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The effect of delactosed whey permeate on phytochemical content of canned tomatoes.

Food chemistry (2013-02-28)
Lubna Ahmed, Ankit Patras, Ana B Martin-Diana, Daniel Rico, Catherine Barry-Ryan
ABSTRACT

The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F(0)) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p<0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p<0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R(2)) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Lactose, tested according to Ph. Eur.
Supelco
Lactose, Anhydrous, Pharmaceutical Secondary Standard; Certified Reference Material
Lactose (anhydrous), European Pharmacopoeia (EP) Reference Standard
Sigma-Aldrich
Lycopene, ≥90%, from tomato
Sigma-Aldrich
Lycopene, Redivivo, 10% FS, ~10% in corn oil, ≥95.0% (sum of isomers)