This study investigates the separate effect of sonication (US, carried out for 5 and 15 min) and thermal treatment (90 °C for 5 min) on nutritional and technological properties of tomato paste. US treatments did not affect the colour parameters and decreased the level of total acidity. Ascorbic acid content was slightly reduced after 5 min US but halved by pasteurization, while total carotenoids (TCC) and lycopene (LC) decreased in non-pasteurized samples after 15 min US. Neither the TCC nor the LC significantly changed in US-pasteurized samples if compared to controls. Microscopic analyses suggested a possible increased bioaccessibility of lycopene in US treated samples due to an enhancement of free lycopene clusters. Viscosity decreased as a consequence of thermal stress, although sonication contributed as well. The present findings suggest that 5 min sonication before pasteurization can enhance the nutritional characteristics of tomato paste, besides improving its texture.

Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste / L. Piazza, V. Picchi, G. Cortellino, F. Faoro, E. Masseroni, F. Girotto. - In: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. - ISSN 1082-0132. - (2021 Mar 25), p. 10820132211003788. [Epub ahead of print] [10.1177/10820132211003788]

Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste

Piazza L.;Faoro F.;Masseroni E.;Girotto F.
2021-03-25

Abstract

This study investigates the separate effect of sonication (US, carried out for 5 and 15 min) and thermal treatment (90 °C for 5 min) on nutritional and technological properties of tomato paste. US treatments did not affect the colour parameters and decreased the level of total acidity. Ascorbic acid content was slightly reduced after 5 min US but halved by pasteurization, while total carotenoids (TCC) and lycopene (LC) decreased in non-pasteurized samples after 15 min US. Neither the TCC nor the LC significantly changed in US-pasteurized samples if compared to controls. Microscopic analyses suggested a possible increased bioaccessibility of lycopene in US treated samples due to an enhancement of free lycopene clusters. Viscosity decreased as a consequence of thermal stress, although sonication contributed as well. The present findings suggest that 5 min sonication before pasteurization can enhance the nutritional characteristics of tomato paste, besides improving its texture.
lycopene bioaccessibility; pasteurization; texture; tomato paste; Tomatoes; ultrasounds
Settore AGR/15 - Scienze e Tecnologie Alimentari
25-mar-2021
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/864747
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