Microwave flow and conventional heating effects on the physicochemical 1 properties, bioactive compounds and enzymatic activity of tomato puree
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AuthorArjmandi, Mitra; Otón Alcaraz, Mariano; Artés Calero, Francisco; Artés Hernández, Francisco de Asís; Gómez di Marco, Perla Azucena; [et al.]
Research GroupGrupo de Postrecolección y Refrigeración (GPR)
Knowledge AreaProducción Vegetal
SponsorsThis work was financially supported by MINECO-FEDER (AGL2013-48830-C2-1-R).
PublisherWiley Online Library
Bibliographic CitationArjmandi M., Otón M., Artés F., Artés-Hernández F., Gómez P.A., Aguayo E. 2017. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree. Journal of the Science of Food and Agriculture. 97: 984–990.
BACKGROUND Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties of tomato products. Microwave (MW) technology is an emergent thermal industrial process that offers a rapid and uniform heating, high energy efficiency and high overall quality of the final product. The main quality changes of tomato puree after pasteurization at 96 ± 2 °C for 35 s, provided by a semi-industrial continuous microwave oven (MWP) under different doses (low power/long time to high power/short time) or by conventional method (CP) were studied. RESULTS All heat treatments reduced colour quality, total antioxidant capacity and vitamin C, with a greater reduction in CP than in MWP. On the other hand, use of an MWP, in particular high power/short time (1900 W/180 s, 2700 W/160 s and 3150 W/150 s) enhanced the viscosity and lycopene extraction and decreased the enzyme residual activity better than with CP samples. For tomato puree, polygalacturonase was the more ...
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