| [1] |
WHO. 2020. Healthy Diet. www.who.int/news-room/fact-sheets/detail/healthy-diet |
| [2] |
FAO. 2022. Tomato trade. www.fao.org/faostat/zh/#data/TCL |
| [3] |
Chaudhary P, Sharma A, Singh B, Nagpal AK. 2018. Bioactivities of phytochemicals present in tomato. Journal of Food Science and Technology 55:2833−49 doi: 10.1007/s13197-018-3221-z |
| [4] |
Martí R, Roselló S, Cebolla-Cornejo J. 2016. Tomato as a source of carotenoids and polyphenols targeted to cancer prevention. Cancers 8:58 doi: 10.3390/cancers8060058 |
| [5] |
Salehi B, Sharifi-Rad R, Sharopov F, Namiesnik J, Roointan A, et al. 2019. Beneficial effects and potential risks of tomato consumption for human health: An overview. Nutrition 62:201−8 doi: 10.1016/j.nut.2019.01.012 |
| [6] |
Ayvaz H, Santos AM, Rodriguez-Saona LE. 2016. Understanding tomato peelability. Comprehensive Reviews in Food Science and Food Safety 15:619−32 doi: 10.1111/1541-4337.12195 |
| [7] |
EUFIC. 2013. Food shelf-life and its importance for consumers. www.eufic.org/en/healthy-living/article/food-shelf-life-and-its-importance-for-consumers |
| [8] |
Wibowo S, Buvé C, Hendrickx M, Van Loey A, Grauwet T. 2018. Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices. Trends in Food Science & Technology 73:76−86 doi: 10.1016/j.jpgs.2018.01.006 |
| [9] |
Balasubramaniam VM, Martínez-Monteagudo SI, Gupta R. 2015. Principles and application of high pressure-based technologies in the food industry. Annual Review of Food Science and Technology 6:435−62 doi: 10.1146/annurev-food-022814-015539 |
| [10] |
Wang X, Chen F, Ma L, Liao X, Hu X. 2022. Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time. Food Chemistry 371:131161 doi: 10.1016/j.foodchem.2021.131161 |
| [11] |
Dede S, Alpas H, Bayındırlı A. 2007. High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety. Journal of the Science of Food and Agriculture 87:773−82 doi: 10.1002/jsfa.2758 |
| [12] |
Patras A, Brunton N, Da Pieve S, Butler F, Downey G. 2009. Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. Innovative Food Science & Emerging Technologies 10:16−22 doi: 10.1016/j.ifset.2008.09.008 |
| [13] |
Hsu KC, Tan FJ, Chi HY. 2008. Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage. LWT - Food Science and Technology 41:367−75 doi: 10.1016/j.lwt.2007.03.030 |
| [14] |
Krebbers B, Matser AM, Hoogerwerf SW, Moezelaar R, Tomassen M, et al. 2003. Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters. Innovative Food Science & Emerging Technologies 4(4):377−85 doi: 10.1016/S1466-8564(03)00045-6 |
| [15] |
Jayathunge KGLR, Stratakos AC, Delgado-Pando G, Koidis A. 2019. Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. Journal of Food Processing and Preservation 43:e13901 doi: 10.1111/jfpp.13901 |
| [16] |
Gupta R, Balasubramaniam VM, Schwartz SJ, Francis DM. 2010. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments. Journal of Agricultural and Food Chemistry 58:8305−13 doi: 10.1021/jf101180c |
| [17] |
Jayathunge KGLR, Grant IR, Linton M, Patterson MF, Koidis A. 2015. Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice. Innovative Food Science & Emerging Technologies 32:1−8 doi: 10.1016/j.ifset.2015.10.003 |
| [18] |
Perea-Domínguez XP, Hernández-Gastelum LZ, Olivas-Olguin HR, Espinosa-Alonso LG, Valdez-Morales M, et al. 2018. Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity. Journal of Food Science and Technology 55:3453−61 doi: 10.1007/s13197-018-3269-9 |
| [19] |
Kelebek H, Selli S, Kadiroğlu P, Kola O, Kesen S, et al. 2017. Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process. Food Chemistry 220:31−41 doi: 10.1016/j.foodchem.2016.09.190 |
| [20] |
Vallverdú-Queralt A, Arranz S, Medina-Remón A, Casals-Ribes I, Lamuela-Raventós RM. 2011. Changes in phenolic content of tomato products during storage. Journal of Agricultural and Food Chemistry 59:9358−65 doi: 10.1021/jf202140j |
| [21] |
Liu F, Wang Y, Bi X, Guo X, Fu S, et al. 2013. Comparison of microbial inactivation and rheological characteristics of mango pulp after high hydrostatic pressure treatment and high temperature short time treatment. Food and Bioprocess Technology 6:2675−684 doi: 10.1007/s11947-012-0953-z |
| [22] |
Venkatachalam K, Meenune M. 2012. Changes in physiochemical quality and browning related enzyme activity of longkong fruit during four different weeks of on-tree maturation. Food Chemistry 131:1437−42 doi: 10.1016/j.foodchem.2011.10.022 |
| [23] |
Liu F, Fu S, Bi X, Chen F, Liao X, et al. 2013. Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China. Food Chemistry 138:396−405 doi: 10.1016/j.foodchem.2012.09.111 |
| [24] |
Vallverdú-Queralt A, Odriozola-Serrano I, Oms-Oliu G, Lamuela-Raventós RM, Elez-Martínez P, et al. 2012. Changes in the polyphenol profile of tomato juices processed by pulsed electric fields. Journal of Agricultural and Food Chemistry 60:9667−72 doi: 10.1021/jf302791k |
| [25] |
Lin CH, Chen BH. 2005. Stability of carotenoids in tomato juice during storage. Food Chemistry 90:837−46 doi: 10.1016/j.foodchem.2004.05.031 |
| [26] |
Gao G, Zhao L, Ma Y, Wang Y, Sun Z, et al. 2015. Microorganisms and some quality of red grapefruit juice affected by high pressure processing and high temperature short time. Food and Bioprocess Technology 8:2096−108 doi: 10.1007/s11947-015-1556-2 |
| [27] |
Cheng GW, Breen PJ. 1991. Activity of phenylalanine ammonia-lyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit. Journal of the American Society for Horticultural Science 116:865−69 doi: 10.21273/JASHS.116.5.865 |
| [28] |
Roobab U, Abida A, Afzal R, Madni GM, Zeng XA, et al. 2021. Impact of high-pressure treatments on enzyme activity of fruit-based beverages: an overview. International Journal of Food Science & Technology 57:801−15 doi: 10.1111/ijfs.15492 |
| [29] |
Le Bourvellec C, Le Quéré JM, Sanoner P, Drilleau JF, Guyot S. 2004. Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products. Journal of Agricultural and Food Chemistry 52:122−30 doi: 10.1021/jf034461q |
| [30] |
Ozdal T, Capanoglu E, Altay F. 2013. A review on protein–phenolic interactions and associated changes. Food Research International 51:954−70 doi: 10.1016/j.foodres.2013.02.009 |
| [31] |
Yan Y, Fu C, Cui X, Pei X, Li A, et al. 2020. Metabolic profile and underlying antioxidant improvement of Ziziphi Spinosae Folium by human intestinal bacteria. Food Chemistry 320:126651 doi: 10.1016/j.foodchem.2020.126651 |
| [32] |
Shahbaz HM, Kim JU, Kim SH, Park J. 2018. Advances in non-thermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products. In Food processing for increased quality and consumption, eds. Grumezescu AM, Holban AM. New York: Academic Press. pp. 179−217. https://doi.org/10.1016/B978-0-12-811447-6.00007-2 |
| [33] |
Mukhtar K, Nabi BG, Arshad RN, Roobab U, Yaseen B, et al. 2022. Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum). Ultrasonics Sonochemistry 90:106194 doi: 10.1016/j.ultsonch.2022.106194 |
| [34] |
Hsu KC. 2008. Evaluation of processing qualities of tomato juice induced by thermal and pressure processing. LWT - Food Science and Technology 41:450−459 doi: 10.1016/j.lwt.2007.03.022 |
| [35] |
Yan B, Martínez-Monteagudo SI, Cooperstone JL, Riedl KM, Schwartz SJ, et al. 2017. Impact of thermal and pressure-based technologies on carotenoid retention and quality attributes in tomato juice. Food and Bioprocess Technology 10:808−18 doi: 10.1007/s11947-016-1859-y |
| [36] |
de Ancos B, Gonzalez E, Cano MP. 2000. Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees. Journal of Agricultural and Food Chemistry 48:3542−48 doi: 10.1021/jf990911w |
| [37] |
Koh E, Charoenprasert S, Mitchell AE. 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 92:23−8 doi: 10.1002/jsfa.4580 |
| [38] |
Jeż M, Wiczkowski W, Zielińska D, Białobrzewski I, Błaszczak W. 2018. The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties. Food Chemistry 261:201−9 doi: 10.1016/j.foodchem.2018.04.060 |
| [39] |
Capanoglu E, Beekwilder J, Boyacioglu D, Hall R, de Vos R. 2008. Changes in antioxidant and metabolite profiles during production of tomato paste. Journal of Agricultural and Food Chemistry 56:964−73 doi: 10.1021/jf072990e |
| [40] |
Roldán-Marín E, Sánchez-Moreno C, Lloría R, de Ancos B, Cano MP. 2009. Onion high-pressure processing: Flavonol content and antioxidant activity. LWT - Food Science and Technology 42:835−41 doi: 10.1016/j.lwt.2008.11.013 |
| [41] |
Hernández A, Cano MP. 1998. High-pressure and temperature effects on enzyme inactivation in tomato puree. Journal of Agricultural and Food Chemistry 46:260−70 doi: 10.1021/jf970455g |
| [42] |
Wang CY, Wang YT, Wu SJ, Shyu YT. 2018. Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage. Journal of Food Science and Technology 55:5115−22 doi: 10.1007/s13197-018-3452-z |
| [43] |
Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Lean MEJ, et al. 2000. Occurrence of flavonols in tomatoes and tomato-based products. Journal of Agricultural and Food Chemistry 48:2663−69 doi: 10.1021/jf000070p |