Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: Effects on respiratory activity and quality attributes

González-Casado, Sandra; Martı́n-Belloso, Olga; Elez-Martı́nez, Pedro; Soliva‐Fortuny, Robert

doi:10.1016/j.postharvbio.2017.11.017

Cited by 61 publications

(26 citation statements)

References 35 publications

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“…The highest carotenoid concentrations in the tomato product (52% greater than in purees produced from untreated fruit) were obtained when applying 30 pulses at 2 kV cm −1 (specific energy of 2.31 kJ kg −1 ). These results are consistent with those reported in a previous paper, 27 where a 50% increase in the concen-tration of coloured carotenoids was observed under the same treatment conditions in comparison with untreated tomato fruit.…”

Section: Resultssupporting

confidence: 93%

“…This is consistent with the results reported in a previous study, which reveal that treatments with electric field strengths ranging from 0.4 to 2 kV cm −1 significantly impacted the texture and colour of tomato tissues, while leading to an increase in the content of carotenoids. 27 Similar results were obtained by Luengo et al (2014), 32 who found that the extraction of carotenoids from tomato peels was improved after the application of PEF treatments with an electric field strength of below 5 kV cm −1 .…”

Section: Resultssupporting

confidence: 84%

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Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

et al. 2018

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The application of pulsed electric fields (PEFs) to whole tomatoes is proposed as a pre-processing treatment to obtain purees with high health-related properties. Tomato fruit was subjected to different electric field strengths (0.4, 1.2 and 2 kV cm-1) and number of pulses (5, 18 and 30 pulses). Tomatoes were stored at 4 °C for 24 h after PEF processing and then ground and mixed with 5% olive oil. The resulting tomato-based product was subjected to in vitro gastrointestinal digestion. PEF treatments significantly increased the amount and bioaccessible fraction of carotenoids in the derived product. Treatments conducted at 2 kV cm-1 and 30 pulses led to the greatest increase in the concentration of any of the carotenoids studied in tomato-based products. The amount of carotenoids incorporated into the micellar phase was increased in the products obtained from PEF-treated tomatoes, especially after the application of 5 pulses at 2 kV cm-1. Under such treatment conditions, the bioaccessibility of lycopene, δ-carotene, β-carotene, γ-carotene and lutein was increased by 132%, 2%, 53%, 527% and 125%, respectively. Therefore, the application of PEFs as a pre-treatment could be considered as a promising technology to obtain tomato derivatives with high antioxidant potential.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 84%

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

et al. 2018

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“…The absorbance of the organic phase for the total carotenoid content was measured in triplicate at 470 nm versus a blank of hexane. The absorbance for lycopene in the extracts was measured at 503 nm using hexane as a blank 36 .…”

Section: Methodsmentioning

confidence: 99%

Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage

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Pawłat

Chudzik

et al. 2019

Sci Rep

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The Cold Atmospheric pressure Plasma (CAP) technology is an emerging technology used for conditioning and microbiological decontamination of biomaterials including food. A novel tool for inactivation of juice background spoilage microorganisms, as well as high count of inoculated yeast while maintaining physicochemical properties in tomato juice - CAP technology was utilized in this study. Dry matter content and pH were not significantly influenced by CAP generated in GlidArc reactor. Small increase of lycopene, and slight loss of vitamin C content were observed.

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“…PEF was also used to stimulate the carotenoid accumulation in plant tissues by changing the respiratory activity and primary quality attributes of tomatoes. Total carotenoid and lycopene concentrations were enhanced by about 50% after applying 30 pulses at 200 kV/m (2.31 kJ/kg) [13].…”

Section: Introductionmentioning

confidence: 99%

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

et al. 2019

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The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.

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Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: Effects on respiratory activity and quality attributes

Abstract: Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 4.

Cited by 61 publications

References 35 publications

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

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