title: Effect of pilot-scale aseptic processing on tomato soup quality parameters.
abstract: Tomatoes are often processed into shelf-stable products. However, the different processing steps might have an impact on the product quality. In this study, a model tomato soup was prepared and the impact of pilot-scale aseptic processing, including heat treatment and high-pressure homogenization, on some selected quality parameters was evaluated. The vitamin C content, the lycopene isomer content, and the lycopene bioaccessibility were considered as health-promoting attributes. As a structural characteristic, the viscosity of the tomato soup was investigated. A tomato soup without oil as well as a tomato soup containing 5% olive oil were evaluated. Thermal processing had a negative effect on the vitamin C content, while lycopene degradation was limited. For both compounds, high-pressure homogenization caused additional losses. High-pressure homogenization also resulted in a higher viscosity that was accompanied by a decrease in lycopene bioaccessibility. The presence of lipids clearly enhanced the lycopene isomerization susceptibility and improved the bioaccessibility.
  
  
  CONCLUSIONS
  The results obtained in this study are of relevance for product formulation and process design of tomato-based food products.
authors.affiliation: Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre-LFoRCe, Dept. of Microbial and Molecular Systems-M2S, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium.
authors.forename: Ines J P
authors.initials: IJ
authors.lastname: Colle
authors.forename: Anna
authors.initials: A
authors.lastname: Andrys
authors.forename: Andrea
authors.initials: A
authors.lastname: Grundelius
authors.forename: Lien
authors.initials: L
authors.lastname: Lemmens
authors.forename: Anders
authors.initials: A
authors.lastname: Löfgren
authors.forename: Sandy Van
authors.initials: SV
authors.lastname: Buggenhout
authors.forename: Ann
authors.initials: A
authors.lastname: Loey
authors.forename: Marc Van
authors.initials: MV
authors.lastname: Hendrickx
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D010865:Pilot Projects; D015203:Reproducibility of Results; D014783:Viscosity
chemical_list: D002338:Carotenoids; D001205:Ascorbic Acid; D000077276:Lycopene