Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice

Innovative Food Science and Emerging Technologies

Volumn 32, Issue , 2015, Pages 1-8

  Jayathunge, K G L R ^a   Grant, Irene R ^a   Linton, Mark ^b   Patterson, Margaret F ^b   Koidis, Anastasios ^a  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

High pressure; Nutritional; Phytochemical; Quality; Storage; Thermal processing; Tomato

Indexed keywords

DEGRADATION; ENERGY STORAGE; FOOD STORAGE; FRUITS; HEAT TREATMENT; HIGH PRESSURE EFFECTS; IMAGE QUALITY; INDUSTRIAL REFRIGERATION; RATE CONSTANTS; REFRIGERATION; TEMPERATURE;

EFFECT OF HIGH PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; NUTRITIONAL; PECTIN METHYL ESTERASE; PHYTOCHEMICAL; REFRIGERATION TEMPERATURES; TOMATO;

THERMAL PROCESSING (FOODS);

EID: 84952318756     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.10.003     Document Type: Article

References (36)

1. I. Aguilo-Aguayo, R. Solivia-Fortuny, and O. Martin-Belloso Comparative study on colour, viscosity and related enzymes of tomato juice processed by pulsed electric fields or heat treatment European Food Research and Technology 227 2008 599 606
2. A. Andres-Bello, V. Barreto-Palacios, P. GarcIa-Segovia, J. Mir-Bel, and J. Martinez-Monzo Effect of pH on colour and texture of food products Food Engineering Reviews 5 2013 158 170
3. S. Boulekou, C. Mallids, P.S. Taoukis, and N.G. Stoforos Quality evaluation of slightly concentrated tomato juice produced under high pressure conditions Procedia Food Science 1 2011 800 804
4. S.K. Clinton Lycopene: Chemistry, biology, and implications for human health and disease Nutrition Reviews 56 1998 35 51
5. S. Crelier, M.C. Robert, J. Claude, and M.A. Juillerat Tomato (Lycopersicum esculentum) pectin methyl esterase and polygalacturonase behaviors regarding heat and pressure induced inactivation Journal of Agricultural and Food Chemistry 49 2001 5566 5575
6. H. Daryaei, and V.M. Balasubramanium Kinetics of Bacillus coagulans spore inactivation in tomato juice by combinrd pressure-heat treatment Food Control 30 2013 168 175
7. S. Dede, H. Alpas, and A. Bayindirli High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety Journal of the Science of Food and Agriculture 87 2007 773 782
8. F. De Sio, G. Dipollina, G. Villari, R. Loiudice, B. Laratta, and D. Castaldo Thermal resistance of pectin methyl esterase in tomato juice Food Chemistry 52 1995 135 138
9. V. Dewanto, X. Wu, K.K. Adom, and R.H. Liu Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity Agricultural and Food Chemistry 50 2002 3010 3014
10. D. Fachin, A.M. Van Loey, B.L. Nguyen, I. Verlent, Indrawati, and M.E. Hendrickx Inactivation kinetics of polygalacturonase in tomato juice Innovative Food Science & Emerging Technologies 4 2003 135 142
11. E.N. Frankel, and A.S. Meyor The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants-A review Journal of the Science of Food and Agriculture 80 2000 1925 1941
12. K.C. Gross A rapid and sensitive spectrophotometric method for assaying polygacturonase using 2-cyanoactamide Hortscience 17 6 1982 933 934
13. R. Gupta, V.M. Balasubramaniam, S.T. Schwartz, and D.M. Francis Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments Journal of Agricultural and Food Chemistry 58 2010 8305 8313
14. A.E. Hagerman, and P.J. Austin Continuous spectrophotometric for plant pectin methyl esterase Journal of Agricultural and Food Chemistry 34 1986 440 444
15. W.A. Hayes, P.G. Smith, and A.E.J. Morris The production and quality of tomato concentrates Critical Reviews in Food Science and Nutrition 38 7 1998 537 564
16. A. Hermandez, and M.P. Cano High pressure and temperature effects on enzyme inactivation in tomato puree Journal of Agricultural and Food Chemistry 46 1998 266 270
17. K. Hsu Evaluation of processing qualities of tomato juice induced by thermal and pressure processing LWT Food Science and Technology 41 2008 450 459
18. K. Hsu, F. Tan, and H. Chi Evaluation of microbial inactivation and physicochemical properties of pressurised tomato juice during refrigerated storage LWT Food Science and Technology 41 2008 367 375
19. D. Huang, B. Ou, M. Hampsch-Woodill, J.A. Flanagan, and R.L. Prior High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format Journal of Agricultural and Food Chemistry 50 2002 4437 4444
20. B.P. Klein, and A.K. Perry Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States Journal of Food Science 47 941-945 1982 948
21. N. Koca, H.S. Burdurlu, and F. Karadeniz Kinetics of colour changes in dehydrated carrots Journal of Food Engineering 78 2007 449 455
22. B. Krebbers, A.M. Matser, S.W. Hoogerwerf, R. Morzelaar, M.M.M. Momassen, and R.W. Van den berg Combined high pressure and thermal treatments for processing of tomato puree; evaluation of microbial inactivation and quality parameters Innovative Food Science & Emerging Technologies 4 2003 377 385
23. C.H. Lin, and B.H. Chen Stability of carotenoids in tomato juice during storage Food Chemistry 90 2005 837 846
24. G.S. Mudahar, J.S. Sidhu, and K.S. Minhas Technical note: Effect of low pH preservation on the colour and consistency of tomato juice International Journal of Food Science and Technology 21 1986 233 238
25. I. Odriozola-Serrano, R. Solivia-Fortuny, and O. Martin-Belloso Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments Innovative Food Science & Emerging Technologies 9 2008 272 279
26. A. Patras, N. Brunton, S.D. Pieve, F. Butler, and G. Downey Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees Innovative Food Science & Emerging Technologies 10 2009 16 22
27. S. Porretta, A. Birzi, C. Ghizzoni, and F. Vicini Effect of ultra high hydrostatic pressure treatments on the quality of tomato juice Food Chemistry 52 1995 35 41
28. R. Pressey Extraction and assay of tomato polygalacturonases Hortscience 21 1986 490 492
29. R. Re, P.M. Bramley, and C. Rice-Evans Effects of food processing on flavonoid and lycopene status in a Mediterranean tomato variety Free Radical Research 36 7 2002 803 810
30. G. Sadler, J. Davis, and D. Dezman Rapid extraction of lycopene and β-carotene from reconstituted tomato paste and pink grapefruit homogenates Journal of Food Science 55 5 1990 1460 1461
31. C. Sanchez-Moreno, L. Plaza, B. Ancos, and M.P. Cano Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity Journal of the Science of Food and Agriculture 86 2 2006 171 179
32. J. Shi, and M. Le Maguer Lycopene in tomatoes: Chemical and physical properties affected by food processing Critical Reviews in Food Science and Nutrition 40 1 2000 1 42
33. V.L. Singleton, R. Orthofer, and R.M. Lamuela-Raventos Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent Methods in Enzymology 299 1999 152 178
34. G.R. Takeoka, L. Dao, S. Flessa, D.M. Gillespie, W.T. Jewell, and B. Huebner Processing effect on lycopene content and antioxidant activity of tomatoes Journal of Agricultural and Food Chemistry 49 2001 3713 3717
35. I. Verlent, A. Van Loey, C. Smout, T. Duvetter, and M.E. Hendrickx Purified tomato polygalacturonase activity during thermal and high pressure treatment Biotechnology and Bioengineering 86 1 2004 63 71
36. X. Wu, G.R. Beecher, J.M. Holden, D.B. Haytowitz, S.E. Gebhardt, and R.L. Prior Lipophilic and hydrophilic antioxidant capacities of common foods in the United States Journal of Agricultural and Food Chemistry 52 2004 4026 4036