Canned Tomato Research Articles

Comparison of heavy metal residue in selected processed canned tomato paste and bottled tomato sauce using atomic absorption spectrometry

Heavy metals are used to manufacture various types of packaging materials such as cans and glass bottle containers. Determination of heavy metal concentration presence in processed food products is crucial to identify specific possibly hazard metal contaminants and create public awareness upon consumption. A total of ten samples consisting of five different brands of canned tomato paste and bottled tomato sauce sold in Malaysia were analysed for the concentration of lead (Pb), cadmium (Cd), iron (Fe), zinc (Zn), chromium (Cr) and nickel (Ni) metals residues by Atomic Absorption Spectrometry (AAS). The average heavy metals concentration of all samples was arranged in increasing order, Cd > Ni > Cr > Pb > Zn > Fe. The highest level of metal was Fe (69.93 mg/kg) while the lowest was Cd (0.01 mg/kg). The concentration of Pb, Cr and Ni in all samples exceed the permissible limit set by the World Health Organisation 2011, the European Commission 2006 and the Malaysia Food Act and Regulation 1985 except Zn. There is a significant difference between heavy metal concentrations in canned tomato paste and bottled tomato sauce (p˂0.05). Therefore, this study suggests efficient monitoring and inspection of both agricultural environment quality and industrial processing procedures.

Heavy metals and aluminium intake from stored canned tomato, sardines and tuna in Algeria

This study assessed heavy metals intake and their impacts on healthcare in Algeria. Peculiar attention was given to heavy metals found in largely consumed canned foods in Algeria such as double concentrated tomato, tuna crumbs and sardines. Chemical analyses of the metal and aluminium containers (foil, tray) were performed by X-Ray Fluorescence (XRF) and EDS spectrometry (Energy Dispersive Spectrometry). The determination of the trace metal content in canned food (element metal trace EMT) was achieved by Atomic Absorption Spectrometry (AAS). The approach proposed in this study aimed to highlight the interaction of the product and packaging material, and thus to identify and quantify heavy metals traces that were able to undergo specific or overall migration to food. The morphology of the contact surface food / packaging was observed by Scanning Electron Microscope (SEM) and showed a slight degradation of the base metal (Black Iron). There was an obvious increase in EMTs during tuna, sardines and tomatoes storage and artificial aging. A special interest was given to cooking modes using aluminium foil and trays. ‎‎The respective dosages of aluminium, in baked food (fresh tuna) were obtained. Specific Aluminium migration was noticed and was strong for the flame cooking mode.

Characterization of morphological changes to an epoxy-based polymer used as a corrosion-preventative lining in retorted canned tomatoes

This study investigated how heat-induced changes to compounds in tomatoes initiated morphological changes to the lining in metal cans. X-ray diffraction, Fourier transform near-infrared spectroscopy, and scanning electron microscopy characterized these morphological changes and we investigated the elemental composition of the lining in the cans before and after heat processing. All tomato-filled cans were sealed, retorted (121 °C, 30 min), then stored at 49 °C for 50 days. Selected-ion flow-tube mass spectrometry then measured the concentrations of volatile compounds in the polymeric linings of unprocessed and processed cans. Results showed that thermal degradation of amino acids in the tomatoes gave rise to volatile methyl sulfides that were subsequently sorbed by the can linings. This process caused breaches in the lining, moisture uptake by the polymer, delamination, and exposure of the base-metal in the cans. These effects allowed electrolytes in the tomatoes to initiate corrosion in the wall of the cans. • This study investigated heat induced changes to metal cans caused by packaged tomatoes. • Diced Roma tomatoes were retorted in metal cans coated with a BPA-NI polymer. • Heat induced changes to the protective coating of the tomato filled cans occurred. • Results showed that volatile methyl sulfides were sorbed by the coating of the cans. • This caused coating delamination, moisture uptake and corrosion in the cans.

The Healthy Cooking Index does not Predict the Carotenoid Content of Home-Cooked Meals.

Home cooking programs are an increasingly popular approach to nutrition education and have the potential to promote diet quality among pediatric cancer survivors. A cornerstone of many programs is the use of fresh fruits and vegetables, which may support increased intake of many food components, including carotenoids, to improve survivor health. However, most dietary carotenoids in the United States currently come from processed vegetables, and it is unclear if the emphasis on fresh fruits and vegetables common in cooking education programs is associated with the total carotenoid content of meals. The objective of this analysis is to examine the relationship between fresh produce usage, practices commonly taught in healthy home cooking classes, and the carotenoid content of prepared meals among 40 parents with school-aged children. This is a secondary analysis of an observational study examining the quality of home cooking practices using an evidence-based index of behaviors, the Healthy Cooking Index (HCI). Nutrition-optimizing cooking practices, as quantified by the HCI, were not associated with the carotenoid content of meals (r = −0.24, p = 0.13). Further, total fruit and vegetable content of meals was not associated with total carotenoids (r = 0.14; p = 0.38), indicating heterogeneity in the carotenoid profiles of foods used by this population. High-carotenoid meals tended to use more canned and/or frozen tomato and vegetable products, and carotenoid content was associated with meals with sugar (r = 0.32; p = 0.04), and servings of refined grains (r = 0.49; p < 0.01). Our findings indicate an opportunity to educate pediatric cancer survivors and families on the incorporation of high-carotenoid food products while reducing refined grain and sweetener intake through a tailored home cooking intervention.

Quantification of heavy metals in canned tomato paste sold in Ubani-Umuahia, Nigeria

In recent years there has been an increase in the contaminations of heavy metals on the environment. Government and private organization have shown their interest in the effect of dietary exposure to several heavy metals. These heavy metals have been implicated in the etiology of many diseases with high risk to humans. Canned tomatoes paste is one of the important health deterioting factors to human health in Ubani-Umuahia, Nigeria. In this study atomic absorption spectrophotometer was used to screen for nine heavy metals concentration in ten different brands of canned tomatoes paste sold at Ubani-Umuahia market in Nigeria. Human risk assessment was calculated using the collated data to evaluate the predictive risk of human health after the consumption of canned tomatoes paste. Results shows that lead and nickel were not detected in all the canned tomatoes. In comparison low concentrations of copper, iron, and manganese were notated but high concentrations of chromium and cadmium were detected in all the tested tomatoes pastes. Cobalt and zinc concentration was notated lower than permissible limit. The daily intake of copper, cobalt, manganese, chromium, cadmium, nickel, iron, zinc and lead were below their tolerable values in canned tomatoes. The predicted lifetime for carcinogens to occur was less than one (&lt;1). Copper, cobalt, iron, and zinc were below the acceptable value for non-cancer risk with HQ &lt;1.The risk of incurring cancer by ingesting canned tomatoes was within the lifetime predicted a range of (1.0E-6 to 1.0E-4). Finds suggest that prolong and persistent consumption of these heavy metals may cause toxicity and consequential heath challenges.&#x0D; J. bio-sci. 28: 1-11, 2020

Degradation kinetic (D100) of lycopene during the thermal treatment of concentrated tomato paste

Heat treatments can cause degradation in tomatoes of lycopene which has important antioxidant effects. No information about decimal reduction time (D100) of lycopene is available. D-value is the time required at a given temperature to reduce 90% of the molecule. This study for the first time determine the kinetic of lycopene thermal degradation. The content was measured at regular intervals of pasteurization using canned tomato paste to determinate D value. Microbiological analysis was carried out to verify product stability after packaging. Yeasts, molds and lactic acid bacteria were determined. The pasteurization time allowed to observe a loss of the red color. Lycopene content, after an increase at 8 min, decreased at 32 min of pasteurization. D100 value was calculated at 75 min; a diminution of 90% in lycopene content in the concentrated tomato paste was observed. Microbiological analysis confirmed the stability of products after 8 min of pasteurization.

The use of foliar applications of abscisic acid to reduce blossom end rot in processing tomatoes

Blossom end rot (BER) in susceptible varieties of processing tomatoes can cause significant losses in marketable production. When using black biodegradable mulch, varieties of processing tomatoes susceptible to BER suffer an increase in the proportion of fruit affected compared with bare soil conditions. Elongated Italian pear-type cultivars of processing tomatoes used for premium whole peeled canned tomatoes are more susceptible to BER than blocky varieties. The percentage of fruit affected by BER increased fivefold (2.7 vs. 14.5%) between a susceptible cultivar without and with biodegradable mulch. Exogenous foliar applications of abscisic acid (ABA) at concentrations of 500 mg L-1 in greenhouse tomatoes have been found to reduce the incidence of BER significantly. The objective of this study was to determine whether exogenous applications of ABA can reduce the incidence of BER in a susceptible cultivar and, if so, to determine the economic viability of its use in field-grown processing tomatoes. A trial was conducted at La Consulta, INTA Experimental Station in Mendoza, Argentina, during the seasons 2014-15 and 2015-16. Black biodegradable mulch, 22 microns thick, was used. Daily water replenishment was done by a single surface tape according to evapotranspiration tank type “A”, adjusted by local KC. A variety susceptible to BER was used, 'HM 3861' (HM CLAUSE). The experimental unit was a 5-m length of bed with five replicates in a completely randomized design. During the main fruit setting period of the crop, four night-time foliar applications of ABA were used at 5-day intervals. Four different concentrations of ABA were used: 0 (control), 100, 300 and 500 mg L-1 in the 2014-15 season and 0 (control), 500, 1000 and 2000 mg L-1 in the 2015-16 season. General production parameters including BER index were measured at harvest. Stomatal conductance was measured during the application period. These parameters were evaluated by regression tests among treatments at α=0.05. The results obtained in the field showed no statistical differences in BER or any of the variables measured between treatments in the first year. In the second year, stomatal conductance was lower with higher doses of ABA, and the effects lasted about 3 days, indicating that application intervals should not exceed 4-5 days.

Environmental sustainability of agri-food supply chains in Italy: The case of the whole-peeled tomato production under life cycle assessment methodology

This life cycle assessment aimed to identify the impacts related to greenhouse gas emissions expressed as kgCO2eq 100- year Global Warming Potential (GWP100) in the whole peeled canned tomato production, considering all the supply chain steps. This study involved companies located in the Southern Italy who produce tinned tomatoes in 400 g tin cans. Tomato production throughout the field, processing, waste treatment, transport and post-consumers waste disposal phases were investigated. The analysis was conducted using a life-cycle approach, the related process flow chart and the relevant mass and energy flows for each production step were identified. Primary data were collected from farmers and processing companies located in the Capitanata plain (Southern Italy), whereas Ecoinvent (v 3.1) provided secondary data. The assessment was carried out by using the ILCD 2011 midpoint method. As regards greenhouse gas emissions, results showed that waste produced during the processing phase was the main contributor to the total environmental impact, followed by the packaging and cropping phase. Mineral fertilization especially nitrogen supply had the highest burdens for the growth phase. Sensitivity analysis was carried out to assess the overall benefit achievable from different mitigation options, highlighting as the composting process and the use of compost replacing the mineral fertilization improved greatly the environmental sustainability of tomato supply chain.

Study of the migration phenomena of specific metals in canned tomato paste before and after opening. Validation of a new quality indicator for opened cans

A method for the simultaneous determination of Cd–Pb, As–Cu, Cr–Ni and Fe–Mn in canned tomato paste samples by Electrothermal Atomic Absorption Spectrometry was developed and validated. The validation procedure was conducted according to the terms of the European regulation for the official control of contaminants in foods. The validated method was applied for the determination of these metals and metalloids in 13 different tomato paste samples and the results showed that Cd content was higher than the maximum permissible value of 0.050mgkg−1 as proposed in European Regulation (EC) No 1881/2006 concerning fresh fruits and vegetables. Furthermore, a new quality indicator was evaluated in order to provide information about tomato paste quality and the appropriate storage time of an opened canned tomato paste. Finally, a migration test was accomplished based on the calculation of mass balance and the comparison of the elemental content in canned tomato paste samples and in aseptic paper pack and it was proved that Fe and Pb were the main metals migrating in tomato paste samples.

Environmental impact of Italian canned tomato logistics: national vs. regional supply chains

The environmental impact of food transportation is site and product specific and depends on the direct relation between origin-to-destination distance and logistic efficiency, as pointed out by the relevant literature. This paper analyses a very specific case, comparing the impacts of transportation generated by the logistics of two brands of Italian canned tomato purchased in Sassari (Sardinia, Italy), one extending over the whole continental Italian territory, the other mainly located in the island of Sardinia. Different sale (supermarket chain vs. independent retailers) and shopping (foot vs. car) modalities are also considered. The contributions to global warming, local pollution and traffic congestion are considered.The case study shows that the logistics of the national brand is much more polluting than the regional, not only because of the longer distance between origin and destination, but also because the additional distance that is needed to reach logistic hubs is not compensated by higher load factors. Instead, the logistics of the regional brand is based on a very efficient point-to-point organization. This result is generalizable to all regional supply chains featuring high volumes of product. Results of the case study also depend on: a) the high impact of packaging transportation, because of the very low weight/volume ratio of empty cans; b) the high CO2 emission coefficient of lorries and trailers transportation by ferry (Ro–Ro). The case study also stresses the very high impact of shopping by car.

Migration of cyclo-diBA from coatings into canned food: Method of analysis, concentration determined in a survey and in silico hazard profiling

Cyclo-diBA, the cyclic product formed from bisphenol A and bisphenol A diglycidyl ether during production of epoxy resins, was measured in canned food using reversed phase HPLC with fluorescence detection. Half (9 of 17) of the samples of canned fish in oil collected in April 2010 contained cyclo-diBA with an average concentration of 1025 μg/kg and a maximum of 1980 μg/kg. In September 2012, cyclo-diBA was detectable (>25 μg/kg) in merely 13 from 44 such products; the average concentration in these was 807 μg/kg and the maximum now reached 2640 μg/kg. Fish in brine contained far less cyclo-diBA. The majority of the canned meat products contained cyclo-diBA at a mean concentration of 477 μg/kg and a maximum of 1050 μg/kg. All prepared meals, such as ravioli or soups, contained cyclo-diBA, with a mean at 287 μg/kg. In canned tomatoes, peas and other vegetables in water or fruits in syrup, no cyclo-diBA was detected (<25 μg/kg). Since no experimental toxicity data are available except for its cytotoxicity, an in silico hazard profiling was performed. Cyclo-diBA seems to be stable and of low reactivity. There is indication for considerable oral bioavailability and for the potential to accumulate in the human body. Cyclo-diBA can be metabolized into cyclic and acyclic compounds. Based on SAR assessment for cyclo-diBA and read-across from BADGE to linear cyclo-diBA metabolites, genotoxic effects are improbable. Specific binding of cyclo-diBA to nuclear receptors, such as ERβ, can be predicted, indicating a potential endocrine-disrupting potency. The limit by the EFSA guidelines of 50 μg/person/d for compounds shown not to be genotoxic as well as the TTC-based Cramer structural class III value of 90 μg/person/d could be exceeded several fold by high consumers of canned fish in oil with high brand loyalty. As a consequence, risk reduction measures were taken.

Evaluation of Optimal Conditions for Determination of Low Tin Content in Fresh and Canned Tomato Samples Using Hydride Generation Inductively Coupled Plasma Optical Emission Spectrometry

We propose a procedure for the determination of tin in tomatoes after wet digestion of the samples in HNO3 using hydride generation inductively coupled plasma optical emission spectrometry. The effect of acidity from HCl and HNO3 (0.01–4.0 mol L-1) as well as the presence of l-cysteine on the efficiency of SnH4 generation by reaction with the NaBH4 reductant was investigated. Optimal conditions were evaluated in terms of precision, accuracy (by recovery test) and limit of detection. The best results were obtained with l-cysteine and nitric acid for sample acidificitation. Addition of 1 % (m/v) l-cysteine enhanced the Sn signal and expanded the optimal range of HNO3 concentrations towards higher values; hence, strict control of the acidity could be avoided, up to 1.0 mol L-1. Under the optimized conditions, a detection limit of 1.2 ng mL-1 was achieved. The applicability of the proposed method was demonstrated by the determination of low tin contents in digests of fresh and canned tomato samples with satisfactory results.

Nature of Tomatoes Microflora under Storage

Aims: The aim of this study is to determine microbial load of tomatoes including microbial species it constitute under storage with particular reference to raw and canned tomatoes. Study Design: Random sampling of Tomatoes, from selected sources in Ondo State, Nigeria. Place and Duration of Study: Sample: Akungba-Akoko and some communities in Ondo State. Analysis at Microbiology Laboratory, Adekunle Ajasin University, Akungba-Akoko. August, 2011 to July, 2012. Methodology: Pour plate techniques were used to enumerate microbial load of the samples. Discrete isolated colonies from these sources were sub-cultured using streak plate method to get purified cultures for the study. The bacterial isolates were Gram stained while fungal species were examined using lactophenol cotton blue stain. Standard microbiological methods were subsequently used to identify the tomatoes microflora. Result: The bacterial load observed during the study ranged from 1 x 10 in CT3 to 38 x 10 in CT2 which are the canned sample sources. Similar range of 10 to 21 cfu/mL was recorded for the raw tomatoes. Microorganisms generally encountered include eight bacteria species such as, Leuconostoc Species, Pediococcus species, Staphylococcus species, Planococcus species, Micrococcus Species, Bacillus Species, Streptococcus species and Clostridium species. Similarly, three fungal species were encountered during the study. These include Saccharomyces species, Aspergillus species and Neurospora species. Conclusion: The microbial load and isolates from raw (local) tomatoes sources are at close range to those isolated from the canned tomatoes sources which still shows the Research Article American Journal of Experimental Agriculture, 3(1): 89-101, 2013 90 natural protective lactic acid components of this food source. Exposure of canned tomato to air gives room for deterioration by microorganisms as shown in this study. So, both raw and canned tomato should be well protected from contaminants to limit proliferation of spoilage organisms coupled with improvement of canning Technology. Similarly, the nature of microorganism encountered can be used to determine some food preservation systems in the study area.

Saponins Esculeosides B-1 and B-2 in Italian Canned Tomatoes

Italian canned tomatoes contain the tomato glycosides esculeosides B-1 (1, 0.0052%) and B-2 (2, 0.0068%) without esculeoside A. Herein, the structure of esculeoside B-1 (1) is characterized to be 3-O-β-lycotetraosyl (5S,22R,23S,25S)-22,26-epimino-16β,23-epoxy-3β,23,27-trihydroxycholestane 27-O-β-D-glucopyranoside. We hypothesized that these substances might be derived from esculeoside A when the cans are prepared with treatment in boiling water. To confirm that hypothesis, we refluxed esculeoside A with water for 6.5 h, providing esculeosides B-1 (1) and B-2 (2) in yields of 25.8% and 31.0%, respectively.

The Value of Retail‐ and Consumer‐Level Fruit and Vegetable Losses in the United States

Food loss at the retail and consumer levels in the United States includes 14.8 billion pounds of fruit and 23.4 billion pounds of vegetables, valued at $15.1 billion and $27.7 billion, respectively, in 2008 retail market prices. The total value of these losses is $42.8 billion per year, or roughly $141 per capita. To most efficiently reduce the annual food loss, it may be beneficial to focus efforts on the four fruits (fresh apples, grapes, peaches and strawberries) and four vegetables (fresh and canned tomatoes and fresh and frozen potatoes) that have the greatest amount of loss.

Determination of Bisphenol A and Bisphenol B Residues in Canned Peeled Tomatoes by Reversed-Phase Liquid Chromatography

Bisphenol A (BPA) and bisphenol B (BPB) concentrations were determined in peeled canned tomatoes of different brands bought in Italian supermarkets. Tomato samples analyzed were packaged in cans coated with either epoxyphenolic lacquer or low BADGE enamel. A solid phase extraction (SPE) was performed on C-18 Strata E cartridge followed by a step on Florisil cartridge. Detection and quantitation were performed by a reversed phase high-performance liquid chromatography (RP-HPLC) method with both UV and fluorescence detection (FD). On the total of 42 tested tomato samples, BPA was detected in 22 samples (52.4%), while BPB was detected in 9 samples (21.4%). BPA and BPB were simultaneously present in 8 of the analyzed samples. The levels of BPA found in this study are much lower than the European Union migration limits of 3 mg/kg food and reasonably unable to produce a daily intake exceeding the limit of 0.05 mg/kg body weight, established by European Food Safety Authority.

Differentiation of the volatile profile of microbiologically contaminated canned tomatoes by dynamic headspace extraction followed by gas chromatography–mass spectrometry analysis

The aromatic profile of microbiologically contaminated canned tomatoes was analyzed by the dynamic headspace extraction technique coupled with gas chromatography–mass spectrometry. Canned tomatoes contaminated with Escherichia coli, Saccharomyces cerevisiae and Aspergillus carbonarius were analyzed after 2 and 7 days. About 100 volatiles were detected, among which alcohols, aldehydes and ketones were the most abundant compounds. Gas chromatographic peak areas were used for statistical purposes. First, principal component analysis was carried out in order to visualize data trends and clusters. Then, linear discriminant analysis was performed in order to detect the set of volatile compounds ables to differentiate groups of analyzed samples. Five volatile compounds, i.e. ethanol, β-myrcene, o-methyl styrene, 6-methyl-5-hepten-2-ol and 1-octanol, were found to be able to better discriminate between uncontaminated and contaminated samples. Prediction ability of the calculated model was estimated to be 100% by the “leave-one-out” cross-validation. An electronic nose device was then used to analyze the same contaminated and not contaminated canned tomato samples. Preliminary results were compared with those obtained by dynamic headspace gas chromatography–mass spectrometry, showing a good agreement.

Bioassay for Nisin in Milk, Processed Cheese, Salad Dressings, Canned Tomatoes, and Liquid Egg Products

A sensitive nisin quantification bioassay was constructed, based on Lactococcus lactis chromosomally encoding the nisin regulatory proteins NisK and NisR and a plasmid with a green fluorescent protein (GFP) variant gfp(uv) gene under the control of the nisin-inducible nisA promoter. This strain, LAC275, was capable of transducing the signal from extracellular nisin into measurable GFPuv fluorescence through the NisRK signal transduction system. The LAC275 cells detected nisin concentrations of 10 pg/ml in culture supernatant, 0.2 ng/ml in milk, 3.6 ng/g in processed cheese, 1 ng/g in salad dressings and crushed, canned tomatoes, and 2 ng/g in liquid egg. This method was up to 1,000 times more sensitive than a previously described GFP-based nisin bioassay. This new assay made it possible to detect significantly smaller amounts of nisin than the presently most sensitive published nisin bioassay based on nisin-induced bioluminescence. The major advantage of this sensitivity was that foods could be extensively diluted prior to the assay, avoiding potential inhibitory and interfering substances present in most food products.

Antioxidative capacity of tomato products

The antioxidative capacity of methanol/water and hexane extracts of five tomato juices, four canned tomatoes and four tomato pastes was measured using two test systems: with 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS●+) and with linoleic acid emulsion. In both the ABTS assay and the linoleic acid system, most of the antioxidative capacity of analysed products was from the methanol-water fraction, which contained polyphenols and ascorbic acid. On the basis of the wet weight of the tomato products, tomato pastes had the highest activity towards ABTS●+ (micromoles of Trolox equivalents per gram) followed by tomato juices, and canned tomatoes. The inhibition of formation of thiobarbituric acid-reactive substances in the linoleic acid emulsion was strongly dependent on antioxidant concentration. The results suggest that tomato products, in addition to fresh tomatoes, may also be important in supplying dietary antioxidant, especially polyphenols and carotenoids.

Evaluation of extraction method for the analysis of carotenoids in fruits and vegetables

This study evaluated a suitable extraction method for a wide range of sample matrices in carotenoid analysis. Using canned tomato juice as a representative sample, it is shown that two solvents of low biological hazard, ethanol and hexane are the most suitable for extracting carotenoids from the matrix. The use of double extraction, each with 35 ml of ethanol:hexane mixture (4:3, by volume), resulted in good recoveries of carotenoids (lycopene 96%, α-carotene 102% and β-carotene 93–100%). Coefficients of variation conducted on different days were: lycopene 5% and β-carotene 7%. An application of the established method to various kinds of fruit and vegetable matrices is also shown, using carrot and spinach as representative samples of root and leafy vegetables, for determining recoveries of added carotenoids. The average percent recoveries of added carotenoids from canned tomato juice, carrot and spinach were: 101, 99.8 and 101% for α-carotene (12.4, 24.8, 49.6 and 99.2 μg/10 ml of added α-carotene); and 98.1, 99.7 and 96.1 percent for β-carotene (25.5, 50.9, 101 and 201 μg/10 ml of added β-carotene). These similar recoveries over the explored concentration ranges confirm that the application of established extraction method is unaffected by differences in matrix composition of the samples.