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 - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Engineering Année : 2017

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

Résumé

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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Dates et versions

hal-01606587 , version 1 (02-10-2017)

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Lies Kips, Domien de Paepe, Lieven van Meulebroek, Christof van Poucke, Romain Larbat, et al.. 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. Journal of Food Engineering, 2017, 213, pp.27-37. ⟨10.1016/j.jfoodeng.2017.06.010⟩. ⟨hal-01606587⟩
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