Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

Christiaens, Stefanie; Buggenhout, Sandy Van; Houben, Ken; Chaula, Davis; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodchem.2011.11.148

Cited by 34 publications

(24 citation statements)

References 33 publications

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“…On the other hand, HP processing led to partial PG inactivation up to 40% of the initial tomato pulp activity, an observation in agreement with Christiaens et al (2012), while for PME no significant inactivation was observed (93% remaining activity), a finding that agrees with Houben et al (2013). OD treatment slightly affected the activity of both enzymes, resulting in 95% and 92% remaining activity for PME and PG, respectively.…”

Section: Endogenous Enzymes Residual Activity Determinationsupporting

confidence: 81%

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

Dermesonlouoglou

Andreou

Alexandrakis

et al. 2017

Int J of Food Sci Tech

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Tomatoes are perishable products due to the activity of microorganisms and endogenous enzymes. The objective was to produce cut tomatoes with extended shelf life, using the combined hurdle effect of osmotic pretreatment (OD) and high pressure (HP), instead of a conventional one‐step thermal process. Samples were processed in a multicomponent osmotic solution at 35 °C, subsequently cold‐pasteurised in pack at 600 MPa and stored at 5–15 °C. Quality deterioration during isothermal and nonisothermal storage was kinetically modelled. Both OD process and OD‐HP combined process caused an increase in lycopene content that was well retained. Texture, colour and flavour of treated samples were evaluated as similar to fresh, with OD‐HP samples showing better retention during storage. Being microbiologically stable, shelf life of OD‐HP samples was limited by sensory deterioration, whereas OD samples were rejected due to eventual microbial growth. Shelf life of OD and OD‐HP samples was estimated at 77 and 181 days, respectively, at 5 °C.

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Section: Endogenous Enzymes Residual Activity Determinationsupporting

confidence: 81%

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

Dermesonlouoglou

Andreou

Alexandrakis

et al. 2017

Int J of Food Sci Tech

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“…This intriguing effect of HPH on pectin extractability has been previously shown for carrot purées (Christiaens et al, 2012a) but was not noticed for broccoli or tomato purée (Christiaens et al, 2012b;Christiaens et al 2012c). In other words, the effect is clearly matrix dependent but apparent in orange pulp.…”

supporting

confidence: 61%

Influence of high-pressure homogenization on functional properties of orange pulp

Buggenhout

Wallecan

Christiaens

et al. 2015

Innovative Food Science & Emerging Technologies

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“…Indeed, the four genotypes exhibited a high variability of organic acid content in the pre-and post-processing tomatoes. Viscosity is a very important characteristic for many food products, and therefore, attention has been paid to novel foodprocessing techniques to reduce the negative effects of processing on pectin degradation and texture changes (Christiaens et al, 2012). Citric and malic acids are the organic acids that contribute most to the typical taste of tomato fruit.…”

Section: Discussionmentioning

confidence: 99%

A comparative study of the physico‐chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit

Raiola

Pizzolongo

Manzo

et al. 2017

Int J of Food Sci Tech

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Summary In recent years, yellow commercial tomatoes have attracted great interest from consumers. The goal of this work was to characterise the parameters of three yellow genotypes that affect the fruit quality, in comparison with those of a red fruit genotype. Compared to the other genotypes, the GiaGiù ecotype was characterised as having the highest titratable acidity, organic acids content and pectin content before and after a thermal treatment simulating industrial pasteurisation. Most of the analysed parameters influence the taste and aroma of fresh fruit and processed products, particularly the high glutamic acid content measured in the GiaGiù ecotype. This genotype was also distinctive for its higher pectin content, which influences the texture. These features might allow the development of new food products that require a specific viscosity, such as sauces and ketchup. Interestingly, the beneficial properties of GiaGiù were preserved after thermal processing.

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Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

Cited by 34 publications

References 33 publications

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

Influence of high-pressure homogenization on functional properties of orange pulp

A comparative study of the physico‐chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit

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