Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics

Abushita, 2000, Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors, Journal of Agricultural and Food Chemistry, 48, 2075, 10.1021/jf990715p Akıllıoglu, 2011, Degradation of 5-hydroxymethylfurfural during yeast fermentation, Food Additives and Contaminants: Part A, Chemistry, Analysis, Control, Exposure and Risk Assessment, 28, 1629 Anese, 2013, Mitigation strategies of furan and 5-hydoxymethylfurfural in food, Food Research International, 51, 257, 10.1016/j.foodres.2012.12.024 Anese, 2013, Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydoxymethylfurfural in food, Journal of Agricultural and Food Chemistry, 61, 10209, 10.1021/jf305085r Anthon, 2010, Changes in tomato paste during storage and the effects of heating on consistency of reconstituted tomato paste, Journal of Texture Studies, 41, 262, 10.1111/j.1745-4603.2010.00225.x Anthon, 2012, Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes, Food Chemistry, 132, 915, 10.1016/j.foodchem.2011.11.066 Anthon, 2008, Changes in pectins and product consistency during the concentration of tomato juice to paste, Journal of Agricultural and Food Chemistry, 56, 7100, 10.1021/jf8008525 Anthon, 2011, Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes, Journal of the Science of Food and Agriculture, 91, 1175, 10.1002/jsfa.4312 Ataç-Mogol, 2013, Kinetics of furan formation from ascorbic acid during heating under reducing and oxidizing conditions, Journal of Agricultural and Food Chemistry, 61, 10191, 10.1021/jf402941t Bahamanyar, 2012, Numerical simulation and theoretical study on simultaneously effects of operating parameters in direct contact membrane distillation, Chemical Engineering and Processing: Process Intensification, 61, 42, 10.1016/j.cep.2012.06.012 Barreiro, 1997, Kinetics of colour change of double concentrated tomato paste during thermal treatment, Journal of Food Engineering, 33, 359, 10.1016/S0260-8774(97)00035-6 Barrett, 2008, Color quality of tomato products, 131 Beresovsky, 1995, The role of pulp interparticle interaction in determining tomato juice viscosity, Journal of Food Processing and Preservation, 19, 133, 10.1111/j.1745-4549.1995.tb00283.x Bernardi, 2002 Bourne, 2002 Capanoglu, 2010, The effect of industrial food processing on potentially health-beneficial tomato antioxidants, Critical Reviews in Food Science and Nutrition, 50, 919, 10.1080/10408390903001503 Çapanoğlu, 2008, Changes in antioxidant and metabolite profiles during production of tomato paste, Journal of Agricultural and Food Chemistry, 56, 964, 10.1021/jf072990e Cojocaru, 2011, Sweeping gas membrane distillation of sucrose aqueous solutions: Response surface modeling and optimization, Separation and Purification Technology, 81, 12, 10.1016/j.seppur.2011.06.031 Crews, 2007, A review of the occurrence, formation and analysis of furan in heat-processed foods, Trends In Food Science & Technology, 18, 365, 10.1016/j.tifs.2007.03.006 Crews, 2009, Survey of furan in foods and coffees from five European Union countries, Food Additives & Contaminants. Part B, Surveillance, 2, 95, 10.1080/02652030903095408 Davis, 2003, A rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products, Postharvest Biology and Technology, 28, 425, 10.1016/S0925-5214(02)00203-X Dewanto, 2002, Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity, Journal of Agricultural and Food Chemistry, 50, 3010, 10.1021/jf0115589 Diaz, 2007, Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature, and degree of methyl esterification, Journal of Agricultural and Food Chemistry, 55, 5131, 10.1021/jf0701483 Fan, 2007, Furan formation in sugar solution and apple cider upon ultraviolet treatment, Journal of Agricultural and Food Chemistry, 55, 7816, 10.1021/jf071366z Fan, 2005, Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing, Journal of Agricultural and Food Chemistry, 53, 7826, 10.1021/jf051135x Fan, 2008, Factors affecting thermally induced furan formation, Journal of Agricultural and Food Chemistry, 56, 9490, 10.1021/jf801612c Fish, 2002, A quantitative assay for lycopene that utilizes reduced volumes of organic solvents, Journal of Food Composition and Analysis, 15, 309, 10.1006/jfca.2002.1069 Gahler, 2003, Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products, Journal of Agricultural and Food Chemistry, 51, 7962, 10.1021/jf034743q Garcia-Alonso, 2009, Changes in antioxidant compounds during the shelf life of commercial tomato juices in different packaging materials, Journal of Agricultural and Food Chemistry, 57, 6815, 10.1021/jf900877c Gartner, 1997, Lycopene is more bioavailable from tomato paste than from fresh tomatoes, The American Journal of Clinical Nutrition, 66, 116, 10.1093/ajcn/66.1.116 Hurtago, 2002, Changes in cell wall pectins accompanying tomato (Lycopersion esculentum Mill.) paste manufacture, Journal of Agricultural and Food Chemistry, 50, 273, 10.1021/jf010849e Jiao, 2004, Recent advances on membrane processes for the concentration of fruit juices: A review, Journal of Food Engineering, 63, 303, 10.1016/j.jfoodeng.2003.08.003 Koh, 2012, Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage, Journal of the Science of Food and Agriculture, 92, 23, 10.1002/jsfa.4580 Kus, 2005, Hydroxymethyl furfural content of concentrated food products, International Journal of Food Properties, 8, 367, 10.1081/JFP-200060257 Mariotti, 2012, Furan occurrence in starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions, Journal of Agricultural and Food Chemistry, 60, 10162, 10.1021/jf3022699 Mesias-Garcia, 2010, Determination of furan precursors and some thermal damage markers in baby foods: Ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural, Journal of Agricultural and Food Chemistry, 58, 6027, 10.1021/jf100649z Mizrahi, 1997, Irreversible shear thinning and thickening of tomato juice, Journal of Food Processing and Preservation, 21, 267, 10.1111/j.1745-4549.1997.tb00782.x Moro, 2012, Furan in heat treated foods: Formation, exposure, toxicity, and aspects of risk assessment, Molecular Nutrition & Food Research, 56, 1197, 10.1002/mnfr.201200093 Onsekizoglu, 2010, Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment, Journal of Membrane Science, 352, 160, 10.1016/j.memsci.2010.02.004 Perez-Conesa, 2009, Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree, Innovative Food Science & Emerging Technologies, 10, 179, 10.1016/j.ifset.2008.12.001 Petrotos, 2010, A description of a flat geometry direct osmotic concentrator to concentrate tomato juice at ambient temperature and low pressure, Journal of Food Engineering, 97, 235, 10.1016/j.jfoodeng.2009.10.015 Podsedek, 2003, Antioxidant capacity of tomato products, European Food Research and Technology, 217, 296, 10.1007/s00217-003-0751-y Re, 2002, Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety, Free Radical Research, 36, 803, 10.1080/10715760290032584 Sturm, 2003, The composition of fruit of different strawberry varieties depending on maturity state, Food Chemistry, 83, 417, 10.1016/S0308-8146(03)00124-9 Takeoka, 2001, Processing effects on lycopene content and antioxidant activity of tomatoes, Journal of Agricultural and Food Chemistry, 49, 3713, 10.1021/jf0102721 Vallverdu-Queralt, 2013, Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets, Journal of Agricultural and Food Chemistry, 61, 1044, 10.1021/jf304631c Vallverdu-Queralt, 2012, Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity, LWT- Food Science and Technology, 47, 154, 10.1016/j.lwt.2011.12.020 Van Lancker, 2011, Mechanistic insights into furan formation in Maillard model systems, Journal of Agricultural and Food Chemistry, 59, 229, 10.1021/jf102929u Yıldız, 1993, Comparison of reverse osmosis and evaporation processing on the quality characteristics of tomato concentrates, Food Control, 4, 155, 10.1016/0956-7135(93)90303-6