The Effect of Industrial Food Processing on Potentially Health-beneficial Tomato Antioxidants

E. Capanoglu, M.J. Beekwilder, D. Boyacioglu, R.C.H. de Vos, R.D. Hall

Research output: Contribution to journalArticleAcademicpeer-review

69 Citations (Scopus)

Abstract

Increasing desires from both consumers and producers to understand better which nutritive components are present in our food and how these are influenced by industrial processing strategies is resulting in extra research involving the use of state-of-the-art technologies to generate novel biochemical information. In this review, attention has been focused on tomato as this is a product eaten right across the world both as fresh produce and after having been processed in a wide variety of ways. There is a particular interest in tomato as it is a major component in the so-called “Mediterranean diet” which has recently been associated with a healthier lifestyle. Tomatoes are rich sources of a variety of nutritional compounds and especially some key antioxidant components such as the carotenoid lycopene, vitamin C, and a range of polyphenols. The potentially protective properties of these antioxidants are of great interest and the consumer has already become aware of their potential importance. Surveying the literature has revealed that much research has been done on the biochemical composition of tomato and its products. However, it remains difficult to make clear conclusions on optimizing the processing strategy. Many, apparently conflicting, findings have been reported and consequently, in this review, we have drawn attention to these and have attempted to clarify their cause. Finally, a range of recommendations has been made as to how future research might be performed in order to generate more concrete conclusions enabling recommendations towards more optimized processing strategies.
Original languageEnglish
Pages (from-to)919-930
JournalCritical Reviews in Food Science and Nutrition
Volume50
Issue number10
DOIs
Publication statusPublished - 2010

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Keywords

  • air-dried tomatoes
  • fresh-cut tomatoes
  • lycopene degradation
  • plant metabolomics
  • mediterranean diet
  • phenolic-compounds
  • domestic cooking
  • model reactions
  • vitamin-c
  • fruit

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