The effect of delactosed whey permeate on phytochemical content of canned tomatoes

Lubna Ahmed; Ankit Patras; Ana B. Martin-Diana; Daniel Rico; Catherine Barry-Ryan

doi:10.1016/j.foodchem.2012.04.104

The effect of delactosed whey permeate on phytochemical content of canned tomatoes

Lubna Ahmed, Ankit Patras, Ana B. Martin-Diana, Daniel Rico, Catherine Barry-Ryan

School of Electrical and Electronic Engineering

Research output: Contribution to journal › Article › peer-review

Abstract

The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F₀) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p < 0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p < 0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R²) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage.

Original language	English
Pages (from-to)	2249-2256
Number of pages	8
Journal	Food Chemistry
Volume	134
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2012.04.104
Publication status	Published - 15 Oct 2012

Keywords

Antioxidants
Canned tomato
Delactosed whey permeate
Processing
Weibull

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title = "The effect of delactosed whey permeate on phytochemical content of canned tomatoes",

abstract = "The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F0) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p < 0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p < 0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R2) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage.",

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AU - Rico, Daniel

AU - Barry-Ryan, Catherine

PY - 2012/10/15

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The effect of delactosed whey permeate on phytochemical content of canned tomatoes

Abstract

Keywords

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