A novel spiral-filter press for tomato processing: process impact on phenolic compounds, carotenoids and ascorbic acid content
2017
Kips, Lies | De Paepe, Domien | Van Meulebroek, Lieven | Van Poucke, Christof | Larbat, Romain | Bernaert, Nathalie | Van Pamel, Els | De Loose, Marc | Raes, Katleen | Van Droogenbroeck, Bart
Industrial processing of fruit and vegetables can have detrimental effects on health-promoting phytochemicals. Here, a novel pilot-scale process using an innovative spiral-filter press followed by a thermal treatment was evaluated for the production of tomato juice. Three-month storage of the resulting juice was also evaluated. The process impact of the different unit processes, with emphasis on the novel spiral-filter pressing, was investigated for the three major compound classes present in tomato (ascorbic acid, phenolic compounds and carotenoids). The spiral-filter press processing did not seem to cause degradation of ascorbic acid, phenolic compounds or carotenoids, which can be ascribed to the fast processing in a low-oxygen atmosphere. Maintaining the native constitution of tomato to a great extent, the spiral-filter press thus offers potential for processing tomatoes and other vegetables into juices, smoothies and purees.
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