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The effect of delactosed whey permeate on phytochemical content of canned tomatoes |
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| Authors: | Lubna Ahmed Ankit Patras Ana B Martin-Diana Daniel Rico Catherine Barry-Ryan |
| Affiliation: | 1. School of Food Science and Environmental Health, Dublin Institute of Technology (DIT), Cathal Brugha Street, Dublin 1, Ireland;2. Department of Food Science, University of Guelph, Canada;3. Agricultural Technological Institute of Castilla and Leon (ITACYL), Government of Castilla and Leon, Finca Zamadueñas, Valladolid, Spain |
| Abstract: | The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F0) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p < 0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p < 0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R2) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage. |
| Keywords: | Delactosed whey permeate Canned tomato Processing Antioxidants Weibull |
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