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The Antioxidant Properties Of Whey Permeate Treated Fresh-Cut Tomatoes, Lubna Ahmed, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan
The Antioxidant Properties Of Whey Permeate Treated Fresh-Cut Tomatoes, Lubna Ahmed, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan
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The aim of this research was to analyse the effects of three types of cheese whey permeate treatment on the antioxidant properties of fresh-cut tomatoes. Tomatoes were treated with whey permeate concentrate (PC), delactosed permeate (DP) and delactosed concentrate (DC), stored at 4 C for 10 days and compared to samples treated with the industry standard, chlorine (120 ppm). Samples treated with DP retained significantly higher antioxidant activity (FRAP) and total phenols (TP), when compared with those treated with PC and DC. DP showed significantly higher results than chlorine for DPPH, FRAP and TP. In DPPH assay, all whey permeate-treated …