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Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree
Author(s) -
Anese M.,
Falcone P.,
Fogliano V.,
Nicoli M.C.,
Massini R.
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.tb09603.x
Subject(s) - lycopene , browning , chemistry , antioxidant , food science , food spoilage , aqueous solution , breaking strength , thermal treatment , carotenoid , biochemistry , organic chemistry , materials science , biology , bacteria , genetics , composite material
The influence of different heat treatments on color and antioxidant properties of tomato purees was investigated. The treatments were designed to produce the same total thermal effect against spoilage microorganisms. Although the development of nonenzymatic browning reactions occurred by increasing process temperature, no changes in redness were observed in the heated samples, due to the “masking” effect of lycopene. Also, the heat treatments had equivalent effect on the chain‐breaking activity of the aqueous and lycopene tomato fractions. However the redox potential values increased as the heating temperature increased. All data together showed that the thermal resistance constant z values for color and chain‐breaking activity were close to 10°C, but lower than 10°C for reducing properties.