@article{10.37349/eff.2025.101090,
abstract = {Aim: This study attempts to offer a viable and sustainable solution related to the tomato value chain, which plays an active role in human diets but deteriorates very fast due to its short shelf life. Methods: Fresh lemons (Citrus limon) and tomatoes (Solanum lycopersicum L.) were purchased from the local market. Previously, varying percentages of lemon juice (0%, 1%, 3%, 5%, and 10%) were added to clear jars containing peeled and pasted tomatoes, which were then sterilized. The physicochemical, antioxidant, nutritional, and microbiological characteristics of appertized tomato samples were assessed through the use of standardized techniques. Results: The addition of lemon juice significantly (P ˂ 0.05) reduced the total phenolic content of appertized tomatoes, while increasing the titratable acidity (P ˂ 0.05) and decreasing the hydrogen potential (pH) content (P ˂ 0.05). However, the addition of 10 g of lemon juice recorded the high flavonoid content (0.01 mg CE/g) and carotenoid content (16.52 mg/100 g) of samples. In terms of nutritional value, adding lemon juice to appertized tomatoes considerably reduced (P ˂ 0.05) their protein content while increasing their carbohydrate content. Regarding the mineral composition, the addition of lemon juice considerably (P ˂ 0.05) raised the amounts of calcium (Ca), phosphorus (P), and magnesium (Mg) in the appertized tomato samples. The results of this investigation fall within the ranges of the daily allowances that are advised. Pathogens including Salmonella, Clostridium, and Escherichia coli are inhibited, and yeasts and molds are destroyed, ensuring the product’s microbiological quality [476.57 to 0 colony-forming unit (CFU)]. Conclusions: Lemon juice helps to preserve consumer health and improve the preservation of appertized tomatoes.},
author = {Ndomou, Serge Cyrille Houketchang and Biyong, Frank and Zing Zing, Bertrand and Ehabe, Eugene Ejolle and Tchikoua, Roger and Womeni, Hilaire Macaire},
doi = {10.37349/eff.2025.101090},
journal = {Exploration of Foods and Foodomics},
elocation-id = {101090},
title = {Impact of appertization on the physicochemical, phytochemical properties, nutritional and microbiological qualities of a lemon-enriched tomato juice},
url = {https://www.explorationpub.com/Journals/eff/Article/101090},
volume = {3},
year = {2025}
}