African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 857

Full Length Research Paper

Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques

Edwige Bahanla Oboulbiga
  • Edwige Bahanla Oboulbiga
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Charles Parkouda
  • Charles Parkouda
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Boubacar Savadogo
  • Boubacar Savadogo
  • National Center for Scientific and Technological Research, Research Institute in Health Sciences, Burkina Faso.
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Aimée W. D. B. Guissou
  • Aimée W. D. B. Guissou
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Korotimi Traore
  • Korotimi Traore
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Alfred S. Traore
  • Alfred S. Traore
  • Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.
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Hagrétou Sawadogo-Lingani
  • Hagrétou Sawadogo-Lingani
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Mamoudou H. Dicko
  • Mamoudou H. Dicko
  • Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.
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  •  Received: 16 July 2020
  •  Accepted: 08 September 2020
  •  Published: 30 November 2020

Abstract

Tomato is a vegetable/fruit highly consumed all other the world. This study was to assess the effect of some postharvest processing such as thermal treatment, microwave, ultrasound and ultrasound combined with heat treatment on some physicochemical characteristics as well as nutrients content of tomato pulp during storage at room temperature. Results showed that the pulp samples submitted to ultrasonic and microwave treatments gave an increase in water content (95.65 to 96.75%) and total acidity (0.70 to 1.16% citric acid equivalent) and a decrease in pH (4.02 to 3.59) and brix degree (4.93 to 4.02% Brix) during the first 15 days of storage. Ultrasound treatment associated with heat treatment did not affect the physicochemical characteristics of tomato pulp and the β-carotene, but slightly reduced the total phenolic content during the first 15 days of storage (723.98 to 659.66 mg GAE/100 g DM). A significant increase in the total phenolic content (647.33 to 832.78 mg GAE/100 g DM) and β-carotene (10.77 to 12.90 mg GAE/100 g DM) was observed during storage of pulp samples treated with ultrasound and microwaves. This study showed that the ultrasound treatment associated with heat treatment can be recommended to processors for nutrients preservation during storage.
 
Key words: Tomato pulp, ß-carotene, total phenolic, physicochemical characteristics, ultrasound, heat.