1
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Simões A, Coelhoso IM, Alves VD, Brazinha C. Recovery and Purification of Cutin from Tomato By-Products for Application in Hydrophobic Films. MEMBRANES 2023; 13:261. [PMID: 36984648 PMCID: PMC10059779 DOI: 10.3390/membranes13030261] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/16/2023] [Accepted: 02/19/2023] [Indexed: 06/18/2023]
Abstract
Tomato pomace is a low-cost, renewable resource that has been studied for the extraction of the biopolyester cutin, which is mainly composed of long-chain hydroxy fatty acids. These are excellent building blocks to produce new hydrophobic biopolymers. In this work, the monomers of cutin were extracted and isolated from tomato pomace and utilized to produce cutin-based films. Several strategies for the depolymerization and isolation of monomeric cutin were explored. Strategies differed in the state of the raw material at the beginning of the extraction process, the existence of a tomato peel dewaxing step, the type of solvent used, the type of alkaline hydrolysis, and the isolation method of cutin monomers. These strategies enabled the production of extracts enriched in fatty acids (16-hydroxyhexadecanoic, hexadecanedioic, stearic, and linoleic, among others). Cutin and chitosan-based films were successfully cast from cutin extracts and commercial chitosan. Films were characterized regarding their thickness (0.103 ± 0.004 mm and 0.106 ± 0.005 mm), color, surface morphology, water contact angle (93.37 ± 0.31° and 95.15 ± 0.53°), and water vapor permeability ((3.84 ± 0.39) × 10-11 mol·m/m2·s·Pa and (4.91 ± 1.33) × 10-11 mol·m/m2·s·Pa). Cutin and chitosan-based films showed great potential to be used in food packaging and provide an application for tomato processing waste.
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Affiliation(s)
- Andreia Simões
- LAQV-Requimte, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal
| | - Isabel M. Coelhoso
- LAQV-Requimte, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal
| | - Vítor D. Alves
- LEAF—Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
| | - Carla Brazinha
- LAQV-Requimte, Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal
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Tomato Processing By-Products Valorisation through Ohmic Heating Approach. Foods 2023; 12:foods12040818. [PMID: 36832895 PMCID: PMC9957376 DOI: 10.3390/foods12040818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/07/2023] [Accepted: 02/11/2023] [Indexed: 02/17/2023] Open
Abstract
Tomato by-products from processing industries have a higher potential to be reused as a source of bioactive compounds. Reliable national data on tomato by-products and physicochemical characterisation that will inform and find effective planning on tomato waste management in Portugal is absent. To help obtain this knowledge, selected Portugal companies were recruited to obtain representative samples of by-products generation, and physicochemical composition was evaluated. Furthermore, an environmental-friendly method (the ohmic heating (OH) method, which allows the recovery of bioactive compounds in absence of hazardous reagents) was also used and compared with conventional methods to explore new safe value-added ingredients. Total antioxidant capacity and total and individual phenolic compounds were also evaluated by spectrophotometric and high-performance liquid chromatography (HPLC), respectively. Tomato processing by-products have revealed a higher potential since both collected samples from companies were rich in protein (between 16.3 to 19.4 g/100 g DW, with fibre content ranging from 57.8 to 59.0 g/100 g DW). In addition, these samples contain 17.0 g/100 g of fatty acids (mainly polyunsaturated, monounsaturated and saturated, such as linoleic, oleic, and palmitic acid, respectively). Also, they present mainly chlorogenic acid and rutin as phenolic compounds. After understanding its composition, the OH was applied to determine added-value solutions to tomato by-products. With extractions, two types of fractions were obtained, namely liquid fraction rich in phenols, free sugars, and carotenoids and a solid fraction rich in fibre bound to phenols and carotenoids. This treatment has been shown to have the ability to preserve carotenoids, such as lycopene relative to conventional methods. Nevertheless, new molecules were identified by LC-ESI-UHR-OqTOF-MS analysis, such as phene-di-hexane and N-acethyl-D-tryptophan. According to the results, the OH boosts the potential of tomato by-products and can be directly introduced into the process, contributing to the circular economy and zero by-products.
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3
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Li L, Yang C, Zhang J, Zhang L. Study on the Drying Technology of Tomato Pulp with Phytoene, Phytofluene and Lycopene Retention as Inspection Indexes. Foods 2022; 11:foods11213333. [PMID: 36359946 PMCID: PMC9655361 DOI: 10.3390/foods11213333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/18/2022] [Accepted: 10/21/2022] [Indexed: 11/29/2022] Open
Abstract
The objective was to design a feasible drying method to increase the retention rates of phytoene (PT), phytofluene (PTF) and lycopene (LYC) in tomato powder. The method was to compare the effects of vacuum freeze-drying (FD), vacuum drying (VD) and hot-air drying (HAD) technologies on tomato pulp rich in PT, PTF and LYC. When dried by HAD, the retention rates of PT, PTF and LYC decreased significantly (p < 0.05) only when the water content decreased from 30% to 3.5%. When dried by VD, the temperatures had no significant effect on the retention rates, and only alkaline conditions (pH = 9), Fe3+ and Al3+ could significantly reduce the retention rates (p < 0.05). Therefore, a combined drying process (CDP) was designed: before the water content decreased to 50%, HD (60 °C) technology was used; then, the paste was dried via VD (80 °C, 0.08 MPa) technology till the water content reached 5 ± 2%; loading weight was 40 g (thinkness 5.70 mm) for each batch. Compared with VD alone, the CDP technology improved the retention rates of PT and LYC by 12% and 36%, respectively, while PTF decreased by only 6%.
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Affiliation(s)
- Liying Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jian Zhang
- College of Food, Shihezi University, Beisi Road, Shihezi 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- College of Food, Shihezi University, Beisi Road, Shihezi 832003, China
- Correspondence: ; Tel./Fax: +86-510-85917025
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4
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Sevindik Baç H, Yemiş O, Özkan M. Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Yang C, Jiang X, Ma L, Xiong W, Zhang S, Zhang J, Zhang L. Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components. J Food Sci 2021; 86:1751-1765. [PMID: 33856048 DOI: 10.1111/1750-3841.15682] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/09/2021] [Accepted: 02/12/2021] [Indexed: 11/28/2022]
Abstract
To facilitate the production of tomato products with high bioactivity and improve the utilization of orange-colored tomatoes, the carotenoids of 11 tomato cultivars were analyzed using high-performance liquid chromatography with photodiode array detection. Moreover, antioxidant activities were evaluated by four chemical-based assays, and the influences of thermal treatment on the carotenoids in orange-colored tomatoes rich in tetra-cis (7Z, 9Z, 7'Z, and 9'Z)-lycopene, phytofluene, and phytoene were studied. The nine orange-colored tomatoes (OT) were divided into two categories: OT-B, containing five cultivars rich in β-carotene, and OT-L, containing the other four cultivars that were abundant in tetra-cis-lycopene, phytofluene, and phytoene. The antioxidant activities of OT-L were higher than those of OT-B and the SD-2 cultivar in OT-L showed similar antioxidant activity to the red tomatoes. During thermal processing, tetra-cis-lycopene in SD-2 decreased about 38% after being exposed to heat for 2 hr at 80 °C, while its content was still higher than other lycopene isomers. Other-Z-lycopenes and all-trans (E)-lycopene increased from 2.36 ± 0.19 to 14.73 ± 1.16 µg/g fresh weight (FW) and 0.75 ± 0.10 to 5.91 ± 1.02 µg/g FW, respectively. Thus, thermal treatments at lower temperature, such as cold break and pasteurization, were more suitable for processing OT-L. The results demonstrated that OT-L could be an excellent raw material to produce tomato products with high bioavailability and bioactivity. The results of this research could provide helpful information for the research and development of tomato products using orange tomatoes and benefit planters and consumers. PRACTICAL APPLICATION: Some orange tomato cultivars are promising raw materials for tomato products because of their high contents of bioactive tetra-cis-lycopene, phytofluene, and phytoene. This study demonstrated the carotenoid components and antioxidant activities of the widely planted orange-colored tomatoes in China. The obtained knowledge, including the thermal processing effects on the isomerization and degradation of carotenoids in the cultivars, will offer useful information to food processors and benefit the consumers.
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Affiliation(s)
- Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xin Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lulu Ma
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenhui Xiong
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shuang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jian Zhang
- The Food College of Shihezi University, Shihezi, Xinjiang, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,The Food College of Shihezi University, Shihezi, Xinjiang, China.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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6
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Lycopene degradation and color characteristics of fresh and processed tomatoes under the different drying methods: a comparative study. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-021-01611-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02579-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Concha-Meyer A, Palomo I, Plaza A, Gadioli Tarone A, Junior MRM, Sáyago-Ayerdi SG, Fuentes E. Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace. Foods 2020; 9:foods9111564. [PMID: 33126732 PMCID: PMC7694063 DOI: 10.3390/foods9111564] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 11/16/2022] Open
Abstract
Tomato paste production generates a residue known as tomato pomace, which corresponds to peels and seeds separated during tomato processing. Currently, there is an opportunity to use tomato pomace to obtain a functional extract with antithrombotic properties, such as platelet anti-aggregant activity. The aim of this study was to evaluate the yield and inhibitory activity of different extracts of tomato pomace on in vitro platelet aggregation, comparing this activity with commercial cardioprotective products, and quantify bioactive compounds. Aqueous or ethanolic/water (1:1) extracts of whole tomato pomace, seedless tomato pomace, tomato pomace supplemented with seeds (50% and 20%), and only seeds were obtained with different ultrasound-assisted extraction times. The inhibition of platelet aggregation was evaluated using a lumi-aggregometer. The quantification of bioactive compounds was determined by HPLC-MS. From 5 g of each type of tomato pomace sample, 0.023-0.22 g of a dry extract was obtained for the platelet aggregation assay. The time of sonication and extraction solvent had a significant role in platelet anti-aggregant activity of some extracts respect the control. Thus, the most active extracts decreased adenosine diphosphate (ADP)-induced platelet aggregation from 87 ± 6% (control) to values between 26 ± 6% and 34 ± 2% (p < 0.05). Furthermore, different ultrasound-assisted extraction conditions of tomato pomace fractions had varied concentration of flavonoids and nucleosides, and had an effect on extract yield.
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Affiliation(s)
- Anibal Concha-Meyer
- Facultad de Ciencias Agrarias, Universidad de Talca, Talca 3460000, Chile;
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca 3460000, Chile;
| | - Iván Palomo
- Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile
- Correspondence: (I.P.); (E.F.)
| | - Andrea Plaza
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca 3460000, Chile;
| | - Adriana Gadioli Tarone
- LANUM (Laboratory of Nutrition and Metabolism), FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil; (A.G.T.); (M.R.M.J.)
| | - Mário Roberto Maróstica Junior
- LANUM (Laboratory of Nutrition and Metabolism), FEA (School of Food Engineering), UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil; (A.G.T.); (M.R.M.J.)
| | - Sonia G. Sáyago-Ayerdi
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico;
| | - Eduardo Fuentes
- Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile
- Correspondence: (I.P.); (E.F.)
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9
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Paulino SLJ, Adrián ÁTG, Gabriela EAL, Maribel VM, Sergio MG. Nutraceutical potential of flours from tomato by-product and tomato field waste. Journal of Food Science and Technology 2020; 57:3525-3531. [PMID: 32713964 DOI: 10.1007/s13197-020-04585-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/05/2020] [Accepted: 06/17/2020] [Indexed: 01/21/2023]
Abstract
Tomato field wastes and industrial by-products represents a valuable source of compounds with nutraceutical potential, and therefore of raw material to obtain food ingredients and additives. The objective of this study was to obtain a flour from tomato industrial by-product and from tomato field waste, dried by a conventional method, that allows to remain important nutraceutical compounds, which in the future, can be used for biotechnological purposes. We found that the drying procedure that allowed to reach an adequate water activity (0.4-0.6) in a forced convection oven were: 55 °C during 120 min. Both, the by-product and the field waste are potential sources for the extraction of phenolic and carotenoid compounds, getting up 11.26 μg/mg dry extract of lycopene and 162.82 μg/mg dry extract of phenolic compounds, highlighting the flavonoids: naringenin, catechin, and rutin. On the other hand, antioxidant analysis showed that oven dried by-product exhibits an inhibition around 80% against hydroxyl and peroxyl radicals, and a positive correlation of both lycopene and β-carotene with myoglobin protection ratio against these radicals. We concluded that the flour from tomato industrial by-products and field waste have nutraceutical properties attractive to the food industry.
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Affiliation(s)
- Segoviano-León Juan Paulino
- Lab. Alimentos Funcionales y, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, CIIDIR-IPN Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, Guasave, Sin México
| | - Ávila-Torres Germán Adrián
- Tecnológico Nacional de México, Instituto Tecnológico de Los Mochis, Blvd Juan de Dios Bátiz and 20 de Noviembre, El Parque, C.P. 81250 Los Mochis, Sinaloa México
| | - Espinosa-Alonso Laura Gabriela
- Lab. Alimentos Funcionales y, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, CIIDIR-IPN Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, Guasave, Sin México
| | - Valdez-Morales Maribel
- CONACyT-Instituto Politécnico Nacional-Centro Interdisciplinario de Investigación Para el Desarrollo Integral Regional, Unidad Sinaloa, Departamento de Biotecnología Agrícola, Laboratorio de Alimentos Funcionales-Área de Metabolómica Agrícola, Blvd Juan de Dios Bátiz Paredes 250, Guasave, Sinaloa México
| | - Medina-Godoy Sergio
- Lab. Alimentos Funcionales y, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, CIIDIR-IPN Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, Guasave, Sin México
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10
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Ashraf W, Latif A, Lianfu Z, Jian Z, Chenqiang W, Rehman A, Hussain A, Siddiquy M, Karim A. Technological Advancement in the Processing of Lycopene: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1749653] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Waqas Ashraf
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Anam Latif
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Zhang Lianfu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Zhang Jian
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Wang Chenqiang
- Technical Center, Guannong Fruit & Antler Co.,Ltd, Korla City, Xinjiang, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arif Hussain
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Mahbuba Siddiquy
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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11
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Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions. J FOOD QUALITY 2020. [DOI: 10.1155/2020/5894646] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.
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12
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Effects of Maltodextrins on the Kinetics of Lycopene and Chlorogenic Acid Degradation in Dried Tomato. Molecules 2019; 24:molecules24061042. [PMID: 30884778 PMCID: PMC6471318 DOI: 10.3390/molecules24061042] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 03/11/2019] [Accepted: 03/13/2019] [Indexed: 01/21/2023] Open
Abstract
Maltodextrins (MD) are frequently used as processing aids in tomato drying. The aim of this study was to investigate the effect of the addition of MD on the stability of lycopene and chlorogenic acid, which are the main lipophilic and hydrophilic antioxidants in processed tomato, respectively. Tomato powder added with 10% MD (dextrose equivalents, DE 12) and a control tomato powder were stored in the water activity (aw) range 0.17–0.56, for 180 d at 30 °C. At the aw level of 0.17, which was below the monolayer moisture content (Mo), chlorogenic acid was stable, while lycopene content decreased faster in tomato added with MD than in control tomato, probably due to a decrease in matrix hydrophilicity and greater oxygen diffusion in the oil phase. Maximum stability occurred in both tomato powders at aw of 0.3, that was in close proximity to Mo (first-order rate constant for lycopene, k = 7.0 × 10−3 d−1 in tomato added with MD). At high aw levels, MD increased the rate of lycopene degradation with respect to the control, possibly by hampering its regeneration by chlorogenic acid, which conversely was found to be more stable than in the control tomato.
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13
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Perea-Domínguez XP, Hernández-Gastelum LZ, Olivas-Olguin HR, Espinosa-Alonso LG, Valdez-Morales M, Medina-Godoy S. Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity. Journal of Food Science and Technology 2018; 55:3453-3461. [PMID: 30150804 DOI: 10.1007/s13197-018-3269-9] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/21/2018] [Accepted: 05/28/2018] [Indexed: 01/16/2023]
Abstract
The aim of this study was to isolate, identify and quantify soluble free phenolics, conjugated acid-hydrolysable phenolics (AHP) and alkaline-hydrolysable phenolics, and bound phenolics (BP) fractions from two tomato varieties (saladette and grape) and an industrial tomato by-product, as well as, to determine their antioxidant capacity. Phenolic composition was determined using Folin-Ciocalteu's method and HPLC-DAD. AHP were predominant in grape and saladette tomato extracts (91.47 ± 17.28 mg gallic acid equivalents (GAE) per g dry extract (DE) and 57.41 ± 8.80 mg GAE per g DE, respectively), while BP form was predominant in tomato by-product (51.30 ± 10.91 GAE per g DE). AHP extract of grape tomato presented the highest antioxidant capacity by DPPH assay (252.35 ± 42.55 μmol trolox equiv (TE) per g DE). In the case of ORAC assay, AHP fractions from both grape (1005.19 ± 138.52 μmol TE per g DE) and saladette tomatoes (804.16 ± 131.45 μmol TE per g DE), and BP fraction from by-product (852.40 ± 71.46 μmol TE per g DE) showed the highest ORAC values. Caffeic acid was the most abundant phenolic acid and it was found mainly in its conjugated forms. Naringenin was the most abundant flavonoid and it was mainly detected in bound form. Our analysis allowed a better characterization of phenolic compounds in whole tomato and by-product, remarking the importance of the fractionation. The valorization of the industrial tomato by-product, through the use of its different fractions of phenolic antioxidant compounds, could generate additional income to the tomato industry and reduce the waste disposal problem.
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Affiliation(s)
- Xiomara Patricia Perea-Domínguez
- 1Laboratorio de Alimentos Funcionales, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101 Guasave, Sinaloa México
| | - Lizeth Zugey Hernández-Gastelum
- Instituto Tecnológico de Los Mochis, Blvd Juan de Dios Bátiz and 20 de Noviembre, El Parque, C.P. 81250 Los Mochis, Sinaloa México
| | - Heidy Rosario Olivas-Olguin
- Instituto Tecnológico de Los Mochis, Blvd Juan de Dios Bátiz and 20 de Noviembre, El Parque, C.P. 81250 Los Mochis, Sinaloa México
| | - Laura Gabriela Espinosa-Alonso
- 1Laboratorio de Alimentos Funcionales, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101 Guasave, Sinaloa México
| | - Maribel Valdez-Morales
- Departamento de Biotecnología Agrícola, CONACyT-Instituto Politécnico Nacional-Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Sinaloa, Área de Metabolómica Agrícola, Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101 Guasave, Sinaloa Mexico
| | - Sergio Medina-Godoy
- 1Laboratorio de Alimentos Funcionales, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101 Guasave, Sinaloa México
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14
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P A Silva Y, Borba BC, Pereira VA, Reis MG, Caliari M, Brooks MSL, Ferreira TAPC. Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds. Int J Food Sci Nutr 2018; 70:150-160. [PMID: 30014726 DOI: 10.1080/09637486.2018.1489530] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Tomato pomace, a by-product generated during tomato processing, was collected at a large tomato processing industry. The by-product was mainly constituted of tomato skin (61.5%), and presented high moisture content (66.58 g.100g-1 wet basis). Among the nutrients, the highest content was of dietary fibre, followed by proteins and fat (50.74, 20.91, 14.14 g.100g-1 d.w., respectively). The pomace has high in vitro antioxidation capacity, especially when measured with the TEAC assay (224.81 μmol Trolox equivalent 100g-1 d.w.). This is due especially to the high amount of lycopene remaining in the by-product after processing (446.9 μg.g-1 d.w). The waste was fractioned into skin and seed fractions by sedimentation, resulting in the increase of lycopene yield by 55%, when using skin fraction as the source material in place of the whole pomace. This by-product shows great potential for being used as a source of the ingredients of high nutritional value, especially dietary fibre and lycopene.
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Affiliation(s)
- Yasmini P A Silva
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Bárbara C Borba
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Vanessa A Pereira
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Marcela G Reis
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Márcio Caliari
- b College of Agronomy, Food Engineering and Forestry Engineering , Federal University of Goiás , Goiânia , Brazil
| | - Marianne Su-Ling Brooks
- c Department of Process Engineering and Applied Science , Dalhousie University , Halifax , NS , Canada
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15
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Renard CM. Extraction of bioactives from fruit and vegetables: State of the art and perspectives. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.063] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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16
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Pu C, Tang W. Encapsulation of lycopene in Chlorella pyrenoidosa: Loading properties and stability improvement. Food Chem 2017; 235:283-289. [PMID: 28554637 DOI: 10.1016/j.foodchem.2017.05.069] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 04/17/2017] [Accepted: 05/15/2017] [Indexed: 10/19/2022]
Abstract
Aiming to improve the stability of lycopene and incorporate it into a complex nutraceutical, exogenous lycopene-loaded Chlorella pyrenoidosa cells (CPCs) were developed. The complex had an encapsulation yield of 13.06±0.89% and an encapsulation efficiency of 96.31±3.10%. Fluorescence analyses indicated that lycopene was encapsulated in the CPCs. X-ray diffraction, thermogravimetric and differential scanning calorimetric analyses were conducted and compared to those of the non-loaded CPCs, lycopene and their physical mixture. These studies demonstrated that lycopene was amorphous in the complex. The degradation kinetics indicated that encapsulation increased the stability of lycopene. The antioxidant activity of lycopene loaded CPCs against DPPH free radicals was higher than that of the unencapsulated lycopene after storage at 25°C for 25d. This study proved the feasibility of encapsulation of lycopene in the CPCs and combined the activities of both materials, which could be employed in the production of novel nutraceuticals to reduce oxidative stress.
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Affiliation(s)
- Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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17
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Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time. Journal of Food Science and Technology 2016; 53:3685-3694. [PMID: 28017983 DOI: 10.1007/s13197-016-2339-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/31/2016] [Indexed: 10/20/2022]
Abstract
In the study, osmotically dehydrated cherry tomatoes were partially dried to water activity between 0.746 and 0.868, vacuum-packed and stored at 4-30 °C for 60 days. Adaptive neuro-fuzzy inference system (ANFIS) was utilized to predict the physicochemical and microbiological parameters of these partially dried cherry tomatoes during storage. Satisfactory accuracies were obtained when ANFIS was used to predict the lycopene and total phenolic contents, color and microbial contamination. The coefficients of determination for all the ANFIS models were higher than 0.86 and showed better performance for prediction compared with models developed by response surface methodology. Through ANFIS modeling, the effects of storage conditions on the properties of partially dried cherry tomatoes were visualized. Generally, contents of lycopene and total phenolics decreased with the increase in water activity, temperature and storage time, while aerobic plate count and number of yeasts and molds increased at high water activities and temperatures. Overall, ANFIS approach can be used as an effective tool to study the quality decrease and microbial pollution of partially dried cherry tomatoes during storage, as well as identify the suitable preservation conditions.
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18
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Lavelli V, Sri Harsha PSC, Ferranti P, Scarafoni A, Iametti S. Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase--effect of food matrix and processing on efficacy. Food Funct 2016; 7:1655-63. [PMID: 26943361 DOI: 10.1039/c6fo00073h] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Type-2 diabetes is continuously increasing worldwide. Hence, there is a need to develop functional foods that efficiently alleviate damage due to hyperglycaemia complications while meeting the criteria for a sustainable food processing technology. Inhibition of mammalian α-amylase and α-glucosidase was studied for white grape skin samples recovered from wineries and found to be higher than that of the drug acarbose. In white grape skins, quercetin and kaempferol derivatives, analysed by UPLC-DAD-MS, and the oligomeric series of catechin/epicatechin units and their gallic acid ester derivatives up to nonamers, analysed by MALDI-TOF-MS were identified. White grape skin was then used for enrichment of a tomato puree (3%) and a flat bread (10%). White grape skin phenolics were found in the extract obtained from the enriched foods, except for the higher mass proanthocyanidin oligomers, mainly due to their binding to the matrix and to a lesser extent to heat degradation. Proanthocyanidin solubility was lower in bread, most probably due to formation of binary proanthocyanin/protein complexes, than in tomato puree where possible formation of ternary proanthocyanidin/protein/pectin complexes can enhance solubility. Enzyme inhibition by the enriched foods was significantly higher than for unfortified foods. Hence, this in vitro approach provided a platform to study potential dietary agents to alleviate hyperglycaemia damage and suggested that grape skin phenolics could be effective even if the higher mass proanthocyanidins are bound to the food matrix.
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Affiliation(s)
- V Lavelli
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - P S C Sri Harsha
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - P Ferranti
- Department of Agriculture University of Naples Federico II, 80055 Portici, Italy
| | - A Scarafoni
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - S Iametti
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
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19
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Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato ( Solanum lycopersicum ) juice. Food Chem 2016; 213:635-640. [DOI: 10.1016/j.foodchem.2016.06.096] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2016] [Revised: 06/27/2016] [Accepted: 06/27/2016] [Indexed: 12/30/2022]
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20
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Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree. Food Chem 2016; 209:323-31. [PMID: 27173570 DOI: 10.1016/j.foodchem.2016.04.055] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 04/01/2016] [Accepted: 04/16/2016] [Indexed: 12/29/2022]
Abstract
Highly soluble maltodextrin-encapsulated grape skin phenolics comprising anthocyanins and less hydrophilic flavonoids were added as an ingredient to apple puree. Upon formulation, heat treatments were applied to achieve 3-14 decimal reductions (D) of the target microorganism (Alicyclobacillus acidoterrestris). A storage study was performed at 15-35°C for 1month. Monomeric anthocyanins were retained at 100% after the 3 D treatment, while anthocyanin retention decreased to 72% with increasing heating intensity until 14 D. During storage, the concentration of monomeric anthocyanins decreased following first-order kinetics (k25°C=34.4d(-1), activation energy=51.0kJ/mol). The flavanols were more stable than the monomeric anthocyanins. The hydroxycinnamic acid, dihydrochalcone and flavonol contents did not change. The fortified puree had a two-fold higher reducing capacity with respect to apple puree. Overall, this ingredient could meet the industrial demand for sustainable colouring agents and health promoting compounds.
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21
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Nour V, Ionica ME, Trandafir I. Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste. Journal of Food Science and Technology 2015; 52:8260-7. [PMID: 26604402 DOI: 10.1007/s13197-015-1934-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2015] [Accepted: 07/02/2015] [Indexed: 11/26/2022]
Abstract
The tomato processing industry generates high amounts of waste, mainly tomato skins and seeds, which create environmental problems. These residues are attractive sources of valuable bioactive components and pigments. A relatively simple recovery technology could consist of production of powders to be directly incorporated into foods. Tomato waste coming from a Romanian tomato processing unit were analyzed for the content of several bioactive compounds like ascorbic acid, β-carotene, lycopene, total phenolics, mineral and trace elements. In addition, its antioxidant capacity was assayed. Results revealed that tomato waste (skins and seeds) could be successfully utilized as functional ingredient for the formulation of antioxidant rich functional foods. Dry tomato processing waste were used to supplement wheat flour at 6 and 10 % levels (w/w flour basis) and the effects on the bread's physicochemical, baking and sensorial characteristics were studied. The following changes were observed: increase in moisture content, titratable acidity and bread crumb elasticity, reduction in specific volume and bread crumb porosity. The addition of dry tomato waste at 6 % resulted in bread with good sensory characteristics and overall acceptability but as the amount of dry tomato waste increased to 10 %, bread was less acceptable.
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Affiliation(s)
- Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 A.I.Cuza Street, 200585 Craiova, Romania
| | - Mira Elena Ionica
- Department of Horticulture & Food Science, University of Craiova, 13 A.I.Cuza Street, 200585 Craiova, Romania
| | - Ion Trandafir
- Department of Chemistry, University of Craiova, 107 Calea Bucuresti Street, 200529 Craiova, Romania
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22
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Oroian M, Escriche I. Antioxidants: Characterization, natural sources, extraction and analysis. Food Res Int 2015; 74:10-36. [PMID: 28411973 DOI: 10.1016/j.foodres.2015.04.018] [Citation(s) in RCA: 265] [Impact Index Per Article: 29.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 04/03/2015] [Accepted: 04/12/2015] [Indexed: 12/18/2022]
Abstract
Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
| | - Isabel Escriche
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
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23
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Martínez-Hernández GB, Boluda-Aguilar M, Taboada-Rodríguez A, Soto-Jover S, Marín-Iniesta F, López-Gómez A. Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9113-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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24
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Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.06.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Viuda-Martos M, Sanchez-Zapata E, Sayas-Barberá E, Sendra E, Pérez-Álvarez JA, Fernández-López J. Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review. Crit Rev Food Sci Nutr 2014; 54:1032-49. [PMID: 24499120 DOI: 10.1080/10408398.2011.623799] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the related wastes is estimated at up to 50,000 tons per year, representing a serious disposal problem with a consequent negative impact on the environment. Tomato byproducts contain a great variety of biologically active substances, principally lycopene, which have been demonstrated by in vitro and in vivo studies to possess antioxidant, hypolipidemic, and anticarcinogenic activities. The aim of this review is to present an overview of the functional and physiological properties of the principal bioactive compound present in tomato and tomato byproducts, lycopene, its addition to meat, and meat products.
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Affiliation(s)
- M Viuda-Martos
- a IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández , Crta , E-03312 , Orihuela Alicante , Spain
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26
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Albanese D, Adiletta G, D′Acunto M, Cinquanta L, Di Matteo M. Tomato peel drying and carotenoids stability of the extracts. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12602] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Donatella Albanese
- Department of Industrial Engineering; University of Salerno; Via Giovanni Paolo II 84084 Fisciano SA Italy
| | - Giuseppina Adiletta
- Department of Industrial Engineering; University of Salerno; Via Giovanni Paolo II 84084 Fisciano SA Italy
| | - Mariantonietta D′Acunto
- Department of Industrial Engineering; University of Salerno; Via Giovanni Paolo II 84084 Fisciano SA Italy
| | - Luciano Cinquanta
- Department of Agricultural; Environmental and Food Sciences; University of Molise; Via F. De Sanctis 86100 Campobasso Italy
| | - Marisa Di Matteo
- Department of Industrial Engineering; University of Salerno; Via Giovanni Paolo II 84084 Fisciano SA Italy
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27
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Sánchez T, Ceballos H, Dufour D, Ortiz D, Morante N, Calle F, Zum Felde T, Domínguez M, Davrieux F. Prediction of carotenoids, cyanide and dry matter contents in fresh cassava root using NIRS and Hunter color techniques. Food Chem 2014; 151:444-51. [DOI: 10.1016/j.foodchem.2013.11.081] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2013] [Revised: 11/12/2013] [Accepted: 11/14/2013] [Indexed: 11/25/2022]
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28
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Jorge A, Almeida DM, Canteri MHG, Sequinel T, Kubaski ET, Tebcherani SM. Evaluation of the chemical composition and colour in long-life tomatoes (Lycopersicon esculentumMill) dehydrated by combined drying methods. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12501] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aline Jorge
- Department of Production Engineering; Federal Technological University of Parana (UTFPR); Federal University of Technology Av. Monteiro Lobato km 04; 84016-210 Ponta Grossa PR Brazil
| | - Denise Milleo Almeida
- Department of Production Engineering; Federal Technological University of Parana (UTFPR); Federal University of Technology Av. Monteiro Lobato km 04; 84016-210 Ponta Grossa PR Brazil
| | - Maria Helene Giovanetti Canteri
- Department of Production Engineering; Federal Technological University of Parana (UTFPR); Federal University of Technology Av. Monteiro Lobato km 04; 84016-210 Ponta Grossa PR Brazil
| | - Thiago Sequinel
- Department of Physical Chemistry; UNESP - Institute of Chemistry; Rua Professor Francisco Degni s/n 14800-900 Araraquara SP Brazil
| | - Evaldo Toniolo Kubaski
- State University of Ponta Grossa; Department of Materials Engineering; Av. General Carlos Cavalcanti 4748 84030-900 Ponta Grossa PR Brazil
| | - Sergio Mazurek Tebcherani
- Department of Production Engineering; Federal Technological University of Parana (UTFPR); Federal University of Technology Av. Monteiro Lobato km 04; 84016-210 Ponta Grossa PR Brazil
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29
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Tamer CE, Çopur ÖU. Development of Value-Added Products from Food Wastes. FOOD ENGINEERING SERIES 2014. [DOI: 10.1007/978-1-4939-1378-7_18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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30
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Lavelli V, Sri Harsha PSC, Torri L, Zeppa G. Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality. Food Chem 2013; 152:162-8. [PMID: 24444921 DOI: 10.1016/j.foodchem.2013.11.103] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2013] [Revised: 10/01/2013] [Accepted: 11/19/2013] [Indexed: 11/27/2022]
Abstract
Formulations of tomato puree with grape skin fibres (Chardonnay variety) having varying particle sizes were studied. The contents of flavonoids (by HPLC-DAD) and proanthocyanidins (n-butanol/HCl assay), reducing capacity (ferric ion reducing antioxidant power, FRAP) and anti-glycation activity by a bovine serum albumin (BSA)/fructose model system were analysed in vitro. A liking test was performed with consumers. Stabilization was carried out by either an intensive autoclave treatment or an optimised microwave-treatment achieving 6D-reduction of the target microorganism (Alicylobacillus acidoterrestris). In the fortified tomato purees, the solubility of proanthocyanidins decreased, but was partly restored by autoclave treatment, which also caused deglycosylation of flavonol glycosides. Microwave treatment did not show any effect on phenolics. The reducing capacity and ability to inhibit protein glycation greatly increased in the fortified purees. The particle sizes of solids in the formulations played a major role with respect to the consumers' liking, with the smallest fraction showing maximum ratings.
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Affiliation(s)
- Vera Lavelli
- DeFENS - Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy.
| | - P S C Sri Harsha
- DeFENS - Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy
| | - Giuseppe Zeppa
- DISAFA - Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Via L. da Vinci 44, 10095 Grugliasco, Italy
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31
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Seifi M, Seifi P, Hadizadeh F, Mohajeri SA. Extraction of Lycopene from Tomato Paste by Ursodeoxycholic Acid Using the Selective Inclusion Complex Method. J Food Sci 2013; 78:C1680-5. [DOI: 10.1111/1750-3841.12264] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Accepted: 08/20/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Mahmoud Seifi
- Biotechnology Research Center; School of Pharmacy; Mashhad Univ. of Medical Sciences; Mashhad Iran
| | - Parisa Seifi
- Dept. of Biomedical Engineering; Faculty of Engineering; Univ. of Isfahan; Isfahan Iran
| | - Farzin Hadizadeh
- Biotechnology Research Center; School of Pharmacy; Mashhad Univ. of Medical Sciences; Mashhad Iran
| | - Seyed Ahmad Mohajeri
- Pharmaceutical Research Center; School of Pharmacy; Mashhad Univ. of Medical Sciences; Mashhad Iran
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32
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Fuentes E, Forero-Doria O, Carrasco G, Maricán A, Santos LS, Alarcón M, Palomo I. Effect of tomato industrial processing on phenolic profile and antiplatelet activity. Molecules 2013; 18:11526-36. [PMID: 24048285 PMCID: PMC6270454 DOI: 10.3390/molecules180911526] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Revised: 09/12/2013] [Accepted: 09/12/2013] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Regular consumption of fruits and vegetables (e.g., tomatoes) has been shown to be beneficial in terms of reducing the incidence of cardiovascular diseases. The industrial processing of tomatoes into tomato-based products includes several thermal treatments. Very little is known on the effect of tomato industrial processing on antiaggregatory activity and phenolic profile. METHODS It was assessed the effect of tomato and by-products extracts on platelet aggregation induced by ADP, collagen, TRAP-6 and arachidonic acid. These in vitro antithrombotic properties were further supported in an in vivo model of thrombosis. A set of antiplatelet compounds has been selected for HPLC analysis in the different extracts. RESULTS Some natural compounds such as chlorogenic, caffeic, ferulic and p-coumaric acids were identified by HPLC in tomatoes and its products may inhibit platelet activation. Red tomatoes, tomato products (sauce, ketchup and juice) and by-products extracts inhibited platelet aggregation induced adenosine 5'-diphosphate, collagen, thrombin receptor activator peptide-6 and arachidonic acid, but to a different extent. Also, pomace extract presents antithrombotic activity. CONCLUSIONS Processed tomatoes may have a higher content of health-benefiting compounds than fresh ones. Pomace even presents the best antiplatelet activity. Finally, tomato products may be used as a functional ingredient adding antiplatelet activities to processed foods.
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Affiliation(s)
- Eduardo Fuentes
- Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Interdisciplinary Excellence Research Program on Healthy Aging (PIEI-ES), University of Talca, Talca 3460000, Chile; E-Mails: (E.F.); (M.A.)
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca, Chile
| | - Oscar Forero-Doria
- Laboratory of Asymmetric Synthesis, Institute of Chemistry and Natural Resources, University of Talca, Talca 3460000, Chile; E-Mails: (O.F.-D.); ; (A.M.)
| | - Gilda Carrasco
- Horticulture Department, Faculty of Agricultural Sciences, University of Talca, Talca 3460000, Chile; E-Mail:
| | - Adolfo Maricán
- Laboratory of Asymmetric Synthesis, Institute of Chemistry and Natural Resources, University of Talca, Talca 3460000, Chile; E-Mails: (O.F.-D.); ; (A.M.)
| | - Leonardo S. Santos
- Laboratory of Asymmetric Synthesis, Institute of Chemistry and Natural Resources, University of Talca, Talca 3460000, Chile; E-Mails: (O.F.-D.); ; (A.M.)
| | - Marcelo Alarcón
- Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Interdisciplinary Excellence Research Program on Healthy Aging (PIEI-ES), University of Talca, Talca 3460000, Chile; E-Mails: (E.F.); (M.A.)
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca, Chile
| | - Iván Palomo
- Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Interdisciplinary Excellence Research Program on Healthy Aging (PIEI-ES), University of Talca, Talca 3460000, Chile; E-Mails: (E.F.); (M.A.)
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca, Chile
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +56-71-200484; Fax: +56-71-200488
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Lavelli V, Kerr W, Sri Harsha PSC. Phytochemical stability in dried tomato pulp and peel as affected by moisture properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:700-707. [PMID: 23256772 DOI: 10.1021/jf303987v] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Phytochemical stability was studied in dried tomato pulp and dried tomato peel stored at 30 °C with various water activity (a(w)) levels and related to glass transition temperature (T(g)) and water mobility. At a(w) < 0.32, the values for T(g) were >30 °C for both the pulp and peel, indicating that they were in the glassy state, with little molecular mobility. At a(w) = 0.56, T(g) was <30 °C, indicating the samples were in the rubbery state, with decreased viscosity and increased molecular mobility. The hydrophilic antioxidants (hydroxycinnamic acids and naringenin) were stable for samples in the glassy state, but were unstable for samples in the rubbery state. In contrast, the lipophilic antioxidants lycopene and α-tocopherol were mostly unstable for samples in the glassy state. These results could be used to optimize phytochemical contents in tomato products that must be dried prior to further processing.
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Affiliation(s)
- Vera Lavelli
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy.
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34
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Cámara M, de Cortes Sánchez-Mata M, Fernández-Ruiz V, Cámara RM, Manzoor S, Caceres JO. Lycopene. STUDIES IN NATURAL PRODUCTS CHEMISTRY 2013. [DOI: 10.1016/b978-0-444-59603-1.00011-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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35
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Abano E, Ma H, Qu W. Optimization of Drying Conditions for Quality Dried Tomato Slices Using Response Surface Methodology. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12056] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- E.E. Abano
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China
- Department of Agricultural Engineering, School of Agriculture; University of Cape Coast; Cape Coast Ghana
| | - H. Ma
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China
- Jiangsu Provincial Key laboratory for Physical Processing of Agricultural Products; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China
| | - W. Qu
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 China
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36
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Gomes FS, Costa PA, Campos MBD, Tonon RV, Couri S, Cabral LMC. Watermelon juice pretreatment with microfiltration process for obtaining lycopene. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Priscila A. Costa
- Food Technology Departament; Federal Rural University of Rio de Janeiro; BR 465, Km 7; 23890-000; Rio de Janeiro; Seropédica; Brazil
| | - Maria B. D. Campos
- Estácio de Sá University; Rua do Bispo, 83; 20261-063; Rio de Janeiro; RJ; Brazil
| | - Renata V. Tonon
- Embrapa Food Technology; Av. das Américas, 29501, Guaratiba; 23020-470; Rio de Janeiro; RJ; Brazil
| | - Sônia Couri
- Embrapa Food Technology; Av. das Américas, 29501, Guaratiba; 23020-470; Rio de Janeiro; RJ; Brazil
| | - Lourdes M. C. Cabral
- Embrapa Food Technology; Av. das Américas, 29501, Guaratiba; 23020-470; Rio de Janeiro; RJ; Brazil
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37
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Radial basis network analysis to estimate lycopene degradation kinetics in tomato-based products. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.030] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.05.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Herrero M, Temirzoda TN, Segura-Carretero A, Quirantes R, Plaza M, Ibañez E. New possibilities for the valorization of olive oil by-products. J Chromatogr A 2011; 1218:7511-20. [DOI: 10.1016/j.chroma.2011.04.053] [Citation(s) in RCA: 137] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2011] [Revised: 04/01/2011] [Accepted: 04/18/2011] [Indexed: 01/05/2023]
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