Abstract The combination of steam blanching (SB) with Pulsed Electric Fields (PEF) treatments of whole tomatoes, in addition to reducing the energy required for tomato peeling, can significantly contribute to the recovery of carotenoids from the peels. In this work, PEF (0.25-0-75 kV/cm, 1 kJ/kg) and SB (1 min at 50–70 °C), as pre-treatment prior to hand peeling, were investigated to assess their ability, separately and in combination, to induce the cell permeabilization of tomato peels, and hence to improve the carotenoids extraction in acetone (4 h at 25 °C). PEF and SB, by inducing significant damages at the cuticular level, caused the increase of the yield in total carotenoids (up to 188% for PEF and 189% for SB) and antioxidant power (up to 372% for PEF and 305% for SB) with respect to the peels from untreated tomatoes. The application of a combined treatment (PEF + SB) significantly increased the carotenoid content and the antioxidant power of the extracts, with a synergistic effect observed already at 60 °C (37.9 mg/100 g fresh weight tomato peels). HPLC analyses revealed that lycopene was the main carotenoid extracted and that neither PEF nor SB caused any selective release or degradation of lycopene. Results obtained from this study demonstrate that the integration of PEF in the processing line of tomato fruits prior to SB contributes to the valorization of tomato processing by-products.

中文翻译：

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提高番茄皮中类胡萝卜素的可提取性，这是 PEF 处理番茄果实的副作用，可实现更节能的蒸汽辅助剥皮

摘要 蒸汽热烫 (SB) 与脉冲电场 (PEF) 处理整个番茄的组合，除了减少番茄去皮所需的能量外，还可以显着促进从果皮中回收类胡萝卜素。在这项工作中，分别研究了 PEF（0.25-0-75 kV/cm，1 kJ/kg）和 SB（50-70 °C 下 1 分钟）作为手剥离前的预处理，以评估它们的能力并结合起来，诱导番茄皮的细胞透化，从而改善丙酮中类胡萝卜素的提取（25°C 下 4 小时）。PEF 和 SB 通过在表皮水平引起显着损伤，导致总类胡萝卜素（PEF 高达 188%，SB 高达 189%）和抗氧化能力（PEF 高达 372%，SB 高达 305%）的产量增加) 未处理西红柿的果皮。联合处理 (PEF + SB) 的应用显着增加了提取物的类胡萝卜素含量和抗氧化能力，在 60 °C 下已经观察到协同效应（37.9 毫克/100 克鲜重番茄皮）。HPLC 分析表明，番茄红素是提取的主要类胡萝卜素，PEF 和 SB 都不会导致番茄红素的任何选择性释放或降解。从这项研究中获得的结果表明，在 SB 之前将 PEF 整合到番茄果实的加工线中有助于番茄加工副产品的增值。HPLC 分析表明，番茄红素是提取的主要类胡萝卜素，PEF 和 SB 都不会导致番茄红素的任何选择性释放或降解。从这项研究中获得的结果表明，在 SB 之前将 PEF 整合到番茄果实的加工线中有助于番茄加工副产品的增值。HPLC 分析表明，番茄红素是提取的主要类胡萝卜素，PEF 和 SB 都不会导致番茄红素的任何选择性释放或降解。从这项研究中获得的结果表明，在 SB 之前将 PEF 整合到番茄果实的加工线中有助于番茄加工副产品的增值。