Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées |
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| Authors: | Ankit Patras Nigel Brunton Sara Da Pieve Francis Butler Gerard Downey |
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| Affiliation: | 1. Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland;2. Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland;1. Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland;2. Department of Chemistry, University of Warmia and Mazury in Olsztyn, Plac Lodzki 4, 10-727 Olsztyn, Poland;3. Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland;1. IRTA, XaRTA Food Processing Department, Finca Camps i Armet, 17121 Monells, Spain;2. IRTA, XaRTA Functionality and Nutrition Department, Finca Camps i Armet, 17121 Monells, Spain;3. IRTA, XaRTA Food Safety Department, Finca Camps i Armet, 17121 Monells, Spain;1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China;4. Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China;1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China;2. Chinese Academy of Inspection and Quarantine, Beijing 100123, China;3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | Total antioxidant activity, levels of bio-active compound groups and instrumental colour of tomato and carrot purée subjected to high pressure treatment (400–600 MPa/15 min/20 °C) and thermal treatments (70 °C/2 min) were measured. Antioxidant activity in tomato and carrot purée was significantly higher (p < 0.05) than in untreated or thermally processed samples. High pressure treatments at 600 MPa retained more than 90% of ascorbic acid as compared to thermal processing in tomato purées. Heat treatments caused a rapid decrease in ascorbic acid (p < 0.05). Phenolic contents were in general un-affected by thermal or high pressure treatments. Colour parameters were significantly affected (p < 0.05) by thermal and high pressure processing. Principal component analysis (PCA) revealed that the first two components represented 97% and 92% of the total variability in instrumental colour parameters with respect to processing for tomatoes and carrots respectively.Industrial relevanceThis research paper provides scientific evidence of the potential benefits of high pressure processing in comparison to thermal treatments in retaining important bioactive compounds. Antioxidant activity (ARP), ascorbic acid, and carotenoids after exposure to high pressure treatments (400–600 MPa) were well retained. Our results also show that redness and colour intensity of purées were better preserved by high pressure processing than conventional thermal treatment. It would appear from a nutritional prospective, high pressure processing is an excellent food processing technology which has the potential to retain compounds with health properties in foods. Therefore high pressure processed foods could be sold at a premium over their thermally processed counterparts as they will have retained their fresh-like properties. |
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