Characteristics of Functional Substances in Tomatoes and the Impact of Different Processing Methods on Their Quality
Tomatoes are one of the delicious foods on people's tables and are widely loved by consumers worldwide.Tomatoes have high nutritional value in addition to conventional nutrients,the large amounts of phenolic and flavonoid substances with antioxidant activity in tomatoes are very beneficial to human health and can effectively prevent disease occurrence.The high water content in tomatoes leads to post-harvest spoilage and a short fresh food period,thus mostly need to be processed before entering the market.However,during processing,there is often a significant loss of tomatoes in terms of appearance,texture,aroma,and functional substances.As people's living standards continue to improve,the significant loss of nutritional functional substances in tomatoes during processing contradicts the demand for a nutritious and healthy diet,leading to the emergence of many new non-traditional processing methods in recent years,including ultra-high pressure treatment,ultrasonic treatment and pulsed electric field treatment.In this paper,the biological and active components of tomato are systematically described,and the nutritional and probiotic properties of tomato are comprehensively analyzed according to the potential probiotic or disease-preventing properties of different active components,and the effects of different processing methods on the nutritional quality of tomatoes are deeply discussed.
国家科技期刊平台
NSTL
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