Preparation of High-Grade Powders from Tomato Paste Using a Vacuum Foam Drying Method

Journal of Food Science

Volumn 80, Issue 8, 2015, Pages E1755-E1762

  Sramek, Martin ^a   Schweiggert, Ralf Martin ^a   Van Kampen, Andreas ^a   Carle, Reinhold ^a,b   Kohlus, Reinhard ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

High grade powders; Lycopene retention; Tomato paste; Vacuum foam drying; carotene

Indexed keywords

LYCOPERSICON ESCULENTUM;

ANTIOXIDANT; BETA CAROTENE; CAROTENOID; LYCOPENE; POWDER;

AIR; CHEMISTRY; COMPARATIVE STUDY; DESICCATION; FOOD HANDLING; FREEZE DRYING; FRUIT; HUMAN; MEDICINAL CHEMISTRY; POWDER; PROCEDURES; STANDARDS; TEMPERATURE; TOMATO; VACUUM; VEGETABLE;

AIR; ANTIOXIDANTS; BETA CAROTENE; CAROTENOIDS; CHEMISTRY, PHARMACEUTICAL; DESICCATION; FOOD HANDLING; FREEZE DRYING; FRUIT; HUMANS; LYCOPERSICON ESCULENTUM; POWDERS; TEMPERATURE; VACUUM; VEGETABLE PRODUCTS;

EID: 84938953063     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12965     Document Type: Article

References (32)

1. Beresovsky N, Kopelman IJ, Mizrahi S. 1995. The role of pulp interparticle interaction in determining tomato juice viscosity. J Food Process Pres 19(2):133-46.
2. Bosković MA. 1979. Fate of lycopene in dehydrated tomato products: carotenoid isomerization in food system J Food Sci 44(1):84-6.
3. Britton G, Liaaen-Jensen S, Pfander H. 2009. Editor's introduction: a healthy debate. In: Britton G, Liaaen-Jensen S, Pfander H, editors. Carotenoids volume 5: Nutrition and health. Basel, Boston, Berlin: Birkhäuser Verlag. p. 1-6.
4. Di Mascio P, Kaiser S, Sies H. 1989. Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Arch Biochem Biophys 274(2):532-8.
5. [FAO] Food and Agriculture Organisation of the United Nations. 2012. Database of the Food and Agriculture Organisation of the United Nations. Available from: http://faostat.fao.org/site/339/default.aspx. Accessed 2014 September 17.
6. Foegeding EA, Luck PJ, Davis JP. 2006. Factors determining the physical properties of protein foams. Food Hydrocolloid 20(23):284-92.
7. Ghiafeh DM, Gururao KS, Rama RKV, Aswathanarayana U, Pasupuleti V, inventors. 2005. A process for preparing tomato powder and products thereof. World Patent WO 2005070229.
8. Gianfrancesco A, Vuataz G, Mesnier X, Meunier V. 2012. New methods to assess water diffusion in amorphous matrices during storage and drying. Food Chem 132(4):1664-70.
9. Giovannucci E. 2002. Tomatoes, tomato-based products, lycopene, and cancer: Review of the epidemiologic literature. Exp Biol Med 227:860-3.
10. Goula AM, Adamopoulos KG. 2005. Stability of lycopene during spray drying of tomato pulp. LWT-Food Sci Technol 38(5):479-87.
11. Goula AM, Adamopoulos KG. 2008a. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: I. Drying kinetics and product recovery. Dry Technol 26(6):714-25.
12. Goula AM, Karapantsios TD, Achilias DS, Adamopoulos KG. 2008b. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. J Food Eng 85(1):73-83.
13. Hempel J, Amrehn E, Quesada S, Esquivel P, Jimenez VM, Heller A. 2014 Lipid-dissolved γ-carotene, β-carotene, and lycopene in globular chromoplasts of peach palm (Bactris gasipaes Kunth) fruits. Planta 240(5):1037-50.
14. Jumah R, Banat F, Al-Asheh S, Hammad S. 2004. Drying kinetics of tomato paste. Int J Food Prop 7(2):253-9.
15. Kadam DM, Balasubramanian S. 2011. Foam mat drying of tomato juice. J Food Process Preserv 35(4):488-95.
16. Karatas S, Esin A. 1994. Determination of moisture diffusivity and behavior of tomato concentrate droplets during drying in air. Dry Technol 12(4):799-822.
17. Kopec RE, Riedl KM, Harrison EH, Curley RW, Hruszkewycz DP, Clinton SK, Schwartz SJ. 2010. Identification and quantification of apo-lycopenals in fruits, vegetables, and human plasma. J Agric Food Chem 58(6):3290-6.
18. Lievonen SM, Roos YH. 2002. Water sorption of food models for studies of glass transition and reaction kinetics. J Food Sci 67(5):1758-66.
19. Marx M, Stuparic M, Schieber A, Carle R. 2003. Effects of thermal processing on trans-cis-isomerization of ß-carotene in carrot juices and carotene-containing preparations. Food Chem 83(4):609-17.
20. Masters K. 1991. Specification and design of spray dryers. In: Masters K, editor. Spray drying handbook. Singapore: Longman Scientific & Technical. p. 158-89.
21. Nguyen ML, Schwartz SJ. 1998. Lycopene stability during food processing. Proc Soc Exp Biol Med 218(2):101-5.
22. Sandu C, Tishinski TG, Meza LK, Succar JK, inventors. 2005. System for producing tomato paste and powder using reverse osmosis and evaporation. World Patent WO 2005115179.
23. Schoonman A, Mayor G, Dillmann ML, Bisperink C, Ubbink J. 2001. The microstructure of foamed maltodextrin/sodium caseinate powders: A comparative study by microscopy and physical techniques. Food Res Int 34(10):913-29.
24. Schweiggert RM, Steingass CB, Esquivel P, Carle R. 2012. Chemical and morphological characterization of Costa Rican papaya (Carica papaya L.) hybrids and lines with particular focus on their genuine carotenoid profiles. J Agric Food Chem 60(10):2577-85.
25. Schweiggert RM, Steingass CB, Mora E, Esquivel P, Carle R. 2011. Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.). Food Res Int 44(5):1373-80.
26. Sharma SK, LeMaguer M. 1996. Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Res Int 29(3-4):309-15.
27. Shi J, LeMaguer M. 2000. Lycopene in tomatoes: Chemical and physical properties affected by food processing. Crit Rev Food Sci 40(1):1-42.
28. Tanglertpaibul T, Rao MA. 1987. Rheological properties of tomato concentrates as affected by particle size and methods of concentration. J Food Sci 52(1):141-5.
29. Turkot VA, Aceto NC, Schoppet EF, Craig JC, Jr. 1969. Continuous vacuum drying of whole milk foam. Food Eng 41(8-9):59-64, 97.
30. Unlu NZ, Bohn T, Francis DM, Nagaraja HN, Clinton SK, Schwartz SJ. 2007. Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all- trans-rich tomato sauce in human subjects. Brit J Nutr 98(01):140-6.
31. Wei MY, Giovannucci EL. 2012. Lycopene, tomato products, and prostate cancer incidence: A review and reassessment in the psa screening era. J Oncol art. no. 271063.
32. [WHO] World Health Organisation. 2009. Global Database on Vitamin A Deficiency, Global prevalence of vitamin A deficiency in populations at risk 1995-2005. Available from: www.who.int/vmnis/vitamina/prevalence/report/en/. Accessed 2014 Sept 17.