Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste

• Laura Piazza ^[1] ; Valentina Picchi ^[2] ; Giovanna Cortellino ^[2] ; Elisa Masseroni ^[1] ; Francesca Girotto ^[1]
  1. [1] University of Milan

     University of Milan

     Milán, Italia

     
  2. [2] Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Research Centre for Engineering and Agro-food Processing (CREA-IT), Milano, Italy
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 28, Nº 2, 2022, págs. 180-189
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This study investigates the separate effect of sonication (US, carried out for 5 and 15 min) and thermal treatment (90 °C for 5 min) on nutritional and technological properties of tomato paste. US treatments did not affect the colour parameters and decreased the level of total acidity. Ascorbic acid content was slightly reduced after 5 min US but halved by pasteurization, while total carotenoids (TCC) and lycopene (LC) decreased in non-pasteurized samples after 15 min US. Neither the TCC nor the LC significantly changed in US-pasteurized samples if compared to controls. Microscopic analyses suggested a possible increased bioaccessibility of lycopene in US treated samples due to an enhancement of free lycopene clusters. Viscosity decreased as a consequence of thermal stress, although sonication contributed as well. The present findings suggest that 5 min sonication before pasteurization can enhance the nutritional characteristics of tomato paste, besides improving its texture.