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Title: Impact of novel non-thermal processing technologies on quality and health attributes of tomato juice
Author: Jayathunge, Kodikara Gedara Lasanthi Renuka
ISNI:       0000 0004 6060 1043
Awarding Body: Queen's University Belfast
Current Institution: Queen's University Belfast
Date of Award: 2016
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Tomato is widely grown popular vegetable across the globe and recognised as a versatile vegetable with high nutritive and functional properties. The majority of the tomato production processed into different types of products and thermal processing is extensively used. Several drawbacks have been identified in thermal processing including organoleptic and nutritional degradation. The study was conducted to investigate the impact of non-thermal processing technologies on total quality and health attributes of tomato juice in comparison to thermal processing. The physico-chemical properties of two tomato varieties Pitenza and Arvento were evalutaed and variety Pitenza showed a favorable processing properties including colour, texture and total soluble solids contents. Tomato juices with natural (4.3) and altered (3.9) pH levels were processed using high pressure processing (600 MPa/1 min) after blanching (90 oC/2 min) and superior product could be developed comparison to thermal processing (95 oC/20 min). However, maintenance of attributed quality over the extended period at high ambient temperature conditions (20 & 28 oC) still remains challenging. A mathematical model was developed to predict the redness and colour change of tomato juice after blanching in response to tomato cultivar, juice pH, blanching temperature and time. The validation results revealed that the model can be successfully used within the experimental limits. The influence of moderate intensity pulsed electric field processing (MIPEF) on enhancement of lycopene bioaccessibility of whole tomato fruits and the combined effect of thermal blanching, ultrasonication (US) and high intensity pused electric field processing (HIPEF) on further enhancement of lycopene bioaccessibility was investigated. The MIPEF treatment was effective to enhance the lycopene bioaccessibility of whole tomato fruits up to 9.6% comparison to 8.1% in untreated fresh tomato. Thermal processing and blanching showed significant reduction in lycopene bioaccessibility of tomato juice while combined treatment of MIPEF, blanching and HIPEF was successful in enhancing the lycopene bioaccessibility of tomato juice up to 15.6%.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available