Tomato Sauce Research Articles

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8).

Adherence to the Mediterranean diet is associated with a reduced DAS28 index among patients with rheumatoid arthritis: Case study from KRRD.

Rheumatoid arthritis (RA) is a chronic, autoimmune disease that mostly affects the synovial joints. It has been hypothesized that dietary and other environmental and lifestyle factors contribute to the development of RA and its severity. The present study aims to measure the effect of the Mediterranean diet (MedDiet) on the disease activity scores (DAS28) among patients with RA. Adult patients who satisfied the American College of Rheumatology (ACR) classification criteria for RA from major hospitals in Kuwait were evaluated. A cross-sectional study conducted on 754 RA patients visits aged (21-79) years. Patients were evaluated using the DAS28. Patients' levels of adherence to the MedDiet are assessed using a validated 14-item Questionnaire (paper or web-based). The data was analyzed using both multivariate and univariate statistics. Multivariate logistic regression was used to analyze the statistical relationship between MedDiet and RA disease activity. The finding suggests that a MedDiet can have a positive impact on DAS28 among patients with RA. In the DAS28 cohort (DAS28 < 3.2, DAS28 ≥ 3.2), several Mediterranean survey components showed statistically significant differences. Patients with a Mediterranean score ≤ 5 was more likely to have hazard effects for DAS28 than those with a Mediterranean score of ≥10 (HR = 0.17, CI [0.08-0.37], p < .001). The finding shows that, Mediterranean levels ≤5, on biologics treatment, CRP, and patient global assessment were significantly associated with overall survival. Additionally, the MedDiet was found to be a significant predictor of DAS28 in the random forest decision tree plot, along with tender, RF, and creatinine. MedDiet patients had a lower DAS28 score than others. The findings suggest that optimal drug treatment and a restrictive diet can help to improve DAS28 score for patients with RA. More patients in the cohort DAS28 <3.2 used olive oil, servings of vegetables, fruits, and legumes. In contrast, more patients in the cohort DAS28 ≥ 3.2 consumed red meat, butter, sweetened or soft drinks, cakes, cookies, or biscuits, and tomato sauce.

Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce.

In this study, tomato sauces were prepared by adding different levels of emulsified oil (0, 5, 10, or 20wt%) to tomato pomace. The effects of adding these excipient emulsions on the concentration, bioaccessibility, and bioactivity of the carotenoids and phenolics in the tomato sauces were then determined. The carotenoid and phenolic profiles were analyzed by HPLC and LC-MS/MS, respectively. The bioaccessibility values of the lycopene, lutein, and β-carotene were around 36-82%, 73-112%, and 67-94% for tomato sauces with excipient emulsions, respectively. In contrast, they were considerably lower for tomato sauces without excipient emulsions, being around 24-31%, 69-71%, and 45-62%, respectively. The TPC and TAC values of the tomato sauces with the excipient emulsions were significantly higher than those without. Considerably higher concentrations of carotenoids and phenolic compounds were detected in the tomato sauce samples containing the excipient emulsions. These results suggest that the presence of the oil droplets increased the extractability, stability, and bioaccessibility of the nutraceuticals in the tomato sauce.

Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation

Flavor and chemical changes with microbial succession during Red-Sour-Soup (RSS) post-fermentation were urgent to be revealed for quality control. RSS post-fermentation could be divided into three stages according to acidity, nutrients exhausting and total colony counts, without coliform bacteria growth nor nitrite peak was observed. Lactobacillus acetotolerans induced over 50 % increase of lactic acid, finally conducing to the lactic acid-dominated sour taste of RSS. The volatile compounds totally increased by 25.70 % in chili sauce and 32.58 % in tomato sauce (p < 0.05). In early-/middle-stage (pH > 3.5), alcohols and short-chain fatty acids increased, and butyric acid with unpleasant odor became the maximum flavor contributor. Nevertheless, in late-stage (pH < 3.5), with the reduction of alcohols and fatty acids, esters, 2-nonanone and terpenoids with pleasant flavors increased by Clavispora lusitaniae, Pichia, Cladosporium delicatulum and Rozellomycota sp.. In conclusion, the post-fermentation, especially L. acetotolerans metabolism and aciduric fungal esterification were essential for RSS characteristic flavor formation.

Synthesis of polymer dots as fluorescent nanoprobe for the detection of Ponceau 4R, an additive color abuse in food

Abusing organic dyes in industrial food products is an important issue in many countries. Rapid chemical sensing of these compounds can be of great importance during the industrial life of humans. In this work, we synthesized a new fluorescent polymer dot and successfully applied it as an optical probe for the detection of red color abuse in foodstuffs. Ponceau 4R is a red organic dye additive that is used in some foodstuffs such as tomato sauces or pastes. It is too hazardous to human health. Detection of such abusage is challenging. The development of π-conjugated polymer dots having a bright emission band at visible can be a promising probe for the detection of food color additives. A variety of methods and monomers were previously used for their synthesis. Here, the Suzuki Coupling method was employed. The limit of detection (LOD) of the method was obtained 16 nmol L−1 for the detection of Ponceau 4R.

Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

AbstractIn multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component). In this study, different proportions of alginate (film matrix), guacamole (hydrophobic component with sensory appeal), and glycerol (plasticizer) were combined to form edible films to be used as a moisture barrier between moist and dry components of multicomponent foods. Alginate was the component that most contributed to increase the film strength and to reduce its water vapor permeability (WVP). Guacamole, due to the presence of avocado lipids, enhanced the film hydrophobicity, although not having decreased the WVP (as expected), since it promoted discontinuities in the alginate structure. The film with the lowest WVP (containing an alginate/guacamole/glycerol dry mass ratio of 25/60/15) was inserted between nachos and tomato sauce, being able to reduce the crispiness loss of nachos during a 50‐min storage.

Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents

Amadori compounds (ACs), the first stable products of Maillard reaction, are detected in various products of fruits and vegetables, and show an antioxidant activity which can be related to beneficial effects in human health. In order to optimize the nutritional quality of a multi-ingredient tomato sauce (tomato puree – onion – olive oil – dried pepper), the fate of ACs during processing (drying, heating) and gastrointestinal digestion of a model meal was assessed as well as that of other microconstituents, i.e. carotenoids, phenolic compounds and capsaicinoids. The drying at 50 °C of fresh pepper induced the formation and accumulation of ACs after 6 days. During the heat treatment by microwave of multi-ingredient tomato sauce, Maillard reaction occurs in presence of dried pepper and the content in ACs in the tomato-based sauces increased (+33% to + 53%) depending of quantities of dried pepper added. The bioaccessibility of total ACs was 24–31% in duodenal phase and 18–22% in jejunal phase. Individual ACs have shown variable bioaccessibility, e.g. very high for Fru-Arg (50.8% to 71.3%), and very low for Fru-Met (1.8% to 2.2%). The kinetic monitoring of ACs in digestion medium showed that ACs are not stable (-46% in gastric phase, −49 % in intestinal phase) which indicated their potential degradation in the digestive tract. The presence of ACs in the multi-ingredients tomato sauces had no effect on the content of the other bioactive compounds monitored in the study and even promoted the bioaccessibility of total lycopene (+30%) but decreased the bioaccessibility of total phenolic compounds.

Life cycle assessment of importing canned tuna into Aruba through different supply chains, in varying can sizes and in oils, brine or tomato sauce

Life cycle assessment of importing canned tuna into Aruba through different supply chains, in varying can sizes and in oils, brine or tomato sauce

Sunset Yellow Electrochemical Sensor Based on a Molecularly Imprinted Poly-Glycine Film-Decorated Pencil Graphite Electrode

In this paper, a simple and selective molecularly imprinted polymer film-based electrochemical sensor is made by electropolymerizing glycine in the presence of Sunset yellow (SY) as a template. The thin film electro-polymerization was characterized by cyclic voltammetry and square wave voltammetry. The optimization of important parameters, the removal of Sunset yellow from the developed electrode, analytical performance, and the analysis of a real sample are described. The results showed that the developed sensor is highly selective in the presence of interferents such as sodium chloride, glucose, benzoic acid, lemon yellow and tartrazine up to a 200-fold higher concentration. Under optimized conditions, the linear dynamic range was found to range from 2 to 100 μM, with LOD and LOQ values of 0.753 μM and 2.48 μM respectively. When the proposed sensor was used for the evaluation of a real sample (tomato sauce), a similar result was observed in comparison to high performance liquid chromatography evaluation, indicating the good reliability of our modified sensor. In summary, our proposed sensor is promising for the detection of SY in food products.

Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based "meatballs" in tomato sauce

Background: Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based ingredients, will be tested. The objective of this study was to develop the lexicon needed to objectively assess the sensory profile of this product. Methods: Eight judges were recruited and trained. Thirteen 1-hour sessions took place over three months. The steps followed were the selection of commercial reference, generation of descriptors, training of the panel, validation of the trained panel and product characterisation. The judges chose one commercial reference (using simple hedonic evaluation) to serve as a reference. The accepted intensity scale for the generated descriptors was from 0 (low intensity) to 9 (very intense). To test the first versions of the game, food product developers involved in the project, acted as participants, and used a mix of lentils, quinoa, and oats to enhance the commercial version. R-project software was used to analyse the performance of the panel and the sensory profiles. Results: A glossary with 14 descriptors was generated. The discriminatory capacity of the panel was confirmed by examining the significance of the product effect (p &lt; 0.05). The product–judge interaction was not significant (p &gt; 0.05) for most of the evaluated attributes, indicating a good degree of panel agreement. Overall, the panel was considered reproducible after 9 sessions. Although the appearance, firmness, fragility and chewiness were considered similar to the reference, juiciness and taste (understood as meaty flavour) of the new product were deemed improved. Conclusions: According to the panel, two of the most appreciated attributes associated with meat analogues, juiciness and taste, were improved compared to the commercial reference. Therefore, the first approach for further development of the contest/game was validated.

A Short History of Spaghetti with Tomato Sauce by Massimo Montanari (review)

A Short History of Spaghetti with Tomato Sauce by Massimo Montanari (review)

Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion

This study aimed to reutilize a by-product of the tomato-processing industry, tomato pomace. Two types of tomato sauce were developed incorporating tomato pomace by 50% (SWS) or 100% (WTS) and chopped tomatoes using WTS as filling sauce (WCT). The carotenoids, α-tocopherol, and polyphenols content in the products and bioaccessible fractions from in vitro digestion were assessed compared to a conventional sauce (TS) and chopped tomatoes (TCT). The total antioxidant capacity (TAC) before the digestion, in the bioaccessible fractions and the residue of digestion was measured. The innovative products showed a higher content of all carotenoids (mainly lycopene), α-tocopherol, and TAC vs conventional products. Polyphenols were more abundant only in the WCT than TCT. Compared to the conventional products, bioaccessibility of: carotenoids decreased by 48% from SWS and WS, whereas increased by 19% from WCT; α-tocopherol increased by 26% from SWS; total polyphenols decreased by 37% and 56% from SWS and WS, whereas increased by 19% from WCT. TAC of bioaccessible fractions and residues of digestion from innovative products increased by 1.3- to 4-folds.Reutilizing tomato pomace in tomato processing led to products with increased carotenoids, α-tocopherol, and TAC besides enhanced oxidative reducing potential along the gastro-intestinal tract until the colon.

PELATIHAN DIVERSIFIKASI TOMAT MENJADI PRODUK OLAHAN SAUS TOMAT DI DESA MONTONG BAAN

Montong Baan Village is one of 14 villages in Sikur District, East Lombok Regency, West Nusa Tenggara Province. This village is a division of East Suradadi Village, established on November 3, 1938. Most of the people in this village work as crops (tomatoes and chilies) farmers. However, the lack of awareness related to the processing of agricultural products makes the community only depend on the livelihoods of farmers, whereas if the agricultural products are processed, they can make a product with high selling value. Therefore, the purpose of the University of Mataram Thematic Desapreneur Community Service Program for the period December 2022 - February 2023 is to help people create businesses by utilizing tomatoes through outreach and training in making tomato sauce. The stages carried out during the training were mixing ingredients, cooking, packaging, and marketing. The results obtained from this tomato sauce making training are that the people in Montong Baan Village can produce tomato sauce products that have been packaged and labeled and are ready to be marketed. Apart from that, the training on making tomato sauce in Montong Baan Village will certainly open up business opportunities and improve the economy for the community.

Development and characterization of sauces formulation based on tomato and garlic powders

Background: Consumers have increasingly high demands in terms of taste, color and texture; they expect foods to be safe, healthy and nutritious, more appealing in color, texture and taste, and ready-to-use products such as sauces. Aim: The aim of this study was to formulate sauces with tomato (TP) and garlic (GP) powders resulted from conventional and microwave dryings. Material and Methods: TP was used at 0, 5, 10 and 15% in the formulation of tomato sauce and GP at 0, 5, and 20% in the formulation of garlic sauce. For studying the effects of these powders on quality of sauces, some properties such as pH, Brix, apparent viscosity, mesophilic aerobic total flora (MATF), total coliforms,mold and yeast colony count and sensory evaluation were determined. Results: The results showed that the increase in the powders proportions increased pH from 5.32 to 5.72 for garlic sauces but decreased it from 5.42 to 5.04 for tomato sauces. However, the Brix values increased from 12.8 (5% tomato sauce) to 19.6% (15% tomato sauce), and from 15.5 (5% garlic sauce) to 18.8% (20% garlic sauce).On the other hand, it caused decrease in apparent viscosity from 7 to 3.5 cm for tomato sauces and from 5to 2.5 cm for garlic sauces. Similarly, MATF, mold and yeast colony count in sauce samples were diminished. Conclusion: The use of TP at 5% (estimated by 60% of the experts) is recommended for the formulation of the tomato sauce whereas for the garlic sauces, the two formulations used were equally appreciated by 100% of the experts. Keywords: Tomato sauce, garlic sauce, physicochemical analysis, microbiological analysis, sensory analysis.

Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?

Common challenges for plant-based meat replacers are undesired (inherent) off-flavours (flavour defects) such as beany flavour or bitter taste, which are often associated with the use of plant proteins in meat replacers. Furthermore, plant-based meat replacers are often perceived as dry and lack juiciness and tenderness (texture defects). However, many foods are not consumed in isolation and sensory properties, and their acceptance, can be altered by the addition of other food components or condiments.The study aimed to compare the sensory properties and acceptance of commercially available plant-based burger patties eaten alone and in combination with other foods and/or condiments. Liking and sensory properties of a beef and two plant-based (soy and hemp) patties consumed alone, with a bun, with tomato sauce, and with a bun and tomato sauce were determined using a hedonic scale and Rate-All-That-Apply (RATA) methodology, respectively.For both plant-based patties (hemp, soy) bitter taste, beany and nutty flavour intensity remained but decreased with addition of a bun and/or sauce, but positive liking drivers such as meaty and fat flavour were also reduced. This suggests that these off-flavours can only be partly mitigated by the addition of a bun and/or sauce, but clearly cannot be masked completely. Hemp patties were perceived to have a high amount of chunks, which was a driver of disliking. This texture defect decreased with the addition of a bun and a bun with sauce. Off-flavours and texture defects of the hemp- and soy-based patties were too intense to be fully masked and could only be mitigated to a limited extent by the addition of a bun and/or tomato sauce. Notably, these reductions in off-flavour and texture defects were not sufficient to impact liking. The results highlight the importance of understanding product performance in realistic consumption scenarios. Addition of further ingredients and condiments, as is typical in a burger context, may be advantageous, but further research is required to test such a hypothesis.

Green banana biomass (Musa spp.) as a natural food additive in artisanal tomato sauce

This study aimed to prepare artisanal tomato sauce (TSC, control) containing 10% (TS10) or 20% (TS20) of whole green banana biomass (GBB). Tomato sauce formulations were evaluated for storage stability, sensory acceptability, and color and sensory parameters correlations. Data were subjected to Analysis of Variance, followed by the comparison of means by Tukey's test (p < 0.05 and p < 0.01). Correspondence analysis was used to assess the responses to a Check-All-That-Apply questionnaire. A significant effect was observed (p > 0.05) for the interaction between storage time and GBB addition on all physicochemical parameters. GBB reduced titratable acidity and total soluble solids (p < 0.05), possibly because of its high content of complex carbohydrates. All tomato sauce formulations had adequate microbiological quality for human consumption after preparation. Sauce consistency increased with increasing GBB concentrations, improving the sensory acceptance of this attribute. All formulations achieved the minimum threshold for overall acceptability (70%). A thickening effect was observed with the addition of 20% GBB, resulting in significantly (p < 0.05) higher body, higher consistency, and reduced syneresis. TS20 was described as firm, very consistent, light orange in color, and very smooth. The results support the potential of whole GBB as a natural food additive.

Residue Analysis and Risk Exposure Assessment of Multiple Pesticides in Tomato and Strawberry and Their Products from Markets.

Pesticides are used on fruit and vegetable crops to obtain greater yield and quality. Residues can be detected in these crops or their products if applied pesticides do not degrade naturally. Therefore, this study aimed to estimate pesticide residues in some strawberry and tomato-based products available in the market for human consumption and associated dietary risks. Contamination with 3-15 pesticides in the tested samples was found. The total number of pesticides detected in the tested samples was 20, belonging to the group of insecticides (84%) and fungicides (16%). Pesticides of cypermethrin, thiamethoxam, chlorpyrifos, and lambda-cyhalothrin appeared at 100% in a number of samples, where the most detected was cypermethrin followed by thiamethoxam. The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg-1, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market. The recovery rate of pesticides from fortified samples with pyrethroids ranged from 47.5% (fenvalerate) to 127% (lambda-cyhalothrin). Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%. The results of acute and chronic risk assessment showed that their values were much lower than 100%, indicating minimal risk of dietary intake.

Al dente or well done? How the eating rate of a pasta dish can be predicted by the eating rate of its components

Eating rate (ER) is now recognised as an important driver of food and energy intake, and is strongly influenced by a food’s texture. However, little is known about how the textures of multiple food components combined affect the ER of a composite dish. In a full cross-over study, 54 healthy participants (age: 25 ± 7 years, BMI: 22 ± 3 kg/m2) consumed 12 different pasta dishes. The dishes comprised single penne or carrot (hard and soft; 4 samples), single penne or carrot (hard and soft) with tomato sauce (4 samples), and combined penne (hard and soft) with carrots (hard and soft) and tomato sauce (4 samples). Behavioural coding analysis was used to quantify participant ER and oral processing behaviours for each dish. Soft penne was consumed 42% faster than hard penne (P < 0.001) and soft carrots were consumed 94% faster than hard carrots(P < 0.001) when presented as single foods without sauce. The addition of sauce increased ER for both penne and carrots by approximately 30% (both P < 0.001). For the composite dishes, the ER of the dish with soft carrot, soft penne and sauce was consumed 45% faster than the same dish with hard components (P < 0.001). The ER of the composite dishes could be predicted from the ER of its single components. The ER of individual components cumulatively determined the ER of the composite dish, rather than ER being driven only by the slowest dish component. These insights provide guidance on how to compose texture modified meals that moderate both ER and energy intake.

Review: A Short History of Spaghetti with Tomato Sauce, by Massimo Montanari, translated by Gregory Conti

Review: <i>A Short History of Spaghetti with Tomato Sauce</i>, by Massimo Montanari, translated by Gregory Conti

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.