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

► Effect of DWP on antioxidants and quality of canned tomatoes has been examined. ► DWP treatment inhibited the loss of firmness (40%) over 6months storage. ► DWP treated tomatoes had higher levels of AA, lycopene and antioxidant activity. ► The results were fitted well to Weibull kinetic model with...

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Bibliographic Details
Published in:Food chemistry 2012-10, Vol.134 (4), p.2249-2256
Main Authors: Ahmed, Lubna, Patras, Ankit, Martin-Diana, Ana B., Rico, Daniel, Barry-Ryan, Catherine
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Antioxidants - analysis
ascorbic acid
Ascorbic Acid - analysis
Biological and medical sciences
Canned tomato
Carotenoids - analysis
Delactosed whey permeate
firmness
Food industries
Food Preservation - methods
Food Storage
Food, Preserved - analysis
Fruit - chemistry
Fruit and vegetable industries
fruits
Fundamental and applied biological sciences. Psychology
Lactose - analysis
lycopene
Lycopersicon esculentum
Lycopersicon esculentum - chemistry
Milk and cheese industries. Ice creams
permeates
phenols
Processing
Prunus
texture
tomatoes
Weibull
Weibull statistics
whey
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Summary:► Effect of DWP on antioxidants and quality of canned tomatoes has been examined. ► DWP treatment inhibited the loss of firmness (40%) over 6months storage. ► DWP treated tomatoes had higher levels of AA, lycopene and antioxidant activity. ► The results were fitted well to Weibull kinetic model with high R2 and low RMSEC. ► DWP enhanced the retention of antioxidants in canned tomatoes during storage. 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 5min (F0) at 120°C and stored for 6months. The DWP treatment retained significantly (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.04.104