Effect of soy lecithin in enhancing fruit juice/sauce quality

Phosphatidylcholine is a major component of biological membranes and is an important mediator of physiological functions in mammals. In addition to biosynthetic routes of availability, phosphatidylcholine is also derived from the diet. The levels of phosphatidylcholine are quite low in fruits and fruit products. As the fruits ripen, the phospholipids are degraded into neutral lipids causing a drastic decline in phospholipid content. In the present study, we have evaluated the effects of external supplementation of soy lecithin on physico-chemical properties of tomato juice and sauce, as well as grape juice. The levels of protein, soluble solids and ash content were significantly enhanced by the addition of lecithin. The bulk viscosity of tomato juice and the sauce preparation was also enhanced by addition of lecithin. The yellow color values of the juice and sauce preparations were enhanced by lecithin. In grape juice preparations, the addition of lecithin did not cause any negative effects, but enhanced the solids content of the juice. Juice preparations with added lecithin were more stable than the controls. Lecithin may form complexes with pectin, lipids and other carbohydrates, affecting the food property and stability by various mechanisms.     

Tomato pulp quality from transgenic fruits with reduced polygalacturonase (PG)

The physico-chemical and sensory properties of tomato pulps (i.e. diced tomatoes with 30% tomato juice as packing medium), prepared from transgenic tomato (Lycopersicon esculentum) fruits with reduced levels of polygalacturonase (PG) activity due to the expression of a PG antisense gene, were evaluated. The application of genetic modification yields products that have improved viscosity (40–60%), colour (30–40%) and many sensory attributes in comparison with their conventional counterparts.     

Tomato Product Quality from Transgenic Fruits with Reduced Pectin Methylesterase

Juice from transgenic tomato (Lycopersicon esculentum cv Rutgers) fruits with reduced levels of pectin methylesterase (PME) activity due to the expression of a PME antisense gene exhibited improvement in quality. The percentage increase in juice from transgenic fruits over that of juice from wild type Rutgers ranged between 5.1–5.3 for total solids, 3.8–6.1 for soluble solids, 70–80 for efflux viscosity, 180–220 for serum viscosity and about 50 for precipitate weight ratio. Time of harvest had no effect on quality of juice. Ketchup prepared from transgenic fruit juice had a lower Bostwick value, reduced serum separation and high serum viscosity compared to ketchup from parental Rutgers.     

Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems

ABSTRACT:  Organically grown products experienced a doubling in percent penetration of organic sales into retail markets during the period from 1997 to 2003; however, there is still a debate over the perceived quality advantage of organically grown fruits and vegetables. In a study focusing on commercial production of processing tomatoes, samples were analyzed from 4 growers with matched organic and conventional fields. For the 4 growers studied, individual analysis of variance results indicated that tomato juice prepared from organically produced tomatoes on some farms was significantly higher in soluble solids (°Brix), higher in consistency, and titratable acidity, but lower in red color, ascorbic acid, and total phenolics content in the microwaved juice. Results were significantly different among specific growers, and this may be attributed to differences in soil type and soil nutrients, tomato cultivar, environmental conditions, or other production-related factors. Higher levels of soluble solids, titratable acidity, and consistency are desirable for the production of tomato paste, in that tomatoes with these attributes may be more flavorful and require less thermal treatment. This has the potential to result both in cost savings from less energy required in paste manufacture and potentially a higher quality product due to less thermal degradation of color, flavor, and nutrients. Future work may involve a larger number of commercial growers and correlation to controlled university research plots.     

Improvement of Flavor and Viscosity in Hot and Cold Break Tomato Juice and Sauce by Peel Removal

Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase‐, carotenoid‐, and amino acid–derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl₂‐treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase‐derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained.     

Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice

ABSTRACT: The impact of label information on the liking and closeness to ideal of tomato juice beverages was examined by having 100 judges assess 3 tomato juice beverages (Campbell's tomato juice, V8 juice, and an experimental tomato juice enhanced with soy) either with or without labeling information. Judges rated overall liking of each product and then rated appropriateness of various attributes (saltiness, tomato flavor, thickness, texture, red color, orange color, and brown color) on 5-point just-right scales. Only half of the judges were presented with product-related label information during evaluation. Overall liking scores were analyzed using repeated-measures ANOVA, whereas different attribute ratings were analyzed using Thurstonian Ideal Point modeling and Chi-square. Product-associated label information did not significantly alter overall liking ratings ( P > 0.05), although a significant difference in liking was found between products ( P < 0.05). Similarly, the label information did not impact comparison of product attribute levels to ideal attribute levels. Both V8 and Campbell's were significantly different from the ideal for 3 of the attributes ( P < 0.05). For the soy-enhanced tomato juice, all 7 attributes were significantly different from the ideal ( P < 0.05). In this instance, labeling information had no notable impact on assessments.     

EFFECTS OF ACIDIFICATION ON PE ACTIVITY, COLOR AND ANTIOXIDANT PROPERTIES OF COLD BREAK TOMATO JUICE

ABSTRACT

Turbidity maintenance, high antioxidant activity and attractive red color are important attributes of good tomato juice. Acidification was found effective in pectin esterase (PE) inactivation and turbidity maintenance. However, no information related to the changes of antioxidant properties after enzyme inactivation by acidification has been reported. In this article, acidification of cold break tomato juice to pH 2 or 3 was conducted after extraction. The changes of antioxidant properties (content and activity) and their correlation with PE activity and color in the juice were studied. Results indicated that acidification enhanced the viscosity of tomato juice by decreasing its PE activity. Significant increases of the main antioxidant contents (lycopene, polyphenols and vitamin C) and antioxidant activities (1,1‐diphenyl‐2‐picrylhydrazyl scavenging, ferrous ion chelating ability [FICA] and reducing power), as well as red color, were also found. In addition, the acidified cold break tomato juice exhibited better FICA and reducing power than butylated hydroxyanisole andα‐tocopherol. This finding reveals the possibility of producing tomato juice with high antioxidant capacities by acidification.

PRACTICAL APPLICATIONS

The consumers' demand for healthy products with high quality toward fresh and health has increased remarkably these years. Tomato is one of the most popular vegetable juices, and its important quality aspects are color, stability and antioxidant capacity. Pectin esterase is the principal agent responsible for tomato juice stability. In addition, the goal of tomato juice processors is to optimize processing conditions by prevention of heat and oxidative damages on antioxidant components. Our results indicated that acidification may stabilize tomato juice and improve its color characteristics and main nutritional factors. Therefore, the acidification treatment could be used as a tool for providing the attractive color and enhancing the nutritional value and health‐promoting properties of cold break tomato juice.     

CONSUMER ACCEPTABILITY OF COLOR IN PROCESSED TOMATO PRODUCTS BY AFRICAN-AMERICAN, LATINO AND PROTOTYPICAL CONSUMERS

African‐American, Latino, and Prototypical consumers rated the color of ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce. For most products, ethnicity had little influence on acceptance. Prototypical consumers rated products the highest and had the widest preference range. All but one commercially available product was in the acceptable range, but they were not always in the most preferred range. Ketchup was the only product with no commercially available products in the color most preferred by Prototypical and African‐American consumers. The leading brand was within the most preferred range for all products and ethnic groups except African‐Americans and Prototypical consumers for ketchup and salsa. A peak color acceptance existed for all products: too red or too brown was undesirable. Understanding the optimum color range can help tomato processors increase the quality of their product for all consumers.     

蚕豆瓣酱的几种生产方法

为了满足消费者对豆瓣酱的多种需求,分别介绍了用生蚕豆瓣和熟蚕豆瓣生产豆瓣酱的方法,重点阐述了原料选择、配方、工艺流程及操作要点,并介绍了豆瓣酱成品配制的方法。各种豆瓣酱成品的特点是:纯豆瓣酱,色鲜有酱香,瓣子疏松软化;红椒豆瓣酱,色红、有香气,椒酱细腻,麻辣味突出;椒油豆瓣酱,深棕褐色,油润发亮,均匀一致,间见瓣粒,醇香与酱香浑为一体。     

Stability of Non-Pasteurized, Refrigerated Muscadine Grape Juice

The stability of nonpasteurized muscadine grape juice processed with and without 100 mg/L potassium metabisulfite was monitored during storage at 3°C. The muscadine flavor intensity, sweetness, off-flavor levels, and color of white juices remained stable, and ethanol levels remained low for 7 wk. However, the flavor intensity and sweetness of nonsulfited white juice decreased, and off-flavor and ethanol levels increased after 7 wk. Sulfite lowered microbial levels in white juice throughout 9 wk. Red juices did not develop significant levels of off-flavors or ethanol during 9 wk, although the flavor intensity declined, especially in nonsulfited red juice. Sulfite lightened the color of red juice, but the color was stable in both sulfited and nonsulfited red juices.     

榨菜低盐腌制卤汁生产营养调味汁的工艺优化

为了解决榨菜腌制产生的含盐废水对环境的污染,采用低盐腌制榨菜新工艺,并将其中的卤汁通过膜分离、真空浓缩及巴氏杀菌等工艺优化过程,将榨菜废水卤汁制成了一种新型的营养调味汁。结果表明:优化的处理条件为采用0.22μm超滤膜进行膜分离,真空浓缩条件为65℃/0.090MPa,水浴杀菌条件90℃/10min;最后制成一种榨菜低盐腌制营养调味汁产品,其体态澄清、鲜亮,咸甜适口,滋味醇厚,具有浓郁的榨菜香味及少许的酱香味,是凉拌菜、面条等的良好调味品。     

鲍鱼汁产品的研究

文章主要研究鲍鱼汁专用变性淀粉对鲍鱼汁产品稳定性的影响及原料天然鲍鱼提取物,配料酱油、食盐对鲍鱼汁产品风味的影响。试验表明,鲍鱼汁专用变性淀粉生产出来的鲍鱼汁产品具有较高的稳定性,使用一定量的此种变性淀粉能使鲍鱼汁产品具有良好的形态。对不同的原料使用量得出的产品风味进行感官评价,经过正交试验得出风味、色泽较好的鲍鱼汁产品的最佳配方为5%的变性淀粉、2%的鲍鱼提取物、7%的食盐,其它为2.5%的白糖,0.5%的味精,10%的酱油,73%的水。     

干扰LYC-B基因调控番茄果实挥发性物质及主要品质性状

构建含有番茄红素β-环化酶（lycopene β-cyclase,LYC-B）基因LYC-B中801 bp和301 bp两段保守序列的RNA干扰植物表达载体,农杆菌果实注射法遗传转化紫色番茄果实,通过卡那霉素抗性筛选、聚合酶链式反应及LYC-B基因表达量鉴定获得转基因植株,并对转基因植株成熟果实的挥发性物质及主要品质性状进行测定。结果表明,干扰LYC-B基因后番茄果实中检测到的挥发性物质主要为醇类、醛类、酮类、酯类和其他类。与野生型相比,转基因植株中总挥发性物质种类增加了6 种：醛类3 种、酮类2 种、酯类1 种;醇类个数不变;其他类减少1 种。醛类物质相对含量不变,醇类物质相对含量减少,酮类、酯类和其他类相对含量增加。特征挥发性物质反-2-庚烯醛、6-甲基-5-庚烯-2-酮、水杨酸甲酯和2-异丁基噻唑等的相对含量增加。番茄红素的含量增加了16.78%,可溶性固形物、抗坏血酸和总酸等含量增加,β-胡萝卜素和总糖含量变化显著。干扰LYC-B基因不仅影响了番茄果实的挥发性物质,还增加了番茄红素、可溶性固形物、抗坏血酸、总酸等的含量。     

感官分析在番鸭产品研发中的应用

为了解消费者对鸭加工食品风味的偏好,指导番鸭产品加工工艺的改进,采用感官属性强度分析的方法对市售鸭肉制品的感官特性进行定性和定量评定,剖析测定该类产品的主要风味特征及其强度;采用感官嗜好性评价方法,对市售产品和自制样品进行分析对比。结果表明:色泽明亮红润,咸味酱香适中,鲜味明显且滞留感弱,油腻感少的产品更受欢迎。     

带壳百香果与甘蔗汁混酿复合果酒工艺研究

将带壳百香果和甘蔗汁作为原料酿造复合果酒,并研究其发酵工艺。 运用单因素试验和正交试验对发酵破壳时间、原料配比、原料初始含糖量、主发酵温度及主发酵时间进行优化。 结果表明,百香果甘蔗复合果酒的最优工艺条件为：百香果发酵破壳时 间5d,百香果与甘蔗汁配比1∶3（g∶mL）,调节原料初始含糖量至32.5%,于发酵温度24℃条件下发酵9d。 在此最佳工艺条件下,百香果甘蔗复合果酒感官评分达到79分,酒精度达到14.1%vol,色泽呈玫瑰红色,澄清透亮,具有典型的百香果浓郁香气和甘蔗汁的清 香风味。     

盐渍辣椒汁成分分析与干椒复水制备辣椒酱工艺优化

剁椒盐渍保藏过程中产生约15%的盐渍辣椒汁,该研究将干辣椒与其混合制备辣椒酱,通过气质联用（GC-MS）法分析辣椒酱的挥发性成分,并采用单因素和正交试验优化干红椒与盐渍辣椒汁制备辣椒酱的复水条件。结果表明,盐渍辣椒汁适宜的干红椒品种为天鹰椒;最佳复水条件为：干红椒与盐渍辣椒汁质量比为1∶4,复水温度30 ℃,复水时间5 d。在此优化条件下,色彩饱和度37.23,干红椒复水比3.24,综合加权评分为13.44。干红椒与盐渍辣椒汁制得的辣椒酱检测出23种挥发性成分,其中酸类化合物有6种、醛类7种、酯类3种、醇类2种、烯烃类2种、酮类2种及其他类1种,感官评分为20.2分。该辣椒酱品质优良,具有一定市场开发价值。     

Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties.

Oxidative stress is one of the major contributors to increased risk of chronic diseases. A diet rich in tomatoes and tomato products containing lycopene, a carotenoid antioxidant, has been found to protect against these chronic diseases by mitigating oxidative damage. The study aim was to evaluate the effects of a long-term tomato-rich diet, consisting of various processed tomato products, on bioavailability and antioxidant properties of lycopene. Seventeen healthy human subjects (ten men, seven non-pregnant women) participated in the study. Following a two-week washout period during which subjects avoided foods containing lycopene, all subjects consumed test tomato products including tomato juice, tomato sauce, tomato paste, ketchup, spaghetti sauce, and ready-to-serve tomato soup providing 30 mg of lycopene a day for four weeks. At the end of treatment, serum lycopene level increased significantly (p <0.05), from 181.79 +/- 31.25 to 684.7 +/- 113.91 nmol/L. Similarly, total antioxidant potential increased significantly (p <0.05), from 2.26 +/- 0.015 to 2.38 +/- 0.17 mmol/L Trolox equivalent. Lipid and protein oxidation was reduced significantly (p <0.05). The results suggest that a tomato-rich diet containing different sources of lycopene can increase serum lycopene levels and reduce oxidative stress effectively.     

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MUSCADINE GRAPE JUICE AND CONCENTRATES

Juices from bronze and red muscadines were concentrated by low-temperature vacuum evaporation. Half of each of the lots was treated with a mixture of pectinolytic and cellulolytic enzymes and the other half untreated. Red juice was higher in soluble solids and Brix-to-acid (BTA) than bronze, but pH, acid, and viscosity were similar. When concentrated to 68° Brix, the BTA was the same regardless of juice type. Enzyme treated samples were not different from their nontreated counterparts, except for slightly higher pH of treated red juice. Hue angle for bronze concentrate shifted from about 100 to 78 while chroma increased. Hue for the red juice shifted from about 40 to 95, while chroma remained constant. Fructose and glucose were the major sugars with sucrose averaging less than 1%. Panelists rated the bronze reconstituted juices lower in color intensity, aroma intensity, sweetness, acidity, and flavor than the single-strength juice. However, the red reconstituted juices were rated higher in color intensity than their single-strength counterparts. Panelists rated reconstituted juices higher when reconstituted with essence recovered plus water than with water only.     

新疆特色番茄酱和杏酱罐头中微生物污染原因及危害分析

新疆具有得天独厚的气候条件和水土资源,是中国乃至世界上最重要的番茄、杏子等农产品的生产基地,由其加工制成的浓缩番茄酱、杏酱等果蔬罐头已成为我区重点发展的主导产业,也是新疆出口产品的标志。大力发展特色果蔬罐头产业、发挥农产品资源优势是推动新疆地区跨域式发展的重要动力。近年来,凭借充足的原料、优越的地域优势和较低的生产成本,新疆罐头产品的出口量逐年增长。随着产量的增长,这类产品的酸败、胀罐及色泽气味改变等问题也日益突出。本文通过对新疆番茄酱、杏酱等果蔬罐头的微生物污染原因及其危害进行分析,为解决出口果蔬罐头企业后顾之忧、降低企业经济损失、提高经济效益、促进新疆果蔬产业的健康发展提供科学依据。     

Effects of Commercial-scale Pulsed Electric Field Processing on Flavor and Color of Tomato Juice

Effects of commercial‐scale pulsed electric field (PEF) processing on the flavor and color of tomato juice during storage at 4 deg;for 112 d were studied. Tomato juice was prepared by hot break at 88°C for 2 min and then thermally processed at 92° for 90 s or PEF processed at 40 kV/cm for 57 μs. The PEF‐processed tomato juice retained more flavor compounds of trans‐2‐hexenal, 2‐isobutylthiazole, cis‐3‐hexanol than thermally processed or unprocessed control tomato juice (P < 0.05). PEF‐processed juice had significantly lower nonenzymatic browning and higher redness than thermally processed or control juice (P < 0.05). Sensory evaluations indicated that the flavor of PEF‐processed juice was preferred to that of thermally processed juice (P < 0.01).