical composition of processed foods. This review provides an overview of what is currently known about the influence which food processing treatments can have on antioxidants and gives some pointers as to their potential relevance.
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Guemouni S, Mouhoubi K, Brahmi F, Dahmoune F, Belbahi A, Benyoub C, Adjeroud‐Abdellatif N, Atmani K, Bakhouche H, Boulekbache‐Makhlouf L, Madani K. Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sara Guemouni
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khokha Mouhoubi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Fatiha Brahmi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Farid Dahmoune
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Amine Belbahi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences University of M'sila M'sila Algeria
| | - Cylia Benyoub
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Nawel Adjeroud‐Abdellatif
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Karim Atmani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Hicham Bakhouche
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de recherche en technologie agro‐aimentaire, route de TargaOuzemour Bejaia Algeria
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Sridhar K, Makroo HA, Srivastava B. Effect of Cold- and Hot-Break Heat Treatments on the Physicochemical Characteristics of Currant Tomato ( Solanum pimpinellifolium) Pulp and Paste. Foods 2022; 11:foods11121730. [PMID: 35741927 PMCID: PMC9222535 DOI: 10.3390/foods11121730] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/05/2022] [Accepted: 06/10/2022] [Indexed: 02/04/2023] Open
Abstract
Currant tomato (Solanum pimpinellifolium), an underutilized wild species of modern tomato, was investigated to determine the physicochemical properties and understand the effect of cold- and hot-break heat treatments on physicochemical characteristics. Moreover, a new Arrhenius-type equation was used to model the temperature-dependent viscosity of currant tomato pulp and paste. The currant tomato’s porosity, surface area, and lycopene content were 40.96 ± 0.84%, 663.86 ± 65.09 mm2, and 9.79 ± 1.88 mg/100 g, respectively. Cold- and hot-break heat treatments had a significant (p < 0.05) effect on tomato pulp and paste color change (0.09 to 0.26; 0.19 to 1.96), viscosity (0.06 to 0.02 Pa.s; 0.85 to 0.37 Pa.s), and lycopene content (9.70 to 9.07 mg/100 g; 9.60 to 9.37 mg/100 g), respectively. An Arrhenius-type equation described the temperature-dependent viscosity of currant tomato pulp and paste with activation energy (Ea) ranging from 7.54 to 11.72 kJ/mol and 8.62 to 8.97 kJ/mol, respectively. Principal component analysis (PCA) revealed a total of variance 99.93% in tomato pulp and paste as affected by the cold- and hot-break heat treatments. Overall, the findings may provide knowledge for design graders and process optimization to develop currant tomato-based products.
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Affiliation(s)
- Kandi Sridhar
- Department of Food Engineering & Technology, Tezpur University, Tezpur 784 028, Assam, India or (K.S.); or
- UMR1253, Science et Technologie du Lait et de l’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
| | - Hilal A. Makroo
- Department of Food Engineering & Technology, Tezpur University, Tezpur 784 028, Assam, India or (K.S.); or
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192 122, Jammu & Kashmir, India
| | - Brijesh Srivastava
- Department of Food Engineering & Technology, Tezpur University, Tezpur 784 028, Assam, India or (K.S.); or
- Correspondence: ; Tel.: +91-3712-27-5712
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Roobab U, Khan AW, Irfan M, Madni GM, Zeng X, Nawaz A, Walayat N, Manzoor MF, Aadil RM. Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14045] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Abdul Waheed Khan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Muhammad Irfan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
- Guangdong Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan Guangdong China
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study Shenzhen University Shenzhen China
| | - Noman Walayat
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
| | - Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu Province China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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Makroo H, Srivastava B, Jabeen A. Influence of mild electric field (MEF) on polyphenol oxidase and quality attributes of pineapple juice during ohmic heating. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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11
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Vigneshwaran G, More PR, Arya SS. Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension. Curr Res Food Sci 2022; 5:313-324. [PMID: 35198990 PMCID: PMC8844773 DOI: 10.1016/j.crfs.2022.01.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 01/19/2022] [Accepted: 01/31/2022] [Indexed: 10/31/2022] Open
Abstract
Fresh tomato juice was processed by hydrodynamic cavitation (HC) at 5 to 15 psi pressures for 5–30 min. A full factorial design was applied to optimize the HC treatment of tomato juice quality. Optimal conditions were recorded at 10 psi for 10 min, which showed no significant (p < 0.05) change in lycopene content to that of freshly obtained unprocessed tomato juice (control). After processing, the retention of 93% ascorbic acid and 96.6% of total phenolic compounds (TPC) was observed. Similarly, sedimentation and viscosity were mildly affected by HC processing (89.2 and 94.4% of values in the treated sample, respectively). While pH, total soluble solids (TSS), titratable acidity (TA) of HC treated sample remained unchanged (p < 0.05). The results were also compared with the conventional thermally processed tomato juice (90 °C for 90 s). Although thermal treatment resulted in the inactivation of 92.2% of pectin methylesterase and a 5 log reduction in total plate counts, it also showed significant reductions in ascorbic acid (61.4%), TPC (72.3%), and physical properties (37.7% of SI and 83.2% viscosity). However, HC processing could achieve a maximum of 4.9% inactivation of PME and 1 log reduction at high treatment conditions, respectively (15 psi for 30 min). The shelf-life study showed more retention of bioactives and better physicochemical properties in tomato juice samples stored at 4 °C for 15 days than the control. Sensory evaluation revealed that the overall acceptability of the optimized HC treated (0.714) sample was better than the thermally treated sample (0.591). The observed results concluded that HC-treated tomato juice was comparatively better than thermally-treated tomato juice in retaining bioactive compounds. Consequently, HC constitutes a promising approach in food processing to improve and retain the beneficial properties of tomato juice. Hydrodynamic cavitation is a sustainable alternative to obtain health-promoting foods. The optimum HC conditions were 10 psi for 10 min for tomato processing. Stability of lycopene was observed in HC treated juice. HC processed tomato juice showed excellent stability compared to untreated juice. HC treated tomato juice had shelf-life up to 15 days at 4 °C with good sensory and quality attributes.
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Shao L, Zhao Y, Zou B, Li X, Dai R. Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Alkanan ZT, Altemimi AB, Al-Hilphy ARS, Cacciola F, Ibrahim SA. Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste. Foods 2021; 10:2920. [PMID: 34945470 PMCID: PMC8700374 DOI: 10.3390/foods10122920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/17/2021] [Accepted: 11/22/2021] [Indexed: 11/17/2022] Open
Abstract
Ohmic-vacuum combination heating is a common method used in the food industry as a concentration process. In the present study, an OH-VC combination heating system was developed for producing tomato paste at temperatures of 70, 80, and 90 °C and pressure of 0.3, 0.5, and 0.7 bar and electric field of 1.82, 2.73, and 3.64 V/cm using a central composite design. The effects of heating conditions on the quality and sensory evaluation of tomato paste were also evaluated. Each combination of temperature, pressure, and the electric field was quantified for specific energy consumption, energy efficiency, and productivity. A decrease of 35.08% in the amount of acid ascorbic and lycopene content 19.01%, using conventional heating compared to ohmic-vacuum heating under optimized conditions, was attained. The results also highlighted an increase in the amount of HMF (69.79%) and PME (24.33%) using conventional heating compared to ohmic-vacuum heating under optimized conditions. Ascorbic acid, lycopene, titratable acidity, productivity, energy efficiency was higher than conventional heating; on the other hand, HMF, PME, pH, SEC were lower than conventional heating at the applied OH-VC process. No significant effects between OH-VC and conventional heating on the TSS were observed. In addition, OH-VC heating was highly efficient in the inhibition of bacterial growth. Further, a minor effect on the sensory properties of tomato paste with OH-VC heating compared to the conventional treatment. The obtained results indicate a strong potential for an OH-VC combination heating system as a rapid-heating, high-efficiency alternative for saving electrical energy consumption and preserving nutritional value.
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Affiliation(s)
- Zina T. Alkanan
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (Z.T.A.); (A.R.S.A.-H.)
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (Z.T.A.); (A.R.S.A.-H.)
| | - Asaad R. S. Al-Hilphy
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq; (Z.T.A.); (A.R.S.A.-H.)
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Via Consolare Valeria, 98125 Messina, Italy;
| | - Salam A. Ibrahim
- Food and Nutritional Science Program, North Carolina A & T State University, Greensboro, NC 27411, USA;
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Doan NK, Lai QD, Le TKP, Le NT. Influences of AC frequency and electric field strength on changes in bioactive compounds in Ohmic heating of pomelo juice. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102754] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Kumar A, Begum A, Hoque M, Hussain S, Srivastava B. Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110988] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02478-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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18
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Katariya P, Arya S, Pandit A. Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102364] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Salari S, Jafari SM. The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09217-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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20
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Atuonwu JC, Leadley C, Bosman A, Tassou SA. High‐pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13328] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- James C. Atuonwu
- Centre for Sustainable Energy use in Food Chains, Institute of Energy FuturesBrunel University London Uxbridge UK
| | | | | | - Savvas A. Tassou
- Centre for Sustainable Energy use in Food Chains, Institute of Energy FuturesBrunel University London Uxbridge UK
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21
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Gavahian M, Sastry S, Farhoosh R, Farahnaky A. Ohmic heating as a promising technique for extraction of herbal essential oils: Understanding mechanisms, recent findings, and associated challenges. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 91:227-273. [PMID: 32035597 DOI: 10.1016/bs.afnr.2019.09.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The applicability of ohmic heating, as a volumetric heating technique, has been explored in various sectors of the food industry. The use of ohmic heating for essential oil extraction is among its emerging applications. This chapter overviews the recent progress in this area of research, discusses the mechanisms involved in ohmic-based essential oil extraction processes, explains the effective process parameters, highlights their benefits, and explains the considerations to address the obstacles to industrial implementation. Ohmic-assisted hydrodistillation (OAHD) and ohmic-accelerated steam distillation (OASD) systems were proposed as alternatives to conventional hydrodistillation and steam distillation, respectively. These techniques have successfully extracted essential oils from several aromatic plants (e.g., thyme, peppermint, citronella, and lavender). Both OAHD and OASD possess a number of benefits, such as reducing the extraction time and energy consumption, compared to classical extraction methods. However, these techniques are in their infancy and further economic and upscaling studies are required for their industrial adaptation.
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Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, Republic of China.
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, United States
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Asgar Farahnaky
- School of Science, RMIT University, Melbourne, VIC, Australia
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22
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Zhong S, Vendrell-Pacheco M, Heskitt B, Chitchumroonchokchai C, Failla M, Sastry SK, Francis DM, Martin-Belloso O, Elez-Martínez P, Kopec RE. Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10185-10194. [PMID: 31423782 DOI: 10.1021/acs.jafc.9b03666] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This research aimed to measure the impact of novel food processing techniques, i.e., pulsed electric field (PEF) and ohmic heating (OH), on carotenoid bioaccessibility and Caco-2 cell uptake from tomato juice and high-pressure processing (HPP) and PEF on the same attributes from kale-based juices, as compared with raw (nonprocessed) and conventional thermally treated (TT) juices. Lycopene, β-carotene, and lutein were quantitated in juices and the micelle fraction using high-performance liquid chromatography (HPLC)-diode array detection and in Caco-2 cells using HPLC-tandem mass spectrometry. Tomato juice results were as follows: PEF increased lycopene bioaccessibility (1.5 ± 0.39%) by 150% (P = 0.01) but reduced β-carotene bioaccessibility (28 ± 6.2%) by 44% (P = 0.02), relative to raw juice. All processing methods increased lutein uptake. Kale-based juice results were as follows: TT and PEF degraded β-carotene and lutein in the juice. No difference in bioaccessibility or cell uptake was observed. Total delivery, i.e., the summation of bioaccessibility and cell uptake, of lycopene, β-carotene, and lutein was independent of type of processing. Taken together, PEF and OH enhanced total lycopene and lutein delivery from tomato juice to Caco-2 cells as well as TT, and may produce a more desirable product due to other factors (i.e., conservation of heat-labile micronutrients, fresher organoleptic profile). HPP best conserved the carotenoid content and color of kale-based juice and merits further consideration.
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Affiliation(s)
| | | | | | | | | | | | - David M Francis
- Department of Horticulture and Crop Science , The Ohio State University , Wooster , Ohio 44691 , United States
| | - Olga Martin-Belloso
- Department of Food Technology, Agrotecnio Center , University of Lleida , Lleida 25003 , Spain
| | - Pedro Elez-Martínez
- Department of Food Technology, Agrotecnio Center , University of Lleida , Lleida 25003 , Spain
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23
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Darvishi H, Mohammadi P, Fadavi A, Koushesh Saba M, Behroozi-Khazaei N. Quality preservation of orange concentrate by using hybrid ohmic – Vacuum heating. Food Chem 2019; 289:292-298. [PMID: 30955615 DOI: 10.1016/j.foodchem.2019.03.043] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 03/09/2019] [Accepted: 03/10/2019] [Indexed: 11/25/2022]
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24
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Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Jayathunge KGLR, Stratakos AC, Delgado‐Pando G, Koidis A. Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13901] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- K. G. L. R. Jayathunge
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
- Department of Biosystems Technology University of Sri Jayewardenepura Nugegoda Sri Lanka
| | | | | | - Anastasios Koidis
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
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26
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Antonio Pellicer J, Navarro P, Gómez-López VM. Pulsed light inactivation of polygalacturonase. Food Chem 2019; 271:109-113. [DOI: 10.1016/j.foodchem.2018.07.194] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 06/28/2018] [Accepted: 07/25/2018] [Indexed: 01/03/2023]
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27
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Comparative study of ohmic vacuum, ohmic, and conventional-vacuum heating methods on the quality of tomato concentrate. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Rocha CMR, Genisheva Z, Ferreira-Santos P, Rodrigues R, Vicente AA, Teixeira JA, Pereira RN. Electric field-based technologies for valorization of bioresources. BIORESOURCE TECHNOLOGY 2018; 254:325-339. [PMID: 29395742 DOI: 10.1016/j.biortech.2018.01.068] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 01/11/2018] [Accepted: 01/15/2018] [Indexed: 06/07/2023]
Abstract
This review provides an overview of recent research on electrotechnologies applied to the valorization of bioresources. Following a comprehensive summary of the current status of the application of well-known electric-based processing technologies, such as pulsed electric fields (PEF) and high voltage electrical discharges (HVED), the application of moderate electric fields (MEF) as an extraction or valorization technology will be considered in detail. MEF, known by its improved energy efficiency and claimed electroporation effects (allowing enhanced extraction yields), may also originate high heating rates - ohmic heating (OH) effect - allowing thermal stabilization of waste stream for other added-value applications. MEF is a simple technology that mostly makes use of green solvents (mainly water) and that can be used on functionalization of compounds of biological origin broadening their application range. The substantial increase of MEF-based plants installed in industries worldwide suggests its straightforward application for waste recovery.
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Affiliation(s)
- Cristina M R Rocha
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Zlatina Genisheva
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Pedro Ferreira-Santos
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Rui Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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29
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Saxena J, Makroo HA, Bhattacharya S, Srivastava B. Kinetics of the inactivation of polyphenol oxidase and formation of reducing sugars in sugarcane juice during Ohmic and conventional heating. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12671] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Juhi Saxena
- Department of Food Engineering & Technology, School of Engineering; Tezpur University; Tezpur Assam 784028 India
| | - Hilal Ahmad Makroo
- Department of Food Engineering & Technology, School of Engineering; Tezpur University; Tezpur Assam 784028 India
| | - Suvendu Bhattacharya
- Department of Food Engineering & Technology, School of Engineering; Tezpur University; Tezpur Assam 784028 India
| | - Brijesh Srivastava
- Department of Food Engineering & Technology, School of Engineering; Tezpur University; Tezpur Assam 784028 India
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30
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Augmentation of biocontrol agents with physical methods against postharvest diseases of fruits and vegetables. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.020] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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31
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Arbex de Castro Vilas Boas A, Page D, Giovinazzo R, Bertin N, Fanciullino AL. Combined Effects of Irrigation Regime, Genotype, and Harvest Stage Determine Tomato Fruit Quality and Aptitude for Processing into Puree. FRONTIERS IN PLANT SCIENCE 2017; 8:1725. [PMID: 29051767 PMCID: PMC5633859 DOI: 10.3389/fpls.2017.01725] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Accepted: 09/20/2017] [Indexed: 05/14/2023]
Abstract
Industry tomatoes are produced under a range of climatic conditions and practices which significantly impact on main quality traits of harvested fruits. However, the quality of tomato intended for processing is currently addressed on delivery through color and Brix only, whereas other traits are overlooked. Very few works provided an integrated view of the management of tomato puree quality throughout the chain. To gain insights into pre- and post-harvest interactions, four genotypes, two water regimes, three maturity stages, and two processes were investigated. Field and glasshouse experiments were conducted near Avignon, France, from May to August 2016. Two irrigation regimes were applied: control plants were irrigated in order to match 100% of evapotranspiration (ETP); water deficit (WD) plants were irrigated as control plants until anthesis of the first flowers, then irrigation was reduced to 60 and 50% ETP in field, and glasshouse respectively. Fruits were collected at three stages during ripening. Their color, fresh weight, dry matter content, and metabolite contents were determined before processing. Pericarp cell size was evaluated in glasshouse only. Two laboratory-scaled processing methods were applied before structural and biochemical analyses of the purees. Results outlined interactive effects between crop and process management. WD hardly reduced yield, but increased dry matter content in the field, in contrast to the glasshouse. The puree viscosity strongly depended on the genotype and the maturity stage, but it was disconnected from fruit dry matter content or Brix. The process impact on puree viscosity strongly depended on water supply during fruit production. Moreover, the lycopene content of fresh fruit may influence puree viscosity. This work opens new perspectives for managing puree quality in the field showing that it was possible to reduce water supply without affecting yield and to improve puree quality.
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Affiliation(s)
| | - David Page
- UMR 408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Centre PACA, Université d'Avignon, Avignon, France
| | - Robert Giovinazzo
- Société Nationale Interprofessionnelle de la Tomate, Avignon, France
| | - Nadia Bertin
- UR 1115 Plantes et Systèmes de cultures Horticoles, Institut National de la Recherche Agronomique, Centre PACA, Avignon, France
| | - Anne-Laure Fanciullino
- UR 1115 Plantes et Systèmes de cultures Horticoles, Institut National de la Recherche Agronomique, Centre PACA, Avignon, France
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32
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Saxena J, Ahmad Makroo H, Srivastava B. Effect of ohmic heating on Polyphenol Oxidase (PPO) inactivation and color change in sugarcane juice. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12485] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Juhi Saxena
- Department of Food Engineering and Technology; School of Engineering, Tezpur University; Assam India
| | - Hilal Ahmad Makroo
- Department of Food Engineering and Technology; School of Engineering, Tezpur University; Assam India
| | - Brijesh Srivastava
- Department of Food Engineering and Technology; School of Engineering, Tezpur University; Assam India
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