NO - Besoin d'assistance

Processing and Bioavailability (WG2) page 29
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(1995) who reported the aggregate result of processing. Again, it was observed that fresh and
differently processed tomatoes contained the same carotenoid compounds with the exception
of lutein, which was not detected in ketchup and tomato sauce. Since the data were expressed
on a fresh weight basis and solid content was not given, it is only possible to compare
quantitative ratios of the individual components in the various products. These ratios did not
vary significantly for processed products and whole fresh tomatoes (with the exception of
lutein, as previously mentioned), indicating that processing did not cause important
degradation of carotenoids. Isomerisation of carotenoids was not investigated in this work.
The lycopene content ranges from 93 ppm in fresh tomatoes to 167 in puree and 555 in paste,
although the d.w. values are not reported. Normally, the paste/fresh concentration ratio is 6
(the same as that between the content of paste and fresh tomatoes).
The thesis by Zanetti (1997) yields a datum that can be utilised in part. In the production
process of HB double concentrate, he observed a progressive lycopene reduction (with
reference to 1 kg of dry weight) from 3.7 g (juice at 7 °Brix prior to concentration) to 2.75
(concentrate 24'°Brix), which he attributes to the concentration phase by evaporation, but
which is also influenced by the heat stabilisation stage (aseptic packaging)
Comments and topics
Evaporation would not appear capable of causing reductions in the lycopene content
higher than those due to heat treatments in general. The prevention of fouling allows for
quicker operating times and thus reduces the possibility of heat damage to the lycopene
Is this step an RCPL ?
Q1 Q2 Q3 Q4 result
No No No No