Microwave flow and conventional heating effects on the physicochemical 1 properties, bioactive compounds and enzymatic activity of tomato puree
Autor
Arjmandi, Mitra; Otón Alcaraz, Mariano; Artés Calero, Francisco; Artés Hernández, Francisco de Asís; Gómez di Marco, Perla Azucena; [et al.]Grupo de investigación
Grupo de Postrecolección y Refrigeración (GPR)Área de conocimiento
Producción VegetalPatrocinadores
This work was financially supported by MINECO-FEDER (AGL2013-48830-C2-1-R).Fecha de publicación
2016-07-01Editorial
Wiley Online LibraryCita bibliográfica
Arjmandi 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.Revisión por pares
síPalabras clave
CarotenoidsViscosity
Vitamin C
Thermal treatment
Smoothie
Resumen
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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