Most studies focused on the benefits of lycopene on serum lipids but no studies have been specifically designed to assess the role of a tomato sauce from vine-ripened tomatoes on patients affected by ...polygenic hypercholesterolemia. The aim of this study was to compare the lipid-lowering effect of a novel functional tomato sauce with a well-known functional food with a lipid-lowering effect, i.e. a sterol-enriched yogurt.
In this cross-over study, we evaluated a population of 108 ambulatory patients affected by polygenic hypercholesterolemia of both gender, who were allocated to a tomato sauce (namely OsteoCol) 150 ml/day or a sterol-enriched yogurt (containing sterols 1.6 g/die) treatment, for 6 weeks. Carotenoids content was 3.5 mg per gram of product. We measured serum lipids and creatinine and transaminases at basal and follow-up visit.
A total of 91 subjects completed the protocol. A significant difference in LDL-cholesterol change was found between participants taking yogurt, tomato sauce (high adherence) and tomato sauce (low adherence) (- 16; - 12; + 8 mg/dl respectively; p < 0.001). We found a greater LDL-cholesterol reduction in the participants with a basal LDL-cholesterol more than 152 mg/dl (15% for sterol-enriched yogurt and 12% for tomato sauce at high adherence).
A novel functional tomato sauce from vine-ripened tomatoes compares favourably with a commercialised sterol-enriched yogurt in term of absolute LDL-cholesterol change. Intake of a tomato sauce with a high carotenoid content may support treatment of patients affected by common hypercholesterolemia. The present study has various limitations. The presence of other dietary components, which may have influenced the results, cannot be ruled out. Of course, these results cannot be extrapolated to other populations. Furthermore, there was a low adherence rate in the tomato sauce group. Moreover, we did not report serum carotenoids data.
ID: 13244115 on the ISRCTN registry, retrospectively registered in 2019-5-14. URL: http://www.isrctn.com/ISRCTN13244115.
The isoforms of lycopene, carotenoids, and their derivatives including precursors of vitamin A are compounds relevant for preventing chronic degenerative diseases such as cardiovascular diseases and ...cancer. Tomatoes are a major source of these compounds. However, cooking and successive metabolic processes determine the bioavailability of tomatoes in human nutrition. To evaluate the effect of acute/chronic cooking procedures on the bioavailability of lycopene and carotene isoforms in human plasma, we measured the blood levels of these compounds and of the serum antioxidant potential in volunteers after a meal containing two different types of tomato sauce (
or
). Using a randomized cross-over administration design, healthy volunteers were studied, and the above indicated compounds were determined by HPLC. The results indicate an increased bioavailability of the estimated compounds and of the serum antioxidant potential with both types of tomato purée and the subsequently derived sauces (the increase was greater with
purée). This study sheds light on the content of nutrient precursors of vitamin A and other antioxidant compounds derived from tomatoes cooked with different strategies. Lastly, our study indicates that strained purée should be preferred over rustic purée.
Many consumer price promotions (including new product launches) offer a product for free or for a low, discounted price along with a required purchase. This research demonstrates that consumers’ ...willingness to pay for the product after the promotion is retracted is higher when it was offered for free than when it was offered at a low, discounted price. The underlying reasoning is that the price of the product on promotion is used as a natural anchor for value estimation. However, when the product is offered for free (i.e., zero price), consumers are less likely to consider the value of the product and are influenced by anchors such as the price of the focal purchase. In contrast to some prior findings, a free offer does not devalue the product at all and, at a minimum, devalues the product less than if it were offered for a low, discounted price.
Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have ...witnessed marked interest in finding natural food preservatives due to the potential health damage of synthetic preservatives; consumers have become skeptical of consuming foods containing these additives. Polyphenols used as natural preservatives that can be extracted from fruits, vegetables, herbs and spices provide the best alternative for partial or complete replacement of their synthetic analogues. The present study’s emphasis was on employing different plant extracts to be efficiently used as antimicrobial agents for developing replacements for the synthetic chemical additives in food products. The study also investigated the antimicrobial potentialities of five medicinal plants, widely used in Egypt (sumac, tamarind, rosemary, roselle and lemon) against six microbial markers (E. coli, P. aeruginosae, B. subtilis, S. aureus, Penicillium sp. and A. niger.). Sumac extracts showed the best activity against all tested microorganisms, producing the widest inhibition zones ranging from 14 to 45 mm, followed by tamarind and roselle extracts, with inhibition zones ranging from 8–36 and 8–34 mm, respectively. On the other hand, extracts of rosemary and lemon showed variable antimicrobial activity. All extracts from all tested plants were less active against fungal species than bacterial species. In all cases, the organic extracts (80% methanol, 80% ethanol) showed the same or greater activity than the aqueous extracts. In addition, the methanolic extracts showed the strongest and broadest spectrum. The most sensitive strain to plant extracts was B. subtilis, while the most resistant strain was P. aeruginosae. The MIC and MBC or MFC values of methanolic extracts were assayed using the broth dilution method. Sumac extract showed the best activity against all tested microorganisms with the lowest values of MIC and MBC or MFC (from 0.260 to 0.877 and 0.310 to 1.316 mg/mL, respectively, for bacteria, and from 1.975 to 2.5 and 2.5 to 4.444 mg/mL, respectively, for fungi). Interestingly, the tested extracts inhibited microbial growth in tomato paste and pasteurized cow milk for a long storage period (increase shelf life) as compared to the control samples. In conclusion, herbal and spice extracts could be successfully applied as natural antimicrobials for the elimination of food borne microbes and pathogen growth.
We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on ...drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60.C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, thereby increasing the drying rate. The higher the sugar cane concentration, the higher the density and viscosity of pasta sauce, resulting in a slower drying rate. The Page model was found as the best model to describe the drying kinetics of pasta sauce. The foaming process and reducing sugarcane concentration generally decreased the final moisture and sucrose content, water activity, water solubility index, and hygroscopicity. Moreover, they increased protein content, water absorption index, and the color of dried pasta sauce. Considering the drying rate and physicochemical properties, we proposed the foaming process and less sugar concentration to produce dried-tomato pasta sauce.
Keywords: Drying kinetics; Foaming process; Pasta sauce powder; Sugar cane
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).
•Simultaneous extraction of different antioxidants from tomato sauces.•Method for determining antioxidants in tomato sauces is presented and validated.•UPLC–MS/MS determination of antioxidants at low ...μg/L levels in tomato sauces.•Interlaboratory assay analyse tomato sauce antioxidants by UPLC-QqQ and QTOF.
In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis and trans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v). The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS), and lycopene (cis- and trans-forms) was analysed using high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory.
Objective We examined post-diagnostic diet and risk of cancer progression in a cohort of men with prostate cancer from the Health Professionals Follow-up Study. Methods We observed 392 progression ...outcomes among 1,202 men diagnosed with incident localized/regional prostate cancer between 1986 and 1996. Men completed prospective dietary surveys before and after diagnosis and were followed through 2000. We examined post-diagnostic consumption of red meat, grains, vegetables, fruits, milk, tomatoes, tomato sauce, and fish as predictors of progression using Cox proportional hazard regression models adjusted for total energy, age, clinical factors, and pre-diagnostic diet. Results Men in the highest versus lowest quartile of post-diagnostic fish consumption had a multivariate hazard ratio (HR) of progression of 0.73 (95% CI 0.52-1.02); the comparable HR for tomato sauce was 0.56 (95% CI 0.38-0.82). We observed inverse linear relationships for fish and tomato sauce and risk of progression (HR = 0.83, p-value = 0.006 and HR = 0.80, p-value = 0.04 for a two serving/week increase of fish and tomato sauce, respectively). Milk and fresh tomato consumption were associated with small elevations in risk. Conclusions These data suggest that diet after diagnosis may influence the clinical course of prostate cancer, and fish and tomato sauce may offer some protection against disease progression.
The association of excessive salt consumption with development of noncommunicable diseases has created initiatives for the reformulation of processed foods aiming to reduce the salt content. A ...neurophysiological and sensory approach provides valuable information to ensure that a reformulated product retains its acceptability to consumers. This study evaluated consumer perception during the ingestion of tomato sauce which was low in sodium by using an electroencephalogram and hedonic acceptance scale. Monosodium glutamate promoted a large increase in cortical activity and also generated a higher rate of acceptance. Disodium inosinate also promoted increased electrical activity and had a similar acceptance to sodium chloride. The sample containing potassium chloride without flavor enhancer was the one that generated the least electrical activity and acceptance. The addition of flavor enhancers - umami taste promoters - masks the sensory defects of KCl and this effect seems to be related to increased electrical activity in brain regions related to taste and reward/pleasure.
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