The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce
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 d...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/1273907 |
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| author | He Li Jian Zhang Yong Wang Jian Li Yihe Yang Xinqi Liu |
| author_facet | He Li Jian Zhang Yong Wang Jian Li Yihe Yang Xinqi Liu |
| author_sort | He Li |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-59184eade3cc4755a4a5e940c4872762 |
| institution | Kabale University |
| issn | 1687-8760 1687-8779 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Analytical Chemistry |
| spelling | doaj-art-59184eade3cc4755a4a5e940c48727622025-02-03T01:27:49ZengWileyInternational Journal of Analytical Chemistry1687-87601687-87792018-01-01201810.1155/2018/12739071273907The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot SauceHe Li0Jian Zhang1Yong Wang2Jian Li3Yihe Yang4Xinqi Liu5Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, ChinaNutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, ChinaNutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, ChinaTomato 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.http://dx.doi.org/10.1155/2018/1273907 |
| spellingShingle | He Li Jian Zhang Yong Wang Jian Li Yihe Yang Xinqi Liu The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce International Journal of Analytical Chemistry |
| title | The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce |
| title_full | The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce |
| title_fullStr | The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce |
| title_full_unstemmed | The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce |
| title_short | The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce |
| title_sort | effects of storage conditions on lycopene content and color of tomato hot pot sauce |
| url | http://dx.doi.org/10.1155/2018/1273907 |
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