Phytochemical stability in dried tomato pulp and peel as affected by moisture properties

Non-conventional techniques for the extraction of antioxidant compounds and lycopene from industrial tomato pomace (Solanum lycopersicum L.) using spouted bed drying as a pre-treatment

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The spouted bed dryer favored the recovery of antioxidants and lycopene.

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RSM was useful for the optimization of PLE and MAE parameters.

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PLE extracts showed the highest antioxidant activities.

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MAE extracts had the highest lycopene content.

This study aimed to use the non-conventional microwave-assisted extraction (MAE) and pressurized liquid extraction (PLE) techniques for recovering bioactive compounds from tomato pomace, a valuable agro-industrial waste. The raw material was previously dried using a spouted bed dryer and then submitted to extraction with green solvents. A response surface methodology (RSM) performed the optimization of MAE and PLE. Next, the yield and the antioxidant activity results were maximized, and the lycopene content of the optimum MAE and PLE extracts was assessed by high-performance liquid chromatography (HPLC). Additionally, a fraction of raw material was oven dried as a comparison. The PLE extract exhibited the highest antioxidant activity, whereas the MAE extract showed the highest lycopene content (59.66 µg lycopene/g extract), which represents a 66.93% lycopene recovery compared to a standard technique with acetone. The remarkable results show that the non-conventional drying and extraction techniques were effective in valorizing this neglected material.

Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change

Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized.

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.

Effects of Maltodextrins on the Kinetics of Lycopene and Chlorogenic Acid Degradation in Dried Tomato

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 (a_w) range 0.17–0.56, for 180 d at 30 °C. At the a_w 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 a_w 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 a_w 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.

Shelf Life Extension of Tomato Paste Through Organoleptically Acceptable Concentration of Betel Leaf Essential Oil Under Accelerated Storage Environment

This study was attempted with two objectives: (1) to find an acceptable concentration of betel leaf essential oil (BLEO) based on sensory evaluation that can be employed in tomato paste; (2) to evaluate the effect of the acceptable concentration of BLEO in the paste during accelerated storage under 89 ± 1.2% RH at 39 ± 1 °C. Linguistic data obtained from sensory evaluation of tomato paste treated with 4 different concentrations of BLEO were analyzed using fuzzy logic approach. The organoleptically acceptable concentration was determined to be 0.25 mg/g of BLEO in tomato paste. The effect of the selected concentration of BLEO on different physicochemical and microbial attributes of tomato paste during accelerated storage was studied. Untreated tomato paste was found to have 12% less total antioxidant capacity than treated paste at the end of storage. Based on a^* /b^* value in CIELAB color space, the BLEO treated paste efficiently extended the shelf life by 14 days with respect to untreated paste samples under accelerated storage conditions. BLEO comes with a tag contributing to green consumerism, and its application as food preservative is no less than a value addition to the product.

PRACTICAL APPLICATIONS

Essential oil is considered to have promising potential as an alternative food preservative, and its use is practically possible if they could overcome the sensory barrier, while retaining the preservative potency. The importance of identifying the sensory attributes for commercial success of essential oil treated food product was considered in this study. It contributes to the potency of organoleptically acceptable concentration of BLEO in shelf life extension of tomato paste under accelerated storage conditions. At industrial level, the estimated shelf life of treated tomato paste can be increased by incorporating more hurdles alongside BLEO.

Vitamin E Content and Composition in Tomato Fruits: Beneficial Roles and Bio-Fortification

Several epidemiological studies have demonstrated that high vitamin E intakes are related to a reduced risk of non-communicable diseases, while other dietary antioxidants are not, suggesting that vitamin E exerts specific healthy functions in addition to its antioxidant role. In this regard, tomato (Solanum lycopersicum), one of the most consumed vegetables of the whole world population, is an important source of both tocopherols and tocotrienols. However, vitamin E content may strongly depend on several biotic and abiotic factors. In this review we will debate the elements affecting the synthesis of tocopherols and tocotrienols in tomato fruit, such as environmental conditions, genotype, fruit maturity level, and the impact of classical processing methods, such as pasteurization and lyophilization on the amount of these compounds. In addition we will analyze the specific vitamin E mechanisms of action in humans and the consequent functional effects derived from its dietary intake. Finally, we will examine the currently available molecular techniques used to increase the content of vitamin E in tomato fruit, starting from the identification of genetic determinants and quantitative trait loci that control the accumulation of these metabolites.

Impact of iron, chelators, and free fatty acids on lipid oxidation in low-moisture crackers

This research strove to understand the relationship between physical structure and oxidative stability in crackers since mechanisms of lipid oxidation are poorly understood in low-moisture foods. Confocal microscopy showed that lipids formed a continuous matrix surrounding starch granules, and starch-lipid, lipid-air, and protein-lipid interfaces were observed. Unlike bulk oils, meats, and emulsions, lipid hydroperoxides exhibited greater stability in low-moisture crackers as hexanal formation was delayed >20 d. Iron, added at 10 times the concentrations normally found in enriched flour, did not increase oxidation rates compared to the control. EDTA may reduce endogenous iron activity but not as greatly as in other matrices. Addition of fatty acids up to 1.0% of total lipid weight did not statistically affect lipid oxidation lag phases. The unique structure of low-moisture foods clearly affects their resistance to metal-promoted lipid oxidation.

Phenolic content and antioxidant and antimutagenic activities in tomato peel, seeds, and byproducts

The phenolic content and antioxidant and antimutagenic activities from the peel and seeds of different tomato types (grape, cherry, bola and saladette type), and simulated tomato industrial byproducts, were studied. Methanolic extracts were used to quantify total phenolic content, groups of phenolic compounds, antioxidant activities, and the profile of phenolic compounds (by HPLC-DAD). Antimutagenic activity was determined by Salmonella typhimurium assay. The total phenolic content and antioxidant activity of tomato and tomato byproducts were comparable or superior to those previously reported for whole fruit and tomato pomace. Phenolic compounds with important biological activities, such as caffeic acid, ferulic acid, chlorogenic acids, quercetin-3-β-O-glycoside, and quercetin, were quantified. Differences in all phenolic determinations due to tomato type and part of the fruit analyzed were observed, peel from grape type showing the best results. Positive antimutagenic results were observed in all samples. All evaluated materials could be used as a source of potential nutraceutical compounds.