How can the storage stability of Double Concentrated Tomato Paste be improved by ultra-high pressure treatment during processing?

1. Inhibit enzyme activity
UHP treatment can effectively inhibit the activity of enzymes related to changes in tomato paste quality, such as peroxidase (POD) and pectin methylesterase (PME). These enzymes will cause the color, viscosity and nutritional value of tomato paste to decrease during storage.

2. Improve antioxidant capacity
UHP treatment can enhance the content and activity of antioxidant substances in tomato paste, such as lycopene.

3. Extend shelf life
UHP treatment can significantly extend the shelf life of tomato paste. For example, the microbial indicators of tomato paste treated with UHP meet safety standards during storage, and the sensory quality remains good. In addition, compared with other non-thermal sterilization methods, UHP treatment has less effect on the flavor and texture of tomato paste, and can better maintain its original quality.

4. Reduce juice loss
UHP treatment can effectively reduce the juice loss of tomato paste during storage. For example, studies have shown that UHP treatment can inhibit the myosin denaturation of the main protein at the water retention site in tomato paste, thereby reducing the juice loss rate.

5. Improve physical indicators
UHP treatment has a positive effect on the physical indicators of tomato paste (such as L value, a value and b* value). Studies have found that the color of tomato paste treated with UHP is brighter and these indicators change less during storage.

6. Reduce microbial contamination
UHP treatment can significantly reduce the number of microorganisms in tomato paste, including molds and yeasts. For example, the total colony count of tomato paste treated at 400 MPa and 25°C for 20 minutes can be reduced to less than 100 CFU/mL, reaching the commercial sterility level.

7. Maintain nutrients
UHP treatment has a protective effect on nutrients such as total phenols and vitamin C in tomato paste. Studies have shown that UHP treatment can reduce the degradation of these ingredients, thereby maintaining the nutritional value of tomato paste.