Effect of pilot-scale aseptic processing on tomato soup quality parameters

Area of Science:

• Food Science
• Nutritional Science
• Process Engineering

Background:

• Tomato products are widely consumed and processed for shelf stability.
• Processing methods can significantly alter nutritional and structural quality.
• Understanding these impacts is crucial for product development.

Purpose of the Study:

• To evaluate the effects of pilot-scale aseptic processing on tomato soup quality.
• To assess the impact of heat treatment and high-pressure homogenization on key attributes.
• To investigate the role of lipids in processing outcomes.

Main Methods:

• Preparation of model tomato soup with and without 5% olive oil.
• Application of pilot-scale aseptic processing (heat treatment and high-pressure homogenization).
• Analysis of vitamin C, lycopene isomers, lycopene bioaccessibility, and viscosity.

Main Results:

• Thermal processing decreased vitamin C content; lycopene degradation was minimal.
• High-pressure homogenization caused further losses of vitamin C and lycopene.
• High-pressure homogenization increased viscosity and decreased lycopene bioaccessibility.
• Lipids enhanced lycopene isomerization and improved bioaccessibility.

Conclusions:

• Processing parameters influence nutritional and structural attributes of tomato soup.
• High-pressure homogenization negatively affects vitamin C, lycopene, and viscosity.
• Lipids play a beneficial role in lycopene stability and bioavailability.
• Findings are relevant for optimizing tomato product formulation and processing.