Preparation of High‐Grade Powders from Tomato Paste Using a Vacuum Foam Drying Method

Abstract

We present a rapid and gentle drying method for the production of high-grade tomato powders from double concentrated tomato paste, comparing results with powders obtained by foam mat air drying and freeze dried powders. The principle of this method consists of drying tomato paste in foamed state at low temperatures in vacuum. The formulations were dried at temperatures of 50, 60, and 70 °C and vacuum of 200 mbar. Foam stability was affected by low serum viscosity and the presence of solid particles in tomato paste. Consequently, serum viscosity was increased by maltodextrin addition, yielding optimum stability at tomato paste:maltodextrin ratio of 2.4:1 (w/w) in dry matter. Material foamability was improved by addition of 0.5% (w/w, fresh weight) egg white. Because of solid particles in tomato paste, foam air filling had to be limited to critical air volume fraction of Φ = 0.7. The paste was first pre-foamed to Φ = 0.2 and subsequently expanded in vacuo. After drying to a moisture content of 5.6% to 7.5% wet base (w.b.), the materials obtained were in glassy state. Qualities of the resulting powders were compared with those produced by freeze and air drying. Total color changes were the least after vacuum drying, whereas air drying resulted in noticeable color changes. Vacuum foam drying at 50 °C led to insignificant carotenoid losses, being equivalent to the time-consuming freeze drying method. In contrast, air drying caused lycopene and β-carotene losses of 18% to 33% and 14% to 19% respectively. Thus, vacuum foam drying enables production of high-grade tomato powders being qualitatively similar to powders obtained by freeze drying.

Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality

“…[36] In addition, all the drying times were short, which could have contributed to the maintenance of these compounds due to the rapid decrease in moisture content and reduced time of exposure to oxygen. Sramek et al [37] when drying tomato paste foamed with whey protein isolate or egg white, found that b-carotene content did not show significant differences for drying temperatures between 50 and 70°C, being that its minimum retention was 81%. The relation between the drying time and carotenoid retention has been described by Auisakchaiyoung and Rojanakorn [15] for dried Gac fruit (M. cochinchinensis) aril.…”

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

“…In order to provide stable gas–liquid foam, high‐molecular weight polysaccharides such as xanthan gum (Muthukumaran et al, ; Salahi, Mohebbi, & Taghizadeh, ), arabic gum, starch, maltodextrin (MD) (Sramek, Schweiggert, Van Kampen, Carle, & Kohlus, ), pectins, carboxymethyl cellulose (CMC) (Branco, Kikuchi, Argandona, Moraes, & Haminiuk, ; Chaves, Barreto, Reis, & Kadam, ; Kaushal, Sharma, & Sharma, ; Wilson, Kadam, & Kaur, ), and methyl cellulose (Djaeni, Prasetyaningrum, Sasongko, Widayat, & Hii, ; Raharitsifa, Genovese, & Ratti, ) are used as foaming stabilizers, while protein‐structured components such as soy proteins (Rajkumar, Kailappan, Viswanathan, Raghavan, & Ratti, ; Sankat & Castaigne, ; Zheng, Liu, & Zhou, ), whey proteins (Sramek et al, ), casein, egg white (EW) (Abbasi & Azizpour, ; Kadam et al, ; Kandasamy, Varadharaju, Kalemullah, & Maladhi, ; Raharitsifa & Ratti, ; Wilson, Kadam, Chadha, Grewal, & Sharma, ), egg albumin (Franco, Perussello, Ellendersen, & Masson, ; Prakotmak, Soponronnarit, & Prachayawarakorn, ; Thuwapanichayanan, Prachayawarakorn, & Soponronnarit, ), and gelatin are used as foaming agents. Foaming stabilizers improve the foam stability by increasing the interfacial viscoelasticity, while foaming agents create air gaps and intramolecular hydrogen bonds in the foam.…”

“…Recently, certain studies have been conducted on the FMD over various food products such as atemoya pulp (Galdino, de Figueirêdo, & Queiroz AJ de, ), honey‐glucose syrup (Sramek, Woerz, Horn, Weiss, & Kohlus, ), cantaloupe (Salahi et al, ), tomato paste (Sramek et al, ), carrageenan (Djaeni et al, ), shrimp (Azizpour et al, ), mango (Wilson et al, ), banana (Falade & Okocha, ), tomato juice (Kadam & Balasubramanian, ), mandarin (Kadam et al, ), papaya (Kandasamy et al, ), uavia (Branco et al, ), yacon juice (Franco et al, ), and cherry (Abbasi & Azizpour, ). In the context of FMD, the effects of temperature, layer thickness, and composition of the foam on quality of final products were determined.…”

“…2015; Raharitsifa, Genovese, & Ratti, 2006) are used as foaming stabilizers, while protein-structured components such as soy proteins (Rajkumar, Kailappan, Viswanathan, Raghavan, & Ratti, 2007;Sankat & Castaigne, 2004;Zheng, Liu, & Zhou, 2011), whey proteins (Sramek et al, 2015), casein, egg white (EW) (Abbasi & Azizpour, 2016;Kandasamy, Varadharaju, Kalemullah, & Maladhi, 2014;Raharitsifa & Ratti, 2009;Wilson, Kadam, Chadha, Grewal, & Sharma, 2014), egg albumin (Franco, Perussello, Ellendersen, & Masson, 2016;Prakotmak, Soponronnarit, & Prachayawarakorn, 2011;Thuwapanichayanan, Prachayawarakorn, & Soponronnarit, 2008), and gelatin are used as foaming agents. Foaming stabilizers improve the foam stability by increasing the interfacial viscoelasticity, while foaming agents create air gaps and intramolecular hydrogen bonds in the foam.…”

Dry Preservation of Spermatozoa: Considerations for Different Species

“…13 Currently, many proteins, bacteria, pharmaceutical drugs, and foods are successfully preserved in the dry state. 21,22 Mammalian cells are, by nature, desiccation sensitive and cannot be stabilized in the dry state without the use of biotechnological interventions. The in vivo accumulation of specific solutes in response to stress allows anhydrobiotic organisms to survive an extreme loss of cellular water, up to 90%, and desiccation for extended periods of time with a return to fully functional states with minimal cellular loss.…”