Storage stability of lycopene in tomato juice subjected to combined pressure-Heat treatments

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 14, 2010, Pages 8305-8313

  Gupta, Rockendra ^a   Balasubramaniam, V M ^a   Schwartz, Steven J ^a   Francis, David M ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

High pressure processing; lycopene; pressure assisted thermal processing; storage stability; thermal processing; tomato

Indexed keywords

CAROTENOID; LYCOPENE;

ARTICLE; BEVERAGE; CHEMISTRY; EVALUATION; FOOD HANDLING; HEAT; ISOMERISM; METHODOLOGY; PRESSURE; TOMATO; ANALYSIS; EVALUATION STUDY; PROCEDURES;

BEVERAGES; CAROTENOIDS; FOOD HANDLING; HOT TEMPERATURE; ISOMERISM; LYCOPERSICON ESCULENTUM; PRESSURE;

LYCOPERSICON ESCULENTUM;

EID: 77954885182     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101180c     Document Type: Article

References (32)

1. Clinton, S. K. Lycopene: chemistry, biology, and implications for human health and disease Nutr. Rev. 1998, 56, 35
2. Gann, P. H.; Ma, J.; Giovannucci, E.; Willett, W.; Sacks, F. M.; Hennekens, C. H.; Stampfer, M. J. Lower prostate cancer risk in men with elevated plasma lycopene levels: Results of a prospective analysis Cancer Res. 1999, 59, 1225-1230
3. Sesso, H. D.; Buring, J. E.; Norkus, E. P.; Gaziano, J. M. Plasma lycopene, other carotenoids, and retinol and the risk of cardiovascular disease in men Am. J. Clin. Nutr. 2005, 81, 990-997
4. Sesso, H. D.; Buring, J. E.; Norkus, E. P.; Gaziano, J. M. Plasma lycopene, other carotenoids, and retinol and the risk of cardiovascular disease in women Am. J. Clin. Nutr. 2003, 79, 47-53
5. Bruno, R. S.; Wildman, R. E. C.; Schwartz, S. J. Lycopene: Food Sources, Properties and Health. In Handbook of Nutraceuticals and Functional Foods; Wildman, R. E. C., Ed.; CRC Press: Boca Raton, FL, 2007; pp 55 - 72.
6. Henry, L. K.; Puspitasari-Nienaber, N. L.; Jaren-Galan, M.; van Breemen, R. B.; Catignani, G. L.; Schwartz, S. J. Effects of ozone and oxygen on the degradation of carotenoids in an aqueous model system J. Agric. Food Chem. 2000, 48, 5008-5013
7. Oms-Oliua, G.; Odriozola-Serranoa, I.; Soliva-Fortunya, R.; Martín-Belloso, O. Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice Food Chem. 2009, 115, 1312
8. Odriozola-Serranoa, I.; Soliva-Fortunya, R.; Hernández-Jovera, T.; Martín-Belloso, O. Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments Food Chem. 2008, 112, 258
9. Porrini, M.; Riso, P.; Testolin, G. Absorption of lycopene from single or daily portions of raw and processed tomato Br. J. Nutr. 1998, 80, 353
10. Unlu, N. Z.; Bohn, T.; Francis, D. M. N.;, H. N.; Clinton, S. K.; Schwartz, S. J. Lycopene from heat-induced cis -isomer-rich tomato sauce is more bioavailable than from all- trans -rich tomato sauce in human subjects Br. J. Nutr. 2007, 98, 140-146
11. Clinton, S. K.; Emenhiser, C.; Schwartz, S. J.; Bostwick, D. G.; Williams, A. W. M.;, B. J.; Erdman, J. W. J. Cis-trans lycopene isomers, carotenoids, and retinol in the human prostate Cancer Epidemiol. Biomarkers Prev. 1996, 5, 823
12. Nguyen, M. L.; Schwartz, S. J. Lycopene stability during food processing Proc. Soc. Exp. Biol. Med. 1998, 218, 101
13. Shi, J.; Le Maguer, M. Lycopene in tomatoes: chemical and physical properties affected by food processing Crit. Rev. Biotechnol. 2000, 20, 293
14. Xianquan, S.; Shi, J.; Kakuda, Y.; Yueming, J. Stability of lycopene during food processing and storage J. Med. Food 2005, 8, 413
15. Lin, C. H.; Chen, B. H. Stability of carotenoids in tomato juice during processing Eur. Food Res. Technol. 2005, 221, 274
16. Balasubramaniam, V. M.; Farkas, D. High-pressure food processing Food Sci. Technol. Int. 2008, 14, 413-418
17. Sánchez-Moreno, C.; Plaza, L.; de Ancos, B.; Cano, M. P. Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity J. Sci. Food Agric. 2006, 86, 171
18. Krebbers, B.; Matser, A. M.; Hoogerwerf, S. W.; Moezelaar, R.; Tomassen, M. M. M.; van den Berg, R. W. Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters Innovative Food Sci. Emerging Technol. 2003, 4, 377-385
19. Hsu, K.; Tan, F.; Chi, H. Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage LWT Food Sci. Technol. 2008, 41, 367-375
20. Qiu, W.; Jiang, H.; Wang, H.; Gao, Y. Effect of high hydrostatic pressure on lycopene stability Food Chem. 2006, 97, 516
21. Nguyen, L. T.; Tay, A.; Balasubramaniam, V. M.; Legan, J. D.; Turek, E. J.; Gupta, R. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods LWT Food Sci. Technol. 2010, 43, 525-534
22. Barringer, S. A. Vegetables: Tomato Processing. In Food Processing: Principles and Applications; Smith, J. S.; Hui, Y. H., Eds.; Blackwell Publishing: Ames, IA, 2004; pp 273 - 291.
23. Ferruzzi, M. G.; Sander, L. C.; Rock, C. L.; Schwartz, S. J. Carotenoid determination in biological microsamples using liquid chromatography with a coulometric electrochemical array detector Anal. Biochem. 1998, 256, 74-81
24. Ávila, I. M. L. B.; Silva, C. L. M. Modelling kinetics of thermal degradation of color in peach puree J. Food Eng. 1999, 39, 161-166
25. Fish, W. W.; Davis, A. R. The effects of frozen storage conditions on lycopene stability in watermelon tissue J. Agric. Food Chem. 2003, 51, 3585
26. Luh, B. S.; Daoud, H. N. Effect of break temperature and holding time on pectin and pectic enzymes in tomato pulp J. Food Sci. 1971, 36, 1039
27. Nguyen, M. L.; Schwartz, S. J. Lycopene: chemical and biological properties Food Technol. (Chicago) 1999, 53, 38
28. Butz, P.; Tauscher, B. Emerging technologies: chemical aspects Food Res. Int. 2002, 35, 279
29. Nguyen, M.; Francis, D.; Schwartz, S. J. Thermal isomerization susceptibility of carotenoids in different tomato varieties J. Sci. Food Agric. 2001, 81, 910
30. Ray, K.; Misra, T. N. Photophysical properties of lycopene organized in Langmuir-Blodgett films: formation of aggregates J. Photochem. Photobiol., A 1997, 107, 201
31. Zechmeister, L.; Polgár, A. Cis - trans isomerization and cis -peak effect in the α-carotene set and in some other stereoisomeric sets J. Am. Chem. Soc. 1944, 66, 137-144
32. Agarwal, A.; Shen, H.; Agarwal, S.; Rao, A. V. Lycopene content of tomato products. Its stability, bioavailability, and in vivo antioxidant properties J. Med. Food 2001, 4, 9