Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste.

This study investigates the separate effect of sonication (US, carried out for 5 and 15 min) and thermal treatment (90 °C for 5 min) on nutritional and technological properties of tomato paste. US treatments did not affect the colour parameters and decreased the level of total acidity. Ascorbic acid content was slightly reduced after 5 min US but halved by pasteurization, while total carotenoids (TCC) and lycopene (LC) decreased in non-pasteurized samples after 15 min US. Neither the TCC nor the LC significantly changed in US-pasteurized samples if compared to controls. Microscopic analyses suggested a possible increased bioaccessibility of lycopene in US treated samples due to an enhancement of free lycopene clusters. Viscosity decreased as a consequence of thermal stress, although sonication contributed as well. The present findings suggest that 5 min sonication before pasteurization can enhance the nutritional characteristics of tomato paste, besides improving its texture.

PLASMIX management: LCA of six possible scenarios.

Only a small percentage of the separately collected plastic is recycled. The mechanical selection process of source segregated plastic materials generates considerable amounts of residues that are commonly named as Plasmix. By means of a life cycle assessment (LCA) modelling, the environmental performances of the main Plasmix management options (thermal treatment, energy recovery, and landfilling) were compared. Six treatment scenarios, with different pre-treatment alternatives, were evaluated. Landfilling after waste washing and Plasmix substitution of coke in a blast furnace represent the most favorable options, since the performances of thermal treatment and energy recovery are worsened by specific emissions of a variety of toxic compounds and heavy metals within plastic materials as additives.