The influence of storage time on micronutrients in bottled tomato pulp

Ordóñez‐Santos, Luis Eduardo; Vázquez‐Odériz, Ma Lourdes; Arbones-Maciñeira, Enrique; Romero‐Rodríguez, Ma Ángeles

doi:10.1016/j.foodchem.2008.05.051

Cited by 38 publications

(26 citation statements)

References 42 publications

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“…No significant change in lycopene and total carotenoids during storage, a decrement was observed for lycopene and total carotenoids for all treatments after 4 and 8 months of storage periods. This outcome, was in agreement with (Ordόñez-Santos et al, 2009) they stated that lycopene content showed no significant change during storage. (Lin and Chen 2005) observed that the stability of carotenoids in canned tomato juice during storage, and they found that the amounts of β-carotene and lycopene decreased with increasing storage periods.…”

Section: Phytochemical Compounds and Antioxidant Activity Of Canned Tsupporting

confidence: 92%

Technological and Chemical Studies on Canned Tomato Product

Abou-Raya

Khalil

Taleb

et al. 2019

Journal of Food and Dairy Sciences

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In this study the effects of pre-treatments additives (citric acid 2%, NaCl 2%, and CaCl 2 1%), during processing and storage periods on chemical composition, phytochemical compounds, antioxidant activity, total counts (bacteria, yeast and molds) and sensory evaluation of fresh canning tomatoes was investigated. The fresh tomatoes had moisture content (94.1%), pH (4.54), total acidity (0.48%), ash (23.1%), fibers (22.5%), total and reducing sugars were 53.7 and 7,8%, respectively. Fresh tomatoes were rich in antioxidant compounds (Lycopene, total carotenoids, ascorbic acid and total phenols) which represent 109,162.1, 433.4 and 836.3 mg/100 g dry weight basis, respectively, meanwhile antioxidant activity for fresh 39.4% (FW). Moisture content of tomatoes after canning process is no more change compared to fresh tomatoes, since it was about 94% of control sample at zero time. Even, after storage expected at 4 and 8 months which reached about 93.98% and 93.97%, respectively. The average of pH and titratable acidity at zero time 4.44 and 0.53% of control sample, were slightly decreased after 4 and 8 months. The ash and fibers content of canned tomatoes were reduced compared with fresh tomatoes, while total and reducing sugar content increased after canning process compared to fresh tomatoes and was decreased after 4 and 8 months of storage. On the other hand, non-enzymatic browning in canned tomatoes was increased when compared to fresh tomatoes. Although, canned tomatoes product was high acceptability and safety for consumer as a result of removal of seeds and peel. However, it had low nutritional values when compared with fresh tomatoes. Because of reduction of antioxidants active compounds such as lycopene, total carotenoid, ascorbic acid, and total phenols. Canned tomatoes had reduction in antioxidant activities compared with fresh tomatoes, since reached to 34.2% after canning process. In the same time, antioxidant activities were reduced from 33.7% to 33.1% after 4 and 8 months of storage. In addition, most of antioxidant compounds were stabled during storage especially total phenols and lycopene. Canning of tomatoes and pre-treatments can extend their shelf life and improved acceptability and safety of this product. CaCl 2 pre-treated (T4) had the best results compared with control (T1) and the other treatments. The total count of bacteria, yeast and molds for control and treatments less than permissible limits (10 3 /g and 10 4 /g) and the values of sensory evaluation of canned tomato product were high. It can be recommended that the canning process uses to increase the shelf life of tomatoes because the excess of Egyptian total production is very high after using as fresh fruit.

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Section: Phytochemical Compounds and Antioxidant Activity Of Canned Tsupporting

confidence: 92%

Technological and Chemical Studies on Canned Tomato Product

Abou-Raya

Khalil

Taleb

et al. 2019

Journal of Food and Dairy Sciences

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“…Additionally, a positive correlation between storage time and temperature with HMF formation has been observed for two varieties of apple juice (Golden amasya and delicious) [ 32 ]. Ordóñez-Santos et al [ 121 ], who investigated changes in HMF levels in bottled tomato puree stored at 20 °C for 180 days, reported a negative correlation between HMF formation and the content of organic acids such as ascorbic, citric and mallic acids.…”

Section: Hmf In Various Food Productsmentioning

confidence: 99%

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

Shapla

Solayman

Alam

et al. 2018

Chemistry Central Journal

323

202

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An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing sugars in honey and various processed foods in acidic environments when they are heated through the Maillard reaction. In addition to processing, storage conditions affect the formation HMF, and HMF has become a suitable indicator of honey quality. HMF is easily absorbed from food through the gastrointestinal tract and, upon being metabolized into different derivatives, is excreted via urine. In addition to exerting detrimental effects (mutagenic, genotoxic, organotoxic and enzyme inhibitory), HMF, which is converted to a non-excretable, genotoxic compound called 5-sulfoxymethylfurfural, is beneficial to human health by providing antioxidative, anti-allergic, anti-inflammatory, anti-hypoxic, anti-sickling, and anti-hyperuricemic effects. Therefore, HMF is a neo-forming contaminant that draws great attention from scientists. This review compiles updated information regarding HMF formation, detection procedures, mitigation strategies and effects of HMF on honey bees and human health.

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“…Ordóñez‐Santos, Vázquez‐Odériz, Arbonés‐Maciñeira, and Romero‐Rodríguez () reported that the level of malic and citric acids of tomato pulp decreased significantly by 51% and 71%, respectively, during storage for 180 days. However, Gould () reported that following storage of tomato paste at different temperatures, TA values increased linearly throughout the period, with higher levels (18.39%) at ambient temperature than at –10 °C (7.47%; Table ).…”

Section: Changes In Eating Quality‐related Attributesmentioning

confidence: 99%

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

Siddiqui

Lara

Ilahy

et al. 2018

Comp Rev Food Sci Food Safe

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Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health‐promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health‐promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar‐to‐cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.

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The influence of storage time on micronutrients in bottled tomato pulp

Cited by 38 publications

References 42 publications

Technological and Chemical Studies on Canned Tomato Product

Technological and Chemical Studies on Canned Tomato Product

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

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