Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters

Authors

  • Ines J.P. Colle,

    1. Authors Colle, Lemmens, Buggenhout, Loey, and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium. Authors Andrys, Grundelius, and Löfgren are with Tetra Pak Processing Systems, Ruben Rausings gata, Lund SE-221 86, Sweden. Direct inquiries to author Hendrickx (E-mail: Marc.Hendrickx@biw.kuleuven.be).
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  • Anna Andrys,

    1. Authors Colle, Lemmens, Buggenhout, Loey, and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium. Authors Andrys, Grundelius, and Löfgren are with Tetra Pak Processing Systems, Ruben Rausings gata, Lund SE-221 86, Sweden. Direct inquiries to author Hendrickx (E-mail: Marc.Hendrickx@biw.kuleuven.be).
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  • Andrea Grundelius,

    1. Authors Colle, Lemmens, Buggenhout, Loey, and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium. Authors Andrys, Grundelius, and Löfgren are with Tetra Pak Processing Systems, Ruben Rausings gata, Lund SE-221 86, Sweden. Direct inquiries to author Hendrickx (E-mail: Marc.Hendrickx@biw.kuleuven.be).
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  • Lien Lemmens,

    1. Authors Colle, Lemmens, Buggenhout, Loey, and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium. Authors Andrys, Grundelius, and Löfgren are with Tetra Pak Processing Systems, Ruben Rausings gata, Lund SE-221 86, Sweden. Direct inquiries to author Hendrickx (E-mail: Marc.Hendrickx@biw.kuleuven.be).
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  • Anders Löfgren,

    1. Authors Colle, Lemmens, Buggenhout, Loey, and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium. Authors Andrys, Grundelius, and Löfgren are with Tetra Pak Processing Systems, Ruben Rausings gata, Lund SE-221 86, Sweden. Direct inquiries to author Hendrickx (E-mail: Marc.Hendrickx@biw.kuleuven.be).
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  • Sandy Van Buggenhout,

    1. Authors Colle, Lemmens, Buggenhout, Loey, and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium. Authors Andrys, Grundelius, and Löfgren are with Tetra Pak Processing Systems, Ruben Rausings gata, Lund SE-221 86, Sweden. Direct inquiries to author Hendrickx (E-mail: Marc.Hendrickx@biw.kuleuven.be).
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  • Ann Van Loey,

    1. Authors Colle, Lemmens, Buggenhout, Loey, and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium. Authors Andrys, Grundelius, and Löfgren are with Tetra Pak Processing Systems, Ruben Rausings gata, Lund SE-221 86, Sweden. Direct inquiries to author Hendrickx (E-mail: Marc.Hendrickx@biw.kuleuven.be).
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  • Marc Hendrickx

    1. Authors Colle, Lemmens, Buggenhout, Loey, and Hendrickx are with Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium. Authors Andrys, Grundelius, and Löfgren are with Tetra Pak Processing Systems, Ruben Rausings gata, Lund SE-221 86, Sweden. Direct inquiries to author Hendrickx (E-mail: Marc.Hendrickx@biw.kuleuven.be).
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Abstract

Abstract:  Tomatoes are often processed into shelf-stable products. However, the different processing steps might have an impact on the product quality. In this study, a model tomato soup was prepared and the impact of pilot-scale aseptic processing, including heat treatment and high-pressure homogenization, on some selected quality parameters was evaluated. The vitamin C content, the lycopene isomer content, and the lycopene bioaccessibility were considered as health-promoting attributes. As a structural characteristic, the viscosity of the tomato soup was investigated. A tomato soup without oil as well as a tomato soup containing 5% olive oil were evaluated. Thermal processing had a negative effect on the vitamin C content, while lycopene degradation was limited. For both compounds, high-pressure homogenization caused additional losses. High-pressure homogenization also resulted in a higher viscosity that was accompanied by a decrease in lycopene bioaccessibility. The presence of lipids clearly enhanced the lycopene isomerization susceptibility and improved the bioaccessibility.

Practical Application:  The results obtained in this study are of relevance for product formulation and process design of tomato-based food products.

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