A novel spiral-filter press for tomato juice processing: Fate of phenolic compounds, carotenoids and ascorbic acid content during spiral-filter processing, thermal downstream processing and storage

Autor: Kips, Lies, De Paepe, Domien, Van Meulebroek, Lieven, Van Poucke, Christof, Larbat, Romain, Bernaert, Nathalie, Van Pamel, Els, De Loose, Marc, Raes, Katleen, Van Droogenbroeck, Bart
Přispěvatelé: Institute for Agricultural and Fisheries Research, Ghent University [Belgium] (UGENT), Laboratoire Agronomie et Environnement (LAE), Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL), Research Institute for Agricultural, Fisheries and Food (ILVO), Universiteit Gent = Ghent University [Belgium] (UGENT)
Jazyk: angličtina
Rok vydání: 2017
Předmět:
Zdroj: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2017, 213, pp.27-37. ⟨10.1016/j.jfoodeng.2017.06.010⟩
ISSN: 0260-8774
Popis: Industrial processing of fruit and vegetables can have detrimental effects on health-promoting phytochemicals. Here, a novel pilot-scale process using an innovative spiral-filter press followed by a thermal treatment was evaluated for the production of tomato juice. Three-month storage of the resulting juice was also evaluated. The process impact of the different unit processes, with emphasis on the novel spiral-filter pressing, was investigated for the three major compound classes present in tomato (ascorbic acid, phenolic compounds and carotenoids). The spiral-filter press processing did not seem to cause degradation of ascorbic acid, phenolic compounds or carotenoids, which can be ascribed to the fast processing in a low-oxygen atmosphere. Maintaining the native constitution of tomato to a great extent, the spiral-filter press thus offers potential for processing tomatoes and other vegetables into juices, smoothies and purees.
Databáze: OpenAIRE
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