NO - Besoin d'assistance

Processing and Bioavailability (WG2) page 24
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with the lowest values in samples stored at 40°C, and with higher retention in lacquered tubes
than in unlacquered ones.
Giovanelli et al. (2000) studied the variations in heat damage indexes (HMF and colour)
and oxidative damage indexes (lycopene, β-carotene, ascorbic acid, total phenolics,
antioxidant activity of the hydrophilic and lipophilic fractions) during 3 months' storage of
commercial tomato pulp, tomato puree and tomato paste. Variations in heat damage indexes
were significantly higher in tomato paste than in puree and pulp. Colour changes, measured as
∆E values, followed a zero-order kinetics, although darkening was only visually perceptible in
tomato paste. Ascorbic acid decreased following pseudo-first-order kinetics, with higher rate
constants in tomato paste and puree than in tomato pulp. Ascorbic acid total loss was 40% in
tomato pulp (which had the highest initial concentration), 55% in tomato puree, and 60% in
tomato paste (which had the lowest initial concentration). Total phenolics content increased
slightly in tomato pulp and puree and was stable in tomato paste, which showed a higher
initial concentration (about 6000 mg/kg d.w.). Lycopene was almost stable in all products,
whereas β-carotene decreased to a final 30-40% reduction. The antioxidant activity, measured
as the inhibition of oxidative reactions in model systems, had a similar decreasing trend in all
tomato products: the final reduction was about 35%-40% for the hydrophilic fractions and
30% for the lipophilic fractions.
Is this step an RCPL ?
Q1 Q2 Q3 Q4 result
Yes Yes Yes