Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products

This study evaluates the effects of high pressure microfluidization of ketchup mixes on the physical properties and lycopene content. During the processing the pressure level ranged between 200 and 2000 bar, while the number of passes was kept constant. When the treatment pressure was increased from 200 to 1200 bar, the yield stress, elastic modulus, storage modulus. and Bostwick consistency values of the ketchup samples improved. However, over-processing was observed for the samples treated at 1600 and 2000 bar. Light and scanning electron microscope images were used as visual means to observe microfluidization induced structural changes. Colloidal stability measurement showed that increasing microfluidization pressure improved physical stability of the samples. Reducing the size and changing the nature of tomato solids through high pressure microfluidization also increased the detectable lycopene levels of the ketchup samples.


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This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 degrees C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal ox...
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Citation Formats
B. Mert, “Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products,” JOURNAL OF FOOD ENGINEERING, pp. 579–587, 2012, Accessed: 00, 2020. [Online]. Available: