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This study investigates the effects of osmotic dehydration on garlic clove halves using a low-pH osmotic solution with ascorbic acid, concentrated tomato juice, and basil extract (45° Brix). Samples, both dehydrated and fresh, were subjected to various drying methods. Physical properties, such as CT scan analysis, texture profile analysis (TPA), porosity, and density, were examined. Additional parameters like energy consumption, specific energy consumption, moisture content, water activity, and color change were evaluated. Osmotic dehydration reduced moisture content by over 7.5%. The specific energy consumption for microwave vacuum drying (MVD) was 95 kJ/g for osmotically dehydrated samples compared to 118 kJ/g for non-dehydrated samples. Drying times decreased by 24 min for MVD and 15% for microwave convective drying (MCD). The Weibull model best fit the drying kinetics, with R2 values above 0.99 and RMSE below 0.03 for all methods. TPA tests showed no significant impact of osmotic dehydration on hardness, though drying methods significantly affected hardness, ranging from 49 N to 707 N. Color change was higher for osmotically dehydrated samples, reaching 37.09 for OD-CD compared to 29.78 for CD. [ABSTRACT FROM AUTHOR]

Salmorejo is a tomato–oil cold puree commercialized as a "fresh-like" product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised–chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications. [ABSTRACT FROM AUTHOR]

Increasing heating performance and preservation of product quality are critical factors in the food industry. Although microwave-vacuum heating is applied in many food processes, there are many unanswered questions about its effects on sensitive foods. In this study, the tomato juice was concentrated in microwave-vacuum heating system and results compared with conventional and conventional-vacuum heating methods. The effect of pressure and microwave power was investigated on quality parameters, energy consumption, exergy performance, and processing kinetics of tomato juice concentration. The processing time in the microwave-vacuum method was 2.3 to 6.3-fold lower than conventional and conventional-vacuum methods. The exergy performance was obtained in the range of 7.16–13.29% for microwave-vacuum heating and 2.04–2.99% for conventional methods. Microwave vacuum heating could reduce energy consumption by 30–71%, compared with conventional-vacuum methods. The minimum decline in ascorbic acid and total phenol content of tomato juice concentrate was observed for microwave-vacuum evaporation. Microwave-vacuum heating was an excellent concentration technique that provided tomato paste with improved nutritional quality, increasing exergy efficiency, reducing processing time and energy consumption compared to conventional and conventional vacuum processes. [ABSTRACT FROM AUTHOR]

The study investigates the osmotic dehydration of garlic in osmotic solution (OS) prepared from tomato juice with the addition of basil extract. Garlic was pretreated using blanching and freezing at different temperatures in order to determine the effect of thermal pretreatments on mass transfer during osmotic dehydration (OD). Moreover, the pH of OS was gradually lowered (with citric acid or ascorbic acid) from pH = 3.5 to 2.0 prior to OD to study the effect of pH on the mass transfer during OD process. The study found that thermal pretreatment significantly affected solid gain and water loss during OD. It was shown that acidification of the OS improved mass transfer between garlic and OS, and the relationship between viscosity and pH of the solution was sinusoidal. It means that by changing the pH of the solution, the viscosity of the solution could be lowered. Moreover, it was shown that the lower the viscosity of the OS, the higher the water loss and solid gain, and the relationship between the two is linear. Practical Applications: The presented research can be of interest to the food industry due to the results regarding the pretreatment of the raw material and OS that lead to the significant improvement of the mass transfer during osmotic dehydration. It is especially important since osmotic dehydration process can allow to improve the shelf life of the product by reducing the water activity of the material. Moreover, when osmotic dehydration is performed in concentrated juices it can affect the quality of the material by incorporating health‐promoting compounds from the solution. The study found that lowering the pH of the OS to an appropriate degree significantly increases water loss and solid gain. Similar results can be obtained when freezing the raw material at −20°C, which, however, increases the overall energy consumption of the process. In addition, the study shows that other thermal treatments (freezing at −40°C, −80°C, freezing in N2, and blanching) affected mass transfer less effectively than acidification of OS. Moreover, changing the pH of the solution generates much lower energy consumption than the thermal treatment of the material, while saving overall processing time. [ABSTRACT FROM AUTHOR]

Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate. [ABSTRACT FROM AUTHOR]

In this study, the simultaneous effect of fluid pressure, vacuum pressure, and fluid temperature in the microfiltration process of tomato juice was investigated. For this purpose, a microfiltration device with a ceramic filter under pressure-vacuum combination was developed. Next, the effects of the device variables were investigated and optimised in the tomato juice microfiltration process. The results showed the statistically significant effects of fluid pressure, vacuum pressure, and fluid temperature on permeate flux response and total energy consumption. Also, they showed the effects of fluid pressure and fluid temperature on the response variables of lycopene and vitamin C content of tomato juice microfiltration. The optimal conditions of the microfiltration process of tomato juice were achieved at a fluid pressure of 200 kPa, the vacuum pressure of 5 kPa, and fluid temperature of 26 °C with a desirability index of 0.967. Under the optimal conditions, values of response variables including permeate flux, total energy consumption, lycopene, and vitamin C content of tomato juice filter were 215.09 × 10−6m3m−2s−1, 0.044 kWh, 2.42 mg100 g−1, and 13.21 mg 100 g−1, respectively. Overall, this type of tomato juice microfiltration, in addition to preserving the valuable nutrients of tomato juice, can cause high permeate flux and low process energy consumption. • Microfiltration performed under pressure-vacuum conditions for tomato juice. • A ceramic filter with a pore size of 0.2 μm was a good option. • Permeate flux was very high at first and then decreased gradually. • Optimal conditions included fluid pressure of 200 kPa, and fluid temperature of 26 °C. • Under the optimum condition, low energy consumption achieved. [ABSTRACT FROM AUTHOR]

The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice. [ABSTRACT FROM AUTHOR]

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Tomatoes are the most commonly preserved vegetables in the world. Traditional tomato products are tomato juice, puree or ketchup but demand for dried tomatoes is increasing at the market. Drying is one of the oldest methods of preservation and often accompanies the degradation of nutritionally important ingredients. In order to protect nutrients from excessive oxidation during drying, the right choice of the drying temperature and the treatment of the raw material prior to drying are important elements of the manufacturing process. In our work we investigated the impact of various ways of antioxidant treatment of the raw material before drying on the stability of total carotenoids, polyphenols and antioxidant activity of the product. We used Uno Rosso F1 cultivar of tomatoes, dried by air at 70 °C, and the fruits were cut into slices of 3 mm thickness. To increase the stability of phytonutrients, we used the slice treatment prior to drying with 1% potassium bisulphite, ascorbic acid, citric and acetic acid and 5% sucrose and sodium chloride solutions. We found that the 1% solution of ascorbic acid was the most effective in protecting of total carotenoids and polyphenols. In the protection of total polyphenols, acetic acid and potassium bisulphite solutions were equally effective. The most significant increase in antioxidant activity was found to be ascorbic acid solution. [ABSTRACT FROM AUTHOR]

The objective of this research was to determine different ratios of tomato and mandarin on the qualities of blended tomato juice and mandarin juice products. This research was performed as five experiments: 1) tomato juice (control); 2) blended tomato juice and mandarin juice 90:10; 3) blended tomato juice and mandarin juice 80:20; 4) blended tomato juice and mandarin juice 70:30 and 5) blended tomato juice and mandarin juice 60:40 The physical qualities of mixed tomato juice and mandarin juice as brightness (L* value), redness (+a* value), yellowness (+b* value), viscosity and sedimentation value were detected. The chemical properties as pH, percent of total acidity, vitamin C and lycopene were determined. The sensory evaluation as color, odor, taste and overall acceptability were done by 9-points hedonic scale. The results showed that brightness, redness, viscosity, sedimentation value, pH and percent of total acidity were significantly different. (P<0.05), except for yellowness. The chemical properties revealed that vitamin C range and lycopene range values of 0.033-0.075 mg/ml and 1.134-1.835 mg/100g fresh weight, respectively. The sensory evaluation on overall liking revealed that panelists accepted with the highest scores of 7.23 on blended tomato juice and mandarin juice 60:40. [ABSTRACT FROM AUTHOR]

Summary: In this research, the influence of temperature on the degradation of carotenoids, vitamin C and provitamin A in tree tomato juice was studied at 70, 80 and 90 °C. The thermal processing significantly reduced (P < 0.001) the concentration of the bioactive compounds, and the thermal degradation in the evaluated phytochemicals fit a kinetic first order, with the following activation energies (Ea, kJ mol−1): α‐carotene (69.75), β‐carotene (59.50), provitamin A (51.67), zeaxanthin (43.66), vitamin C (41.27), lycopene (18.84) and β‐cryptoxanthin (18.23). The kinetic study and thermodynamic analysis of the tree tomato juice showed that the degree of thermoresistance in the phytonutrients responded in the following order: β‐cryptoxanthin > lycopene > vitamin C > zeaxanthin > provitamin A > β‐carotene > α‐carotene. This study benefits engineering processes interested in the design and optimisation of thermal processes aimed at preserving the nutritional quality of tree tomato juice. [ABSTRACT FROM AUTHOR]

We investigated and optimized the simultaneous effects of pressure and fluid temperature on the tomato juice filtration process. For this purpose, we manufactured a new spiral press filter. This filter is innovative in that it has a fixed spiral cylinder, while the fluid travels along the spiral path using hydraulic force. This design has the advantages of both press filters and spiral press filters. The turbidity of filtered tomato juice decreased from 1632NTU to 643NTU. The optimum conditions for the tomato juice filtration process were found to be 6 bar fluid pressure and 45 °C fluid temperature. These conditions resulted in a desirability index of 0.99, which is a very good value. The optimum values of the response variables, including permeate flux, total energy consumption, lycopene content, and vitamin C content of filtered tomato juice were 503.15 × 10−6 m3 m2 s−1, 0.033 kWh, 2.44 mg 100 g−1, and 13.40 mg 100 g−1, respectively. • A novel spiral press filter to purify tomato juice fabricated. • Turbidity of tomato juice, reduced from 1632 NTU to 643 NTU. • permeate flux of tomato juice increased up to 52.7%. • The thermal power consumption was reduced 94.6%. • Lycopene (%86) and vitamin C (%23.9) content increased. [ABSTRACT FROM AUTHOR]

Fresh juice of fully ripe tomato was subjected to ohmic heat (OH) treatment (90°C for 1 min) and the effectiveness of treatment was compared with conventional hot break (CT) treatment (90°C for 5 min). PG (Polygalacturonase) and PME (Pectin methyl esterase) enzyme inactivation achieved by the OH (1 min.) was similar as compared to CT of 5 min. During the kinetic analysis it was observed that the inactivation of PME & PG enzyme and degradation of ascorbic acid followed first order trend in ohmic as well as conventional treatment of tomato juice, however total color change (DE) was found to follow least-squares non-linear parameter algorithm behavior. Thermal treatments leads to the increased release of phyto-chemicals from the matrix which results in a significant (p<0.01) increase in lycopene content during the early phases of the treatments. The Paste (28±0.5 °Brix) obtained after pre-treatment was analyzed for lycopene, ascorbic acid content and apparent viscosity and color. OH Paste was found more viscous than CT treatment with maximum viscosity of 2.33×103 mPa-s. The color of OH treated paste was bright red as compared to CT treatment, however the lycopene and ascorbic acid content of paste were found similar in OH and CT. Based on results of present study it is concluded that the ohmic treatment may be applied as an efficient alternative to the conventional method of enzyme inactivation in tomato juice. [ABSTRACT FROM AUTHOR]

Background and Objectives: This study aimed to investigate the effects of tomato juice consumption on seminal plasma lycopene levels and sperm parameters in infertile men.Methods and Study Design: Subjects were male infertility patients with poor sperm concentration (<20×10 6/mL) and/or motility (<50%). Following a fourweek observation period, subjects were randomly assigned among three groups: a tomato juice group, an antioxidant group, and a control group. The subjects in the tomato juice group and the antioxidant group daily consumed one can of tomato juice (containing 30 mg of lycopene) or one antioxidant capsule (containing vitamin C 600 mg, vitamin E 200 mg, and glutathione 300 mg), respectively, for 12 weeks (feeding period). Seminal plasma lycopene levels and sperm parameters were measured every 6 weeks during the feeding period.Results: Forty-four patients completed the study (control group: 12, antioxidant group: 15, tomato juice group: 17). In the tomato juice group, plasma lycopene level was significantly increased at the 12th week of the feeding period. Moreover, a decrease in seminal plasma white blood cells and an increase in sperm motility in the tomato juice group were statistically significant at the 12th and 6th weeks, respectively, compared to the control group. In the antioxidant capsule group, no significant improvement was observed in semen parameters.Conclusions: In conclusion, regular consumption of tomato juice seems to improve sperm motility in infertile patients. This is the first report to show that commercially available food, such as tomato juice, might be beneficial for male infertility. [ABSTRACT FROM AUTHOR]

In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of temperature (70, 80 and 90 °C), nanofluid concentration (0, 2 and 4%) and time (30, 60 and 90 s) were selected for thermal processing of tomato juices by a shell and tube heat exchanger. The results demonstrated that 4% nanofluid concentration, at 30 °C for 30 s could result in 66% vitamin C retention of fresh juice while it was about 56% for the minimum nanofluid concentration and maximum temperature and time. Higher nanoparticle concentrations made tomato juices that require lowered thermal durations, because of better heat transfer to the product, and total phenolic compounds dwindle less severely; In fact, after 30 s thermal processing at 70 °C with 0 and 4% nanoparticles, total phenolic compounds were maintained by 71.9 and 73.6%, respectively. The range of total soluble solids for processed tomato juices was 5.4-5.6, meaning that nanofluid thermal processing could preserve the natural condition of tomato juices successfully. Based on the indices considered, a nanofluid thermal processing with 4% nanoparticle concentration at the temperature of 70 °C for 30 s will result in the best nutritional contents of final tomato juices. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the utilization of osmotic distillation, membrane distillation, and coupled operation of these systems as an alternative to the conventional thermal evaporation (CTE) technique for the concentration of tomato juice. Some physicochemical characteristics of the products obtained by different techniques were determined. The samples concentrated by membrane systems were more advantageous by means of many parameters investigated, especially for color, hydroxymethylfurfural (HMF) and furan formation. HMF and furan contents were increased up to three to four times after CTE while there was no statistical change after membrane concentrations. Ascorbic acid and dehydroascorbic acid levels were decreased significantly after all concentration operations. Nonetheless, as total vitamin C content, membrane systems were more advantageous compared to CTE. Sensorial evaluation also showed that, except consistence, products obtained by membrane techniques gained higher scores than thermally concentrated products. Industrial Relevance The quality of tomato paste is dependent on process conditions used to convert the tomato pulp into paste. Conventional thermal evaporation may result in the deterioration of product quality by damaging heat sensitive tomato juice components as well as inducing color changes. Moreover, some mutagenic and carcinogenic compounds such as furan and HMF may be formed. Concentration of tomato juice using membrane systems can be proposed as the promising alternative to the CTE since most of the characteristics, especially color, are preserved, and HMF and furan formations are reduced significantly by these processes. [ABSTRACT FROM AUTHOR]

Fruits freshness is relatively easy to authenticate from their morphological characteristics while the act of processing fruits into juices makes it difficult to track/identify their freshness. Eight datasets, extracted from an e-nose and an e-tongue, and six sensor fusion approaches using both instruments, were applied to detect 100 % juices squeezed from cherry tomatoes with different post-harvest storage times (ST). Discrimination of the juices was mainly performed by canonical discriminant analysis (CDA) and library support vector machines (Lib-SVM). Tracking and prediction of physicochemical qualities (pH, soluble solids content (SSC), Vitamin C (VC), and firmness) of the fruit were performed using principle components regression (PCR). All eight datasets presented good classification results with classifiers trained by e-tongue dataset and fusion dataset 2 (stepwise selection) presented the best classification performances. Though quality regression models trained by either e-nose or e-tongue dataset were not robustness enough, sensor fusion approaches make it possible to build more robust prediction models that can correctly predict quality indices for a totally new juice sample. This study indicates the potential for tracking quality/freshness of fruit squeezed for juice consumption using the e-nose and e-tongue, and that sensor fusion approach would be better than individual utilization only if proper fusion approaches are used. [ABSTRACT FROM AUTHOR]

We investigated the simultaneous effects of temperature, ultrasound, and vacuum pressure in the tomato juice concentration process. To this end, a novel ultrasound-thermal concentrator under vacuum conditions was fabricated. The process was performed at three levels of ultrasound power (48, 84, and 120 W), three vacuum pressures (10, 20, and 30 kPa), and three temperatures (50, 60, and 70 °C). Also, ultrasound effects were investigated using other experimental setups without ultrasound. We obtained the optimal conditions for the tomato juice concentration process through the ultrasound-thermal method with ultrasound power of 120 W, the vacuum pressure of 10 kPa, and at 64 °C also by the thermal method were obtained at 65.5 °C and a vacuum pressure of 10 kPa. Overall, applying ultrasound in tomato juice concentrating had positive effects such as reducing the concentration time (28.42%) and total energy consumption (4.94%), as well as increasing the lycopene (49.20%) and vitamin C contents (22.10%). • A novel ultrasound-thermal concentrator under vacuum condition fabricated. • Applying ultrasound caused to break the hard cell wall of tomato. • Tomato juice particle size decreased with increasing ultrasound power. • Concentration time (%28.42) and total energy consumption (%4.94) reduced. • Lycopene (%49.20) and vitamin C (%22.10) content increased. [ABSTRACT FROM AUTHOR]

A specific objective of this paper was to evaluate seasonal changes in bioactive compounds level (carotenoids and polyphenols) in juice prepared from organic and non-organic tomatoes in Poland. In the examined tomato juice, the content of dry matter, vitamin C, carotenoids as well as polyphenols (by HPLC method) has been measured. The presented results indicate the impact of the growing system and the year of production on the composition of tomato juice. The organic tomato juice contained significantly more beta-carotene, chlorogenic acid, rutin as well as more total phenolic acids, gallic acid, p-coumaric acid, total flavonoids, quercetin-3-O-glucoside and quercetin in comparison with the non-organic. The tomato juice from 2008 contained significantly more carotenoids and some flavonoids compared to the one produced in 2009, which contained significantly more dry matter, vitamin C, as well as quercetin and it derivatives. [ABSTRACT FROM AUTHOR]

The commercial production of paneer, chhana, chakka and different varieties of cheeses has increased the availability of whey in recent years. There is an enhanced scientific evidence proving the nutritional significance of various whey components. The antioxidative and anticarcinogenic role of lycopene in tomato juice is well recognized. Realizing the importance of whey and tomato juice in human health, this study was conducted to formulate whey beverage enriched with tomato juice which could serve as a therapeutic and athletic beverage besides promoting value addition and product diversification in dairy industry. The optimization of product mix was achieved using Response Surface Methodology (RSM) engaging Central Composite Rotatable Design (CCRD). The amounts of ingredients used in the formulation varied between: tomato juice 20-44%, paneer whey 50-70%, sugar 6-10% and guar gum 0.1-0.4%. The average chemical composition of the optimized beverage was: Total Solids 16.3%, Protein 0.74%, Fat 0.2%, Total Sugar 14.58%, Ash 0.68%, Ascorbic acid 12.08 mg/100g, Lycopene 8.35 mg/100g and acidity 0.76%. The average overall acceptability of the optimized product was 8.5 on 9 point hedonic scale. [ABSTRACT FROM AUTHOR]

Abstract: Power ultrasound is recognised as a potential non-thermal technique to inactivate micro-organisms pertinent to fruit juices. In this study tomato juice was sonicated at different amplitude levels (24.4–61.0μm) at a constant frequency of 20kHz for treatment times (2–10min) and pulse durations of 5s on and 5s off. Hunter colour values (L∗, a∗ and b∗), pH, °Brix, titratable acidity, ascorbic acid and yeast inactivation were measured. No significant differences (p <0.05) in pH, °Brix or titratable acidity were observed. Regression modelling was used to investigate the main effects of amplitude level and treatment time. Prediction models were found to be significant (p <0.05) with low standard errors and high coefficients of determination (R 2). Model predictions for critical quality parameters of Hunter colour values (L∗, a∗ and b∗), ascorbic acid and yeast inactivation were closely correlated with the experimental results obtained. [Copyright &y& Elsevier]

Abstract: Changes in some health-related compounds (lycopene and vitamin C) and antioxidant capacity of tomato juice treated by high-intensity pulsed electric fields (HIPEF) were modeled as a function of the electric field strength and treatment time. Samples were subjected to electric field strengths from 20 to 35kV/cm for up to 2000μs using bipolar 1-μs pulses at 250Hz. Weibull kinetic models predicted vitamin C and antioxidant capacity retention of HIPEF-treated tomato juice with good accuracy ( 0.836; A f =1.001–1.010). A model used to describe moisture sorption processes was the most accurate for describing lycopene changes through the HIPEF treatment time. The combined effect of treatment time and electric field strength on health-related compounds of tomato juice were successfully predicted (; A f =1.016–1.017) through secondary expressions. Information from this study would be useful in determining optimal HIPEF-conditions to produce tomato juices with a high retention of bioactive compounds. [Copyright &y& Elsevier]

Quality and viscosity of tomato juice is strongly governed by mechanical and thermal abuse during processing. The effect of processing and storage duration on the viscosity and quality parameters of tomato juice was evaluated in the present work. Tomato juice was obtained by two different methods, normal method (NM) and variable method (VM), and was heated by both conventional and microwave hot break treatments. Tomato juice was evaluated for various quality characteristics including precipitate weight ratio, degree of serum separation (DOSS), Brookfield viscosity, lycopene levels, vitamin C, phenols and antioxidant activity. Changes observed in several quality parameters during storage were statistically insignificant. The methods and processing had the greatest contribution toward viscosity, whereas storage duration had no significant effects. Viscosity parameters viz precipitate weight, DOSS and Bostwick consistency revealed that juice processed by VM was more viscous than that of NM, irrespective of the hot break processing used. Ascorbic acid and lycopene content varied significantly with mechanical methods and processing conditions. However, phenolic content and antioxidant activity remained stable. The variable process represents an improvement over the conventional by enabling tomato processors to improve the consistency of the tomato product. PRACTICAL APPLICATIONS Quartering or slicing tomatoes followed by hot break processing techniques can significantly improve the quality of tomato juice in terms of reduced degree of serum separation and precipitate weight ratio. The modified technology could be considered as a viable and economical method for small- and medium-scale tomato processors with limited resources and facilities at their disposal. [ABSTRACT FROM AUTHOR]

Abstract: Commercial conventional thermal pasteurised tomato juices were nutritionally evaluated, at the same point in their commercial shelf lives, for their carotenoid contents, vitamin C, and antioxidant activities and physical and physicochemical characterisation. Higher lycopene epoxide, lycopene, γ-carotene, β-carotene contents, and vitamin A values were found in those juices obtained from a concentrated tomato source, suggesting structural changes in the tomato tissue due to the concentration process. The stability of vitamin C seems to be affected by the type of container. Radical-scavenging capacity, measured on the basis of the DPPH stable radical, was higher in the aqueous (AQ) fractions than in the organic (OR) fractions of tomato juices. Results suggest that vitamin C was mainly responsible for the DPPH radical-scavenging of the AQ tomato fractions, whereas lutein and lycopene were the individual carotenoids responsible, not only for the EC50, but also the kinetic changes of the DPPH of the OR tomato fractions. These results extend the research in processed tomato products to other bioactive components, different from the most generally studied lycopene. [Copyright &y& Elsevier]

This work investigates the effect of maltodextrin juice ratio (MJR) and the dryer inlet temperature (DIT) on physicochemical quality and the recovery of spray‐dried tomato powder. The tomato juice was spray‐dried at inlet air temperatures of 140, 150, and 160°C and maltodextrin:juice ratios of 30:70, 40:60, and 50:50. The tomato powder was analyzed for different quality parameters, viz. moisture content, packed bulk density, dispersion time, color, color index, total soluble solids, and titrable acidity. The results indicated that the recovery of tomato powder increased with an increase in the percentage of maltodextrin in tomato juice and decreased with an increase in the dryer inlet temperatures. The maximum powder recovery was 9.13% with 50:50 MJR and 150°C DIT, while minimum powder recovery was 6.10% with 30:70 MJR and 160°C DIT, respectively. Both temperature of inlet air and blending percentage affected the other quality parameters of spray‐dried powder. Practical applications: Tomato is an important vegetable seasonal crop, which is used in different recipes daily. Tomatoes and tomato products are rich in health‐related food components, as they are good source of carotenoids in particular lycopene, ascorbic acid, and phenolic compounds. Tomato powders are often used as an ingredient in sauces, soups, etc. The higher amount of water content present in the tomatoes can limit the conservation of these products but spray‐drying is one of the methods used in the formation of dried foodstuff and can be helpful in reducing postharvest losses and adding value to the raw produce. [ABSTRACT FROM AUTHOR]