The Effect of Thermal Processes on the Organoleptic and Nutraceutical Quality of Tomato Fruit (<i>Solanum lycopersicum</i> L.)

The Effect of Thermal Processes on the Organoleptic and Nutraceutical Quality of Tomato Fruit (<i>Solanum lycopersicum</i> L.)

The present study investigated the changes in the organoleptic characteristics, nutraceuticals, and antioxidant activity of tomato fruits subjected to different thermal processes: tomato sauce (80 °C for 30 min), blanching treatment (100 °C for 10 s), and the superheated steam method (SHS; 100 °C fo...

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Bibliographic Details
Main Authors: Federica Narra, Federico Ivan Brigante, Eugenia Piragine, Pavel Solovyev, Giada Benedetti, Fabrizio Araniti, Luana Bontempo, Costanza Ceccanti, Alma Martelli, Lucia Guidi
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
bioactive compounds
antioxidant activity
intracellular ROS production
lycopene isomers
endothelial cells
Online Access:https://www.mdpi.com/2304-8158/13/22/3678
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