Continuous microwave heating effects on quality of carrot and tomato smoothie

Abstract

The effect of conventional and microwave pasteurization on the lycopene and β-carotene content and on the physicochemical quality attributes (TSS, pH, TA and color) of pasteurized orange smoothie were evaluated. The smoothie was elaborated with tomato, carrot, pumpkin, lemon juice, mineral water and marine salt. The conventional pasteurization (CP) was made by mean of a semi-industrial thermomix, while for microwave pasteurization (MWP) an innovative semi-industrial continuous microwave oven was used. After both pasteurization methods no significant changes in TSS, pH and TA were found while the carotenoids content was enhanced. MWP provided the highest lycopene and β-carotene content, showing MW equipment as a tool to pasteurize and improve the bioavailability of carotenoids of the smoothie.