Modelling the stability of lycopene-rich by-products of tomato processing |
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Authors: | Vera Lavelli Maria Claudia Torresani |
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Affiliation: | DISTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy |
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Abstract: | Tomato by-products were produced by puree manufacturing from heat-stabilised fruits and raw fruits to simulate both conventional and innovative processing technologies. By-products were freeze-dried, ground and stored in five relative humidity environments in the range 11–75%, for 4 months at 30 °C. The aims were: (a) to investigate the effect of heating applied during tomato processing on by-product hygroscopicity and stability, (b) to find out the optimal water activity (aw) range for by-product stability. Hygroscopicity was studied by applying the Guggenheim–Anderson–de Boer (GAB) model. By-product stability was studied by evaluating the kinetics of lycopene, β-carotene, rutin and chlorogenic acid degradation and the changes in Hunter’s colourimetric parameters during storage. |
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Keywords: | Tomato By-product Water activity Colour Lycopene |
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