Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time

Chen, Fang; Ma, Lingjun; Liao, Xiaojun; Hu, Xiaosong

doi:10.1016/j.foodchem.2021.131161

Cited by 27 publications

(21 citation statements)

References 38 publications

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“…In addition, the 4-methyl-1-pentanol increased by 127.74% in acidified chili pepper after SMS processing ( P < 0.05 ). The increase in alcohols could be related to the conversion of aldehyde to the alcohol induced by the SMS reducibility ( Ren et al, 2022 ) and alcohol dehydrogenase ( Wang et al, 2022 ). Correspondingly, a significant decrease in aldehyde was observed, including (E)-2-heptenal, (E)-2-octenal, and hexenal ( P < 0.05 ).…”

Section: Resultsmentioning

confidence: 99%

“…Correspondingly, a significant decrease in aldehyde was observed, including (E)-2-heptenal, (E)-2-octenal, and hexenal ( P < 0.05 ). It was reported that alcohol dehydrogenase could promote the transformation of C6 aldehydes into C6 alcohols ( Wang et al, 2022 ). Furthermore, 13-methyltetradecanal was observed with a higher concentration in TP, HPP, and SMS groups, respectively, which could relate to lipid oxidation ( Xia et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Bao

Zhang

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Bao

Zhang

et al. 2022

Current Research in Food Science

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“…The use of high-pressure processing (HPP) for stabilizing a cherry tomato puree resulted in an improved VOCs profile [139]. HPP results in a VOC profile closer to fresh tomato than high-temperature short-time treatment (HTST) [3]. Interestingly, HTST was the only treatment where DMS was detected.…”

Section: Industrial Processingmentioning

confidence: 99%

“…The crop is mainly grown in Asia (2.6 Mha), followed by Africa (1.6 Mha), Europe (0.4 Mha), the Americas (0.4 Mha) and Oceania (0.01 Mha). The wide diffusion of the species flows from its adaptability to different growth conditions (both in open fields and greenhouses), as well as from the versatility of the product, which is exploitable for both fresh consumption and industrial processing [2][3][4]. Its climacteric, fleshy berries are a rich source of minerals (mainly K, P and Mg), vitamins (ascorbic acid and niacin), carotenoids (lycopene, β-carotene and lutein) and polyphenols (chlorogenic acid, quercetin, naringenin), making tomatoes an ideal component of modern diets [5,6].…”

Section: Introductionmentioning

confidence: 99%

Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors

et al. 2022

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Over the last few decades, the improvement of tomato aroma and flavour has gained growing attention among breeders, agronomists and food technologists, as it is reputed as a key tool to further consolidate tomato consumption in the global market. However, this represents a difficult task, since more than 400 volatile organic compounds (VOCs) differently contribute to tomato aroma and its flavour perception. The recent development of molecular tools has allowed us to identify some of the major alleles influencing the volatile composition of tomatoes. Nonetheless, such composition involves an intricate weave of polygenic systems, highly influenced by external, pre and postharvest factors. With few exceptions, our knowledge about the effects of these determinants is still scarce, making it difficult to draw sound conclusions to best manage the future genetic potential. The present review examines the existing knowledge on major VOCs influencing tomato organoleptic quality, including their classification, metabolic pathways, genetics, and technical features that affect their concentrations in fruits. Particular emphasis is placed on preharvest and postharvest factors influencing their quantitative and qualitative expression, whose integrated study with omic tools will be increasingly necessary for the perspective of disseminating reliable operational indications throughout the production/distribution chain.

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“…Recently, HHP technology has been used in different branches of the food industry. Some studies have already proved the good quality parameters of HHP treatment, such as microbiological safety (Chen et al, 2016;Zou et al, 2016;Pei et al, 2018), a better retention rate of ascorbic acid, total phenols, total anthocyanins, and antioxidant capacity (He et al, 2018;Zhang et al, 2021;Wang et al, 2022) and so on. However, the suitability of HHP for anthocyanin-rich fruit puree remains systematically investigation due to the complexity caused by the different proportions of ingredients in the compound fruit puree.…”

Section: Introductionmentioning

confidence: 99%

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Yang

Ding

Luo

et al. 2022

Front. Food. Sci. Technol.

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High hydrostatic pressure (HHP, 400 MPa/10 min and 500 MPa/8 min) and thermal processing (TP, 90°C/2 min) were comparatively evaluated by examining their impacts on microorganisms, physicochemical characteristics (TSS, pH, color, ascorbic acid, total phenols, total anthocyanins, and particle size distribution), antioxidant activity, endogenous enzyme activity, and sensory quality of the anthocyanin-rich fruit puree during 20 days of storage at 4°C. The count of total aerobic bacteria (TAB) in HHP treated samples was less than 2.02 log10CFU/mL, and yeasts and molds (Y&M) were not detected during storage. Compared with TP treated samples, the total anthocyanins, total phenols, ascorbic acid, antioxidant capacity, and color of HHP treated ones were better maintained. Principal component analysis (PCA) also proved that the original quality of puree could be better preserved by HHP after treatment and during storage. However, the activity of polyphenol oxidase (PPO) and pectin meth esterase (PME) in HHP treated samples were not inactivated totally. In sum, better quality parameters were observed in HHP treated samples, so HHP was a potential way to be applied to fruit puree.

show abstract

Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time

Cited by 27 publications

References 38 publications

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

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