Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

Autor(es)

Kaneiwa Kubo, Mirian Tiaki ^[1] ; Augusto, Pedro E. D. ^{[1, 2]} ; Cristianini, Marcelo ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, Campinas, SP - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Tech Sch Campinas COTUCA, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 51, n. 1, p. 170-179, APR 2013.
• Citações Web of Science: 65

Resumo

High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. Although the aspect of microbial inactivation has been widely studied, there are only a few works in the literature dealing with the physical-chemical changes in fruit products due to HPH, especially regarding its rheological properties. The present work evaluated the effect of HPH (up to 100 MPa) on the physical stability of tomato juice. HPH changed the tomato juice particle size distribution (PSD), pulp sedimentation behavior, serum cloudiness (turbidity), color and microstructure, by disrupting the suspended pulp particles. It therefore increased juice stability to sedimentation and changed its color due to leakage of lycopene from the disrupted cells. The effect of homogenization pressure on the physical properties of the juice followed an asymptotic behavior. The results indicated that the HPH could be used as a valuable tool to promote desirable physical property changes in food products, such as increasing the consistency and reducing particle sedimentation and serum separation, hence improving sensory acceptance. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 10/05241-8 - Efeito da homogeneização a alta pressão nas propriedades reológicas de produtos de tomate
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 11/09220-8 - Avaliação da influência de diferentes pressões na estabilidade física de suco de tomate submetido ao processo de homogeneização a alta pressão
• Beneficiário: Mirian Tiaki Kaneiwa Kubo
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 10/05240-1 - Ativação enzimática por homogeneização a alta pressão
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular