Effect of pulsed light treatment on antioxidant activity and functional components of tomato juice

  • GAO Tianyi ,
  • YANG Hua ,
  • YAN Jinxin ,
  • CAO Shaoqian ,
  • QI Xiangyang
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  • (College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China)

Received date: 2024-03-06

  Revised date: 2024-05-23

  Online published: 2025-04-29

Abstract

This paper discussed the effects of pulsed light treatment and thermal treatment on the antioxidant activity of tomato juice and related endogenous enzymes and functional components.The results showed that pulsed light treatment could activate phenylalanine ammonialyase (PAL) and catalase (CAT), inhibit superoxide dismutase (SOD), and simultaneously reduce the content of vitamin C and increase total acid content (P<0.05).There was a high correlation between the content of vitamin C and total acid, as well as enzyme activity, with pulse energy (R2>0.850 0), conforming to first-order reaction kinetics (R2>0.880 0), and its effects were better than that of thermal treatment (P<0.05).Additionally, both pulsed light and thermal treatment could enhance the ability of tomato juice to scavenge ·OH radicals, but reduce the scavenging capacity for DPPH, ·O2-, and reducing power (P<0.05).Compared to thermal treatment, pulsed light treatment better maintained the original nutrients and activity of tomato juice.This study provides a theoretical basis for the application of pulsed light in fruit and vegetable juices.

Cite this article

GAO Tianyi , YANG Hua , YAN Jinxin , CAO Shaoqian , QI Xiangyang . Effect of pulsed light treatment on antioxidant activity and functional components of tomato juice[J]. Food and Fermentation Industries, 2025 , 51(7) : 286 -292 . DOI: 10.13995/j.cnki.11-1802/ts.039115

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