Enhancing Nutritional Quality and Color Stability of Tomato Juice through Low-Intensity Pulsed Electric Field Treatment
Prakasha R, H. Pandey, Vinay G M
European Journal of Nutrition & Food Safety · pp. 123–131 · Published 12 Apr 2024
10.9734/ejnfs/2024/v16i41414Abstract
Aims: This study aimed to evaluate the effect of low-intensity pulsed electric field (LIPEF) treatment on the lycopene content, ascorbic acid retention, and color enhancement of juice prepared by using Roma variety tomatoes. Methodology: The tomato slices were kept in the PEF treatment chamber with varying electric field strength ranging from 2-8 kV/cm and pulse numbers between 10-70 with a monopolar pulse of 1 Hz frequency having a pulse on/off time respectively of 10 µs. After the PEF treatment, the slices were processed to extract the juice for further analysis. Results: The study revealed significant findings regarding the effect of LIPEF treatment on Roma variety tomatoes. Treatment with 4 kV/cm and 50 pulses resulted in a remarkable 69.11% increase in lycopene content compared to untreated tomato juice. Additionally, there was a remarkable retention rate of 99.84% for ascorbic acid in the treated samples compared to the control. Furthermore, LIPEF treatment led to a substantial increase of 40.78% in the a* value, indicating enhanced red coloration of the extracted juice compared to the control. However, higher electric field strength affects the retention of ascorbic acid content. Conclusion: The findings of this study demonstrate the effectiveness of low-intensity pulsed electric field (LIPEF) treatment in enhancing the lycopene content, retaining ascorbic acid, and improving the red coloration of Roma variety tomatoes. LIPEF treatment has the potential to be utilized in food processing industries to improve the quality and nutritional value of tomato-based products.
References (26)
- 1 Chapter 12: What does the Anthropocene hold for citizenship? [DOI]
- 2 Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients [DOI]
- 3 Primer on Pulsed Electrical Field Ablation [DOI]
- 4 Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice [DOI]
- 5 Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing [DOI]
- 6 Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice [DOI]
- 7 Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity [DOI]
- 8 Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review [DOI]
- 9 Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review [DOI]
- 10 Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice [DOI]
- 11 Supercritical fluid extraction of bioactives from fruit waste and its therapeutic potential [DOI]
- 12 Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content [DOI]
- 13 Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic leakage measurements [DOI]
- 14 Non-conventional techniques for the extraction of antioxidant compounds and lycopene from industrial tomato pomace (Solanum lycopersicum L.) using spouted bed drying as a pre-treatment [DOI]
- 15 Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice [DOI]
- 16 Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice [DOI]
- 17 Carotenoids and Vitamin C during Handling and Distribution of Guava (Psidium guajavaL.), Mango (Mangifera indicaL.), and Papaya (Carica papayaL.) at Commercial Restaurants [DOI]
- 18 Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato [DOI]
- 19 Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products [DOI]
- 20 Multivariate Optimization and Comparison between Conventional Extraction (CE) and Ultrasonic-Assisted Extraction (UAE) of Carotenoid Extraction from Cashew Apple [DOI]
- 21 Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation [DOI]
- 22 Post harvest technology and value addition of tomatoes [DOI]
- 23 Enhancement of lycopene extraction from tomatoes using pulsed electric field [DOI]
- 24 Effect of Pulsed Electric Fields on Food Quality [DOI]
- 25 Evaluation of ozonation treatment effect on tomato fruits and lettuce colour.
- 26 International Journal of Circuit Theory and Applications [DOI]
Cited by 8
Ningthoujam Amarjit Singh, C. Nickhil, Lourembam Monika Devi · Ozone: Science & Engineering · 2025
Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov · Potravinarstvo Slovak Journal of Food Sciences · 2024
Showing 2 of 8 known citations — external sources report more than can currently be individually listed.
Related research
- Synthetic Elicitor-Induced Defense Responses in Tomato (Solanum lycopersicum) Cultivated in Côte d'Ivoire against Bacterial Wilt Caused by Ralstonia solanacearum — shares topic coverage
- Antimycotic Potential of Alum on Postharvest Deterioration of Tomato — shares topic coverage
- Gene Editing for Disease Resistance in Crops: Success Stories and Challenges — shares topic coverage
- Effect of Hybrid Photovoltaic Solar Drying Method on the Physicochemical Properties of Fresh and Dried Tomato Slices — shares topic coverage
- A Review on Postharvest Storage, Processing and Preservation of Tomatoes (Lycopersicon esculentum Mill) — shares topic coverage
Article metrics
Real usage data collected on this platform.
34
Page views
0
PDF downloads
12
Outbound clicks
8
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.