Degradation kinetic (D100) of lycopene during the thermal treatment of concentrated tomato paste. Issue 13 (3rd July 2019)

• Record Type: Journal Article
• Authors: Manzo, Nadia; Santini, Antonello; Pizzolongo, Fabiana; Aiello, Alessandra; Romano, Raffaele
• Is Part Of: Natural product research. Volume 33:Issue 13(2019)
• Page Start: 1835
• Page End: 1841
• Publication Date: 2019-07-03
• Subjects: Tomato -- tomato paste -- lycopene -- pasteurization -- antioxidant; Natural products -- Periodicals; Natural products -- Research -- Periodicals; Biological Factors -- Periodicals; Biological Products -- Periodicals; 547
• DOI: 10.1080/14786419.2018.1477147
• Languages: English
• ISSNs: 1478-6419

Abstract

Abstract: Heat treatments can cause degradation in tomatoes of lycopene which has important antioxidant effects. No information about decimal reduction time (D100 ) of lycopene is available. D -value is the time required at a given temperature to reduce 90% of the molecule. This study for the first time determine the kinetic of lycopene thermal degradation. The content was measured at regular intervals of pasteurization using canned tomato paste to determinate D value. Microbiological analysis was carried out to verify product stability after packaging. Yeasts, molds and lactic acid bacteria were determined. The pasteurization time allowed to observe a loss of the red color. Lycopene content, after an increase at 8 min, decreased at 32 min of pasteurization. D100 value was calculated at 75 min; a diminution of 90% in lycopene content in the concentrated tomato paste was observed. Microbiological analysis confirmed the stability of products after 8 min of pasteurization. Abstract :