Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content

Martínez−Hernández, Ginés Benito; Boluda-Aguilar, María; Taboada-Rodríguez, Amaury; Soto−Jover, Sonia; Marín-Iniesta, Fulgencio; López−Gómez, Antonio

doi:10.1007/s12393-015-9113-3

Cited by 68 publications

(59 citation statements)

References 112 publications

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“…Carotenes are sensitive to heat, among other factors such as light, oxygen, and pH, and might be lost during thermal processing due to isomerization and oxidative degradation. However, lycopene is likely to remain in a crystalline form during thermal processing of tomato and it is therefore relatively stable (Martínez-Hernández et al 2015b). Accordingly, thermal treatment of smoothies did not significantly affect their total carotenoids or lycopene contents.…”

Section: Total Carotenoids and Lycopene Contentsmentioning

confidence: 93%

“…Lycopene accounted 53 and 74 % of the total carotenoids contents of R1 and R2 smoothies, respectively (Table 4). Since lycopene is the main carotenoid of tomatoes (Martínez-Hernández et al 2015b), the high tomato content of smoothies may explain the high lycopene proportion. Carotenes are sensitive to heat, among other factors such as light, oxygen, and pH, and might be lost during thermal processing due to isomerization and oxidative degradation.…”

Section: Total Carotenoids and Lycopene Contentsmentioning

confidence: 99%

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Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in healthpromoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5°C for fresh blended smoothies was established while thermally-treated ones (3 min, 80°C) reached up to 40 days at 20°C and 58 days at 5°C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5°C compared to samples stored at 20°C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

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Section: Total Carotenoids and Lycopene Contentsmentioning

confidence: 93%

Section: Total Carotenoids and Lycopene Contentsmentioning

confidence: 99%

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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“…Effects of thermal processing on the bioactive compounds of tomatoes and tomato products have been widely investigated. It is important to review these effects on different bioactive compounds in a separate manner, as their concentrations vary depending on the process and end product (Capanoglu, Beekwilder, Boyacioglu, De Vos, & Hall, ; Martinez‐Hernandez et al, ).…”

Section: Conventional Thermal Processing As Current Practicementioning

confidence: 99%

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

Jayathunge

Stratakos

Delgado‐Pando

et al. 2019

J Food Process Preserv

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Tomato and tomato‐based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesirable changes both in the nutritional and in the sensory properties of the products. In order to avoid these unfavorable changes during the heat treatment, novel thermal, and non‐thermal processing technologies have been receiving much attention with the aim of improving and replacing conventionally processed products. Among them, some of the most promising technologies of high pressure processing, pulsed electric fields, and power ultrasound in comparison to conventional thermal processing technologies are highlighted in this article. This review presents recent scientific information on impact of these technologies on physico‐chemical, organoleptic, and microbial properties of tomato‐based products. Furthermore, it analyses and discusses the opportunities and drawbacks in commercial applications. Practical applications The preservation of tomato and tomato products is of primary interest for the food industry. Several novel thermal and non‐thermal technologies—discussed in this review—could be utilized for the production of high quality tomato‐based products. These technologies are increasingly attracting the attention of food processors as they efficiently provide products with extended shelf life and higher quantities of labile bioactive compounds when compared to conventionally processed products.

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“…Thus, significant decreases ( P < 0.05) in TCC and LC, ranging between 4% to 59% and 9% to 46%, respectively, were found when tomatoes were ground into puree with respect to tomato cubes. The principal causes of tomato carotenoids degradation during processing are isomerization, oxidation, and cooxidation reactions produced by lipoxygenases and peroxidases, which could be activated during tomato puree processing (Martínez‐Hernández et al., ). The molecular configuration of carotenoids, rich in conjugated double bonds, makes them susceptible to oxidation and isomerization (Takeoka et al., ).…”

Section: Resultsmentioning

confidence: 99%

In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil

González-Casado

Martı́n-Belloso

Elez-Martı́nez

et al. 2018

Journal of Food Science

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Bioaccessibility of carotenoids is known to be affected by different factors. This study provides useful information about the synergic effect of different factors affecting the amount and the bioaccessible fraction of carotenoids, especially lycopene, in two common tomato derivatives. The findings of this work may contribute to develop tomato derivatives with high content of bioaccessible carotenoids, leading to the enhancement of their health-promoting properties.

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Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content

Cited by 68 publications

References 112 publications

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil

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