Radial basis network analysis to estimate lycopene degradation kinetics in tomato-based products

Abstract This study aims to evaluate the stability of lycopene content in current European commercial tomato-based products over a 12 month storage period during its commercial shelf life; and to explore a mathematical model to predict the lycopene degradation kinetics in tomato-based products. A total of 10 commercial tomato-based products rich in lycopene: juices (4 different brands), tomato sauces (3) and ketchups (3), were considered for analysis. Tomato products were stored at room temperature, avoiding direct light or heat. Lycopene degradation kinetics in tomato-based products included in this study was modeled using a radial basis network (RBN) obtaining a mean prediction error lower than 2.62% and a correlation coefficient higher than 0.983, thus RBN mathematical approach proposed can be considered as a reliable tool to monitor the stability of lycopene in tomato products (juices, sauces and ketchups) during its shelf life and may be a useful tool for tomato industry.