Effect of thermal treatment on quality of black cherry tomatoes (Solanum lycopersicum cv. OG): optimization of the blanching parameters
Paper Details
Effect of thermal treatment on quality of black cherry tomatoes (Solanum lycopersicum cv. OG): optimization of the blanching parameters
Abstract
The objective of this study was to identify the optimal parameters of blanching to inactivate enzymes and convert insoluble protopectin into soluble pectin while maintaining maximum levels of bioactive compounds in black cherry tomatoes (Solanum lycopersicum cv. OG) vacuum-infiltrated. Blanching conditions for black cherry tomatoes were optimized by using Response Surface Methodology (RSM) with blanching temperature (83-97oC) and time (69-111s). Before blanching, fruits were immersed in the water under a vacuum level of 620mmHg and treatment time of 22 min to improve heat transfer capacity and thus limit thermal damages in the product due to the replacement of gases inside the fruit spores by the liquid. The optimal conditions for the blanching process selected by Central Composite Design (CCD) were 89oC for 80s. With these conditions, the lowest value of remaining peroxidase activity and the highest contents of pectin (2.35%) and bioactive compounds (anthocyanin 4.23mgCE/100g, lycopene 44.93µg/g, vitamin C 48.39mg/100g, total phenolic 43.14mgGAE/100g) in tomatoes were observed.
Akyol Ç, Alpas H, Bayındırlı A. 2006. Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by the combination of high hydrostatic pressure and mild heat treatment. European Food Research and Technology 224(2), 171-176.
Alda LM, Gogoasa I, Bordean DM, Gergen I, Alda S, Moldovan C, Nita L. 2009. Lycopene content of tomatoes and tomato products. Journal of Agroalimentary Processes and Technologies 15(4), 540-542.
Aminah A, Permatasari KA. 2013. Effect of drying and cooking methods on antioxidant properties of bitter gourd (Momordica charantia). Journal of Tropical Agriculture and Food Science 41(2), 249-256.
Choi SH, Kim DS, Kozukue N, Kim HJ, Nishitani Y, Mizuno M, Levin CE, Friedman M. 2014. Protein, free amino acid, phenolic, β-carotene and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties. Journal of Food Composition and Analysis 34(2), 115-127. https://doi.org/10.1016/j.jfca.2014.03.005
Ciou JY, Lin HH, Chiang PY, Wang CC, Charles AL. 2011. The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment. Food Chemistry 127(2), 523-527. https://doi.org/10.1016/j.foodchem.2011.01.034
Cruz RM, Vieira MC, Silva CL. 2008. Effect of heat and thermosensation treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. Innovative Food Science and Emerging Technologies 9(4), 483-488. https://doi.org/10.1016/j.ifset.2007.10.005
Davis AR, Fish WW, Perkins-Veazie P. 2003. A rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products. Postharvest Biology and Technology 28, 425-430. https://doi.org/10.1016/S0925-5214(02)00203-X
D’Evoli L, Lombardi-Boccia G, Lucarini M. 2013. Influence of heat treatments on carotenoid content of cherry tomatoes. Foods 2(3), 352-363. https://doi.org/10.3390/foods2030352
Fish WW, Perkins-Veazie P, Collins JK. 2002. A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. Journal of Food Composition and Analysis 15, 309-317. https://doi.org/10.1006/jfca.2002.1069
Ford NA, Erdman JW. 2012. Are lycopene metabolites metabolically active. Acta Biochimica Polonica 59(1). https://doi.org/10.18388/abp.2012_2159
Goncalves EM, Pinheiro J, Abreu M, Brandao TRS, Silva CLM. 2007. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. Journal of Food Engineering 81(4), 693-701. https://doi.org/10.1016/j.jfoodeng.2007.01.011
Guan X, Yao H. 2008. Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology. Food Chemistry 106(1), 345-351. https://doi.org/10.1016/j.foodchem.2007.05.041
Ilahy R, Hdider C, Tlili I. 2009. Bioactive compounds and antioxidant activity of tomato high lycopene content advanced breeding lines. Tunisian Plant Science and Biotechnology I. The African Journal of Plant Science and Biotechnology 3, 1-6.
Kaur H, Chauhan S, Sandhir R. 2011. Protective effect of lycopene on oxidative stress and cognitive decline in the rotenone-induced model of Parkinson’s disease. Neurochemical Research 36(8), 1435-1443.
Klee HJ. 2013. Purple tomatoes: longer-lasting, less disease, and better for you. Current Biology 23(12), R520-R521. https://doi.org/10.1016/j.cub.2013.05.010
Lam TB, Nguyet TNM, Thu DTN. 2004. Food Biochemistry Experiment. Vietnam National University Ho Chi Minh City.
Lee J, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colourants, and wines by the pH differential method: collaborative study. Journal of AOAC International 88(5), 1269-1278.
Lee MT, Chen BH. 2002. Stability of lycopene during heating and illumination in a model system. Food Chemistry 78(4), 425-432. https://doi.org/10.1016/S0308-8146(02)00146-2
Li H, Deng Z, Liu R, Young JC, Zhu H, Loewen S, Tsao R. 2011. Characterization of phytochemicals and antioxidant activities of a purple tomato (Solanum Lycopersicum L.). Journal of Agricultural and Food Chemistry 59(21), 11803-11811. https://doi.org/10.1021/jf202364v
Lila MA. 2004. Anthocyanins and human health: an in vitro investigative approach. Journal of Biomedicine and Biotechnology 2004(5), 306-313. https://doi.org/10.1155/S111072430440401X
Mai LT (Ed.). 2005. Methods of Fermentation Technology Analysis. Ha Noi Scientific and Technical Publishing.
Mes PJ, Boches P, Myers JR and Durst R. 2008. Characterization of tomatoes expressing anthocyanin in the fruit. Journal of the American Society for Horticultural Science 133(2), 262-269. https://doi.org/10.21273/JASHS.133.2.262
Mesbahi G, Jamalian J, Farahnaky A. 2005. A comparative study on functional properties of beet and citrus pectins in food systems. Food Hydrocolloids 19(4),731-738. https://doi.org/10.1016/j.foodhyd.2004.08.002
Min JY, Min KB. 2014. Serum lycopene, lutein and zeaxanthin, and the risk of Alzheimer’s disease mortality in older adults. Dementia and geriatric cognitive disorders 37(3-4), 246-256. https://doi.org/10.1159/000356486
Morales‐Blancas EF, Chandia VE, Cisneros‐ Zevallos L. 2002. Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots. Journal of Food Science 67, 146-154. https://doi.org/10.1111/j.1365-2621.2002.tb11375.x
Mordente A, Guantario B, Meucci E, Silvestrini A, Lombardi E, Martorana G, Giardina B, Bohm V. 2011. Lycopene and cardiovascular diseases: an update. Current medicinal chemistry 18(8), 1146-1163. https://doi.org/10.2174/092986711795029717
Patras A, Brunton NP, O’Donnell C, Tiwari BK. 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology 21(1), 3-11. https://doi.org/10.1016/j.tifs.2009.07.004
Ramos-Aguilar OP, de Jesús Ornelas-Paz J, Ruiz-Cruz S, Zamudio-Flores PB, Cervantes-Paz B, Gardea-Béjar AA, Pérez-Martínez JD, Ibarra-Junquera V, Reyes-Hernández J. 2015. Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins. Carbohydrate Polymers 115, 112-121. https://doi.org/10.1016/j.carbpol.2014.08.062
Teh QTM, Tan GLY, Loo SM, Azhar FZ, Menon AS, Hii CL. 2016. The drying kinetics and polyphenol degradation of cocoa beans. Journal of Food Process Engineering 39(5), 484-491. https://doi.org/10.1111/jfpe.12239
Teixeira B, Marques A, Ramos C, Serrano C, Matos O, Neng NR, Nogueira JMF, Saraiva JA, NunesmL. 2013. Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil. Journal of the Science of Food and Agriculture 93(11), 2707-2714. https://doi.org/10.1002/jsfa.6089
Xiao HW, Bai JW, Sun DW, Gao ZJ. 2014. The application of superheated steam impingement blanching (SSIB) in agricultural products processing–A review. Journal of Food Engineering 132, 39-47. https://doi.org/10.1016/j.jfoodeng.2014.01.032
Zhang W, Xie F, Lan X, Gong S, Wang Z. 2018. Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization. Journal of food engineering 216, 90-97. https://doi.org/10.1016/j.jfoodeng.2017.07.032
Zhu Y, Pan Z, McHugh TH, Barrett DM. 2010. Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating. Journal of food engineering 97(1), 8-16. https://doi.org/10.1016/j.jfoodeng.2009.07.021
Ho Thi Ngan Ha, Nguyen Minh Thuy (2020), Effect of thermal treatment on quality of black cherry tomatoes (Solanum lycopersicum cv. OG): optimization of the blanching parameters; IJAAR, V16, N4, April, P1-10
https://innspub.net/effect-of-thermal-treatment-on-quality-of-black-cherry-tomatoes-solanum-lycopersicum-cv-og-optimization-of-the-blanching-parameters/
Copyright © 2020
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0