This work was financed by the FAIR Contract CT98-5031.
Effects of High-pressure Processing on Carotenoid Extractability, Antioxidant Activity, Glucose Diffusion, and Water Binding of Tomato Puree (Lycopersicon esculentum Mill.)
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 66, Issue 7, pages 1033–1038, September 2001
How to Cite
Garcia, A. F., Butz, P. and Tauscher, B. (2001), Effects of High-pressure Processing on Carotenoid Extractability, Antioxidant Activity, Glucose Diffusion, and Water Binding of Tomato Puree (Lycopersicon esculentum Mill.). Journal of Food Science, 66: 1033–1038. doi: 10.1111/j.1365-2621.2001.tb08231.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20000824
- antioxidant capacity;
- glucose retardation index;
- high pressure;
ABSTRACT: High-pressure-treated tomato puree was investigated for changes in carotenoid extractability, antioxidant activity, glucose diffusion, and water binding. No effect of pressurization was observed in the total concentrations of the main water-insoluble antioxidants, lycopene and β-carotene, extracted with tetrahydrofuran, but lower recovery of carotenoids with petroleum ether suggested structural changes in the tomato pulp tissue, due to processing. Total antioxidant capacity of the water-soluble fraction was unchanged immediately after pressure treatment, but was better preserved during 21 d at 4 °C, compared with untreated samples. High-pressure treatment resulted also in enhanced water binding. Glucose diffusion through dialysis tubing was lower after high-pressure treatment, leading to a higher glucose retardation index.