Industrial scale microwave processing of tomato juice using a novel continuous microwave system

Alexandros Ch Stratakos, Gonzalo Delgado-Pando, Mark Linton, Margaret F. Patterson, Anastasios Koidis*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

70 Citations (Scopus)
1270 Downloads (Pure)


This study evaluated the effect of an industrial scale continuous flow microwave volumetric heating system in comparison to conventional commercial scale pasteurisation for the processing of tomato juice in terms of physicochemical properties, microbial characteristics and antioxidant capacity. The effect against oxidative stress in Caco-2 cells, after in vitro digestion was also investigated. Physicochemical and colour characteristics of juices were very similar between technologies and during storage. Both conventional and microwave pasteurisation inactivated microorganisms and kept them in low levels throughout storage. ABTS+ values, but not ORAC, were higher for the microwave pasteurised juice at day 0 however no significant differences between juices were observed during storage. Juice processed with the microwave system showed an increased cytoprotective effect against H2O2 induced oxidation in Caco-2 cells. Organoleptic analysis revealed that the two tomato juices were very similar. The continuous microwave volumetric heating system appears to be a viable alternative to conventional pasteurisation.

Original languageEnglish
Pages (from-to)622-628
Number of pages7
JournalFood Chemistry
Early online date06 Jun 2015
Publication statusPublished - Jan 2016


  • Antioxidant
  • Caco-2 cells
  • Continuous
  • In vitro digestion
  • Microwave
  • Processing
  • Tomato juice

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry


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