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

页码：139 / +

页数：4

共 50 条

[41] EFFECT OF MICROWAVE TREATMENT ON ORANGE JUICE QUALITY PARAMETERS
Turkmen, Filiz Ucan
FRESENIUS ENVIRONMENTAL BULLETIN, 2019, 28 (11A): : 8466 - 8473
[42] EFFECT OF PROCESSING ON TOMATO JUICE QUALITY AND ASCORBIC-ACID CONTENT
SIDHU, JS
JAIN, VK
BAINS, GS
INDIAN JOURNAL OF NUTRITION AND DIETETICS, 1975, 12 (05): : 139 - 141
[43] Industrial quality of cherry tomato varieties in Navarre
Macua, J. I.
Lahoz, I.
Bozal, J. M.
Armendariz, R.
PROCEEDINGS OF THE XTH INTERNATIONAL SYMPOSIUM ON THE PROCESSING TOMATO, 2007, (758): : 181 - +
[44] Effect of mid-day reduction of high electrical conductivity treatment on the yield and quality of greenhouse cherry tomato
Buck, Johann S.
Kubota, Chieri
Jensen, Merle
HORTTECHNOLOGY, 2008, 18 (03) : 460 - 466
[45] Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice
Alpas, Hami
CURRENT OPINION IN BIOTECHNOLOGY, 2013, 24 : S111 - S111
[46] High Pressure Inactivation Kinetics of Salmonella enterica and Listeria monocytogenes in Milk, Orange Juice, and Tomato Juice
Xu, Hua
Lee, Hyeon-Yong
Ahn, Juhee
FOOD SCIENCE AND BIOTECHNOLOGY, 2009, 18 (04) : 861 - 866
[47] Effect of high pressure and thermal processing on shelf life and quality of strawberry puree and juice
Aaby, Kjersti
Grimsbo, Ingunn Haugland
Hovda, Maria Befring
Rode, Tone Mari
FOOD CHEMISTRY, 2018, 260 : 115 - 123
[48] Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice
Liu, Yan
Liao, Mengyu
Rao, Lei
Zhao, Liang
Wang, Yongtao
Liao, Xiaojun
FOOD SCIENCE & NUTRITION, 2022, 10 (09): : 3072 - 3084
[49] Effect of High Pressure Homogenization on Microorganism and Quality of Cloudy Peach Juice with/ without VC
Ning C.
Zhou L.
Bi J.
Yan T.
Zhou M.
Lü J.
Li C.
Journal of Chinese Institute of Food Science and Technology, 2019, 19 (11) : 141 - 149
[50] Effect of q-methylcyclopropene on the quality of cherry tomato with different ripening stage
Cho, Mi-Ae
Hong, Yoon-Pyo
Choi, Sun-Young
Huber, Donald J.
KOREAN JOURNAL OF HORTICULTURAL SCIENCE & TECHNOLOGY, 2007, 25 (04) : 347 - 354

← 1 2 3 4 5 →