Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

Journal ar
Journal of the Science of Food and Agriculture
  • Volumen: 97
  • Número: 3
  • Fecha: 01 February 2017
  • Páginas: 984-990
  • ISSN: 10970010 00225142
  • Source Type: Journal
  • DOI: 10.1002/jsfa.7824
  • Document Type: Article
  • Publisher: John Wiley and Sons Ltd Southern Gate Chichester, West Sussex PO19 8SQ
© 2016 Society of Chemical Industry 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 thermo-resistant enzyme, and could be used as an indicator of pasteurization efficiency. CONCLUSION: MWP was an excellent pasteurization technique that provided tomato puree with improved nutritional quality, reducing process times compared to the standard pasteurization process. © 2016 Society of Chemical Industry.

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