An Acad Bras Cienc (2021) 93(1): e20200215 DOI 10.

1590/0001-3765202120200215
Anais da Academia Brasileira de Ciências | Annals of the Brazilian Academy of Sciences
Printed ISSN 0001-3765 I Online ISSN 1678-2690
[Link]/aabc | [Link]/aabcjournal

ENGINEERING SCIENCES

Comparison of Quality Characteristics of

Tomato Paste Produced under Atmospheric
Conditions and Vacuum Evaporations

ESRA DEVSEREN, DILARA OKUT, MEHMET KOÇ, HALUK KARATAŞ & FIGEN
KAYMAK-ERTEKIN

Abstract: Herein we report a comparison study of the quality characteristics of tomato

paste produced under atmospheric conditions and vacuum evaporation. Tomato pulp
(5 Brix) was evaporated under vacuum and at atmospheric pressure using a developed
evaporation equipment for household application. Various quality i.e. a* and a*/b* color
values, soluble solids content, dark speck amount, titratable acidity, lycopene content
and sensory properties of tomato paste were compared. The final total soluble solid
contents were not affected by evaporation method whereas the lycopene content in
vacuum evaporated samples was found as higher than that in the atmospheric ones
at the same soluble solid content. Overall preference scores of vacuum evaporated
tomato paste have approximately equal scores with the paste produced at atmospheric
conditions.
Key words: Color, evaporation, Lycopene content, tomato paste, vacuum cooking.

INTRODUCTION rheological understanding to the commonly

used empirical tests such as consistency
Tomatoes (Solanum lycopersicum) are consumed measurements. The volatiles responsible for
as paste, puree, pulp, juice and ketchup (Cadavid flavor and odor have been identified to the
2014) as well as sliced in salad. In Turkish Food point where the natural odor of tomato paste
Codex, tomato paste is described as a product can be imitated. Attempts to develop objective
obtained from the evaporation of tomato pulp methods as a substitute for sensory assessment
with more than 24 % soluble solids (Hayes et are reviewed. Excessive consumption of tomato
al. 1998) consistency and flavor. Overall, there is paste in homemade dishes in Turkey (Capanoglu
an absence of standardization of methods and et al. 2008) increases its market demand, and so
instruments to define quality. While color can is the industrial production.
now be measured objectively, there are currently Production of tomato paste at industrial
no standard color requirements for tomato scale consists of the following steps: cleaning,
concentrates. Rheological measurements on pulping, evaporating/concentrating in steam-
both tomato juice and concentrates are reviewed; jacketed vacuum boilers, heat treatments and
the power law finds wide applicability, although packaging (Yıldız 2004). Evaporation by heat
other rheological characteristics, particularly helps in disinfection from microorganisms and
time dependency, have received far less enzyme degradation. This process also improves
attention and there has been little effort to relate sensorial properties i.e. texture, color and

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ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

nutritional contents (lycopene) (Barreiro et al. it is also a less productive method. So relatively
1997)‘a’, ‘b’ tristimulus values were measured to high amount of salt is added to extend the shelf
characterise the colour, and colour difference life of the tomato paste. Moreover, exposing
(ΔE). tomato paste to sunlight causes an increase in
The undesired physico-chemical changes microbial load and breakdown of proteins and
can be easily controlled by various techniques other beneficial organics (Atak et al. 2017). In
e.g. vacuum evaporation. For instance, the Turkey, public prefer to consume homemade
color and the flavor has been preserved by products than industrial. Thus, there is a need
low pressure and temperature under vacuum to make a household vacuum evaporator.
evaporation (Hayes et al. 1998, Andrés-Bello et A vacuum cooking and frying pot called
al. 2009, Iborra-Bernad et al. 2013) consistency Gastrovac was developed by (Andrés-Bello et
and flavor. Overall, there is an absence of al. 2009). The main function of this equipment
standardization of methods and instruments to was cooking/frying the vegetables and meat
define quality. While color can now be measured under vacuum. However, Gastrovac does not
objectively, there are currently no standard perform the evaporation process and produce
color requirements for tomato concentrates. concentrated products such as jam and tomato
Rheological measurements on both tomato paste. Besides, this equipment was more
juice and concentrates are reviewed; the power suitable for gastronomic cuisine due to its high
law finds wide applicability, although other price. Therefore, to the best of our knowledge,
rheological characteristics, particularly time there is no such household equipment that can
dependency, have received far less attention and produce jam/tomato paste under vacuum. In
there has been little effort to relate rheological addition, there are two reports to produce jam/
understanding to the commonly used empirical tomato paste with this equipment (Tomruk et al.
tests such as consistency measurements. The 2016, Okut et al. 2018) testing its performance on
volatiles responsible for flavor and odor have strawberry jam production and its comparison
been identified to the point where the natural with atmospheric cooking. Purpose of this study
odor of tomato paste can be imitated. Attempts was to develop prototype cooking equipment
to develop objective methods as a substitute that can work at reduced pressure and to
for sensory assessment are reviewed Vacuum evaluate its performance for production of
cooking (cook-vide). Tomato juice can be strawberry jam. The effect of vacuum cooking
concentrated under vacuum evaporation in a conditions on color soluble solid content,
shorter period without adding salt or thickening reducing sugars total sugars HMF and sensory
agent. properties were investigated. Also, the optimum
Tomato paste is also traditionally produced vacuum cooking conditions for strawberry jam
at home in Turkey. In this process, washed fresh were optimized for Composite Rotatable Design.
tomatoes are blendered, filtered and evaporated The optimum cooking temperature and time were
in a boiler at atmospheric conditions until it determined targeting maximum soluble solid
reaches to a desired consistency and color. Most content and sensory attributes (consistency).
of the times, tomato paste produced at home is Although literature on the physical and chemical
less concentrated as compared to the industrial composition of commercial and homemade
one. To deal this situation, tomato paste is kept types of tomato pastes is available, studies on
under sunlight to evaporate the excess water but developing cooking prototype and comparing

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ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

of tomato paste produced under atmospheric Tomato paste production

conditions and vacuum evaporation are Tomato paste was produced at atmospheric
inexistent. pressure via evaporation process using a
The main parameters of evaporation process prototype given in Okut et al. (2018) reducing
are time, temperature and their combinations sugars total sugars HMF and sensory properties
(Cemeroğlu 2011). During evaporation process, were investigated. Also, the optimum vacuum
various physico-chemical reactions may occur cooking conditions for strawberry jam were
that can affect the product quality i.e. nutritional optimized for Composite Rotatable Design. The
value, taste and color. Ismail & Revathi (2006) optimum cooking temperature and time were
cooled, drained and tested for enzyme activity determined targeting maximum soluble solid
(peroxidase and lipoxygenase) found a decrease content and sensory attributes (consistency).
in that color values (L and a) of chili when The equipment can work under wide range of
the evaporation time and temperature were vacuum and temperature. It consists of four
increased. Long evaporation time resulted in an main parts: 1) vacuum evaporation vessel (6 L);
increase in the titratable acidity and lycopene 2) an electrical heater (1.5 kW); 3) an oily vacuum
content of final product due to an increase in pump (0.55 Hp); 4) and a condenser (1 kW) worked
total soluble solids (Sabanci & Icier 2017, Hadley with R-404a refrigerant. The constructional and
et al. 2002, Zhang et al. 2014) 55, 75, and 85 min working details of the equipment have been
for 14 V/cm, 12 V/cm, and 10 V/cm, and vacuum already reported (Tomruk et al. 2016, Okut et
evaporation (VE). al. 2018) testing its performance on strawberry
The purpose of this study was to compare jam production and its comparison with
the quality characteristics of tomato paste atmospheric cooking. Purpose of this study was
produced under atmospheric conditions and to develop prototype cooking equipment that
vacuum evaporation by using developed can work at reduced pressure and to evaluate
prototype. The results obtained were examined its performance for production of strawberry
using various quality parameters (a* and a*/b* jam. The effect of vacuum cooking conditions
color values, soluble solids content, dark speck on color soluble solid content, reducing sugars
amount, titratable acidity, lycopene content and total sugars HMF and sensory properties were
sensory properties). investigated. Also, the optimum vacuum cooking
conditions for strawberry jam were optimized
for Composite Rotatable Design. The optimum
MATERIALS AND METHODS
cooking temperature and time were determined
Material targeting maximum soluble solid content and
Tomatoes (Lycopersicon esculentum Mill.) of sensory attributes (consistency).
commercial maturity were purchased from Tomatoes were processed into paste at
a local market in Izmir, Turkey. After washing different temperatures and times (70, 80, 90
and removing stalks and deteriorated parts, and 100 min) at various amount of vacuum and
the fruits were passed through a pulp extractor at atmospheric pressure according to Central
fitted with a sieve having a pore diameter of 2 Composite Rotatable Design (CCRD) as given in
mm to remove peelings and seeds. The pulp (5° Table I. For the atmospheric evaporation, the
Brix) was packaged in 2 kg and stored at -24°C tomato paste was produced at 100°C in the same
for further usage. equipment without vacuum. All the evaporation

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 Table I. Physical, chemical and sensorial properties of the tomato paste evaporated at different experimental conditions.
ESRA DEVSEREN et al.

Soluble Dark
Titratable Lycopene Consistency
Temperature Time solids speck Overall
Run acidity (% content a* a*/b*
(°C) (min) content (count/10 (Sensorial) preference
citric acid) (mg/kg)
(Brix) g sample)

1 64.4 75.9 13.0±0.5 1.173±0.010 2.0±0.0 50.77±0.09 16.43±0.12 1.92±0.05 3.30±0.09 3.46±0.10

2 85.6 75.9 10.0±0.0 0.727±0.012 0.0±0.0 35.54±0.15 14.93±0.06 1.60±0.09 2.64±0.12 2.79±0.08

3** 64.4 104.1 - - - - - - - -

4 85.6 104.1 30.5±1.0 2.318±0.025 15.5±0.8 90.71±0.98 12.42±1.05 1.04±0.11 4.49±0.02 3.74±0.11

5 60.0 90.0 25.0±0.2 1.863±0.043 391.5±1.8 86.80±0.59 6.68±0.95 1.37±0.02 3.88±0.25 1.55±0.07

An Acad Bras Cienc (2021) 93(1)

6 90.0 90.0 21.0±0.5 1.318±0.022 3.5±1.1 49.23±1.01 15.08±0.25 1.67±0.06 3.81±0.03 3.75±0.02

7 75.0 70.0 10.0±0.0 0.756±0.032 0.0±0.0 21.42±0.25 14.48±0.53 1.74±0.05 2.13±0.15 2.83±0.19

e20200215
8 75.0 110.0 31.0±0.5 2.283±0.045 84.0±0.5 133.43±0.36 8.93±0.04 1.49±0.08 4.19±0.14 1.79±0.26

4 | 15
9 75.0 90.0 20.5±1.0 1.470±0.085 3.0±0.2 66.66±0.12 15.95±0.08 1.84±0.10 3.75±0.01 3.93±0.05

10 75.0 90.0 21.0±0.0 1.552±0.013 3.5±0.6 76.17±0.96 16.27±0.07 1.81±0.03 4.28±0.08 4.34±0.09

11 75.0 90.0 19.0±0.5 1.307±0.078 5.0±0.5 60.55±0.52 16.03±0.16 1.77±0.02 3.73±0.07 4.12±0.05

12 75.0 90.0 20.5±1.0 1.181±0.101 1.5±0.2 67.60±0.06 16.79±0.50 1.85±0.04 4.57±0.19 4.51±0.12

13 75.0 90.0 20.5±0.5 1.386±0.112 4.0±0.0 64.03±0.45 16.05±0.10 1.80±0.07 4.06±0.21 4.31±0.15
** It can not be analyzed due to tomato paste completely burned.
QUALITY CHARACTERISTICS OF TOMATO PASTE
ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

experiments were carried out in duplicate for and inexpensive spectrophotometric assay for
each operating condition. lycopene is presented. This method requires
80% less organic solvents for release and
Analysis extraction of lycopene from watermelon than do
the existing procedures. Comparative analyses
Soluble solids content for 105 watermelons from 11 cultivars yielded
The soluble solid (Brix) content of tomato paste results equivalent to those provided by larger-
was determined by Abbe refractometer at 25 ºC volume spectrophotometric assay procedures.
(Cemeroğlu 2010). Limited numbers of assays suggest that this
reduced volume method may be applicable for
Color tomatoes and tomato products.

The color of tomato paste was determined by Sensory analysis

measuring CIE Yxy, L* a* b* values with a Minolta
colorimeter (CM-2600d / 2500d, Konica Minolta, Sensory analysis of the tomato paste was
Osaka, Japan). Only a* and a*/b* results are performed by 10 semi trained panelists from
being reported. its appearance, color, consistency (fluidity),
flavor (taste and smell) and overall acceptance
Titratable acidity according to the procedure of Altuğ & Elmacı
(2005). The intensity of the properties was
The titratable acidity of the tomato paste was determined using a 5-point scale (1 being the
determined by titration with 0.1 N NaOH using lowest and 5 the highest). Only the consistency
phenolphthalein as indicator (Cemeroğlu 2010). and the overall preference results are given here.
The titratable acidity was calculated as citric
acid % (w/v). Experimental design and statistical analysis

Dark speck In this study, Response Surface Method

(RSM) was applied to estimate the effect of
10 mL distilled water was added to 10 g of tomato evaporation time and temperature on soluble
paste and homogenized. The mixture was placed solid content (Brix), color values (a* and a*/b*),
between two glass plates (20 x 20 cm) and black titratable acidity, dark speck, lycopene content
speck was counted (Cemeroğlu 2010). and sensory properties of tomato paste during
Lycopene content the vacuum evaporation. Central Composite
Rotatable Design (CCRD) was used to arrange
The lycopene content of the tomato paste was the experimental data (Table I). Evaporation
determined by extracting the lycopene and temperature (60-90°C) and evaporation time (70-
measuring its absorbance (max) at 503 nm 110 min) were chosen as independent variables
spectrophotometrically (Varian Cary 50 Bio, UV / according to literature and preliminary tests.
VIS Spectrophotometer) (Fish et al. 2002) tomato, For vacuum evaporation, the analysis
and red grapefruit and may exert positive effects of variance (ANOVA) were performed to
on human health. Spectrophotometric and HPLC determine individual linear, quadratic and
techniques are commonly employed for analysis interaction regression coefficient using Design
of lycopene content in food sources. A rapid Expert software version 7.0 (State Ease, Inc.,

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ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

Minneapolis, MN, USA). The effect of independent SSC is one of the key characteristic that is
variables (evaporation temperature and time) used to classify tomato paste as well as defining
on samples quality of atmospheric evaporated the endpoint of evaporation process (Zhang et
was investigated using SPSS (Statistical Package al. 2014) soluble solids content, titratable acidity
for the Social Sciences, SPSS Chicago, Illinois, and Bostwick consistency of tomato pastes in
USA) software version 15.0, where significant continuous processing. The spectrometer was
differences (p<0.05) were detected. tested for two processing operations, dilution
and evaporation. A total of 34 tomato paste
samples were prepared by blending 9 different
RESULTS AND DISCUSSION tomato pastes together in various proportions
The main objective of this study was to with final Bostwick consistency ranging from 2 to
investigate the effects of temperature and 11 cm. During the processing operation, spectra
time on the tomato paste quality produced by of 5 samples were obtained when different
vacuum evaporation. The experimental design of soluble solids contents were achieved. At the
vacuum evaporation was arranged with respect same time, standard reference methods were
to CCRD and physical, chemical and sensorial used to measure the parameters of interest on
properties of the tomato paste evaporated at the same samples taken from the processing
different conditions (Table I). Counter plots of flow loop. The spectrum was recorded from 136
the predicted model of soluble solid content to 2690 MHz in 2 MHz steps. Partial Least Square
(SSC) and titratable acidity were given in Fig. 1. (PLS. SSC of fresh tomatoes may increase from
ANOVA and regression analysis were evaluated 4.9 to 27.5 during processing into tomato paste,
to fit the model. Statistical significance of the and final tomato paste may have a SSC value
model terms (temperature and time), were also between 25 and 30 (Koh et al. 2012). According
determined (Table II). to the Turkish food standards, total SSC of

Figure 1. Calculated effects of process variables; cooking temperature and cooking time on soluble solid content
and titratable acidity of vacuum evaporated tomato paste.

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 ESRA DEVSEREN et al.

Table II. ANOVA results for physical, chemical and sensorial properties of vacuum evaporated tomato paste.

Titratable Dark speck Lycopene Consistency

Soluble solids Overall
acidity (% (number/10 g content (mg/ a* a*/b*
content (Sensorial) preference
citric acid) sample) kg)
Variation
Source
p- p- p- p- p- p-
Df SS SS SS p- value SS SS SS SS SS p- value
value value value value value value

Model 5 496.4 < 0.000* 2.69 0.001* 103.99 0.006* 8910.41 0.000* 103.9 0.005* 0.24 0.017* 5.32 0.005* 10.39 0.000*

X1 1 5.67 0.152 0.099 0.082 33.69 0.001* 1130.49 0.002* 33.69 0.005* 0.033 0.068 4.8*10-3 0.826 3.23 0.000*
tomato paste should be more than 28° Brix. The

of evaporation time. Even though increasing

SSC of tomato paste increased with extension

<
X2 1 418.55 < 0.000* 2.08 49.38 0.019* 8156.68 <0.000* 49.38 0.002* 0.12 0.006* 2.75 0.001* 1.26 0.002*
0.000*

An Acad Bras Cienc (2021) 93(1)

X1 X2 1 2.26 0.340 0.061 0.154 15.27 0.030* 103.12 0.158 15.27 0.026* 0.054 0.030* 0.21 0.178 2.52 0.000*

e20200215
X12 1 7.95 0.010* 0.084 0.103 41.01 0.003* 17.66 0.529 41.01 0.003* 0.12 0.005* 0.056 0.464 3.87 0.000*

X22 1 0.13 0.811 0.040 0.235 28.72 0.495 261.98 0.042* 28.72 0.007* 0.052 0.033* 1.23 0.011* 5.76 <0.000*

7 | 15
Residual 7 12.63 0.14 10.64 238.08 10.64 0.041 0.55 0.30
Lack of Fit 3 10.33 0.063 0.054 0.367 10.18 <0.000* 103.09 0.321 10.18 0.002* 0.037 0.008* 0.038 0.865 0.100 0.442
-3
Pure Error 4 2.30 0.083 0.46 134.99 0.46 3.552*10 0.51 0.0049 0.20
2.
Total 12 508.67 114.63 9148.49 114.3 0.28 5.87 0.8265 10.69
2
*Significant differences in 0.05 level. X1: Temperature (ºC), X2: Time (min).
QUALITY CHARACTERISTICS OF TOMATO PASTE

parameter for vacuum evaporation (p<0.05) (Table

evaporation time was found as main effective
temperature caused a slight increase in SSC,
ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

II). During this study, the effect of temperature described by an Arrhenius-type relationship
was supposed to be ineffective since the has also reported the faster evaporation under
evaporation of tomato paste took considerably vacuum. Thus, burning was observed in the
longer time. The highest SSC in tomato paste sample produced under these conditions.
samples reached after evaporation at 75 °C for As expected, for atmospheric conditions, the
110 min, which was the longest evaporation SSC of tomato paste was affected evaporation
time. However, part of tomato paste burnt at time and it increased with evaporation time
64.4 °C for 104.5 min. Since the heat energy (Table III). When SSC of vacuum evaporated
transferred from electrical heater to the tomato tomato paste were compared with atmospheric
paste was more than the heat energy used for ones, it was determined that SSC of vacuum
evaporation during this time, the temperature evaporated tomato paste were approximately
of the dry matter of tomato paste has increased. equal values with atmospheric evaporated
The reason for this is that evaporation occurs sample for same evaporation time (Tables I and
quickly at low temperatures due to low vacuum III).
pressure. Wu et al. (2007) 5 and 10kPa, and drying Katırcı et al. (2018) studied on compare
temperature ranging from 30 to 50°C. The effects homemade and commercial types of tomato
of drying pressure and temperature on the pastes. SSC of commercial type tomato pastes
drying rate and drying shrinkage of the eggplant (28.20 ± 0.90) was higher than that of homemade
samples were evaluated. The suitable model samples (25.35 ± 9.74). Because of uncontrolled
for describing the vacuum drying process was conditions during production, variation in the
chosen by fitting four commonly used drying SSC of homemade tomato pastes was much
models and a suggested polynomial model to higher than that for commercial counterparts
the experimental data; the effective moisture mostly. Also, Kaya et al. (2013) determined SSC of
diffusivity and activation energy were calculated commercial tomato pastes (n = 10) from 4 local
using an infinite series solution of Fick’s and 6 national companies were found between
diffusion equation. The results showed that 27.93 and 39.83. Our results were lower than
increasing drying temperature accelerated the those reported in the literature.
vacuum drying process, while drying chamber The acidity of tomato is an indicator of fruit
pressure did not show significant effect on the maturity. Besides, it is also an important basis
drying process within the temperature range of the flavor of the tomato products (Paulson
investigated. Drying shrinkage of the samples & Stevens 1974). In tomato products, citric acid
was observed to be independent of drying is the main acid that contributes to the total
temperature, but increased notably with an titratable acidity (Anthon et al. 2011). Titratable
increase in drying chamber pressure. A linear acidity of the tomato paste evaporated under
relationship between drying shrinkage ratio vacuum was found in the range of 0.727 and 2.318
and dry basis moisture content was observed. %. Titratable acidity of the samples increased
The goodness of fit tests indicated that the with increasing the evaporation temperature
proposed polynomial model gave the best fit and time (p<0.05). As similar to the vacuum
to experimental results among the five tested evaporated paste, titratable acidity increased
drying models. The temperature dependence of drastically as the evaporation time increased in
the effective moisture diffusivity for the vacuum traditional process (p<0.05). Sabanci & Icier (2017)
drying of the eggplant samples was satisfactorily have also reported that titratable acidity of sour

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ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

Table III. Physical, chemical and sensorial properties of atmospheric evaporated tomato paste.

Atmospheric evaporation time (min)

Properties of tomato paste
70 80 90 100

Soluble solids content (Brix) 10.0a±1.0 12.5b±0.5 22.5c±1.0 32.5d±1.25

Titratable acidity (% citric acid) 0.687a±0.009 0.919b±0.015 2.037c±0.028 2.599d±0.012

Dark speck (count/10 g sample) 1.0a±0.0 0.5a±0.0 4.0b±1.0 40.5c±3.0

Lycopene content (mg/kg) 26.40a±0.85 35.44b±1.08 63.92c±1.12 89.31d±3.25

a* 14.78a±0.05 15.96b±0.08 14.42c±0.05 12.21d±0.24

a*/b* 1.68a±0.01 1.75b±0.13 1.65c±0.02 1.57d±0.08

Consistency (Sensorial) 2.71a±0.08 3.19b±0.05 4.25c±0.00 4.43d±0.10

Overall preference 3.16a±0.12 3.52b±0.09 4.35c±0.04 2.18d±0.02

The different letter in the same row are significantly different (p<0.05).

cherry juice increased with increase of total SSC were found in the range of 0.5 and 40.5 counts
during evaporation process. Wiese & Dalmasso in 10 grams of the paste and increased with time
(1994) reported that organic acids (lactic, malic, (p<0.05) (Table III). The counts of dark specks in
citric and pyrocarboxylic acids) increased after vacuum evaporated samples was found similar
processing tomato juice. Moreover, Gancedo & as that in the atmospheric ones at the same
Luh (1986) found lower acidity in tomato juice soluble solid content.
that was processed at higher temperature. Lycopene, the main carotenoid found in
Dark specks are considered as important tomatoes, comprises approximately 83 % of the
quality parameter in tomato paste that generally total pigments and gives the typical red color
occur due to excessive heat treatments during (Gould 1983). Literature shows that lycopene
evaporation or existence of the molds in the consumption decreases the chances of prostate
paste (Velioğlu et al. 2011). According to Turkish cancer and cholesterol level in LDL, which
Food Codex, there can be maximum 7 dark protects from cardiovascular diseases (Simpson
specks in 10 g of tomato paste (Anon 2014). et al. 2008, Djuric & Powell 2001, Anguelova &
For vacuum evaporation, the highest counts of Warthesen 2000, Rao & Agarwal 1999)especially
dark specks (391.5 counts/10 g tomato paste) for countries like New Zealand and Chile. The
were determined at 60 °C for 90 min which was main objective of this research was to propose
higher than that allowed by Turkish Food Codex. a new economic evaluation procedure to
The sample was almost burnt due to the long optimize the design and operation of multiple
time applied under the vacuum. It is obvious effect evaporators and compare it with the
that both the evaporation time and temperature traditional chemical engineering approach of
affected the counts of dark specks (p<0.05) total cost minimization. The proposed strategy
(Table II). As shown in Fig. 2, the number of dark incorporates a quality factor expressed as a
specks increased for long evaporation process at function of lycopene concentration on the final
low temperature. The dark specks of the tomato product to find the optimal number of effects and
paste evaporated at atmospheric conditions operating conditions through the maximization

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ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

Figure 2. Calculated effects of process variables; cooking temperature and cooking time on dark speck, lycopene
content, a* and a*/b* of vacuum evaporated tomato paste.

of the net present value. The mathematical of the process design, as it will then be possible
model was implemented using Microsoft Excel to identify several potential improvements in
and considered mass and energy balances, different food processes. Increased consumption
specific relations for tomato concentration and of tomatoes and tomato products has been
a first order degradation kinetic for lycopene. associated with decreased cancer risks. One
The results indicate that when augmenting the fat-soluble compound identified in tomatoes
capacity of the evaporation system of 5 effects which may be responsible for this association
from 50 to 75Ton/h, the lycopene retention is lycopene. There may, however, be other
increases from 95.25% to 96.27%. When evaluating antioxidants present in tomato-based foods,
the system through the logic of the total cost and total antioxidant capacity may be another
minimization, an optimum of 4 effects is found, way to rate the health benefits of these foods.
but when evaluating the system using the In this work, we examined the Trolox-equivalent
maximization of the Net Present Value including antioxidant capacity (TEAC). Lycopene is
lycopene as a quality parameter, the optimum stocked in a matrix of protein and fiber in fresh
is 3 effects. It appears of extreme relevance to tomatoes. Disintegration of tomato cell walls
consider quality as an intrinsic and integral part by heat releases the lycopene. Therefore, the

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ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

concentration of lycopene in tomato products (Tables I and III). Lycopene degradation during
is higher than that of fresh tomatoes (Hakala thermal processes has usually been observed
& Heinonen 1994). Moreover, the bioavailability and the extent of loss found to be dependent
and nutritional quality of lycopene are increased on the type of treatment, temperature, duration
during the process (Hadley et al. 2002). and the presence of oxygen and light. Boskovic
The effect of temperature and time was (1979) observed a reduction of lycopene content
found as statistically significant (p <0.05) on the by up to 20% following processing and extended
amount of lycopene (Table II) that increased storage of dehydrated tomato products.
with evaporation time at constant temperature According to Zanoni et al. (1999), during drying
as stated in the literature (Dewanto et al. 2002) of tomato halves at 80°C no significant lycopene
indicating most of the activity comes from the loss occurs, whereas a significant, though
natural combination of phytochemicals. This small, loss (12%) occurs at 110°C. Isomerization
suggests that processed fruits and vegetables of lycopene in tomato products as a result of
may retain their antioxidant activity despite the thermal treatments has been also reported by
loss of vitamin C. Here it is shown that thermal many researchers (Stahl & Sies 1992, Schierle et
processing elevated total antioxidant activity al. 1997, Shi et al. 1999). Lycopene loss increased
and bioaccessible lycopene content in tomatoes with increases in air inlet temperature in spray
and produced no significant changes in the drying and the decrease in lycopene content
total phenolics and total flavonoids content, reported was due to an actual degradation of
although loss of vitamin C was observed. The lycopene, rather than to a progressive conversion
raw tomato had 0.76 +/- 0.03 micromol of from the all-trans-lycopene to a less strongly
vitamin C/g of tomato. After 2, 15, and 30 min of colored, less intensely absorbing cis form (Goula
heating at 88 degrees C, the vitamin C content & Adamopoulos 2005).
significantly dropped to 0.68 +/- 0.02, 0.64 +/- CAC and US Standards (Anon 2004) defines
0.01, and 0.54 +/- 0.02 micromol of vitamin the color of tomato concentrate and paste as
C/g of tomato, respectively (p < 0.01). However, one of the main quality criteria. According to
at constant evaporation time at various Turkish Food Codex, color value for the tomato
temperatures, lycopene content was higher at paste should be minimum 1.8 based on a*/b*
lower temperature (64.4 °C) (Fig. 2). It can be ratio (Anon 2014). Desired color of the tomato
stated that at lower temperatures around 60 paste should be between red and yellow;
°C, the obtained product was very concentrated preferred is incline towards red (Velioğlu et al.
and the lycopene concentration was higher 2011). Only vacuum evaporated tomato paste at
as compared to the product evaporated for 75°C-90 min reached to a*/b* value of 1.8 in this
the same time at 85.6 °C. On the other hand, study. For atmospheric evaporation, no sample
lycopene concentrations were found to be in the provided this color property. The relationship
range of 26.40 and 89.31 mg/kg for the samples of quality and color of tomato paste products
evaporated at atmospheric conditions (Table has been explained by Akıllıoğlu et al. (2015).
III). Lycopene content of the vacuum evaporated If the a*/b* ratio is greater than 1.90, then the
paste at 75 °C-110 min was higher than the tomato paste can be accepted as of first quality
atmospheric one at 100 °C-100 min at the same in terms of color. Ratio of a*/b* smaller than 1.80
final Brix (31-32 Bx). This can be attributed to gives poor quality to tomato paste. In current
the longer evaporation process under vacuum study, average a*/b* ratios for homemade and

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ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

commercial tomato pastes were calculated as some of overall acceptance results were
1.81 and 1.80, respectively. Kaya et al. (2013) considerably low for trials especially at boundary
reported that the a*/b* ratio for tomato pastes conditions, but the overall acceptance results at
varied between 1.98 and 2.23 while Yıldız the center point of CCRD (75 °C, 90 min) were
(2004) found the a*/b* ratio between 1.69 and between 3.93 and 4.51. The overall preference
2.04. As shown in Fig. 2, a*/b* value of vacuum scores of samples increased with an increase
evaporated paste increased with increasing in evaporation time and temperature (Fig. 3).
temperature, however decreased with increasing In addition, Pearson correlation coefficient (r)
time (p<0.05). a* values, indicating red color for between consistency and SSC was found as
CIE system, increased during evaporation and 0.821. As shown in Fig. 3, the consistency of the
reflected darker color. The highest a* value paste was significantly affected by evaporation
was determined at 75 °C and 90 min under time (p<0.05). Okut et al. (2018)reducing sugars
vacuum (p<0.05) (Fig. 2). However, color values total sugars HMF and sensory properties were
of atmospheric samples were not affected by investigated. Also, the optimum vacuum cooking
evaporation time (p>0.05). Wiese & Dalmasso conditions for strawberry jam were optimized
(1994) reported significant increase in the hue for Composite Rotatable Design. The optimum
angle of tomato juice after processing and cooking temperature and time were determined
storage and lost red color. Color retention in targeting maximum soluble solid content and
tomato products is better at lower temperature sensory attributes (consistency) found that
(Villari et al. 1994). vacuum cooking time was the most effective
Sensory evaluation of tomato paste was independent variable on the consistency.
conducted in terms of appearance, color, smell, When the overall preference values of
consistency, taste and overall preference. Only vacuum evaporated tomato paste compared with
the consistency and the overall preference the paste produced at atmospheric conditions,
results are given in Table I for vacuum evaporated the panellists for the overall preference
samples and in Table III for atmospheric ones. evaluation of tomato paste gave approximately
The highest score in terms of overall preference equal scores. As a result, it could be pointed
was obtained for 90 minutes at atmospheric out that the characteristic sensorial quality
evaporation (p<0.05) (Table III). When the of tomato paste produced at atmospheric
evaporation time was 100 min, excessive moisture conditions was positively protected by vacuum
loss occurred and caused an unfavorable burnt evaporation process.
color, odor and taste. Because of these effects,
the panelists gave lower the overall preference
scores and higher the consistency scores. CONCLUSION
For vacuum evaporation, tomato paste Performance and time/temperature conditions
evaporated at 75 °C for 90 min got the highest were tested on tomato paste production in a
score in terms of overall preference while vacuum cooking prototype that was developed
85.6 – 104.1 min evaporated tomato paste got for household applications. Besides, evaporation
the highest score in terms of consistency due process was also carried out at atmospheric
to higher SSC. Tomato paste was processed pressure at different temperatures. With
at a wide range of the temperature and time increasing time of vacuum evaporation, soluble
according to CCRD. Because of these reasons,

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ESRA DEVSEREN et al. QUALITY CHARACTERISTICS OF TOMATO PASTE

Figure 3. Calculated effects of process variables; cooking temperature and cooking time on consistency (sensorial)
and overall preference of vacuum evaporated tomato paste.

solid contents in tomato paste increased, whereas ALTUĞ T & ELMACI Y. 2005. Gıdalarda duyusal değerlendirme.

a*/b* value decreased. The counts of dark specks İzmir, Meta Basım.

of tomato paste were increased with increasing ANDRÉS-BELLO A, GARCÍA-SEGOVIA P & MARTÍNEZ-MONZÓ
J. 2009. Effects of Vacuum Cooking (Cook-Vide) on the
time and temperature. However, higher lycopene
Physical-Chemical Properties of Sea Bream Fillets
content was observed under vacuum at lower (Sparus aurata). J Aquat Food Prod Technol 18(1-2): 79-89.
temperature and constant evaporation time. As
ANGUELOVA T & WARTHESEN J. 2000. Lycopene Stability in
a conclusion, the developed cooking prototype Tomato Powders. J Food Sci 65(1): 67-70.
can help consumers to prepare tomato paste ANON. 2004. Proposed Draft Revısed Codex Standard For
under vacuum with protection of beneficial Processed Tomato Concentrates. Washington.
components and natural color. Future research ANON . 2014. Turkish Standard on Tomato Paste and
needs to be performed to elucidate optimum Puree. TS 1466.
vacuum evaporation conditions for the tomato ANTHON GE, LESTRANGE M & BARRETT DM. 2011. Changes in
paste by using the developed vacuum cooking pH, acids, sugars and other quality parameters during
prototype. extended vine holding of ripe processing tomatoes. J Sci
Food Agric 91(7): 1175-1181.

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paste using guided microwave spectroscopy. Food laboratory and statistical analysis. HK developed the vacuum
Control 40: 214-223. evaporation prototype. FK supervised and monitored of the
study. All authors discussed the results and contributed to the
writing of final manuscript.
How to cite
DEVSEREN E, OKUT D, KOÇ M, KARATAŞ H & KAYMAK-ERTEKIN F. 2021.
Comparison of Quality Characteristics of Tomato Paste Produced under
Atmospheric Conditions and Vacuum Evaporations. An Acad Bras Cienc
93: e20200215. DOI 10.1590/0001-3765202120200215.

Manuscript received on February 13, 2020;

accepted for publication on June 1, 2020

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