Premium
Color Changes of Tomato Purees During Storage at Freezing Temperatures
Author(s) -
Calligaris S.,
Falcone P.,
Anese M.
Publication year - 2002
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.1365-2621.2002.tb09565.x
Subject(s) - chemistry , carotenoid , food science , lycopene
ABSTRACT: The changes in color of unblanched and blanched tomato purees during storage at −7 and −18 °C were studied. They showed the typical sigmoidal‐shape of radical reactions and were well described by the Logistic equation (R > 0.95; P < 10 −3 ). After an initial induction time, a progressive increase in the bleaching rate was found for both unblanched and blanched frozen tomato purees. The color changes for the unblanched sample were statistically higher than those for the heated one. In the former case, the bleaching of carotenoids was attributed to both chemical and enzyme‐catalyzed oxidation reactions. The effect of storage temperatures on color changes was appreciable only in the case of the unblanched tomato samples.