Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato purees

Monica Anese*, P. Falcone, V. Fogliano, M.C. Nicoli, R. Massini

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

37 Citations (Scopus)

Abstract

The influence of different heat treatments on color and antioxidant properties of tomato purees was investigated. The treatments were designed to produce the same total thermal effect against spoilage microorganisms. Although the development of nonenzymatic browning reactions occurred by increasing process temperature, no changes in redness were observed in the heated samples, due to the "masking" effect of lycopene. Also, the heat treatments had equivalent effect on the chain-breaking activity of the aqueous and lycopene tomato fractions. However the redox potential values increased as the heating temperature increased. All data together showed that the thermal resistance constant z values for color and chain-breaking activity were close to 10°C, but lower than 10°C for reducing properties.

Original languageEnglish
Pages (from-to)3442-3446
Number of pages5
JournalJournal of Food Science
Volume67
Issue number9
DOIs
Publication statusPublished - 2002
Externally publishedYes

Keywords

  • Chain-breaking activity
  • Color
  • Redox potential
  • Thermal treatments
  • Tomato

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