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Effects of High‐pressure Processing on Carotenoid Extractability, Antioxidant Activity, Glucose Diffusion, and Water Binding of Tomato Puree ( Lycopersicon esculentum Mill.)
Author(s) -
Garcia A. Fernandez,
Butz P.,
Tauscher B.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb08231.x
Subject(s) - chemistry , carotenoid , lycopene , antioxidant , petroleum ether , pascalization , food science , chromatography , biochemistry , high pressure , extraction (chemistry) , engineering physics , engineering
High‐pressure‐treated tomato puree was investigated for changes in carotenoid extractability, antioxidant activity, glucose diffusion, and water binding. No effect of pressurization was observed in the total concentrations of the main water‐insoluble antioxidants, lycopene and β‐carotene, extracted with tetrahydrofuran, but lower recovery of carotenoids with petroleum ether suggested structural changes in the tomato pulp tissue, due to processing. Total antioxidant capacity of the water‐soluble fraction was unchanged immediately after pressure treatment, but was better preserved during 21 d at 4 °C, compared with untreated samples. High‐pressure treatment resulted also in enhanced water binding. Glucose diffusion through dialysis tubing was lower after high‐pressure treatment, leading to a higher glucose retardation index.