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Food and Bioprocess Technology

, Volume 10, Issue 5, pp 808–818 | Cite as

Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice

  • Bing Yan
  • Sergio I. Martínez-Monteagudo
  • Jessica L. Cooperstone
  • Ken M. Riedl
  • Steven J. Schwartz
  • V . M. BalasubramaniamEmail author
Original Paper

Abstract

The aim of this study was to investigate the impact of thermal processing (TP) (90 °C, 90 s), high-pressure processing (HPP) (600 MPa, 46 °C, 5 min), and high-pressure homogenization (HPH) (246 MPa, 99 °C, <1 s) on product quality parameters, specifically carotenoid content, and physicochemical attributes of particle size, color, viscosity, total soluble solids, and pH in tomato juice. Unprocessed tomato juice was used as control. The four major species of carotenoids (lycopene, β-carotene, phytoene, and phytofluene) in tomato juice were analyzed by HPLC. The content of total lycopene, all-trans-lycopene, cis-lycopene isomers,  phytoene, and phytofluene, in TP-, HPP-, and HPH-treated tomato juice did not significantly differ from that in unprocessed (control) juice. Significant reduction in β-carotene content was observed after TP treatment but not after HPP and HPH treatments. HPH significantly reduced tomato juice particle volume mean diameter from ∼330 μm in control, HPP-, and TP-treated tomato juices to ∼17 μm. A concomitant increase in apparent viscosity was observed in HPH-treated juice versus control. HPH-treated juice had increased redness (a*) and yellowness (b*) than that in control and HPP-treated tomato juices. These results indicate that high-pressure-based technologies (HPP and HPH) can preserve carotenoids as well as improve physicochemical properties.

Keywords

High-pressure homogenization High-pressure processing Thermal treatment Tomato juice Carotenoids 

Notes

Acknowledgements

Research support was partially provided by Center for Advanced Processing and Packaging Studies. The author Bing Yan gratefully acknowledges financial support provided by China Scholarship Council and The Ohio State University Graduate School for doctoral study. References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied.

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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  • Bing Yan
    • 1
  • Sergio I. Martínez-Monteagudo
    • 1
    • 2
  • Jessica L. Cooperstone
    • 1
  • Ken M. Riedl
    • 1
  • Steven J. Schwartz
    • 1
  • V . M. Balasubramaniam
    • 1
    • 3
    Email author
  1. 1.Department of Food Science and TechnologyThe Ohio State UniversityColumbusUSA
  2. 2.Dairy and Food Science DepartmentSouth Dakota State UniversityBrookingsUSA
  3. 3.Department of Food, Agricultural and Biological EngineeringThe Ohio State UniversityColumbusUSA

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