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Lycopene degradation and color characteristics of fresh and processed tomatoes under the different drying methods: a comparative study
Chemical Papers ( IF 2.2 ) Pub Date : 2021-03-27 , DOI: 10.1007/s11696-021-01611-0
Maryam Tahmasebi , Zahra Emam-Djomeh

Tomato is a potentially valuable source of bioactive compounds such as lycopene. The degradation/isomerization rate of lycopene can be highly enhanced by the drying process of tomato pulps. In this study, the dehydrated tomatoes by osmotic solutions were processed by drying methods of hot air (HA), vacuum-assisted hot air (VA-HA), sun-assisted hot air (SA-HA), and microwave-assisted hot air (MA-HA). The lycopene content and color characteristics (L*, a*, b*, and ∆E values) of the dried samples to determine the favorable processing were analyzed using HPLC and Hunter-Lab colorimeter systems, respectively. Results showed that the osmotic pretreatment with a significant decrease in drying time led to a better-preserved color by reducing the degradation rate of lycopene. The samples processed with MA-HA showed the highest drying rate with a drying time of 150 min (p < 0.05). The tomatoes dried with MA-HA contained the lowest lycopene content (174.9 mg/100 g) due to serious damage to the cell wall. HA and SA-HA drying methods resulted in a similar lycopene content (1191.1 and 1287.3 mg/100 g, respectively), while the color values of samples dried by SA-HA were undesirable compared to HA ones (a*/b* = 1.36 and 3.09, respectively). A significantly negative association between lycopene content and ∆E value for osmo-dehydrated samples dried by the different methods was found (p < 0.01; r2 = 0.756–0.906). It seems that the choice of appropriate drying method accompanied by the osmotic dehydration can maintain the color of dried samples with a low degradation rate of lycopene.



中文翻译:

不同干燥方法对新鲜番茄和加工番茄番茄红素的降解和颜色特征的比较研究

番茄是番茄红素等生物活性化合物的潜在有价值来源。通过番茄果肉的干燥过程可以大大提高番茄红素的降解/异构化速率。在这项研究中,通过热空气(HA),真空辅助热空气(VA-HA),太阳辅助热空气(SA-HA)和微波辅助热空气的干燥方法来处理通过渗透溶液脱水的西红柿。 (MA-HA)。番茄红素含量和颜色特征(L *a *b *和∆ E分别使用HPLC和Hunter-Lab比色计系统分析干燥样品以确定有利的处理过程。结果表明,干燥时间显着减少的渗透预处理可通过降低番茄红素的降解率而导致更好地保留颜色。用MA-HA处理的样品显示最高的干燥速率,干燥时间为150分钟(p  <0.05)。用MA-HA干燥的番茄中番茄红素含量最低(174.9 mg / 100 g),这是因为它严重破坏了细胞壁。HA和SA-HA干燥方法产生的番茄红素含量相似(分别为1191.1和1287.3 mg / 100 g),而与HA相比,通过SA-HA干燥的样品的色值不理想(a * / b * 分别为1.36和3.09)。发现通过不同方法干燥的渗透脱水样品中番茄红素含量与∆ E值之间显着负相关(p  <0.01;r 2  = 0.756–0.906)。似乎选择适当的干燥方法并伴随渗透脱水可以保持干燥样品的颜色,而番茄红素的降解率较低。

更新日期:2021-05-23
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