Do you change the quemistry of tomato by blending it?

Blending tomatoes does not significantly change their chemical composition. The primary chemical components of tomatoes, such as vitamins, minerals, antioxidants, and sugars, remain largely intact during the blending process. However, there may be some minor physical and biochemical changes that occur:

1. Texture: Blending tomatoes breaks down the cell walls and releases the juice, resulting in a smoother and liquid texture.

2. Flavor: Blending can alter the flavor perception of tomatoes by releasing aromatic compounds and intensifying certain flavors.

3. Nutrient bioavailability: Blending tomatoes can improve the bioavailability of certain nutrients, such as lycopene (an antioxidant). The disruption of cell walls makes these nutrients more accessible to the body.

4. Enzyme activity: Some enzymes present in tomatoes can be affected by blending. For example, the enzyme polyphenol oxidase, which contributes to browning, may be partially inactivated by blending.

5. Vitamin C: Blending tomatoes exposes them to air, which can cause some loss of vitamin C due to oxidation. However, most of the vitamin C is usually preserved if the tomatoes are consumed soon after blending.

Overall, blending tomatoes does not introduce significant chemical changes but may result in slight physical and biochemical modifications that affect texture, flavor, nutrient availability, and enzymatic reactions.