Storage Stability of Lycopene in Tomato Juice Subjected to Combined Pressure−Heat Treatments

• DOI: 10.1021/jf101180c
• Publication Date: 2010-07-01T17:23:17Z
• Authors: Rockendra Gupta; V. M. Balasubrama...; Steven J. Schwartz; David M. Francis
• Keywords: Heat stability; Fruit juice

A study was conducted to characterize the storage stability of lycopene in hot-break tomato juice prepared from two different cultivars and processed by various pressure−heat combinations. Samples were subjected pressure assisted thermal processing (PATP; 600 MPa, 100 °C, 10 min), high (HPP; 700 45 (TP; 0.1 35 min). Processed samples stored at 4, 25, 37 °C for upto 52 weeks. HPP PATP treatments significantly improved extractability over TP control. All-trans found be fairly stable isomerization during processing, cis isomer content control did not differ significantly. During storage, degradation varied as a function cultivar, method, temperature, time. This shows that combined pressure−temperature could an attractive alternative sterilization preserving quality.