Stability of tomato lycopene under thermal- and light-irradiation treatments in an oil-based model system

Urbonavičienė, Dalia; Viškelis, Pranas; Viškelis, Jonas; Bobinas, Česlovas

doi:10.13080/z-a.2015.102.024

Cited by 9 publications

(3 citation statements)

References 17 publications

(17 reference statements)

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“…The treatment of tomatoes with heat and lye agents commonly resulted in more severe damage to the red layer and consequent higher hue values (Garcia and Barrett, 2006b;Gao et al, 2018). The hue value of the blanched and lye peeled tomatoes is consistent with the ones reported by Urbonaviciene et al (2012) and Gao et al (2018). These additional adverse effects from heating are further supported by the ΔE values that are statistically higher for blanched and lye peeled samples, confirming that the colour difference could be easily perceived just by visual evaluation (Adekunte et al, 2010).…”

Section: Peeled Products Physical Qualitysupporting

confidence: 72%

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Giancaterino¹,

Jaeger²

2023

Front. Food. Sci. Technol.

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Peeling is a standard food processing operation that removes the outer layer of fruits and vegetables. It can improve the appearance and texture of many fruits and vegetables and is often necessary for further food preparation. Developing new and innovative peeling methods to minimise losses and enhance product quality is an area of active research in the food industry. The objective of this study was to evaluate how PEF affects the peeling ability of tomatoes and kiwi fruits, as well as the chemical and physical characteristics of the resulting peeled products. In detail, monopolar exponential decay pulses were applied, with an electric field strength of 1.0 kV/cm and a resulting total energy input in the range of 0.6 and 5.0 kJ/kg for tomatoes and 1.2 and 12.6 kJ/kg for kiwi fruits. Two methods were used to compare the effectiveness of PEF treatments with traditional peeling methods: hot-water blanching (98°C for 60 s) and lye peeling (98°C for 45 s, in 2% NaOH solution). The peeling efficiency was evaluated through manual and mechanical methods as well as measuring weight loss. The quality of the final peeled product was assessed by mechanical properties of the pericarp, colour (L*, a*, b* scale), ascorbic acid content, chlorophyll a and b, carotenoids, total polyphenols content and antioxidant activity. The PEF treatment applied to whole red tomatoes (1.0 kV/cm, 5.0 kJ/kg) and whole kiwi fruits (1.0 kV/cm, 12.6 kJ/kg) resulted in a significant decrease (p ≤ 0.05) of up to 43% and 83% in the force required for mechanical peeling, respectively. The PEF treatment showed comparable or superior peeling ability and significantly reduced product losses compared to hot-water blanching and lye peeling methods. However, the softening and the weight losses tend to increase by increasing the pulses for both investigated matrices. Moreover, by applying PEF instead of blanching or lye peeling, the chemical quality and the colour were better preserved (ΔE < 2). This study proved that PEF could be a promising non-thermal technology to better peel tomatoes and kiwi fruits without affecting their final quality. Consequently, applying PEF as a treatment to facilitate peeling has remarkable potential as an industrial application to reduce energy consumption and issues related to wastewater management typically occurring during the peeling with lye agents.

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Section: Peeled Products Physical Qualitysupporting

confidence: 72%

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Giancaterino¹,

Jaeger²

2023

Front. Food. Sci. Technol.

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“…Sample preparation. The lycopene rich oil-based food model systems were prepared using virgin rapeseed oil according to Urbonaviciene et al (2015) with slight modification. The extract with lycopene (containing 25 mg·mL -1 lycopene) was poured into 20 unit 2 mL transparent vials, and the extract was divided into five groups.…”

Section: Methodsmentioning

confidence: 99%

Stability and isomerisation of lycopene in oil-based model system during accelerated shelf-life testing

Urbonavičienė¹,

Bobinaitė²,

Bobinas³

et al. 2017

FoodBalt

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Shelf-life prediction of a product could be assessed by measuring quality attributes through accelerated shelf-life testing (ASLT) under extreme conditions. The ASLT could be beneficial to specify the effects of different storage temperatures on quality properties of food products in some cases where the environmental conditions exceed the limits. The objective of this study was to evaluate the effect of temperature and light on lycopene stability in oil-based food model system during 100 days of storage. Extract of lycopene in oil-based model system was prepared from 'Tolstoi H' tomatoes and virgin rapeseed oil and poured into transparent vials. Samples were tested at 1±1 °C temperature in absence of light, ambient temperature at 20±1 °C in natural light, ambient temperature at 20±1 °C in absence of light, at 40±1 °C temperature in absence of light and at 40±1 °C temperature in UV irradiation. Lycopene and its cis-isomers in oilbased model system and control were determined by high performance liquid chromatography (HPLC/DAD). The colour measurements of the samples were made using MiniScan XE Plus spectrophotometer. The addition of tomato extracts to vegetable oil might increase the level of lycopene in a human diet and enhance its bioavailability. The optimum storage conditions for lycopeneenriched oil were at 20 °C in the dark. The temperature and light irradiation has a combined influence on the lycopene stability and isomerisation (from 17 to 100 % changes from trans-to cis-lycopene isomers). ASLT is useful and practical tool for the stability monitoring of lycopene.

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“…Isomerisasi dapat mengubah isomer trans menjadi isomer cis, yang mengakibatkan penurunan aktivitas biologis likopen. 4 Salah satu teknik yang dapat dilakukan untuk meningkatkan stabilitas likopen dari pengaruh lingkungan luar adalah dengan membuat dalam bentuk sediaan mikrokapsul. Mikroenkapsulasi didefinisikan sebagai suatu proses dimana mikropartikel atau droplet dibungkus oleh suatu bahan pembentuk dinding.…”

Section: Pendahuluanunclassified

Pengaruh Jenis Penyalut Terhadap Stabilitas Likopen Dalam Bentuk Sediaan Mikrokapsul

Amila

Hadiansyah²,

Fazriah³

et al. 2016

IJPST

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ABSTRAKBerbagai penelitian membuktikan bahwa likopen dapat menurunkan resiko berbagai penyakit seperti gangguan kardiovaskular, diabetes, hiperkolesterolemia dan kanker. Akan tetapi, likopen sangat mudah mengalami reaksi isomerisasi dan oksidasi selama proses pengolahan maupun penyimpanan karena memiliki banyak ikatan tak jenuh, sehingga aktivitasnya jadi menurun. Oleh sebab itu, untuk meningkatkan stabilitas likopen dilakukan teknik mikroenkapsulasi. Tujuan dari penelitan ini adalah mengetahui pengaruh jenis penyalut terhadap stabilitas likopen hasil mikroenkapsulsi dengan metode spray dry. Jenis penyalut yang digunakan adalah Hidroksi propil β-siklodekstrin (M1) dan kombinasi Whey protein-Maltodekstrin (M2). Mikrokapsul yang diperoleh dievaluasi meliputi Efisiensi Enkapsulasi (EE), kandungan lembab dan sifat organoleptis, lalu dilanjutkan dengan pengujian stabilitas pada suhu kamar dengan dua kondisi yang berbeda yaitu terpapar cahaya dan tidak terpapar cahaya. Hasil evaluasi menunjukan nilai EE untuk M1 dan M2 adalah 7,6 % dan 8,2 %, Kandungan lembab M1 dan M2 berturut-turut adalah 5,4 dan 5,1%, dan semua formula menunjukan sifat organoleptis yang hampir sama yaitu berbentuk serbuk berwarna jingga dengan bau khas. Hasil uji stabilitas menunjukan bahwa baik M1 maupun M2 tidak mengalami penurunan kadar selama 4 minggu penyimpanan pada tempat tidak terpapar cahaya, sedangkan pembanding dalam bentuk serbuk likopen bebas mengalami penurunan kadar sebesar 40,9%. Pada penyimpanan terpapar cahaya M1 dan M2 mengalami penurunan kadar masing masing sebesar 48,7% dan 43,37%, sedangkan pembanding 96,75%. Kesimpulan yang didapat adalah penyalut HPBCD dan kombinasi WP-MD dapat meningkatkan stabilitas likopen dalam bentuk mikrokapsul. Kata kunci:Likopen, hidroksi propil β-siklodekstrin, whey protein, maltodekstrin, stabilitas Effect of Coating Types to Lycopene's Stability In MicrocapsuleABSTRACT Many studies suggeststhat lycopene has an ability to decrease the risk of many diseases such as cardiovascular disorders, diabetes, hypercholesterolemia, and cancer. However due to its high degree unsaturation, lycopene is inclined in isomerize and oxidize by processing and storage condition. Hence, in order to increase the stability of lycopene the technology of microencapsulation was involved. This research aimed to study the effect of encapsulant type on the stability of microencapsulated lycopene that proceed spray drying. Two different encapsulant were comparatively studied: Hydroxy propyl β-cyclodextrin (M1) and combination of whey protein-Maltodextrin (M2). The microcapsules were evaluated based on Encapsulaton Efficiency (EE),Moisture Content (MC), and Organoleptic (forms, colours and flavour) and then submitted to the stability test were applied at two different conditions, presence and absence of light at room temperature. The EE values of M1 and M2 were 7,6 and 8,2 % , respectively. The MC of M1 and M2 were 5.40 and 5.1%, respectively and all formula have orange powder forms with spesific flavour. The stability test showe...

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Stability of tomato lycopene under thermal- and light-irradiation treatments in an oil-based model system

Cited by 9 publications

References 17 publications

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Stability and isomerisation of lycopene in oil-based model system during accelerated shelf-life testing

Pengaruh Jenis Penyalut Terhadap Stabilitas Likopen Dalam Bentuk Sediaan Mikrokapsul

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