Tomato by-products (skins) were formulated with a green tea (GT) extract (5 mmol flavanol per mmol of lycopene) and dehydrated to obtain powders with potential added-value as food ingredients. The aims were to evaluate product stability during storage at different water activity (aw) levels in the range 0.17–0.75, by assessing: (a) lycopene and flavonoid degradation rates, (b) the antiglycoxidative and antioxidant properties, and (c) color variations. Lycopene degradation rate was maximum in the control unfortified tomato skins stored at the aw level of 0.17, it then decreased by increasing the aw level to 0.75. GT addition extended lycopene stability at the lowest aw level. Flavonoid degradation occurred above the aw level of 0.32 and was accelerated by increasing the aw level. The radical scavenging activity and antiglycoxidative activity slowly decreased at aw levelsP0.56. The trend of color variation confirmed the observed changes in phytochemical contents.

Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract / V. Lavelli, A. Scarafoni. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 110:2(2012 May), pp. 225-231. [10.1016/j.jfoodeng.2011.05.025]

Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract

V. Lavelli
Primo
;
A. Scarafoni
Ultimo
2012

Abstract

Tomato by-products (skins) were formulated with a green tea (GT) extract (5 mmol flavanol per mmol of lycopene) and dehydrated to obtain powders with potential added-value as food ingredients. The aims were to evaluate product stability during storage at different water activity (aw) levels in the range 0.17–0.75, by assessing: (a) lycopene and flavonoid degradation rates, (b) the antiglycoxidative and antioxidant properties, and (c) color variations. Lycopene degradation rate was maximum in the control unfortified tomato skins stored at the aw level of 0.17, it then decreased by increasing the aw level to 0.75. GT addition extended lycopene stability at the lowest aw level. Flavonoid degradation occurred above the aw level of 0.32 and was accelerated by increasing the aw level. The radical scavenging activity and antiglycoxidative activity slowly decreased at aw levelsP0.56. The trend of color variation confirmed the observed changes in phytochemical contents.
Tomato ; By-product ; Water activity ; Color ; Lycopene
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore BIO/10 - Biochimica
mag-2012
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/159594
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