A novel spiral-filter press for tomato processing: process impact on phenolic compounds, carotenoids and ascorbic acid content

Lies Kips, Domien De Paepe, Lieven Van Meulebroek, Christof Van Poucke, Romain Larbat, Nathalie Bernaert, Els Van Pamel, Marc De Loose, Katleen Raes, Bart Van Droogenbroeck

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review


    Industrial processing of fruit and vegetables can have detrimental effects on health-promoting phytochemicals. Here, a novel pilot-scale process using an innovative spiral-filter press followed by a thermal treatment was evaluated for the production of tomato juice. Three-month storage of the resulting juice was also evaluated. The process impact of the different unit processes, with emphasis on the novel spiral-filter pressing, was investigated for the three major compound classes present in tomato (ascorbic acid, phenolic compounds and carotenoids). The spiral-filter press processing did not seem to cause degradation of ascorbic acid, phenolic compounds or carotenoids, which can be ascribed to the fast processing in a low-oxygen atmosphere. Maintaining the native constitution of tomato to a great extent, the spiral-filter press thus offers potential for processing tomatoes and other vegetables into juices, smoothies and purees.
    Oorspronkelijke taalEngels
    TijdschriftJournal of Food Engineering
    Pagina's (van-tot)27-37
    PublicatiestatusGepubliceerd - nov-2017

    Dit citeren