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Erdem F, Tas O, Erol N, Oztop M, Alpas H. Quality changes in high hydrostatic pressure treated enriched tomato sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38970166 DOI: 10.1002/jsfa.13736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 05/09/2024] [Accepted: 06/18/2024] [Indexed: 07/08/2024]
Abstract
BACKGROUND Use of high hydrostatic pressure (HHP) with reduced processing times is gaining traction in the food industry as an alternative to conventional thermal treatment. In order to enhance functional benefits while minimizing processing losses, functionalized products are being developed with such novel techniques. In this study, changes in quality parameters for HHP treated enriched tomato sauce were evaluated, with the aim to assess its viability as an alternative to conventional thermal treatment methods. RESULTS HHP treatments at 500 MPa, 30 °C/50 °C significantly increased the total phenolic and lycopene content of the sauce samples, achieving 6.7% and 7.5% improvements over conventionally treated samples. The antioxidant capacity of the HHP-treated samples was also found to match or be better than conventionally treated samples. Furthermore, a T2 relaxation time study revealed that pressure-temperature processing treatments were effective in maintaining the structural integrity of water molecules. Microbiological analyses revealed that 500 MPa/50 °C 5 min treatment can offer 8 logs reduction colony formation, matching the results of conventional thermal treatment. CONCLUSION Combined pressure-temperature treatments improve results, reduce time consumption. 500 MPa/50 °C treatments provided retention of quality parameters and significant reduction in microbial activity. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Furkan Erdem
- Department of Food Engineering, Middle East Technical University, Ankara, Türkiye
| | - Ozan Tas
- Department of Food Engineering, Middle East Technical University, Ankara, Türkiye
| | | | - Mecit Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Türkiye
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University, Ankara, Türkiye
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Jiménez Bolaño DC, Insuasty D, Rodríguez Macías JD, Grande-Tovar CD. Potential Use of Tomato Peel, a Rich Source of Lycopene, for Cancer Treatment. Molecules 2024; 29:3079. [PMID: 38999031 PMCID: PMC11243680 DOI: 10.3390/molecules29133079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/22/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
Tomatoes are well known for their impressive nutritional value among vegetables. However, the industrial processing of tomatoes generates a significant amount of waste. Specifically, 10% to 18% of the raw materials used in tomato processing become waste. This waste can seriously affect ecosystems, such as freshwater bodies, wetlands, rivers, and other natural environments, if not properly managed. Interestingly, tomato waste, specifically the skin, contains lycopene, a potent antioxidant and antimutagenic that offers a range of health benefits. This makes it a valuable ingredient in industries such as food and cosmetics. In addition, researchers are exploring the potential of lycopene in the treatment of various types of cancer. This systematic review, guided by the PRISMA 2020 methodology, examined studies exploring the possibility of tomato peel as a source of lycopene and carotenoids for cancer treatment. The findings suggest that tomato peel extracts exhibit promising anticancer properties, underscoring the need for further investigation of possible therapeutic applications. The compiled literature reveals significant potential for using tomato peel to create new cancer treatments, which could potentially revolutionize the field of oncology. This underscores the importance of continued research and exploration, emphasizing the urgency and importance of the scientific community's contribution to this promising area of study.
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Affiliation(s)
- Diana Carolina Jiménez Bolaño
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Daniel Insuasty
- Departamento de Química y Biología, División de Ciencias Básicas, Universidad del Norte, Km 5 Vía Puerto Colombia, Barranquilla 081007, Colombia
| | - Juan David Rodríguez Macías
- Programa de Medicina, Facultad de Ciencias de la Salud, Universidad Libre, Km 5 Vía Puerto Colombia, Barranquilla 081007, Colombia
| | - Carlos David Grande-Tovar
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
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Han SH, Zhu JK, Shao L, Yue CH, Li PY, Bai ZY, Luo DL. Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure. Foods 2024; 13:1276. [PMID: 38672948 PMCID: PMC11048927 DOI: 10.3390/foods13081276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/08/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to investigate the rheological properties, particle size distribution, color change, and stability of lily juice under different ultrasonic treatment conditions (152 W, 304 W, 456 W, 608 W, and 760 W). The results showed that the lily juice exhibited non-Newtonian shear thinning behavior, and the viscosity decreased with the increase in ultrasonic power. Under ultrasonic treatment conditions, there was no significant change in the pH value and zeta potential value of the samples. The content of cloudy value and total soluble solids (TSS) increased gradually. However, both the sedimentation components and centrifugal sedimentation rate showed a downward trend and an asymptotic behavior. In addition, high-power ultrasound changed the color index (L* value decreased, a* value increased), tissue structure, and particle distribution of the sample, and small particles increased significantly. To sum up, ultrasonic treatment has great potential in improving the physical properties and suspension stability of lily juice.
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Affiliation(s)
- Si-Hai Han
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
| | - Jun-Kun Zhu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Lei Shao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Chong-Hui Yue
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
| | - Pei-Yan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
| | - Zhou-Ya Bai
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
| | - Deng-Lin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
- Henan Food Raw Material Engineering Technology Research Center, Henan University of Science and Technology, Luoyang 471023, China
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Kravets M, Abea A, Guàrdia MD, Muñoz I, Bañón S. Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles. Foods 2023; 12:3882. [PMID: 37893775 PMCID: PMC10606443 DOI: 10.3390/foods12203882] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/11/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Salmorejo is a tomato-oil cold puree commercialized as a "fresh-like" product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised-chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
| | - Andrés Abea
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
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Boufeldja L, Boudard F, Portet K, Guzman C, Morel S, Berger N, Duchamp O, Dhuique-Mayer C, Dubos C, Poucheret P. The Impact of Elevated Atmospheric Carbon Dioxide Exposure on Magic Tomatoes' Nutrition-Health Properties. Int J Mol Sci 2023; 24:12815. [PMID: 37628995 PMCID: PMC10454032 DOI: 10.3390/ijms241612815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 08/08/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The release of carbon dioxide (CO2) into the atmosphere has accelerated during the last two decades. Elevated atmospheric CO2 concentration (eCO2) is known as an agent that improves plant photosynthesis. However, eCO2 was also correlated with alterations in the macronutrient and micronutrient compositions of various dietary crops. In order to explore the effect of eCO2 on the nutritional and health properties of tomatoes, three parental lines of the Magic population, which includes a large part of the genetic diversity present in large fruit varieties, were used as models. The plants were grown in growth chambers under ambient (400 ppm) or eCO2 (900 ppm) conditions. The macronutrient and micronutrient contents were measured. The anti-oxidant and anti-inflammatory bioactivities were assessed in vitro on activated macrophages. These analyses highlighted that the carbohydrate content was not affected by the eCO2, whereas the protein, carotenoid, lycopene, and mineral contents decreased. Regarding the anti-oxidant properties, no influence of eCO2 exposure was observed. Similarly, the anti-inflammatory properties were not affected by the eCO2. These data are in contrast with previous studies conducted on different plant species or accessions, indicating that the effect of eCO2 on crops' nutrition and health properties is based on complex mechanisms in which growth conditions and genetic backgrounds play a central role.
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Affiliation(s)
- Linda Boufeldja
- Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34093 Montpellier, France; (L.B.); (F.B.); (K.P.); (C.G.); (O.D.); (C.D.-M.)
| | - Frederic Boudard
- Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34093 Montpellier, France; (L.B.); (F.B.); (K.P.); (C.G.); (O.D.); (C.D.-M.)
| | - Karine Portet
- Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34093 Montpellier, France; (L.B.); (F.B.); (K.P.); (C.G.); (O.D.); (C.D.-M.)
| | - Caroline Guzman
- Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34093 Montpellier, France; (L.B.); (F.B.); (K.P.); (C.G.); (O.D.); (C.D.-M.)
| | - Sylvie Morel
- Laboratoire de Botanique, Phytochimie et Mycologie, CEFE, CNRS-Université de Montpellier-Université Paul-Valéry Montpellier-EPHE-IRD, 34093 Montpellier, France;
| | - Nathalie Berger
- IPSiM, Université de Montpellier, CNRS, INRAE, Institut Agro, 34080 Montpellier, France; (N.B.); (C.D.)
| | - Orianne Duchamp
- Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34093 Montpellier, France; (L.B.); (F.B.); (K.P.); (C.G.); (O.D.); (C.D.-M.)
| | - Claudie Dhuique-Mayer
- Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34093 Montpellier, France; (L.B.); (F.B.); (K.P.); (C.G.); (O.D.); (C.D.-M.)
| | - Christian Dubos
- IPSiM, Université de Montpellier, CNRS, INRAE, Institut Agro, 34080 Montpellier, France; (N.B.); (C.D.)
| | - Patrick Poucheret
- Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34093 Montpellier, France; (L.B.); (F.B.); (K.P.); (C.G.); (O.D.); (C.D.-M.)
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Rathnakumar K, Kalaivendan RGT, Eazhumalai G, Raja Charles AP, Verma P, Rustagi S, Bharti S, Kothakota A, Siddiqui SA, Manuel Lorenzo J, Pandiselvam R. Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022). ULTRASONICS SONOCHEMISTRY 2023; 96:106407. [PMID: 37121169 PMCID: PMC10173006 DOI: 10.1016/j.ultsonch.2023.106407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 05/14/2023]
Abstract
Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin, Madison 53707, WI, the United States of America
| | - Ranjitha Gracy T Kalaivendan
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Gunaseelan Eazhumalai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Anto Pradeep Raja Charles
- Food Ingredients and Biopolymer Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, the United States of America
| | - Pratishtha Verma
- Department of Dairy and Food Science, South Dakota State University, Brookings - 57007, SD, the United States of America
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sweety Bharti
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straβe 7, 49610 Quakenbrück, Germany
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
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Li X, Zeng X, Song H, Xi Y, Li Y, Hui B, Li H, Li J. Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS. Food Chem 2022; 405:134823. [DOI: 10.1016/j.foodchem.2022.134823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 10/21/2022] [Accepted: 10/30/2022] [Indexed: 11/05/2022]
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Sridhar K, Makroo HA, Srivastava B. Effect of Cold- and Hot-Break Heat Treatments on the Physicochemical Characteristics of Currant Tomato ( Solanum pimpinellifolium) Pulp and Paste. Foods 2022; 11:foods11121730. [PMID: 35741927 PMCID: PMC9222535 DOI: 10.3390/foods11121730] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/05/2022] [Accepted: 06/10/2022] [Indexed: 02/04/2023] Open
Abstract
Currant tomato (Solanum pimpinellifolium), an underutilized wild species of modern tomato, was investigated to determine the physicochemical properties and understand the effect of cold- and hot-break heat treatments on physicochemical characteristics. Moreover, a new Arrhenius-type equation was used to model the temperature-dependent viscosity of currant tomato pulp and paste. The currant tomato’s porosity, surface area, and lycopene content were 40.96 ± 0.84%, 663.86 ± 65.09 mm2, and 9.79 ± 1.88 mg/100 g, respectively. Cold- and hot-break heat treatments had a significant (p < 0.05) effect on tomato pulp and paste color change (0.09 to 0.26; 0.19 to 1.96), viscosity (0.06 to 0.02 Pa.s; 0.85 to 0.37 Pa.s), and lycopene content (9.70 to 9.07 mg/100 g; 9.60 to 9.37 mg/100 g), respectively. An Arrhenius-type equation described the temperature-dependent viscosity of currant tomato pulp and paste with activation energy (Ea) ranging from 7.54 to 11.72 kJ/mol and 8.62 to 8.97 kJ/mol, respectively. Principal component analysis (PCA) revealed a total of variance 99.93% in tomato pulp and paste as affected by the cold- and hot-break heat treatments. Overall, the findings may provide knowledge for design graders and process optimization to develop currant tomato-based products.
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Affiliation(s)
- Kandi Sridhar
- Department of Food Engineering & Technology, Tezpur University, Tezpur 784 028, Assam, India or (K.S.); or
- UMR1253, Science et Technologie du Lait et de l’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
| | - Hilal A. Makroo
- Department of Food Engineering & Technology, Tezpur University, Tezpur 784 028, Assam, India or (K.S.); or
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192 122, Jammu & Kashmir, India
| | - Brijesh Srivastava
- Department of Food Engineering & Technology, Tezpur University, Tezpur 784 028, Assam, India or (K.S.); or
- Correspondence: ; Tel.: +91-3712-27-5712
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Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107886] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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