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Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice

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Abstract

The effects of two heat processes mild-temperature pasteurization (MTP: 75 °C, 23 s) and high-temperature pasteurization (HTP: 92 °C, 5 s) on undesirable brown color development and some quality attributes (pH, soluble solids content, and color parameters) of pasteurized tomato juice were evaluated and compared during 94 days of storage at 5 °C. Although both heat treatments combined with refrigeration prevented microbial growth for 64 days, the shelf life regarding acceptable microbial load of HTP-treated sample was higher than 94 days. Both processes produced lesser brown color formation in tomato juices than the commonly adopted thermal treatments although the MTP processing provides better color preservation than the HTP one. No effect of heat treatments on soluble solids content was observed while the HTP processing slightly increased the acidity of pasteurized tomato juice. The good relationship obtained between brown color and total color difference (TCD) suggests that TCD can be used to evaluate the visual color deterioration and browning in thermally processed tomato juice throughout refrigerated storage. Results presented in this study showed that the combination of a mild heat treatment plus refrigeration may help to ensure the microbiological safety and the nutritional value of pasteurized tomato juices.

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Acknowledgments

Thanks to European Commission’s Lifelong Learning Programme Leonardo da Vinci, Technofruit Project, for the grant to Mrs. Õznur Hizarci, and Dirección General de Investigación, Spanish Ministry of Education and Science, Project AGL2004-06469/ALI, for the economical support of bench fees and pilot plant cost.

Conflict of interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Departamento de Producción Vegetal y Microbiología, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández (UMH), Campus de Orihuela, Carretera de Beniel km 3.2, 03312, Orihuela, Alicante, Spain

    Manuel J. Giner & Manuel Valero

  2. IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH), Campus de Orihuela, Carretera de Beniel km 3.2, 03312, Orihuela, Alicante, Spain

    Õznur Hizarci, Nuria Martí & Domingo Saura

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  1. Manuel J. Giner
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  2. Õznur Hizarci
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  3. Nuria Martí
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  4. Domingo Saura
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  5. Manuel Valero
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Correspondence to Manuel Valero.

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Giner, M.J., Hizarci, Õ., Martí, N. et al. Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice. Eur Food Res Technol 236, 507–515 (2013). https://doi.org/10.1007/s00217-012-1900-y

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  • DOI: https://doi.org/10.1007/s00217-012-1900-y

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