Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters
Article first published online: 9 MAY 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 5, pages C714–C723, June/July 2011
How to Cite
Colle, I. J.P., Andrys, A., Grundelius, A., Lemmens, L., Löfgren, A., Van Buggenhout, S., Van Loey, A. and Hendrickx, M. (2011), Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters. Journal of Food Science, 76: C714–C723. doi: 10.1111/j.1750-3841.2011.02163.x
- Issue published online: 1 JUN 2011
- Article first published online: 9 MAY 2011
- MS 20101438 Submitted 12/22/2010, Accepted 3/3/2011.
- aseptic processing;
- tomato soup;
- vitamin C
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.