Tomato Puree Research Articles

Development of a multilayer antimicrobial packaging material for tomato puree using an innovative technology

In the present study, a new innovative procedure to incorporate an antimicrobial agent in a multilayer active material was used to prepare several antimicrobial packaging materials. For this purpose, the activity of six antimicrobial substances was evaluated and three of them were selected as active agents. Among the active materials prepared, those containing polyurethane adhesive free of isocyanates and different concentrations of cinnamon essential oil as active agent were the most effective. Therefore, these materials were studied in depth. Migration assays demonstrated that cinnamaldehyde was released from these active packaging materials to the food simulant. However, the degradation of cinnamaldehyde in the food simulant was also observed. Finally, the antimicrobial activity of the material was evaluated in tomato puree, obtaining high efficiency for Escherichia coli O157:H7 and Saccharomyces cereviase but not for Mucor mucedo.

Direct UV determination of Amadori compounds using ligand-exchange and sweeping capillary electrophoresis.

The detection of Amadori compounds poorly absorbing in the UV region is challenging. To cope with this problem, a simple and effective method using ligand-exchange and sweeping capillary electrophoresis was first developed. With this method, Amadori compounds can be detected by UV at 236 nm without derivatization steps and separated based on the stable levels of Amadori compound-Cu(2+) complexes. Under optimal conditions with background electrolyte of 50 mmol/L copper sulfate, pH 3.94, and separation voltage 25 kV, baseline separations of the following five Amadori compounds, N-(1-deoxy-D-fructos-1-yl) valine (Fru-Val), N-(1-deoxy-D-fructos-1-yl) leucine (Fru-Leu), N-(1-deoxy-D-fructos-1-yl) alanine (Fru-Ala), N-(1-deoxy-D-fructos-1-yl) methionine (Fru-Met), N-(1-deoxy-D-fructos-1-yl) glutamic acid (Fru-Glu), were achieved within a 20 min run. The method was applied to analyze these Amadori compounds in two tomato products. Fru-Glu could be quantitated sensitively down to 0.706 mg/L in MS powder (a kind of tomato powder), 0.726 mg/L in MS liquid (a kind of concentrated tomato juice), and the limit of quantification for the others ranged from 0.792 to 1.084 mg/L. The most abundant Amadori compound was Fru-Glu (1057.5 mg/100 g) in MS powder; however, Fru-Met was rarely detected in MS liquid. The accuracy of the method was tested by recovery measurement of the spiked samples, which yielded good results (94.2-106.0%) with relative standard deviation lower than 5%. Simultaneously, the method was also applied in the analysis of Fru-Glu content during a tomato puree evaporating concentration process. The first significant increase in Fru-Glu content coincided with the increment rate of soluble solids, which indicated that fast evaporation of water could be a critical step for the formation of Amadori compounds. These results show that this method is convenient and reliable for rapid analysis of Amadori compounds in tomato products.

Pasteurization treatments for tomato puree using conventional or microwave processes

ABSTRACTA pasteurization process for tomato puree using microwaves (2450 MHz) was applied and compared with the conventional heat treatment proposed by FAO. Batches of 400 g of tomato puree (pH = 4.1 and 10°Brix) were treated in a microwave oven (950 W). The same quantity was used for conventional treatment (glass bottles immersed in water at 93.3 °C). Treatments effectiveness was calculated throughout F93.38.9 value calculations. A control puree (without thermal treatment) and both treated purees were cooled and stored during 31 days at 4 °C. There were not significant (p >0.05) changes in pH and °Brix during storage in the evaluated samples. Lower colour changes were observed for tomato puree treated using microwaves. Moulds and yeasts counts remained about 103 CFU/g in the microwave-pasteurized puree after 21 days of storage. The sensory evaluations of both pasteurized purees showed no significant difference (p > 0.05) in colour, flavour and overall acceptability tests. Additionally, a population of Escherichia coli, intentionally inoculated in tomato puree, was reduced 5 log-cycles using the proposed microwave treatment, validating the efficacy of the proposed pasteurization process.

Detection and Quantitative Analysis of the Non-cytotoxic allo-Tenuazonic Acid in Tomato Products by Stable Isotope Dilution HPLC-MS/MS.

Tenuazonic acid (1) is a mycotoxin produced mainly by fungi of the genus Alternaria. It occurs in a variety of agricultural products. allo-Tenuazonic acid (2) is an isomer of 1 that is not chromatographically separated from 1 in most analytical methods. Therefore, both isomers are quantitated as a sum parameter. In this study a QuEChERS (quick, easy, cheap, effective, rugged and safe) based stable isotope dilution HPLC-MS/MS method including the chromatographic separation of both isomers was developed and applied to 20 tomato products from the German market. All products showed contamination with both toxins. 1 was found in a range from 5.3 ± 0.1 to 550 ± 15 μg/kg (average = 120 μg/kg) and 2 in a range from 1.5 ± 0.4- to 270 ± 0.8 μg/kg (average = 58 μg/kg). 2 represents 7.0-44% of the sum of both isomers (average = 29%). This is the first reported occurrence of 2 in food samples. To evaluate and compare the cytotoxicities of 1 and 2, both compounds were isolated from a synthetic racemic mixture. 1 showed moderate cytotoxic effects on HT-29 cells starting at 100 μM, whereas 2 exhibited no activity. 2 was not produced in liquid cultures of Alternaria alternata in yeast extract sucrose (YES) medium, but could be detected in small amounts in tomato puree inoculated with the fungus.

Biocontrol efficacy of Lactobacillus fermentum YML014 against food spoilage moulds using the tomato puree model

ABSTRACTFood-spoilage moulds are known for their destructive rot and for the production of carcinogenic metabolites such as mycotoxins. These metabolities play a major role in the deterioration of the quality and hygiene of foodstuffs, resulting in economic loss and posing a critical threat to livestock and human. The current study evaluates the antifungal activity of an isolate, Lactobacillus fermentum YML014 isolated from Nigerian fermented food (Cassava). YML014 showed strong antifungal activity against Aspergillus niger, Aspergillus flavus, Penicillium expansum and reduced the fungal mycelia by ∼50% while co-cultivating in liquid medium. The strain exhibited heat stability and showed antifungal activity over a wide pH range of 4.0–8.0. The strain was sensitive to all of the clinically important antibiotics used. The biopreservative potential of YML014 was evaluated using tomato puree. Mycelial growth of P. expansum was observed in the negative control after 3 and 25 days of incubation at 25°C and 4°C, respectively. The shelf life of tomato puree treated with YML014 was extended for 12 days at 25°C and 9 days at 4°C. The strong antifungal potential of YML014 against food-spoilage moulds suggests its ability as a potent food preservative agent.

A Combination of Single-Nucleotide Polymorphisms Is Associated with Interindividual Variability in Dietary β-Carotene Bioavailability in Healthy Men1–3

Background: The bioavailability of β-carotene, the main dietary provitamin A carotenoid, varies among individuals. It is not known whether this variability can affect long-term β-carotene, and hence vitamin A, status.Objectives: We hypothesized that variations in genes involved in β-carotene absorption and postprandial metabolism could at least partially explain the high interindividual variability in β-carotene bioavailability. Thus, the main objectives of this study were to identify associated single-nucleotide polymorphisms (SNPs), and to estimate whether populations with different allele frequencies at these SNPs could have different abilities to absorb provitamin A carotenoids.Methods: In this single-group design, 33 healthy, nonobese adult men were genotyped with the use of whole-genome microarrays. After an overnight fast, they consumed a test meal containing 100 g tomato puree providing 0.4 mg β-carotene. The postprandial plasma chylomicron β-carotene concentration was then measured at regular time intervals over 8 h. Partial least squares (PLS) regression was used to identify the best combination of SNPs in or near candidate genes (54 genes representing 2172 SNPs) that was associated with the postprandial chylomicron β-carotene response (incremental β-carotene area-under-the-curve concentration over 8 h in chylomicrons).Results: The postprandial chylomicron β-carotene response was highly variable (CV = 105%) and was positively correlated with the fasting plasma β-carotene concentration (r = 0.78; P < 0.0001). A significant (P = 6.54 × 10−3) multivalidated PLS regression model, which included 25 SNPs in 12 genes, explained 69% of the variance in the postprandial chylomicron β-carotene response, i.e., β-carotene bioavailability.Conclusions: Interindividual variability in β-carotene bioavailability appears to be partially modulated by a combination of SNPs in 12 genes. This variability likely affects the long-term blood β-carotene status. A theoretic calculation of β-carotene bioavailability in 4 populations of the international HapMap project suggests that populations with different allele frequencies in these SNPs might exhibit a different ability to absorb dietary β-carotene. This trial was registered at clinicaltrials.gov as NCT02100774.

Specific features of processing tomatoes grown under conditions of southern Dagestan

A wasteless tomato processing technology that is to obtain tomato juice from pulp, fat oil and protein from seeds, and food grade dye from seed coats is approved. A more improved technology for production of tomato juice and tomato paste is also presented. The quantity of pulp in juice is regulated by centrifuge rotation speed. The influence of ultraviolet irradiation of tomatoes on the contents of antioxidants, carotenoids, and phenol compounds is determined. A comparative characteristic of chemical composition in raw stuff and tomato juice is presented. An improved method for concentrating tomato puree and tomato paste is proposed.

Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization

Tomato puree was processed by continuous high-pressure (CHP) homogenization at 69–276MPa, for 1–3 passes. Laser scattering and light microscopy showed CHP reduced the pulp particles to ∼10–100μm, producing smaller and more uniform particles, with processing at 276MPa and 2 passes producing greatest particle reduction. No differences in moisture or color were found due to different treatments. In general, G′>G″ for all samples, suggesting a soft gel network. Both the storage modulus (G′) and loss modulus (G″) decreased with CHP pressure. G′ decreased modestly with frequency between 0.1 and 2Hz, and more dramatically between 2 and 30Hz, with behavior characteristic of entangled polymers. In general, yield stress decreased with homogenization pressure, but increased with number of passes. CHP-treated samples had lower consistency and were less shear-thinning than the control. Repeated passes increased the consistency of CHP samples. The results suggest CHP processing produced smaller and more uniform particles, causing a reduced level of microstructure that contributes to elastic properties at small deformation.

Effect of high power low frequency ultrasound processing on the stability of lycopene

The stability of lycopene was evaluated after application of high power low frequency ultrasound. The study was carried out on a solution containing pure lycopene to evaluate the direct effect of ultrasound on lycopene and on tomato purée to evaluate the direct and indirect effects of ultrasound application within a food matrix. Power densities ranging from 55 to 5000W/L and temperatures ranging from 23°C (ambient) to 60°C were evaluated. The experiments on pure lycopene showed that the application of ultrasound did not have any direct effect over lycopene. However, the retention of lycopene in tomato puree has decreased indicating an indirect effect on lycopene stability caused by high concentration of hydrogen peroxide and the activation of peroxidase enzymes leading to the reduction of ascorbic acid and its regenerative action towards lycopene.

Tuning Physical Properties of Tomato Puree by Fortification with Grape Skin Antioxidant Dietary Fiber

Grape skins recovered from winemaking by-products were investigated for use as sustainable, antioxidant fiber-rich ingredient for the innovation of low-energy dense tomato puree. Six tomato purees fortified with grape skin antioxidant fiber, with varying particle size distribution, and two control tomato purees were studied. Physical parameters of purees were analyzed upon mixing and either an intensive heat treatment or an optimized heat treatment designed to achieve six decimal reductions of a target microorganism (Alicyclobacillus acidoterrestris) as recommended for pasteurization of acidic fruit products. Mixing of grape skin antioxidant fiber with tomato purees led to a decrease in both surface-weighted mean diameter (Sauter mean diameter, d(3,2)) and volume-weighted mean diameter (d(4,3)) values and an increase in span. Changes in these descriptors were most significant in purees added with the smallest particle sizes. Thermal stabilization of purees slightly decreased the d(3,2) values further and increased d(4,3) values, suggesting concomitant occurrence of particle disaggregation and formation of flocs within the food matrix. Phenolic solubility was inversely correlated to d(3,2) values. Bostwick consistency, storage (G′) and loss (G″) moduli, and complex viscosity (η*) increased in the fortified purees. The η* values displayed a positive correlation with d(4,3) values. Variations in Hunter colorimetric parameters were within the acceptability threshold. Overall, the information obtained provides knowledge to assist development of fiber-rich, low-energy dense fruit purees.

MID-INFRARED SPECTROSCOPY AS A RAPID AND CONVENIENT TOOL FOR THE CHARACTERISATION OF TOMATO PUREES

1. The quantitative determination of quality traits requiring spectral and classical data. In the work, the accuracy of the mid-infrared spectroscopy was investigated to predict internal quality traits in purees of fresh tomatoes. In a first time, the models of prediction were established using 50 representative samples and then these models were used to evaluate the quality traits of a large diversity of tomatoes through an experiment. Mid-infrared spectroscopy showed a good ability to estimate not only soluble solids (error of 4%) and titratable acidity (error of 5%) but also individual compounds such as glucose, fructose and citric acid (error of 4%). For malic acid, the high error of prediction (20%) was probably in relation with its low level in the studied tomatoes. Using these models, the tomato quality has been shown to depend on the following factors listed in descending importance as field/greenhouse cultivation > genotype > harvesting date > post-harvest duration. 2. The discrimination of different processed tomato matrices by the direct exploitation of spectral data. The analyses of principal components (PCA) performed on some specific spectral areas allowed the sample discrimination. A clear separation was shown between tomato purees prepared at 20, 40 and 70°C from those prepared at 90°C. An important change happened at around 70°C.

Lycopene bioavailability is associated with a combination of genetic variants

The intake of tomatoes and tomato products, which constitute the main dietary source of the red pigment lycopene (LYC), has been associated with a reduced risk of prostate cancer and cardiovascular disease, suggesting a protective role of this carotenoid. However, LYC bioavailability displays high interindividual variability. This variability may lead to varying biological effects following LYC consumption. Based on recent results obtained with two other carotenoids, we assumed that this variability was due, at least in part, to several single nucleotide polymorphisms (SNPs) in genes involved in LYC and lipid metabolism. Thus, we aimed at identifying a combination of SNPs significantly associated with the variability in LYC bioavailability. In a postprandial study, 33 healthy male volunteers consumed a test meal containing 100g tomato puree, which provided 9.7mg all-trans LYC. LYC concentrations were measured in plasma chylomicrons (CM) isolated at regular time intervals over 8h postprandially. For the study 1885 SNPs in 49 candidate genes, i.e., genes assumed to play a role in LYC bioavailability, were selected. Multivariate statistical analysis (partial least squares regression) was used to identify and validate the combination of SNPs most closely associated with postprandial CM LYC response. The postprandial CM LYC response to the meal was notably variable with a CV of 70%. A significant (P=0.037) and validated partial least squares regression model, which included 28 SNPs in 16 genes, explained 72% of the variance in the postprandial CM LYC response. The postprandial CM LYC response was also positively correlated to fasting plasma LYC concentrations (r=0.37, P<0.05). The ability to respond to LYC is explained, at least partly, by a combination of 28 SNPs in 16 genes. Interindividual variability in bioavailability apparently affects the long-term blood LYC status, which could ultimately modulate the biological response following LYC supplementation.

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility.

High-pressure homogenization disrupts cell structures, assisting carotenoid release from the matrix and subsequent micellarization. However, lycopene bioaccessibility of tomato puree upon high-pressure homogenization is limited by the formation of a process-induced barrier. In this context, cell wall-degrading enzymes were applied to hydrolyze the formed barrier and enhance lycopene bioaccessibility. The effectiveness of the enzymes in degrading their corresponding substrates was evaluated (consistency, amount of reducing sugars, molar mass distribution and immunolabeling). An in vitro digestion procedure was applied to evaluate the effect of the enzymatic treatments on lycopene bioaccessibility. Enzymatic treatments with pectinases and cellulase were proved to effectively degrade their corresponding cell wall polymers; however, no further significant increase in lycopene bioaccessibility was obtained. A process-induced barrier consisting of cell wall material is not the only factor governing lycopene bioaccessibility upon high-pressure homogenization.

Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage

&lt;p&gt;Tomato purees were produced from &lt;em&gt;De Rica &lt;/em&gt;and&lt;em&gt; Roma&lt;/em&gt; cultivars of tomato, packaged in high density polyethylene and stored at ambient temperature (32±2 ºC). The stored purees were analysed weekly for physicochemical composition, sensory attributes and microbial load until they became unwholesome. There was a significant (p&amp;lt;0.05) falling in Titratable Acidity (TTA) within the first five and six weeks for &lt;em&gt;De Rica&lt;/em&gt; and &lt;em&gt;Roma&lt;/em&gt; purees respectively. TTA values dropped from 12.43 to 8.40 and 10.69-7.43 for &lt;em&gt;De Rica&lt;/em&gt; and &lt;em&gt;Roma&lt;/em&gt; purees respectively. Total solid (TS) of the purees decreased significantly (p&amp;lt;0.05) from 16.2% to 9.08% for &lt;em&gt;De Rica&lt;/em&gt; puree and 17.89% to 9.99% for &lt;em&gt;Roma&lt;/em&gt; puree within the first four weeks of storage and became stable at the later weeks of storage. &lt;em&gt;Roma&lt;/em&gt; puree had higher TS throughout the storage period. Total Insoluble Solid of the purees increased significantly from 3.07% and 4.01% for &lt;em&gt;De&lt;/em&gt;&lt;em&gt; &lt;/em&gt;&lt;em&gt;Rica&lt;/em&gt; puree and 2.3% and 3.44% for &lt;em&gt;Roma&lt;/em&gt; puree within the first week of storage. The values however, decreased significantly is (p&amp;lt;0.05) at the second week of storage from 4.01% to 1.19% for &lt;em&gt;De Rica&lt;/em&gt; puree and 3.44% to 1.89% for &lt;em&gt;Roma&lt;/em&gt; puree. The bulk density of the samples decreased significantly (p&amp;lt;0.05) from 1.14g/ml to 0.95 g/ml for &lt;em&gt;De Rica&lt;/em&gt; puree and 1.12 g/ml to 0.95 g/ml for &lt;em&gt;Roma&lt;/em&gt; puree through the storage period. There was an insignificant (p&amp;gt;0.05) increase in total bacteria count from 140 CFU/g to 320 CFU/g for &lt;em&gt;De Rica&lt;/em&gt; puree and 126 CFU/g to 280 CFU/g for &lt;em&gt;Roma&lt;/em&gt; puree within the first two weeks of storage. The values increased significantly (p&amp;lt;0.05) from 640 CFU/g to 137,000 CFU/g for &lt;em&gt;De Rica&lt;/em&gt; puree and 590 CFU/g to 122,000 for &lt;em&gt;Roma&lt;/em&gt; puree from the third to the tenth week of storage. There was no significant difference (p&amp;gt;0.05) between the freshly produced &lt;em&gt;De Rica&lt;/em&gt; puree, &lt;em&gt;Roma&lt;/em&gt; puree and the commercial sample in appearance, colour, taste and overall acceptability before and during storage. Marked rejection of the purees was observed at the eight week of storage.&lt;/p&gt;

An Improved Method of UPLC-PDA-MS/MS Analysis of Lycopene Isomers

The aim of the study was to develop a rapid method for analysis of lycopene extracted from tomato puree using UPLC. Further, conditions were optimized to obtain characteristic ions to distinguish lycopene isomers by using APCI-MSMS mode. Chromatographic separation of (all-E)-lycopene and (Z)-lycopene isomers were separated by reversed-phase CSH Phenyl-Hexyl column with short run time and good resolution. Radical cation [M]+ of (all-E)-lycopene and major (Z)-lycopene isomers upon collision-induced dissociation (CID) produced a number of characteristic ions; (13Z)- and (15Z)-lycopene isomers were characterized by the loss of 15 Da (CH3) to form ions of m/z 521, from the molecular ion m/z 536. In addition, fragmentation patterns of (all-E)-/(Z)-lycopene were also compared with (all-E)-β-carotene with similar molecular mass. Selective CID coupled with UV-Visible spectra was used to differentiate the geometrical isomers of lycopene. The assessment could be helpful in the analysis of carotenoid isomers.

Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products

The sensory profile and consumers' acceptability of fibre- and polyphenol-enriched functional tomato purees were studied. Products were developed by incorporating different granulometric fractions of grape skins (S ≤ 125 μm; 125 μm < M ≤ 250 μm; 250 μm < L ≤ 500 μm) in two tomato puree types (V and R). A significant increase in textural (crispiness, granularity) and odour (spicy, hay) attributes and a decrease in perceived homogeneity and astringency were observed as the particle size increased. Based on consumer clustering, two drivers for product optimization were identified. Cluster 1 significantly preferred the smoothest particle size, and the drivers of formulations that were preferred seemed to be the flavour of processed tomato and homogeneity. By contrast, Cluster 2 preferred the coarsest particle size where the sensations of fresh tomato were enhanced as well as the sensations of crispiness, granularity and vegetable notes. The finest particle size was the most suitable when combined with the V type, while the coarsest particle size performed best when combined with the R tomato type.

Valorization of Tomato Dried Peels Powder as Thickening Agent in Tomato Purees

Tomato pomade, consisting of peels and seeds, represents 3-4% of fresh fruit weight. If it remains a waste, it gives rise to disposal problems and aggravate environmental pollution. Our aim was to evaluate the potential of dried peels powder as thickening ingredient in commercial tomato purees. Dried peels were ground in fine and rough sizes and physic-chemically characterized. Samples of creamy and rustic purees with tomato fine and rough dried peels powders at different percentages (0.5-5.0%) were prepared and tested for rheological properties and organoleptic characteristics (colour and flavour). The addiction of 3.0% of fine and 1.0% of rough dried peels powder to rustic purees, and 2.0% of fine dried peels powder to creamy purees resulted as the best combination to reduce the impact of industrial evaporation. The proposed approach could transform a waste in a value-added product to be reused, even in the producer’s supply chain itself.

Effect of enzymatic treatments on lycopene in vitro bioaccessibility in high pressure homogenized tomato puree and chromoplast fraction

Effect of enzymatic treatments on lycopene in vitro bioaccessibility in high pressure homogenized tomato puree and chromoplast fraction

Study on nanocoated pet bottles of tomato puree against Enteropathogenic bacteria

Study on nanocoated pet bottles of tomato puree against Enteropathogenic bacteria

Study on Nanocoated PET Bottles of Tomato Puree against Enteropathogenic Bacteria

The global production of plastics would reach about 227 MT by 2015, with a growth rate increase of about five percent per year. PET is thermoplastic polyester widely used for production of beverage bottles. Plastic bottles made from polyethylene terephthalate (PET) are increasingly used in storage of beverages like soft drinks, mineral water, juices and beer, in comparison to other packaging plastic. PET is considered to be the most inert of polymers with good barrier properties against moisture, oxygen and carbon dioxide with a low migration tendency of its constituents. According to National Association for PET Container Resources (NAPCOR, 2011), among 5,478 million pounds of PET bottles are available for recycling. Different technologies can further enhance PET inherent barrier properties and offer great protection to natural properties of packaged products against oxygen migration and carbon dioxide. Food packed into PET containers is the main source of microorganisms causing diarrhoeal diseases (Figure 1). Hence technology to minimize microbial health hazards is the need of the hour. Therefore barrier enhanced technology such as nanoparticle coatings on PET bottles was tried out in this study.