Abstract
Tomato seed oil (TSO) is one of the most important and valuable products because of their nutritional benefits. This study investigates the effects of different concentrations of TSO on the quality of tomato slices during 7 days of air drying. For this purpose, tomato slices were incorporated with 100, 150 and 200 ppm of TSO and the changes in their nutritional properties were evaluated. The obtained results indicated that TSO incorporation delayed physiochemical changes of tomato slices, namely the moisture and the color intensity. An enrichment of the antioxidant contents was also detected, depending on of the oil concentration. However, tomato slices treated with the highest oil concentration (200 ppm) were more efficient in preserving their antioxidant activity after 7 days of drying (IC50 = 6.28 mg/g DM) as compared with control samples (IC50 = 8.65 mg/g DM). Regarding to microbial load, TSO application was very effective in germ reduction and enhances significantly the microbial quality of dried slices. Considering the overall nutritional quality indices, TSO is an ideal material for the preservation of dried tomato slices by the generation of a beneficial protective film.
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