Tomato and human health: A perspective from post‐harvest processing, nutrient bio‐accessibility, and pharmacological interaction

Food Frontiers, Journal Year: 2023, Volume and Issue: 4(4), P. 1702 - 1719

Published: July 20, 2023

Abstract Solanum lycopersicum , which is commonly known as tomato, not only serves a dietary fruit vegetable but also functional food that protects humans against chronic degenerative illnesses such diabetes microvascular complications, viral diseases, and cancers. The nutritional benefit of tomato largely attributed to its phytonutrient composition. influence post‐harvest processing methods, digestion process, compounds interaction on the bio‐accessibility phytonutrients are key aspects consider when investigating potential impact human health. Besides, information underlying mechanism phytochemicals’ pharmacological action with other components could pave way for novel research study. To date, different methods effect extraction phytochemicals from showed contradictory findings. Although thermal application spices and/or condiments like olive oil common practices in domestic cooking, understanding changes bioactivity processed products still limited. This paper aimed summarize current maximize health benefits offer additional insight into development related optimal values. study reviewed several major values their possible components. vitro activity were critically discussed, alongside selected commercial tomato.

Language: Английский

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Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

Frontiers in Nutrition, Journal Year: 2024, Volume and Issue: 11

Published: Feb. 1, 2024

Tomato ( Solanum lycopersicum L.) is a nutritious fruit and vegetable. Fermentation can be used to enhance their nutritional value. In this study, the tomato juice was co-fermented with multistrains, optimized by uniform experimental design response surface methodology. Superoxide dismutase activity reached 496.67 U/g lycopene content 77.12μg/g when P. pentosaceus (53.79%), L. casei (13.17%), plantarum (19.87%), fermentum (13.17%). To gain insight into dynamics of metabolites during fermentation process multivariate statistical analysis performed using UHPLC-QE-MS/MS method. The main are peptides, amino acids carbohydrates, organic acids, phospholipids. Carbohydrates were fully retained at end fermentation.The galactitol increased from initial 5.389 6.607 while cytarabine decreased 29% uridine 44%. Meanwhile, phospholipids (PS, PE, PC, PG, PI) all more than 70%. Terpenoids (16-deacetylgairin, (+)-Royleanone, artemisinin) varying degrees, which gives them good value biological activity. Organic (malic citric) reduced lactic acid increased, changing its original flavor making it palatable general population. research results have demonstrated benefits bacteria on juice, providing theoretical basis reference for metabolism juice.

Language: Английский

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Enhanced ultrasonically assisted extraction of bitter melon (Momordica charantia) leaf phenolic compounds using choline chloride-acetic acid–based natural deep eutectic solvent: an optimization approach and in vitro digestion

Biomass Conversion and Biorefinery, Journal Year: 2022, Volume and Issue: 14(10), P. 11491 - 11503

Published: Aug. 5, 2022

Abstract Bitter melon ( Momordica charantia ) is a rich source of phytochemicals including phenolic compounds with diverse health-promoting benefits and potential food industry application due to their antioxidant potential. leaves have been limitedly investigated in comparison bitter fruits. The current work explores the use green extraction methodology optimize enhanced from using ultrasonically assisted choline chloride-acetic acid (CHAC)–based natural deep eutectic solvent. Extraction CHAC significantly improved total compounds, flavonoids, individual (including gallic acid, chlorogenic vanillic epicatechin, quercetin-3-glucoside) water, ethanol, methanol. effect molar ratio, water content, temperature, time on efficiency leaf by was explored optimized surface response (central composite design). optimum condition for ratio 1:4.35 20.68% content at 75 °C 21.23 min. Evaluation bioaccessibility concluded that most bioaccessible compound (105.00 ± 2.52%) followed salicylic syringic quercetin-3-glucoside.

Language: Английский

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Research progress on function of NAC transcription factors in tomato (Solanum lycopersicum L.)

Euphytica, Journal Year: 2023, Volume and Issue: 219(1)

Published: Jan. 1, 2023

Language: Английский

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Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages

Sustainability, Journal Year: 2022, Volume and Issue: 14(19), P. 11802 - 11802

Published: Sept. 20, 2022

This study evaluated the potential of two dried processing by products, obtained from large and cherry tomatoes (LT CT) after juice extraction to improve oxidative stability pork sausages during refrigerated storage for 20 days. For this purpose, reformulated nitrite-free were manufactured supplementation raw sausage samples with tomato byproducts (DLTB DCTB) at a dose that provides level polyphenolic compounds equally 50, 90, 180 270 mg gallic acid equivalents (GAE)/kg processed meat. The developed formulas subjected heat treatment, such as smoking drying and, scalding, respectively. compared control or without addition sodium nitrite. Large their investigated total individual polyphenols content well lycopene content. in terms proximate composition. Additionally, progress lipid oxidation was assessed specific indices, peroxide value (PV), p-anisidine (p-AV), TOTOX thiobarbituric reactive substances (TBA), 1, 10 days 4 °C. Based on values PV, p-AV, TBA, it can be stated applied doses ensure least GAE/kg meat DCTB DLTB, showed promising replace nitrite products both scalded formulas. same byproducts, noted stronger inhibitory effect against case smoked ones.

Language: Английский

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Comparative Evaluation of Qualitative and Nutraceutical Parameters in Fresh Fruit and Processed Products of ‘Lady Cot’ and Vesuvian ‘Pellecchiella’ Apricot Cultivars

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 945 - 945

Published: March 10, 2025

Apricot cultivation plays a significant role in Italy's agricultural landscape, with the country hosting wide variety of traditional and international cultivars, their cultivation, processing transformation offer margin for market expansion. Jam preparation is an ideal method to preserve apricots, understanding functional properties crucial achieving high-quality products. Vesuvian autochthonous particular, stand out unique organoleptic nutraceutical traits, which are closely linked region's pedo-climatic conditions. This study investigated two apricot 'Pellecchiella' 'Lady Cot', assess physicochemical evaluate variation bioactive components during process from fresh fruit puree jam. The cultivars exhibited distinct phenotypic differences. Cot' produced larger fruits (61.04 g vs. 45.68 'Pellecchiella') redder epicarp coloration, making it more visually appealing commercial purposes. Conversely, showed higher total soluble solids (TSS) lower titratable acidity (TA), resulting sweeter flavor profile that may be preferred by consumers. Specifically, significantly polyphenol content, catechin epicatechin levels 338% 167%, respectively. further analyzed jam (carotenoids, polyphenols, antioxidant activity ABTS, DPPH FRAP), throughout stages. Both reduction these parameters process. For instance, content similar approximately 61% both cultivars. However, retained values jam, reflecting its naturally initial fruit, Redness Index. Overall, results highlight as cultivar having superior good compound retention processing, valuable choice consumption processed These findings have implications food sector, they underscore importance selection strategies compounds. By leveraging natural advantages local like 'Pellecchiella', producers could develop premium jams or puree-based products aimed at health-conscious

Language: Английский

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Turmeric-Enriched Yogurt: Increased Antioxidant and Phenolic Contents

Fermentation, Journal Year: 2025, Volume and Issue: 11(3), P. 127 - 127

Published: March 5, 2025

This study investigated the potential of turmeric powder as a functional additive to yogurt, specifically focusing on its effect antioxidant capacity and phenolic content. Yogurt samples were prepared with 0.5% 1.0% powder, leading increases in pH, (from 10% 51%), content 1.39 mg 30.20 per 100 g) compared plain yogurt. While showed no antibacterial effects vitro, addition resulted reduction yogurt bacteria counts, which remained within regulatory limits. However, exposure gastric pH bile salt conditions led reductions activity total turmeric-enriched indicating limitations stability during digestion. Sensory evaluations revealed preference for yogurt; however, yogurts also achieved favorable acceptance scores. These findings indicate that incorporation can enhance health benefits offering promising option consumers desiring dairy products.

Language: Английский

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Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion

Food & Function, Journal Year: 2023, Volume and Issue: 14(24), P. 10796 - 10813

Published: Jan. 1, 2023

The present study aimed to investigate the influence of food matrix on bioaccessibility free and bound (poly)phenols in different plant-based foods.

Language: Английский

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High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion

Antioxidants, Journal Year: 2023, Volume and Issue: 12(10), P. 1855 - 1855

Published: Oct. 13, 2023

The principles of industrial ecology have emerged as pivotal drivers eco-innovation, aiming to realize a "zero-waste" society where waste materials are repurposed valuable resources. In this context, High-Pressure Homogenization (HPH) presents promising, easily scalable micronization technology, capable enhancing the extractability and bioaccessibility bioactive compounds found in tomato processing by-products, which notably abundant streams Mediterranean region. This study focuses on optimizing HPH treatment parameters intensify recovery from pomace. Additionally, it investigates multifaceted impacts various aspects, including color, particle size distribution, microscopic characteristics, surface properties, bioactivity, lycopene through vitro digestion simulations. results demonstrate that application under optimized conditions (80 MPa, 25 °C, 10 passes) induces remarkable 8-fold reduction mean size, reduced tension, improved physical stability, uniform increased total phenolic content (+31%), antioxidant activity (+30%), dietary fiber (+9%), during intestinal phase compared untreated samples. These encouraging outcomes support proposition integrating technology into an environmentally friendly process for full valorization residues. By utilizing water sole solvent, approach aims yield functional ingredient characterized by greater nutritional health-promoting values.

Language: Английский

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Biochemical and Nutraceutical Characterization of Different Accessions of the Apricot (Prunus armeniaca L.)

Horticulturae, Journal Year: 2023, Volume and Issue: 9(5), P. 546 - 546

Published: April 30, 2023

The name “Vesuvian apricot” refers to numerous varieties originating from the same production area at foot of Vesuvius and with a long tradition cultivation. importance apricot fruit its derivatives on human health is known thanks presence several secondary metabolites, many them being active as antioxidants. This study aims analyze 12 vesuvian accessions by means chemical-physical (fruits weights, firmness, TSS, TA, pH, color fruits) nutraceutical analyses (acid organic sugar content, antioxidant activities, polyphenol content). All analyzed can be defined superior-quality apricots because they had TSS values ≥ 13 pulp strength ≤ 1 kg/0.5 cm2. Another parameter used express quality fruits was TSS-F (soluble solids content-pulp hardness) which showed value 12. total content ranged 260.40 mg/g d.w in ‘VM’ 744.59 ‘SC’. In all following order: sucrose > glucose fructose. activity high variability between different accessions. Our results show that Vesuvian present large range organoleptic characteristics offer possibility choose according consumer processing preferences.

Language: Английский

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