Effect of high pressure on quality parameters of cherry tomato juice

被引：0
|
作者：
Boulekou, S. S. [1 ]
Stoforos, N. G. [1 ]
Mallidis, K. [2 ]
Katsaros, G. J. [3 ]
Taoukis, P. S. [3 ]
机构：
[1] Aristotle Univ Thessaloniki, Lab Food & Proc Engn, Dept Chem Engn, Thessaloniki, Greece
[2] Natl Fdn Agr Res, Inst Technol Agr Prod, Athens, Greece
[3] Natl Tech Univ Athens, Sch Chem Engn, Lab Food Sci & Technol, Athens, Greece
来源：
PROCEEDINGS OF THE XTH INTERNATIONAL SYMPOSIUM ON THE PROCESSING TOMATO | 2007年 / 758期
关键词：
Lycopersicon esculentum; pectinolytic enzymes; viscosity; lycopene; color;
D O I：
10.17660/ActaHortic.2007.758.14
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
A kinetic study of the inactivation of pectinolytic enzymes (PME and PG) of Cherry tomato juice under high pressure (0.1-800 MPa) and moderate temperature conditions (40-80 degrees C) was conducted. In addition, the effect of selected HHP processing conditions on quality parameters, such as color, lycopene content and viscosity of tomato juice was studied. PME and PG inactivation followed first order kinetics at all conditions tested. Pressure and temperature acted antagonistically as far as PME inactivation is concerned, While they had a synergistic effect in most pressure-temperature combinations on PG inactivation. A slight increase in red color and lycopene content of tomato juice after high pressure processing was observed. Processing allowing total PG but partial PME inactivation resulted in juice with higher viscosity within the processes examined.
引用
收藏
页码：139 / +
页数：4
相关论文
共 50 条
  • [1] Effect of high hydrostatic pressure on overall quality parameters of watermelon juice
    Liu, Y.
    Zhao, X. Y.
    Zou, L.
    Hu, X. S.
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2013, 19 (03) : 197 - 207
  • [2] Production of high quality whole "cherry tomato" by means of high pressure treatment
    Sandei, L
    Carpi, G
    Rovere, P
    SIXTH INTERNATIONAL ISHS SYMPOSIUM ON THE PROCESSING TOMATO - WORKSHOP ON IRRIGATION AND FERTIGATION OF PROCESSING TOMATO, 1999, (487): : 401 - 406
  • [3] Effect of high-pressure treatment on the texture of cherry tomato
    Tangwongchai, R
    Ledward, DA
    Ames, JM
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (05) : 1434 - 1441
  • [4] Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters
    Illera, A. E.
    Sanz, M. T.
    Trigueros, E.
    Beltran, S.
    Melgosa, R.
    JOURNAL OF FOOD ENGINEERING, 2018, 239 : 64 - 71
  • [5] Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization
    Jez, Maja
    Blaszczak, Wioletta
    Penkacik, Kamila
    Amarowicz, Ryszard
    INTERNATIONAL JOURNAL OF FOOD SCIENCE, 2020, 2020
  • [6] Application of high-pressure argon for improving postharvest quality of cherry tomato
    Feng, Lei
    Zhang, Min
    Adhikari, Benu
    Guo, Zhimei
    JOURNAL OF FOOD PROCESS ENGINEERING, 2018, 41 (08)
  • [7] Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
    Kaneiwa Kubo, Mirian Tiaki
    Augusto, Pedro E. D.
    Cristianini, Marcelo
    FOOD RESEARCH INTERNATIONAL, 2013, 51 (01) : 170 - 179
  • [8] Degradation kinetics of tomato juice quality parameters by ozonation
    Tiwari, Brijesh K.
    O' Donnell, Colm P.
    Brunton, Nigel P.
    Cullen, Patrick J.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 44 (06): : 1199 - 1205
  • [9] Effect of hydrostatic pressure on the sterilization in tomato juice
    Sato, T
    Inakuma, T
    Ishiguro, Y
    HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, 1996, 13 : 391 - 396
  • [10] EFFECT OF HOMOGENIZATION PRESSURE ON CONSISTENCY OF TOMATO JUICE
    THAKUR, BR
    SINGH, RK
    HANDA, AK
    JOURNAL OF FOOD QUALITY, 1995, 18 (05) : 389 - 396
12345