TY  - JOUR
AU  - Zdravković, Jasmina
AU  - Pavlović, Nenad
AU  - Mladenović, Jelena
AU  - Bošković-Vragolović, Nevenka M.
AU  - Zdravković, Milan
PY  - 2019
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/207
AB  - The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p lt 0.0001** and p=0.009**
PB  - Bulgarian Academy of Sciences
T2  - Bulgarian Chemical Communications
T1  - Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage
EP  - 610
IS  - 4
SP  - 604
VL  - 51
DO  - 10.34049/bcc.51.4.5126
ER  - 

@article{
author = "Zdravković, Jasmina and Pavlović, Nenad and Mladenović, Jelena and Bošković-Vragolović, Nevenka M. and Zdravković, Milan",
year = "2019",
abstract = "The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p lt 0.0001** and p=0.009**",
publisher = "Bulgarian Academy of Sciences",
journal = "Bulgarian Chemical Communications",
title = "Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage",
pages = "610-604",
number = "4",
volume = "51",
doi = "10.34049/bcc.51.4.5126"
}

Zdravković, J., Pavlović, N., Mladenović, J., Bošković-Vragolović, N. M.,& Zdravković, M.. (2019). Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage. in Bulgarian Chemical Communications
Bulgarian Academy of Sciences., 51(4), 604-610.
https://doi.org/10.34049/bcc.51.4.5126

Zdravković J, Pavlović N, Mladenović J, Bošković-Vragolović NM, Zdravković M. Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage. in Bulgarian Chemical Communications. 2019;51(4):604-610.
doi:10.34049/bcc.51.4.5126 .

Zdravković, Jasmina, Pavlović, Nenad, Mladenović, Jelena, Bošković-Vragolović, Nevenka M., Zdravković, Milan, "Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage" in Bulgarian Chemical Communications, 51, no. 4 (2019):604-610,
https://doi.org/10.34049/bcc.51.4.5126 . .

TY  - JOUR
AU  - Zdravković, Jasmina
AU  - Pavlović, Nenad
AU  - Bošković-Vragolović, Nevenka M.
AU  - Moravčević, Đorđe
AU  - Šević, Milan
PY  - 2017
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/192
AB  - The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Drying was performed in three ways, applying five temperature regimes, as follows: cocurrent system (variant 1 at 70-80 oC; variant 2 at 90-75 oC), countercurrent system (variant 1 at 55-65 oC, variant 2 at 65-75 oC) and combined system (85-55 oC and 55-65 oC). In these systems, the kinetic of changes in nutritive value of tomato fruits was monitored by measuring the content of carbohydrates, lycopene and vitamin C. Different influences of temperature regimes on nutritive value of dried tomato were observed at the level of statistical difference (LSD 0.05; 0.01) in the researched systems. Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2). Monitoring of the tomato drying kinetics showed that, in all variants, period of constant drying rate lasted about 3.5 h and that the total drying was the fastest in parallel cocurrent flow of non-saturated hot air and material. The content of total carbohydrates in tomato was dependent on the temperature regime of the tested drying systems. The carbohydrate content obtained in tomato samples dried at lower temperatures was higher compared to the values observed in the samples dried at higher drying temperatures. Significant losses of vitamin C were determined in all drying systems. The lycopene content under all experimental conditions generally showed a tendency to decrease slightly. Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the occurrence remained below 95% of cases.
AB  - Cilj ove studije bio je pronalaženje optimalnog načina sušenja paradajza u tunelskom tipu sušara kako bi se smanjili gubici vrednosti nutritijenata kod sušenog proizvoda paradajza. U ovom istraživanju korišćena je domaća sorta paradajza (SP-109). Istraživanje je izvedeno u tunelskom tipu sušara na tri načina u pet temperaturnih režima. Sušenje je izvedeno u sistemu paralelnog (varijanta 1 na 70-80 oC, varijanta 2 na 90-75 oC), suprotnosmernom (varijanta 1 na 55-65 oC, varijanta 2 na 65-75 oC) i kombinovanog sistema strujanja vazduha (85-55 oC i 55- 65 oC). U ovim sistemima sušenja praćena je kinetika promena nutritivnih vrednosti ploda paradajza: sadržaj ugljenih hidrata (%), likopena i askorbinske kiseline (vitamin C). Utvrđeni su različiti uticaji temperaturnih režima na nivou statističke razlike (LSD 0.05; 0.01) ispitivanih sistema za nutritivnu vrednost sušenog paradajza. Paralelni sistem je bio statistički značajan za razlike u varijanti temperature 1 i varijanti 2. Prateći kinetiku sušenja paradajza utvrđeno je da u svim varijantama period konstantnog sušenja traje oko 3,5 časa i da je za ukupno sušenje najbrži paralelni protok toplog vazduha i materijala. Sadržaj ugljenih hidrata u uzorcima paradajza koji su sušeni na nižim temperaturama bio je veći u poređenju sa sadržajem ugljenih hidrata koji je utvpđen u uzorcima osušenim na višim temperaturama sušenja. Na nižim temperaturama njihov sadržaj je bio veći nego kod viših temperatura sušenja. Značajni gubici vitamina C određeni su u svim sistemima sušenja. Vrednost likopena u svim eksperimentalnim uslovima sušenja pokazuje tendenciju blagog smanjenja. Poredeći sadržaj u suvim i svežim plodovima paradajza, gubitak je bio od 4,94% do 19,98%, ali ne na značajnom nivou.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer
T1  - Očuvanje vitamina C, likopena i ugljenih hidrata u plodovima paradajza sušenim u tunelskom tipu sušara
EP  - 142
IS  - 2
SP  - 133
VL  - 44
DO  - 10.5937/FFR1702133Z
ER  - 

@article{
author = "Zdravković, Jasmina and Pavlović, Nenad and Bošković-Vragolović, Nevenka M. and Moravčević, Đorđe and Šević, Milan",
year = "2017",
abstract = "The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Drying was performed in three ways, applying five temperature regimes, as follows: cocurrent system (variant 1 at 70-80 oC; variant 2 at 90-75 oC), countercurrent system (variant 1 at 55-65 oC, variant 2 at 65-75 oC) and combined system (85-55 oC and 55-65 oC). In these systems, the kinetic of changes in nutritive value of tomato fruits was monitored by measuring the content of carbohydrates, lycopene and vitamin C. Different influences of temperature regimes on nutritive value of dried tomato were observed at the level of statistical difference (LSD 0.05; 0.01) in the researched systems. Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2). Monitoring of the tomato drying kinetics showed that, in all variants, period of constant drying rate lasted about 3.5 h and that the total drying was the fastest in parallel cocurrent flow of non-saturated hot air and material. The content of total carbohydrates in tomato was dependent on the temperature regime of the tested drying systems. The carbohydrate content obtained in tomato samples dried at lower temperatures was higher compared to the values observed in the samples dried at higher drying temperatures. Significant losses of vitamin C were determined in all drying systems. The lycopene content under all experimental conditions generally showed a tendency to decrease slightly. Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the occurrence remained below 95% of cases., Cilj ove studije bio je pronalaženje optimalnog načina sušenja paradajza u tunelskom tipu sušara kako bi se smanjili gubici vrednosti nutritijenata kod sušenog proizvoda paradajza. U ovom istraživanju korišćena je domaća sorta paradajza (SP-109). Istraživanje je izvedeno u tunelskom tipu sušara na tri načina u pet temperaturnih režima. Sušenje je izvedeno u sistemu paralelnog (varijanta 1 na 70-80 oC, varijanta 2 na 90-75 oC), suprotnosmernom (varijanta 1 na 55-65 oC, varijanta 2 na 65-75 oC) i kombinovanog sistema strujanja vazduha (85-55 oC i 55- 65 oC). U ovim sistemima sušenja praćena je kinetika promena nutritivnih vrednosti ploda paradajza: sadržaj ugljenih hidrata (%), likopena i askorbinske kiseline (vitamin C). Utvrđeni su različiti uticaji temperaturnih režima na nivou statističke razlike (LSD 0.05; 0.01) ispitivanih sistema za nutritivnu vrednost sušenog paradajza. Paralelni sistem je bio statistički značajan za razlike u varijanti temperature 1 i varijanti 2. Prateći kinetiku sušenja paradajza utvrđeno je da u svim varijantama period konstantnog sušenja traje oko 3,5 časa i da je za ukupno sušenje najbrži paralelni protok toplog vazduha i materijala. Sadržaj ugljenih hidrata u uzorcima paradajza koji su sušeni na nižim temperaturama bio je veći u poređenju sa sadržajem ugljenih hidrata koji je utvpđen u uzorcima osušenim na višim temperaturama sušenja. Na nižim temperaturama njihov sadržaj je bio veći nego kod viših temperatura sušenja. Značajni gubici vitamina C određeni su u svim sistemima sušenja. Vrednost likopena u svim eksperimentalnim uslovima sušenja pokazuje tendenciju blagog smanjenja. Poredeći sadržaj u suvim i svežim plodovima paradajza, gubitak je bio od 4,94% do 19,98%, ali ne na značajnom nivou.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer, Očuvanje vitamina C, likopena i ugljenih hidrata u plodovima paradajza sušenim u tunelskom tipu sušara",
pages = "142-133",
number = "2",
volume = "44",
doi = "10.5937/FFR1702133Z"
}

Zdravković, J., Pavlović, N., Bošković-Vragolović, N. M., Moravčević, Đ.,& Šević, M.. (2017). Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer. in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 44(2), 133-142.
https://doi.org/10.5937/FFR1702133Z

Zdravković J, Pavlović N, Bošković-Vragolović NM, Moravčević Đ, Šević M. Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer. in Food and Feed Research. 2017;44(2):133-142.
doi:10.5937/FFR1702133Z .

Zdravković, Jasmina, Pavlović, Nenad, Bošković-Vragolović, Nevenka M., Moravčević, Đorđe, Šević, Milan, "Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer" in Food and Feed Research, 44, no. 2 (2017):133-142,
https://doi.org/10.5937/FFR1702133Z . .