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Abstract
SummaryThe effect of dense phase carbon dioxide (DP‐CO2) technology on tomato juice qualities was investigated. Results showed that DP‐CO2 treatment induced a significant decrease in pH and an increase in titratable acid. Flavour profile and apparent viscosity were more close to the control (untreated) as compared to the heat‐treated (95 °C for 20 min). Consumer acceptance test indicated that DP‐CO2 juices were more liked than the heat‐treated in flavour, taste and overall acceptability. DP‐CO2 treatments at 30 MPa for 40 and 60 min had positive effects on the content of phenolic compounds, including myricinic acid, ferulic acid, naringin and chlorogenic acid. A significant increase in the relative content of sum cis‐isomers was observed after DP‐CO2 treatment at 20 MPa. The in vitro lycopene bioaccessibility increased significantly after treatment at 20 MPa for 20, 40, 60 min as compared to the control and heat‐treated.
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