Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree
Summary In this study, a new process was proposed to make the yellow tomato puree more sustainable, avoiding any waste during production and including peels and seeds in it. In addition, as raw material tomatoes grown without irrigation and fertilisation procedures were used to increase the sustaina...
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| Veröffentlicht in: | International journal of food science & technology 2024-10, Vol.59 (10), p.7668-7678 |
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| container_title | International journal of food science & technology |
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| creator | Pizzolongo, Fabiana Sorrentino, Giovanni Graci, Salvatore Barone, Amalia Romano, Raffaele |
| description | Summary
In this study, a new process was proposed to make the yellow tomato puree more sustainable, avoiding any waste during production and including peels and seeds in it. In addition, as raw material tomatoes grown without irrigation and fertilisation procedures were used to increase the sustainability. With respect to a traditional puree, the whole‐fruit yellow tomato puree contained more β‐carotene and polyphenols, exhibiting greater antioxidant capacity, and showed greater consistency due to the high content of pectin in peels. Moreover, a higher content of glutamic acid, responsible for the umami taste, was detected particularly in products from GiaGiù ecotype. Sensory analysis assessed that whole‐fruit yellow tomato puree has good acceptability and consumers preferred it for the texture. In conclusion, the whole‐fruit yellow tomato puree is not only a sustainable product but can be also used as an excellent ingredient in food formulation with antioxidant properties.
Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree. |
| doi_str_mv | 10.1111/ijfs.17569 |
| format | Article |
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In this study, a new process was proposed to make the yellow tomato puree more sustainable, avoiding any waste during production and including peels and seeds in it. In addition, as raw material tomatoes grown without irrigation and fertilisation procedures were used to increase the sustainability. With respect to a traditional puree, the whole‐fruit yellow tomato puree contained more β‐carotene and polyphenols, exhibiting greater antioxidant capacity, and showed greater consistency due to the high content of pectin in peels. Moreover, a higher content of glutamic acid, responsible for the umami taste, was detected particularly in products from GiaGiù ecotype. Sensory analysis assessed that whole‐fruit yellow tomato puree has good acceptability and consumers preferred it for the texture. In conclusion, the whole‐fruit yellow tomato puree is not only a sustainable product but can be also used as an excellent ingredient in food formulation with antioxidant properties.
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In this study, a new process was proposed to make the yellow tomato puree more sustainable, avoiding any waste during production and including peels and seeds in it. In addition, as raw material tomatoes grown without irrigation and fertilisation procedures were used to increase the sustainability. With respect to a traditional puree, the whole‐fruit yellow tomato puree contained more β‐carotene and polyphenols, exhibiting greater antioxidant capacity, and showed greater consistency due to the high content of pectin in peels. Moreover, a higher content of glutamic acid, responsible for the umami taste, was detected particularly in products from GiaGiù ecotype. Sensory analysis assessed that whole‐fruit yellow tomato puree has good acceptability and consumers preferred it for the texture. In conclusion, the whole‐fruit yellow tomato puree is not only a sustainable product but can be also used as an excellent ingredient in food formulation with antioxidant properties.
Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Carotene</subject><subject>ecotypes</subject><subject>Fertilization</subject><subject>food processing</subject><subject>food science</subject><subject>Fruits</subject><subject>Glutamic acid</subject><subject>Green products</subject><subject>ingredients</subject><subject>irrigation</subject><subject>Pectin</subject><subject>pectins</subject><subject>Polyphenols</subject><subject>Purees</subject><subject>Raw materials</subject><subject>Seeds</subject><subject>Sensory evaluation</subject><subject>storage</subject><subject>Sustainability</subject><subject>taste</subject><subject>technology</subject><subject>texture</subject><subject>tomato puree</subject><subject>Tomatoes</subject><subject>Umami</subject><subject>wastes</subject><subject>β-Carotene</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><recordid>eNp9kM1KxDAUhYMoOI5ufIKAGxE65qdpp0sZHB0ZcKHiMiRtghnapiapY3c-gs_ok5ixrlx4NwfO_e7lcAA4xWiG41yajfYznLOs2AMTTDOWkIzgfTBBBUMJSwk9BEfebxBChObpBDyvms7ZN1VB0QZj300VFUarUy4Y5aNdQd_7IEwrpKlNGKDVcPtia_X18aldbwIcVF3bLQy2EcHCrndKHYMDLWqvTn51Cp6W14-L22R9f7NaXK2TkrCiSESVl4XISiawLqSSVM4xLgSWkua5zkiFGcFxp5QUjFaUlFrqqkhJmitSipJOwfn4N0Z-7ZUPvDG-jHlEq2zvOcWMzlGaERbRsz_oxvaujekihTHLSawtUhcjVTrrvVOad840wg0cI77rmO865j8dRxiP8NbUaviH5Ku75cN48w1PGYIR</recordid><startdate>202410</startdate><enddate>202410</enddate><creator>Pizzolongo, Fabiana</creator><creator>Sorrentino, Giovanni</creator><creator>Graci, Salvatore</creator><creator>Barone, Amalia</creator><creator>Romano, Raffaele</creator><general>Wiley Subscription Services, Inc</general><scope>24P</scope><scope>WIN</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-2292-9609</orcidid><orcidid>https://orcid.org/0000-0001-7661-2853</orcidid><orcidid>https://orcid.org/0000-0002-5555-1999</orcidid><orcidid>https://orcid.org/0000-0001-7555-0486</orcidid></search><sort><creationdate>202410</creationdate><title>Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree</title><author>Pizzolongo, Fabiana ; 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In this study, a new process was proposed to make the yellow tomato puree more sustainable, avoiding any waste during production and including peels and seeds in it. In addition, as raw material tomatoes grown without irrigation and fertilisation procedures were used to increase the sustainability. With respect to a traditional puree, the whole‐fruit yellow tomato puree contained more β‐carotene and polyphenols, exhibiting greater antioxidant capacity, and showed greater consistency due to the high content of pectin in peels. Moreover, a higher content of glutamic acid, responsible for the umami taste, was detected particularly in products from GiaGiù ecotype. Sensory analysis assessed that whole‐fruit yellow tomato puree has good acceptability and consumers preferred it for the texture. In conclusion, the whole‐fruit yellow tomato puree is not only a sustainable product but can be also used as an excellent ingredient in food formulation with antioxidant properties.
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| subjects | antioxidant activity Antioxidants Bioactive compounds Carotene ecotypes Fertilization food processing food science Fruits Glutamic acid Green products ingredients irrigation Pectin pectins Polyphenols Purees Raw materials Seeds Sensory evaluation storage Sustainability taste technology texture tomato puree Tomatoes Umami wastes β-Carotene |
| title | Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree |
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