Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste
Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste
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DOI：
10.1177/10820132211003788
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发表时间：
2021-03-25
影响因子：
2.3
通讯作者：
Girotto, F.
中科院分区：
文献类型：
--
作者：
Piazza, L.;Picchi, V;Girotto, F.
本研究考察了超声波（5和15分钟）和热处理（90℃5分钟）对番茄酱营养和工艺性能的分别影响。美国处理不影响颜色参数和降低总酸度水平。抗坏血酸含量在5分钟后略有下降，但经巴氏灭菌后减半，而非巴氏灭菌样品的总类胡萝卜素（TCC）和番茄红素（LC）在15分钟后下降。与对照组相比，美国巴氏灭菌样品的TCC和LC都没有显著变化。显微镜分析表明，由于游离番茄红素簇的增强，美国处理样品中番茄红素的生物可及性可能增加。由于热应力，粘度下降，尽管超声波也有贡献。本研究结果表明，在巴氏杀菌前进行5分钟超声处理，除了可以改善番茄酱的质地外，还可以提高其营养特性。
This study investigates the separate effect of sonication (US, carried out for 5 and 15 min) and thermal treatment (90 degrees C for 5 min) on nutritional and technological properties of tomato paste. US treatments did not affect the colour parameters and decreased the level of total acidity. Ascorbic acid content was slightly reduced after 5 min US but halved by pasteurization, while total carotenoids (TCC) and lycopene (LC) decreased in non-pasteurized samples after 15 min US. Neither the TCC nor the LC significantly changed in US-pasteurized samples if compared to controls. Microscopic analyses suggested a possible increased bioaccessibility of lycopene in US treated samples due to an enhancement of free lycopene clusters. Viscosity decreased as a consequence of thermal stress, although sonication contributed as well. The present findings suggest that 5 min sonication before pasteurization can enhance the nutritional characteristics of tomato paste, besides improving its texture.