A novel spiral-filter press for tomato juice processing: Fate of phenolic compounds, carotenoids and ascorbic acid content during spiral-filter processing, thermal downstream processing and storage
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 | Research Institute for Agricultural, Fisheries and Food (ILVO) | Universiteit Gent = Ghent University = Université de Gand (UGENT) | Laboratoire Agronomie et Environnement (LAE) ; Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL)
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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