番茄汁加工技术研究进展
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摘要
本文针对番茄汁加工技术当中的关键问题进行综述,并提出了存在的问题以及建议,以期为番茄汁加工企业提高番茄汁品质提供一定的技术理论支持。
In this paper, the key problems of tomato juice processing technology are summarized, and the existing problems and suggestions are put forward in order to provide some technical and theoretical supports for tomato juice processing enterprises to improve the quality of tomato juice.
In this paper, the key problems of tomato juice processing technology are summarized, and the existing problems and suggestions are put forward in order to provide some technical and theoretical supports for tomato juice processing enterprises to improve the quality of tomato juice.
引文
[1] CAPANOGLU E, BEEKWILDER J, BOYACIOGLU D, et al.Changes in antioxidant and metabolite profiles during production of tomato paste[J]. Journal of Agricultural&Food Chemistry, 2008, 56(3):964-73. DOI:10.1021/jf072990e.
[2] GOMEZ-ROMERO M, SEGURA-CARRETERO A,FERNANDEZ-GUTIERREZ A. Metabolite profiling and quantification of phenolic compounds in methanol extracts of tomato fruit[J]. Phytochemistry, 2010, 71(16):1848-1864.DOI:10.1016/j.phytochem.2010.08.002.
[3] SILASTE M L, ALFTHAN G, ARO A, et al. Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation[J]. British Journal of Nutrition, 2007,98(6):1251-1258. DOI:10.1017/S0007114507787445.
[4] BEECHER G R. Nutrient content of tomatoes and tomato products[J]. Experimental Biology and Medicine, 1998, 218(2):98-100.DOI:10.3181/00379727-218-44282a.
[5] MASCIO P D, KAISER S, SIES H. Lycopene as the most efficient biological carotenoid singlet oxygen quencher[J].Archives of Biochemistry&Biophysics, 1989, 274(2):532-538. DOI:10.1016/0003-9861(89)90467-0.
[6] WILLCOX J K, CATIGNANI G L, LAZARUS S. Tomatoes and cardiovascular health[J]. Critical Reviews in Food Science and Nutrition, 2003, 43(1):1-18. DOI:10.1080/10408690390826437.
[7] JES′US PERIAGO M, GARCIA-ALONSO J, JACOB K, et al.Bioactive compounds, folates and antioxidant properties of tomatoes(Lycopersicum esculentum)during vine ripening[J].International Journal of Food Sciences&Nutrition, 2009, 60(8):694-708. DOI:10.3109/09637480701833457.
[8] GARCIA-VALVERDE V, NAVARRO-GONZALEZ I,GARCIA-ALONSO J, et al. Antioxidant bioactive compounds in selected industrial processing and fresh consumption tomato cultivars[J]. Food and Bioprocess Technology, 2013, 6(2):391-402. DOI:10.1007/s11947-011-0687-3.
[9] PALOZZA P, SIMONE R, CATALANO A, et al. Lycopene regulation of cholesterol synthesis and efflux in human macrophages[J]. Journal of Nutritional Biochemistry, 2011, 22(10):971-978. DOI:10.1016/j.jnutbio.2010.08.010.
[10] GARCIA-ALONSO F J, JORGE-VIDAL V, ROS G, et al.Effect of consumption of tomato juice enriched with n-3polyunsaturated fatty acids on the lipid profile, antioxidant biomarker status, and cardiovascular disease risk in healthy women[J]. European Journal of Nutrition, 2012, 51(4):415-424. DOI:10.1007/s00394-011-0225-0.
[11]闫春兰,刘子贻.番茄红素保健功能的研究现状[J].浙江大学学报(医学版), 2002, 31(2):139-142. DOI:10.3785/j.issn.1008-9292.2002.02.020.
[12] HASEEN F, CANTWELL M M, O'SULLIVAN J M, et al. Is there a benefit from lycopene supplementation in men with prostate cancer? A systematic review[J]. Prostate Cancer&Prostatic Diseases, 2009, 12(4):325-332. DOI:10.1038/pcan.2009.38.
[13] NGUYEN M L, SCHWARTZ S J. Lycopene:chemical and bio logical properties[J]. Food Technology, 1999, 53(2):38-45.
[14] UNLU N Z, BOHN T, FRANCIS D M, et al. Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects[J]. The British journal of Nutrition, 2007, 98(1):140-146. DOI:10.1017/S0007114507685201.
[15] HOBSON G E. Pectinesterase in normal and abnormal tomato fruit[J]. Biochemical Journal, 1963, 86(2):358-365.
[16] HILLS C H, MOTTERN H H, NUTTING G C, et al. Enzymedemethylated pectinates and their gelation[J]. Food Technology, 1949, 3(3):90-94.
[17] LINDEN V V, SILA D N, DUVETTER T, et al. Effect of mechanical impact-bruising on polygalacturonase and pectinmethylesterase activity and pectic cell wall components in tomato fruit[J]. Postharvest Biology&Technology, 2008, 47(1):98-106. DOI:10.1016/j.postharvbio.2007.06.006.
[18] PRESSEY R, AVANTS J K. Solubilization of cell walls by tomato polygalacturonases:Effects of pectinesterases[J]. Journal of Food Biochemistry, 1982, 6(1):57-74. DOI:10.1111/j.1745-4514.1982.tb00296.x.
[19] KIMBALL D A. Citrus processing:quality control and technology[M]. New York:Van Nostrand Reinhold, 1991.
[20] RODRIGO D, JOLIE R, LOEY A V, et al. Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase[J]. Journal of Food Engineering, 2007, 79(2):423-429.DOI:10.1016/j.jfoodeng.2006.02.005.
[21] WALTER R H. The Chemistry and Technology of Pectin[M].New York:Academic press, Inc., 1991.
[22] CASTALDO D, IMPEMBO M, LARATTA B, et al. Preparation of high-consistency vegetable products:tomato pulps(Parte I)[J]. Industria Conserve, 1995, 70:119-127.
[23] GRASSIN C. Firm up your fruit[J]. Fruit Processing:Journal for the Fruit Processing&Juice Producing European&Overseas Industry, 2002, 12(5):208-211.
[24] BEL-HAJ H M. Effect of cultivars, break temperature,pulping and extraction methods on the viscosity of tomato juice[D]. Columbus:Ohio State University, 1981.
[25] FITO P J, CLEMENTE GSANZ F J. Rheological behaviour of tomato concentrate(Hot Break and Cold Break)[J]. Journal of Food Engineering, 1983, 2(1):51-62. DOI:10.1016/0260-8774(83)90006-7.
[26] HAYES W A, SMITH P G, GMORRIS A E. The production and quality of tomato concentrates[J]. Critical Reviews in Food Science and Nutrition, 1998, 38(7):557-64. DOI:10.1080/10408699891274309.
[27] THAKUR B R, SINGH R, KNELSON P E. Quality attributes of processed tomato products:A review[J]. Food Reviews International, 1996, 12(3):375-401. DOI:10.1080/87559129609541085.
[28] CRELIER S, ROBERT M C, CLAUDE J, et al. Tomato(Lycopersicon esculentum)pectin methylesterase and polygalacturonase behaviors regarding heat-and pressureinduced inactivation[J]. Journal of Agricultural&Food Chemistry, 2001, 49(11):5566-5575. DOI:10.1021/jf010202u.
[29] BUESA P L, GIMENO A C S, VERCET A, et al. Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH[J]. European Food Research and Technology, 1997, 204(2):146-150. DOI:10.1007/s002170050051.
[30] SIO F D, DIPOLLINA G, VILLARI G, et al. Thermal resistance of pectin methylesterase in tomato juice[J]. Food Chemistry, 1995, 52(2):135-138. DOI:10.1016/0308-8146(94)P4192-I.
[31] BROECK I V D, LUDIKHUYZE L R, VAN LOEY A M, et al.Effect of temperature and/or pressure on tomato pectinesterase activity[J]. Journal of Agricultural&Food Chemistry, 2000,48(2):551-558. DOI:10.1021/jf990569n.
[32] LARATTA B, LOIUDICE R, GIOVANE A, et al. Thermostability of three pectinesterase isoenzymes in tomato fruit[J]. Food Chemistry, 1995, 52(4):415-418. DOI:10.1016/0308-8146(95)93292-Y.
[33] WONG D W S. Lipoxygenase[M]//New York:Springer, 1995:237-270.
[34] LEONI O, IORI R, PALMIERI S. Purification and properties of lipoxygenase in germinating sunflower seeds[J]. Journal of Food Science, 1985, 50(1):88-92. DOI:10.1111/j.1365-2621.1985.tb13283.x.
[35] GALLIARD T, MATTHEW J A, WRIGHT A J, et al. The enzymic breakdown of lipids to volatile and non-volatile carbonyl fragments in disrupted tomato fruits[J]. Journal of the Science of Food&Agriculture, 1977, 28(9):863-868. DOI:10.1002/jsfa.2740280915.
[36] ANTHON G E, BARRETT D M. Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes[J]. Food Chemistry, 2003, 81(2):275-279. DOI:10.1016/S0308-8146(02)00424-7.
[37] ROBINSON D S, ESKIN N A M. Lipoxygenase. Oxidative enzymes in foods[M]. London:Elsevier Science Pub. Co.,1991:175-215.
[38] LUH B S, DAOUD H N. Effect of break temperature and holding time on pectin and pectic enzymes in tomato pulp[J].Journal of Food Science, 2010, 36(7):1039-1043. DOI:10.1111/j.1365-2621.1971.tb03341.x.
[39] SIESO V, CROUZET J. Tomato volatile components:Effect of processing[J]. Food Chemistry, 1977, 2(4):241-252. DOI:10.1016/0308-8146(77)90042-5.
[40] SAANCHEZ-MORENO C, PLAZA L, ANCOS B D, et al.Nutritional characterisation of commercial traditional pasteurised tomato juices:carotenoids, vitamin C and radicalscavenging capacity[J]. Food Chemistry, 2006, 98(4):749-756. DOI:10.1016/j.foodchem.2005.07.015.
[41] ABDEL-RAHMAN A H Y. Nutritional value of some canned tomato juice and concentrates[J]. Food Chemistry, 1983, 9(4):303-306. DOI:10.1016/0308-8146(82)90082-6.
[42] GOODMAN C L, FAWCETT S, BARRINGER S A. Flavor,viscosity, and color analyses of hot and cold break tomato juices[J]. Journal of Food Science, 2002, 67(1):404-408. DOI:10.1111/j.1365-2621.2002.tb11418.x.
[43] ANESE M, MANZOCCO L, NICOLI M C, et al. Antioxidant properties of tomato juice as affected by heating[J]. Journal of the Science of Food&Agriculture, 1999, 79(5):750-754.DOI:10.1002/(SICI)1097-0010(199904)79:5 <750::AIDJSFA247>3.0.CO;2-A.
[44] ANESE M, FALCONE P, FOGLIANO V, et al. Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato puree[J]. Journal of Food Science, 2002, 67(9):3442-3446. DOI:10.1111/j.1365-2621.2002.tb09603.x.
[45] ABUSHITA A A, DAOOD H G, BIACS P A. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors[J]. Journal of Agricultural and Food Chemistry, 2000, 48(6):2075-2081. DOI:10.1021/jf990715p.
[46] FACHIN D, LOEY A M V, NGUYEN B L, et al. Inactivation kinetics of polygalacturonase in tomato juice[J]. Innovative Food Science&Emerging Technologies, 2003, 4(2):135-142.DOI:10.1016/S1466-8564(02)00090-5.
[47]廖显珍.番茄汁加工过程中抗坏血酸和胡萝卜素的变化[J].食品科学, 1990, 11(2):12-14.
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[2] GOMEZ-ROMERO M, SEGURA-CARRETERO A,FERNANDEZ-GUTIERREZ A. Metabolite profiling and quantification of phenolic compounds in methanol extracts of tomato fruit[J]. Phytochemistry, 2010, 71(16):1848-1864.DOI:10.1016/j.phytochem.2010.08.002.
[3] SILASTE M L, ALFTHAN G, ARO A, et al. Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation[J]. British Journal of Nutrition, 2007,98(6):1251-1258. DOI:10.1017/S0007114507787445.
[4] BEECHER G R. Nutrient content of tomatoes and tomato products[J]. Experimental Biology and Medicine, 1998, 218(2):98-100.DOI:10.3181/00379727-218-44282a.
[5] MASCIO P D, KAISER S, SIES H. Lycopene as the most efficient biological carotenoid singlet oxygen quencher[J].Archives of Biochemistry&Biophysics, 1989, 274(2):532-538. DOI:10.1016/0003-9861(89)90467-0.
[6] WILLCOX J K, CATIGNANI G L, LAZARUS S. Tomatoes and cardiovascular health[J]. Critical Reviews in Food Science and Nutrition, 2003, 43(1):1-18. DOI:10.1080/10408690390826437.
[7] JES′US PERIAGO M, GARCIA-ALONSO J, JACOB K, et al.Bioactive compounds, folates and antioxidant properties of tomatoes(Lycopersicum esculentum)during vine ripening[J].International Journal of Food Sciences&Nutrition, 2009, 60(8):694-708. DOI:10.3109/09637480701833457.
[8] GARCIA-VALVERDE V, NAVARRO-GONZALEZ I,GARCIA-ALONSO J, et al. Antioxidant bioactive compounds in selected industrial processing and fresh consumption tomato cultivars[J]. Food and Bioprocess Technology, 2013, 6(2):391-402. DOI:10.1007/s11947-011-0687-3.
[9] PALOZZA P, SIMONE R, CATALANO A, et al. Lycopene regulation of cholesterol synthesis and efflux in human macrophages[J]. Journal of Nutritional Biochemistry, 2011, 22(10):971-978. DOI:10.1016/j.jnutbio.2010.08.010.
[10] GARCIA-ALONSO F J, JORGE-VIDAL V, ROS G, et al.Effect of consumption of tomato juice enriched with n-3polyunsaturated fatty acids on the lipid profile, antioxidant biomarker status, and cardiovascular disease risk in healthy women[J]. European Journal of Nutrition, 2012, 51(4):415-424. DOI:10.1007/s00394-011-0225-0.
[11]闫春兰,刘子贻.番茄红素保健功能的研究现状[J].浙江大学学报(医学版), 2002, 31(2):139-142. DOI:10.3785/j.issn.1008-9292.2002.02.020.
[12] HASEEN F, CANTWELL M M, O'SULLIVAN J M, et al. Is there a benefit from lycopene supplementation in men with prostate cancer? A systematic review[J]. Prostate Cancer&Prostatic Diseases, 2009, 12(4):325-332. DOI:10.1038/pcan.2009.38.
[13] NGUYEN M L, SCHWARTZ S J. Lycopene:chemical and bio logical properties[J]. Food Technology, 1999, 53(2):38-45.
[14] UNLU N Z, BOHN T, FRANCIS D M, et al. Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects[J]. The British journal of Nutrition, 2007, 98(1):140-146. DOI:10.1017/S0007114507685201.
[15] HOBSON G E. Pectinesterase in normal and abnormal tomato fruit[J]. Biochemical Journal, 1963, 86(2):358-365.
[16] HILLS C H, MOTTERN H H, NUTTING G C, et al. Enzymedemethylated pectinates and their gelation[J]. Food Technology, 1949, 3(3):90-94.
[17] LINDEN V V, SILA D N, DUVETTER T, et al. Effect of mechanical impact-bruising on polygalacturonase and pectinmethylesterase activity and pectic cell wall components in tomato fruit[J]. Postharvest Biology&Technology, 2008, 47(1):98-106. DOI:10.1016/j.postharvbio.2007.06.006.
[18] PRESSEY R, AVANTS J K. Solubilization of cell walls by tomato polygalacturonases:Effects of pectinesterases[J]. Journal of Food Biochemistry, 1982, 6(1):57-74. DOI:10.1111/j.1745-4514.1982.tb00296.x.
[19] KIMBALL D A. Citrus processing:quality control and technology[M]. New York:Van Nostrand Reinhold, 1991.
[20] RODRIGO D, JOLIE R, LOEY A V, et al. Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase[J]. Journal of Food Engineering, 2007, 79(2):423-429.DOI:10.1016/j.jfoodeng.2006.02.005.
[21] WALTER R H. The Chemistry and Technology of Pectin[M].New York:Academic press, Inc., 1991.
[22] CASTALDO D, IMPEMBO M, LARATTA B, et al. Preparation of high-consistency vegetable products:tomato pulps(Parte I)[J]. Industria Conserve, 1995, 70:119-127.
[23] GRASSIN C. Firm up your fruit[J]. Fruit Processing:Journal for the Fruit Processing&Juice Producing European&Overseas Industry, 2002, 12(5):208-211.
[24] BEL-HAJ H M. Effect of cultivars, break temperature,pulping and extraction methods on the viscosity of tomato juice[D]. Columbus:Ohio State University, 1981.
[25] FITO P J, CLEMENTE GSANZ F J. Rheological behaviour of tomato concentrate(Hot Break and Cold Break)[J]. Journal of Food Engineering, 1983, 2(1):51-62. DOI:10.1016/0260-8774(83)90006-7.
[26] HAYES W A, SMITH P G, GMORRIS A E. The production and quality of tomato concentrates[J]. Critical Reviews in Food Science and Nutrition, 1998, 38(7):557-64. DOI:10.1080/10408699891274309.
[27] THAKUR B R, SINGH R, KNELSON P E. Quality attributes of processed tomato products:A review[J]. Food Reviews International, 1996, 12(3):375-401. DOI:10.1080/87559129609541085.
[28] CRELIER S, ROBERT M C, CLAUDE J, et al. Tomato(Lycopersicon esculentum)pectin methylesterase and polygalacturonase behaviors regarding heat-and pressureinduced inactivation[J]. Journal of Agricultural&Food Chemistry, 2001, 49(11):5566-5575. DOI:10.1021/jf010202u.
[29] BUESA P L, GIMENO A C S, VERCET A, et al. Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH[J]. European Food Research and Technology, 1997, 204(2):146-150. DOI:10.1007/s002170050051.
[30] SIO F D, DIPOLLINA G, VILLARI G, et al. Thermal resistance of pectin methylesterase in tomato juice[J]. Food Chemistry, 1995, 52(2):135-138. DOI:10.1016/0308-8146(94)P4192-I.
[31] BROECK I V D, LUDIKHUYZE L R, VAN LOEY A M, et al.Effect of temperature and/or pressure on tomato pectinesterase activity[J]. Journal of Agricultural&Food Chemistry, 2000,48(2):551-558. DOI:10.1021/jf990569n.
[32] LARATTA B, LOIUDICE R, GIOVANE A, et al. Thermostability of three pectinesterase isoenzymes in tomato fruit[J]. Food Chemistry, 1995, 52(4):415-418. DOI:10.1016/0308-8146(95)93292-Y.
[33] WONG D W S. Lipoxygenase[M]//New York:Springer, 1995:237-270.
[34] LEONI O, IORI R, PALMIERI S. Purification and properties of lipoxygenase in germinating sunflower seeds[J]. Journal of Food Science, 1985, 50(1):88-92. DOI:10.1111/j.1365-2621.1985.tb13283.x.
[35] GALLIARD T, MATTHEW J A, WRIGHT A J, et al. The enzymic breakdown of lipids to volatile and non-volatile carbonyl fragments in disrupted tomato fruits[J]. Journal of the Science of Food&Agriculture, 1977, 28(9):863-868. DOI:10.1002/jsfa.2740280915.
[36] ANTHON G E, BARRETT D M. Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes[J]. Food Chemistry, 2003, 81(2):275-279. DOI:10.1016/S0308-8146(02)00424-7.
[37] ROBINSON D S, ESKIN N A M. Lipoxygenase. Oxidative enzymes in foods[M]. London:Elsevier Science Pub. Co.,1991:175-215.
[38] LUH B S, DAOUD H N. Effect of break temperature and holding time on pectin and pectic enzymes in tomato pulp[J].Journal of Food Science, 2010, 36(7):1039-1043. DOI:10.1111/j.1365-2621.1971.tb03341.x.
[39] SIESO V, CROUZET J. Tomato volatile components:Effect of processing[J]. Food Chemistry, 1977, 2(4):241-252. DOI:10.1016/0308-8146(77)90042-5.
[40] SAANCHEZ-MORENO C, PLAZA L, ANCOS B D, et al.Nutritional characterisation of commercial traditional pasteurised tomato juices:carotenoids, vitamin C and radicalscavenging capacity[J]. Food Chemistry, 2006, 98(4):749-756. DOI:10.1016/j.foodchem.2005.07.015.
[41] ABDEL-RAHMAN A H Y. Nutritional value of some canned tomato juice and concentrates[J]. Food Chemistry, 1983, 9(4):303-306. DOI:10.1016/0308-8146(82)90082-6.
[42] GOODMAN C L, FAWCETT S, BARRINGER S A. Flavor,viscosity, and color analyses of hot and cold break tomato juices[J]. Journal of Food Science, 2002, 67(1):404-408. DOI:10.1111/j.1365-2621.2002.tb11418.x.
[43] ANESE M, MANZOCCO L, NICOLI M C, et al. Antioxidant properties of tomato juice as affected by heating[J]. Journal of the Science of Food&Agriculture, 1999, 79(5):750-754.DOI:10.1002/(SICI)1097-0010(199904)79:5 <750::AIDJSFA247>3.0.CO;2-A.
[44] ANESE M, FALCONE P, FOGLIANO V, et al. Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato puree[J]. Journal of Food Science, 2002, 67(9):3442-3446. DOI:10.1111/j.1365-2621.2002.tb09603.x.
[45] ABUSHITA A A, DAOOD H G, BIACS P A. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors[J]. Journal of Agricultural and Food Chemistry, 2000, 48(6):2075-2081. DOI:10.1021/jf990715p.
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