The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce
Joint Authors
Li, He
Zhang, Jian
Wang, Yong
Li, Jian
Yang, Yihe
Liu, Xinqi
Source
International Journal of Analytical Chemistry
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-01-31
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
Tomato hot pot sauce (THPS) at different storage temperatures (0, 25, and 37°C) and with two kinds of packaging for 120 days was investigated in this study.
High performance liquid chromatography was employed for detecting lycopene and 5-hydroxymethylfurfural (HMF).
The changes of lycopene and HMF during storage were regressed with kinetic equation of both zero-order and first-order models, and the latter fitted better.
The kinetic equation constant (k value) of lycopene or HMF at 37°C was higher than that at 25°C.
The k value of lycopene of PET/PE (P1) packaged THPS was 1.60 times of that of PET/Al/EAA/PE (P2) packaged at 37°C, while it was 2.12 times at 25°C.
The k value of HMF of P1 packaged THPS was 1.69 times of that of P2 packaged at 37°C, while it was 1.01 times at 25°C.
Significant correlations between color index of L⁎, a⁎, and a⁎/b⁎ and lycopene or HMF were found at storage temperature.
Browning color was attributed to both Maillard reaction and degradation of lycopene.
In conclusion, lower storage temperature and stronger oxygen barrier property of package could maintain color stability and extend shelf life.
American Psychological Association (APA)
Li, He& Zhang, Jian& Wang, Yong& Li, Jian& Yang, Yihe& Liu, Xinqi. 2018. The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce. International Journal of Analytical Chemistry،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1166285
Modern Language Association (MLA)
Li, He…[et al.]. The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce. International Journal of Analytical Chemistry No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1166285
American Medical Association (AMA)
Li, He& Zhang, Jian& Wang, Yong& Li, Jian& Yang, Yihe& Liu, Xinqi. The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce. International Journal of Analytical Chemistry. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1166285
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1166285