Tomato Pulp Research Articles

Comparative assessment of fresh and processed tomato (Solanum lycopersicum) pulps: Impact of processing on physicochemical, antioxidant, and enzymatic behavior

This study investigated the impact of chemical and thermochemical treatment on the physicochemical, antioxidant, and enzymatic behavior of tomato pulp. The chemical treatment involved the use of 0.05 % potassium metabisulfite, 0.05 % sodium metabisulfite, 0.05 % potassium sorbate, 0.05 % sodium benzoate, 0.5 % ascorbic acid, and 1 % citric acid, whereas the thermochemical treatment involved heating the tomato pulp to 80–82 °C for 30 min before applying the same chemical preservatives, followed by storage at 30±1 °C for 120 days. The results revealed that the thermochemically treated sample retained higher levels of total phenol content (6.24–4.10 mgGAE/100 g), vitamin C (136.43–54.05mg/100 g), and a lower level of lycopene content (59.87–43.28µg/100 g) compared to chemically treated samples. Additionally, the thermochemically treated sample had higher TSS (6.57 to 6.70°Brix), increased acidity (1.60 % to 1.06 %), lower pH (4.11–3.57), better color stability, and reduced browning. Moreover, it showed improved oxidoreductase and hydrolase enzymatic control during storage. Therefore, the idea of thermochemical treatment can be a milestone in improving the shelf life of tomato pulp to benefit the food industry.

Study of a new matrix certified reference material for simultaneous measurement of two plant growth regulators residues in tomato

A new matrix certified reference material (CRM) was developed for analysis of chlormequat chloride (CCC) and 2,4-dichlorophenoxyacetic acid (2,4-D) residues in tomato pulp. A tomato pulp CRM candidate with the same matrix composition and similar residues concentration level to the real sample was prepared by means of adding drugs. Liquid chromatography tandem isotope dilution mass spectrometry (ID-LC-MS/MS) was established to accurately determinate CCC and 2,4-D residues in tomato pulp CRM candidates. The characterization of mass fractions of CCC and 2,4-D in tomato pulp were conducted by 8 laboratories. The certified values for CCC and 2,4-D were assigned to be 4.1 mg/kg and 1.9 mg/kg, with expanded uncertainties of 0.4 mg/kg and 0.3 mg/kg at a confidence level of 95 % (coverage factor k = 2), respectively. The results of homogeneity testing show that the CRM was homogeneous for CCC and 2,4-D between and within bottles. The stability monitoring results indicated that the CRM could be stable for 14 months at −20 °C storage temperature and for 9 days under 30 °C transportation condition. The developed CRM has been authorized and numbered as GBW(E)100933. It would be conductive to method validation in the residues monitoring of CCC and 2,4-D in fruits and vegetable products.

Anaerobic Co-Digestion of Agro-Industrial Waste Mixtures for Biogas Production: An Energetically Sustainable Solution

In a climate crisis, searching for renewable energy sources is urgent and mandatory to achieve a low-carbon society. The food industry is an attractive source for providing different organic waste with great potential for energy generation, avoiding the environmental impacts of its inadequate management at the disposal stage. This manuscript determines the feasibility of using three agro-industrial byproducts for biogas production with a mesophilic anaerobic digestion process. Three mixture samples such as tomato pulp with olive cake (TP-OC), apple pomace with olive cake (AP-OC), and tomato pulp with apple pomace (TP-AP) at a 1:1 w/w ratio were evaluated using bovine manure as inoculum. During 7 to 12 days of operation, results indicate that TP-OC achieved the highest biogas production yield with 1096 mL/L (with up to 70% methane), followed by AP-OC and TP-AP with 885 (62% methane) and 574 mL/L (69% methane), respectively. Experimentally, TP-OC consistently encompassed the highest biogas and methane production and fit the kinetic models, whereas the modified Gompertz model produced the best fit (R2 = 99.7%). This manuscript supports the preference for mixing byproducts from the agro-industrial sector rather than using them individually for biogas production.

Evaluation of the microwave-assisted enzymatic inactivation process of tomato pulp

In this study, the thermal and non-thermal effects of microwaves on the enzymatic inactivation of pectin methylesterase in the tomato pulp were validated. An amount of 30 kg of tomato pulp was subject to two different types of treatments: thermal effects and then non-thermal effects using microwaves, implementing a system that allowed simultaneous cooling of microwave heating. An experimental rotational central composite design was used to analyze the effect of the interactions of the variables involved in the process. The activity analysis of the PME enzyme, pH, titratable acidity, total soluble solid, and color was performed on both processed and non-processed tomato pulps, which showed that the heating process with thermal effect did not significantly change physical-chemical properties and were found to be more effective, reaching the enzymatic inactivation of 99% and the temperature of 80ºC after 425 s of processing. However, the non-thermal analysis with temperatures at a maximum of 40ºC attained 56.8% of enzymatic inactivation.

Isolation of Pectinolytic Bacteria from Decayed Orange Peel (Citrus sinensis) in Clarification of Tea Extract

Background: Production of microbial enzymes at the industrial scale and their commercialization has attained a lot of value and public focus. Usage of micro organisms as bio-reactors begins due to the evolution of enzymes produced by microorganisms. There are so many industrially significant enzymes are originated from microbes, that include pectinases, lipases, amylases, proteases, xylynases etc. Methods: The actual work involved the use of microbes isolated from the decaying orange peel and tomato pulp for the extraction of the pectinase enzyme. The organisms were isolated and screened from the samples and were cultured onto pectin agar plate. Morphological and microscopic identification revealed that the bacteria isolated was Bacillus sp. Pectinase production media was later used for the lab scale production of pectinase enzyme by inoculating the bacteria and incubating for 48 hours. The enzyme thus produced was purified by Various methods. The pectinase enzymes isolated from bacillus sp. were used for improvement of tea leaves quality and clarification. The enzymes were characterized and purified. Results: The outcome of both purified pectinase enzymes and crude enzyme preparation on the improvement of tea extracts were determined in terms of flavanoids (310mg/gm), DPPH (49mg/gm), caffeine content (0.56-0.95), moisture content (7.2-6.7%), ash (4.1-4.6%), total phenol content (285mg/gm), and pH(6) and the shelf life analysis of the tea produced. The results thus obtained can conclude that the use of Bacillus sp. in the industrial production of pectinase is highly beneficial. According to the findings obtained from the study the enzyme treated tea extract improves its various quality parameters than the tea extracts which is non enzyme treated. And the utilization of microbial pectinase produced from bio-waste were most cost effective and yield good results for industrial use.

Volatilomic profile of the tree tomato (Solanum betaceum Cav.) pulp during ripening and senescence using HS–SPME with GC–MS

The volatilomic profile of the tree tomato (Solanum betaceum Cav.) pulp during ripening stages and senescence times was determined by headspace solid-phase microextraction in combination with gas chromatography-mass spectrometry. The HS-SPME-GC-MS analysis allowed the identification of 46 metabolites that produce the metabolic fingerprint of this fruit, the major compounds at all ripening stages and senescence times were ethyl butanoate, methyl butanoate, β-myrcene and eucalyptol. The composition in the different stages was subjected to principal component analysis (PCA), which explained 77.3% of the total variance in the principal components. It allowed to classify the samples by ripening stages and senescence times and it was corroborated with K-means clustering and dendrogram analyses. Through multivariate analyses PCA, partial least squares-discriminant analysis (PLS-DA), and heatmap it was possible to determine volatiles methyl (E)-2-hexenoate, 4-tert-butylcyclohexyl acetate, methyl benzoate, methyl (Z)-3-hexenoate, 3-methylbutyl acetate, β-thujene, cis-3-hexenol, hexanal and trans-2-hexenal as potential markers in the ripening stages, while volatiles propyl butanoate, ethyl octanoate, ethyl acetate, ethyl butanoate, β-myrcene and estragol predominated in the senescence times. HS-SPME-GC-MS analysis of volatiles in combination with the chemometric approach used in this research allowed to make a clear distinction between ripening stages and senescence times in common red variety of tree tomato pulp.

Safety of yellow/orange tomato extract as a novel food pursuant to Regulation (EU) 2015/2283.

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on yellow/orange tomato extract used as a novel food (NF) pursuant to Regulation (EU) 2283/2015. The NF which is the subject of the application is a carotenoid-rich extract from the yellow/orange tomato containing predominantly phytoene and phytofluene, as well as a lesser amount of beta-carotene, zeta-carotene and lycopene. The NF is produced from the tomato pulp using supercritical CO2 extraction. The applicant proposes the use of the NF in cereal bars, functional drinks and as a food supplement in individuals above 15 years of age. For the use of the NF in cereal bars and functional drinks, the Panel considers, the target population is the general population. According to EFSA's latest exposure assessment for lycopene as a food additive (EFSA ANS Panel, 2017), the highest P95 intakes for children (< 10 and 10-17 years) and adults when combined to the use of lycopene as a food colour from natural occurrence would exceed the established acceptable daily intake (ADI) for lycopene (0.5 mg/kg body weight (bw) day). The estimated intakes of the NF would lead to an exceedance of the ADI when considering natural occurrence and exposure to lycopene when used as a food additive. Due to the absence of safety data regarding phytoene and phytofluene intake from the NF, and the contribution of the NF to the estimated high daily intakes of lycopene, the Panel considers that it cannot be established whether or not the consumption of the NF is nutritionally disadvantageous. The Panel concludes that the safety of the NF has not been established under the proposed conditions of use.

Alternaria toxins in tomato products from the Argentinean market

Although Alternaria toxins are still considered emerging, their occurrence has been reported in different food, both commodities and raw materials. Tomato products have been identified among the most relevant contributors to human exposure to these toxins. However, no current data are available on their incidence in tomato products in Argentina. A total of 79 samples were collected from the Argentinean market during 2019–2021, including tomato puree, whole peeled tomatoes, crushed tomatoes, concentrated tomato paste, tomato sauce, and tomato pulp. Six Alternaria toxins, altenuene (ALT), alternariol (AOH), alternariol monomethyl ether (AME), altertoxin-I (ATX-I), tentoxin (TEN), and tenuazonic acid, were quantified by HPLC-MS. Natural occurrence of at least one of the toxins was observed in 29 samples. TeA and TEN were the predominant toxins (14%), followed by AOH (13%). A low incidence of ALT (4%), AME (4%) and ATX-I (3%) was detected. TeA was the toxin quantified at the highest levels (211.4–495.7). ATX-I, which is rarely reported in food, was present in 2 samples in relatively high concentrations (146.8 and 233.9 μg/kg). Tomato purees were the products with higher incidence and the only samples contaminated with the six Alternaria toxins. As 11% of the products analysed exceeded the levels recommended by EFSA for AOH and 4% for AME, future risk assessments should be performed to evaluate the consumers’ exposure to these toxins.

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) and Weissella paramesenteroides (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion by maintaining 6 log10 CFU/mL counts after in vitro simulation. The second trial assessed the LAB starters' fermentative ability. Partially decontaminated (110 °C/2 min) immature tomato pulp was used to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples, both with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as the controls. Fermentation was undertaken (25 °C, 100 rpm) for 14 days. Throughout storage (0, 24, 48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA), solid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for organic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB growth reached ca. 9 log10 CFU/mL for all samples after 72 h. The LAB97 samples had an earlier and higher acidification rate than the remaining ones, and they were highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease rate in their SSC levels when compared to the controls. A nearly two-fold increase (p < 0.05) during the fermentation, over time, was observed in all samples' AOx and TPC (p < 0.05, r = 0.93; similar pattern). The LAB97 samples obtained the best sensory acceptance for flavour and overall appreciation scores when compared to the others. In conclusion, the L. plantarum LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.

CHEMICAL PROPERTIES OF FOAM MAT-DRIED TOMATO POWDER AS AFFECTED BY PROCESS VARIABLES

This research aimed at studying the optimization of process variables for the production of quality foam mat-dried tomato. The method of drying used for this study is foam mat drying and oven drying which serves as the control. For this study, Box-Behnken experimental design of response surface methodology (RSM) was used for designing the experiments. The independent variables selected for the foam mat drying were acacia gum (1 - 3 %) as foam stabilizer, temperature (60 -80 o C) and weight of tomato pulp (170, 190 and 210 g/m 2 ). While for the controls were just dried at different temperature ranges of 60, 70 and 80 o C. The fresh ripe tomato was washed, desked, cut into smaller pieces, pulped before adding the foaming agent and stabilizer then whipped for 7 min and dried in a rectangular tray at 60, 70, 80 o C, scarped, milled and packaged in air tight container. Lycopene, total sugar, ascorbic acid, beta-carotene, and total soluble solids ranged from 2.87 – 11.80 mg/100g, 0.0002 – 0.0012 mml/L, 121.01 – 127.50 mgL-1, 1.40 – 2.47 mg, 4.60 – 7.27 o Brix respectively and their controls ranged from 6.79 – 9.26 mg/100g, 0.0001 – 0.0008 mml/L, 60.13- 70.81 mgL-1, 0.56 – 0.83 mg and 0.80 – 1.60 o Brix respectively. Keywords: Foam Mat Dried Tomato Powder; Process Variables; Chemical Properties; Lycopene; Correlation; Optimization; Face Centered Composite Design. DOI: 10.7176/FSQM/121-06 Publication date: April 30 th 2023

A sustainable approach for the synthesis of PbFe12O19 materials using tomato pulp as a fuel: Structural, morphological, optical, magnetic, and dielectric traits

Herein, a PbFe12O19 (PbM) nanostructured material was prepared using novel Tomato pulp fuel via the sol–gel auto-combustion technique. The synthesis of PbM is reported for the first time using tomato pulp, which acts as an eco-friendly chelating agent, reducing agent and natural fuel. The XRD patterns of PbM samples (T0, T1, T2, T3, T4, T5) except T4 contains additional phases of PbO. The FESEM images indicated the lowest grain size of 355 nm for the T1 specimen, whereas the T0 and T4 specimens acquired a grain size of 1380 and 883 nm respectively. However, the FESEM images of produced samples showed irregularly shaped grains with distinct grain boundaries and agglomerated nature. The maximum coercivity (Hc) and saturation magnetization (Ms) of 1429 Oe and 58.3 emu/g were observed for the T4 specimen. Therefore, the synthesized nanohexaferrites can be a beneficial candidate for the microwave absorber and high-density recording media. In addition, the dielectric constant and dissipation factor concede a diminishing behavior with the increase in frequency. Thus, hexaferrite with such dielectric behavior is beneficial for microwave and switching device applications.

Effects of Dried Tomato, Apple and Grape Pulps on the Performance, and Egg Quality of Laying Hens

The purpose of this study was to determine the dietary effects of fruit pulps (dried tomato, apple and grape) on the performance and egg quality characteristics of laying hens. In this trial, 196 Lohmann sandy layers 25 weeks of age were distributed into four groups with seven replicates for 9 weeks. Trial groups fed following diets, control group basal diet (no additive), 4 % dried tomato pulp, 4% apple pulp and 2.5% grape pulp. Feed conversion rate was not affected by any addition of fruit pulps throughout the trial. The dietary inclusion of dried tomato pulp increased feed consumption, egg weight and egg production and decreased egg yolk malondialdehyde (MDA) levels on day of 1 compared to the control. Egg yolk MDA level was decreased with the addition of 4% tomato and apple pulp to the diet, but increased with the addition of 2.5% grape pulp to the diet on the day of 28. Moreover, the addition of dried tomato pulp to the basal diet significantly increased egg weight and egg yolk yellow color (a). As a result, this study provides evidence that adding up to 4% tomato pulp to diets may be used without adverse effects on laying hens’ productivity and may improve egg quality characteristics by decreasing MDA levels in the yolk.

Thermal concentration effects of tomato pulp and carotenoids extraction from the residue

The present study evaluated the effect of two thermal concentration systems on bioactive compounds, the sugar content of tomato (Solanum lycopersicum L.) pulp, and the carotenoid bioaccessibility of pulp concentrate. The closed processing system ensured a higher retention of phenolic and carotenoid compounds. The bioaccessibility of lycopene in tomato pulp concentrate was relatively low (0.54 %) but higher than in raw tomato pulp (0.15 %), corroborating other results that have reported the low availability of the compound in these matrices. Carotenoid extraction from tomato residue was also evaluated through both conventional (CE) and ultrasound (UAE) extractions together with the stability of extracts over 30 days. UAE promoted a superior release of lycopene and lutein than conventional extraction. Lycopene showed less stability with a reduction of 18 % in 30 days.

Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice

Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice were studied at 80, 95 and 110 °C. Lycopene and β-carotene degradations in both products followed to first-order reaction kinetics, but biphasic curves were obtained for β-carotene degradation. Stabilities of both pigments are highly affected by processing temperatures. For example, t 1/2 values for lycopene degradation decreased from 7.4 at 80 °C to 4.0 h at 110 °C in tomato pulp, and from 32.1 to 5.9 h in pink grapefruit juice, respectively. Similar decreases in t 1/2 values (46.8–27.3 h in tomato pulp and 113.6 to 11.7 h in grapefruit juice, respectively) were obtained for β-carotene degradations. Lycopene and β-carotene degradations in tomato pulp were not very sensitive to temperature elevations (E a = 22.7 and 20.2 kJ/mol, respectively), but very sensitive in pink grapefruit juice (E a = 63.8 and 85.3 kJ/mol, respectively). High correlations were found between a*, b*and h° values, and lycopene concentrations ( r = 0.659–0.978) and β-carotene concentrations ( r = 0.647–0.997). • Both pigments showed much higher thermostability in grapefruit juice than tomato pulp. • Both pigments were more sensitive to temperature changes in grapefruit juice than tomato pulp. • High correlations were found between colour values and pigment contents in both products. • Changes in red colour of both products can be followed by measuring a* and h° values. • Changes in yellow colour can be tracked by measuring h° values in tomato pulp.

Effect of Carrier Agents and Operational Parameters on the Physical Quality of Spray-Dried Tomato Powder: A Review

Tomatoes are one of the most frequently consumed crops in the world, and they can be cultivated all year using present production methods. Tomatoes are produced for either manufacturing tomato paste, tomato pulp, tomato sauce, and ketchup or consumed as fresh fruit. However, excessive moisture levels in tomatoes generally result in increased water activity that promotes quality degradation and increases enzymatic activity, which leads to microbial growth. Therefore, the spray drying method is used to produce dried food powder, which may reduce postharvest losses while adding value to the raw product. The purpose of the paper is to review scientific research on the influence of carrier agents and operational parameters of spray-drying fruit extracts on physicochemical qualities such as moisture content, hygroscopicity, solubility, bulk density, water activity, and color difference. The current paper reviews the various formulation and process factors that impact the physicochemical characteristics of tomato powder microparticles produced by spray drying in order to find the optimum parameters to produce tomato powders with a high and effective product yield with improved powder qualities.

DEVELOPMENT OF ALLERGEN EXTRACTION METHOD IN PEEL AND PULP OF FRESH TOMATOESTHAT CAUSE ALLERGY IN HUMAN

Background: Tomatoallergens have been extensively studied but the simple and advanced extraction method from peel and pulp of fresh tomatoes has yet to be performed. Objects: To develop the proteinextraction method fromtomato peel and pulp and to investigate the allergenicity of the tomato peel and pulp extracts.Methods: Applying two different protocols and SDS-PAGE for extracting allergens from the peel and pulp of fresh tomato and performing immunoblotting them with sera of 9 allergic patients with tomato. Results: The samples extracted by thesecond protocol showed clearer and more bands than thoseby the first protocol. The immune reaction measured by Immunoblotting analysis with tomatopeel extracts exhibited more specific and visualized bands on membranes compared with those from pulp extracts. In detail, most of allergic patients to tomato reacted with peel’s allergens such as Profilin and Sola I5 Cyclophilin. Conclusion: Confirm thatthe second protocol in this research can be considered as the effective method for proteinextractionfrom freshtomato peel and pulp; and the main cause of tomato allergy comes from tomato’s peel.

Numerical modeling of heating tomato pulp in continuous flow microwave‐assisted thermal processing: Estimation of quality parameters

AbstractContinuous thermal treatment of tomato pulp aims for microbial and enzyme inactivation with minimal quality degradation. The objective of this work was to model the thermal treatment of tomato pulp flowing continuously inside a microwave cavity and a holding tube. The three‐dimensional model considers the Navier–Stokes, thermal energy conservation, Fourier's law of heat conduction, and Maxwell's equations of electromagnetism. The tomato pulp was pseudoplastic, and the phase change during heating was considered using an equivalent specific heat capacity. The model calculated the effect of diameter of the applicator tube (Dt), volumetric flow rate (), and processing temperature () on Bacillus coagulans inactivation, lycopene and color degradation, and furan formation for a thermal treatment sufficient to reduce six logarithmic cycles of the spoilage microorganism. The results revealed that tomato pulp flowing in a tube with 38 mm diameter absorbed 98% of the electromagnetic power input. However, in terms of the food nutritional and sensory quality attributes, the better design parameter was the microwave system operating with a 42 mm diameter tube. Furthermore, the tomato pulp quality also was improved when the processing temperature increased from 100°C to 120°C (reduction of 77% of furan, and reduction of 88% and 90% of lycopene and color degradation, respectively), and in this process condition, the effect of the tube diameter on the quality attributes ceased to be important.Practical applicationsThis work presented a numerical simulation‐based study to enhance the microwave‐assisted thermal processing design for liquid foods. The mathematical tool developed here allows a detailed evaluation of the electromagnetic power dissipation and temperature profiles in the tomato pulp and how these parameters affect microbial inactivation and the food's nutritional and sensory quality attributes. These results contribute to understanding the microwave heating system and guide microwave equipment manufacturers. Furthermore, the model can be useful for optimizing and controlling microwave‐assisted pasteurization/sterilization processes.

Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp

The objective of this study was to investigate the effects of Lactiplantibacillus plantarum (L. plantarum) fermentation and three types of vegetable oils (corn oil, peanut oil, and olive oil) supplementations on the physicochemical properties, bioactive components, and flavor volatiles of tomato pulp. Tomato pulp supplemented with oils was excellent food matrices for L. plantarum growth, and the colony counts remained above 8.3 log CFU/mL at the end of fermentation. The contents of total phenol, carotenoids and lycopene were dramatically increased after fermentation, and oils supplementation exhibited a synergistic promotion effect, especially for the combination of L. plantarum fermentation and 3% olive oil supplementation exhibiting the highest lycopene level (30 mg/mL), the strongest DPPH radical scavenging activity (84.24%) and FRAP (16.45 mmol Trolox/L). Furthermore, synergistic L. plantarum fermentation and oils supplementation decreased aldehydes content, and increased alcohols, esters, and ketones formation, meaning the improved flavor characteristics of fermented tomato pulp. Industrial relevanceIn this study, a functional beverage of tomato pulp was prepared by the combination of L. plantarum fermentation and vegetable oils supplementation. Colony counts, lycopene level, antioxidant capacities, and flavor characteristics were dramatically improved at the end of fermentation. This study provides an innovative technology to improve the release of lycopene from plant tissue and provide a functional beverage of tomato pulp with high health benefits.

Study on the Drying Technology of Tomato Pulp with Phytoene, Phytofluene and Lycopene Retention as Inspection Indexes.

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 &lt; 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 &lt; 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%.

Алкогольные напитки с томатными продуктами

New alcoholic and non-alcoholic beverages from non-traditional vegetable raw materials expand the domestic product range and allow food producers to develop new market segments. The present research objective was to summarize and analyze the current data on the use of tomatoes in alcohol production.&#x0D; The review covered Russian and foreign open access scientific publications and patents registered in Pubmed, E-library, Cyberleninka, Espacenet, and Patentscope in 2005–2021.&#x0D; Most publications featured tomato juice in soft drinks production as a means to increase their nutritional value, improve sensory profile, expand the product range, and develop new functional products, e.g., with antioxidant properties, for diabetic consumers, etc. Tomato pulp, juice, or puree is used in beer production. No publications featured the effect of tomato cultivars on the technical properties of the finished product.&#x0D; The analysis revealed the need to study the effect of red, yellow, and dark tomatoes on the sensory and physico-chemical quality of beer drinks. Another research prospect is a novel semi-finished product from tomato pomace that would increase the nutritional value of beer drinks.