The tomato (Solanum lycopersicon L.) crop has great economic relevance, being one of the most processed agricultural products worldwide. Some pesticides are chemically stable and can remain in food ...even after processing. In this context, the objective of this work was to analyze food products derived from tomatoes (extract, sauce and ketchup), regarding the levels of pesticide residues. Fifteen samples were acquired from Vale do Jaguaribe, Ceará, Brazil. Six pesticides (bifenthrin, chlorothalonil, chlorpyrifos, cyfluthrin, pyriproxyfen, trifluralin) authorized by Agência Nacional de Vigilância Sanitária (Anvisa) for tomato cultivation were selected for the study. QuEChERS (quick, easy, cheap, effective, rugged, safe) extraction and gas chromatography coupled to mass spectrometry (GC-MS) were used in method validation, according to the recommendations of SANTE 11312/2021 guidelines. Statistical analyzes of linearity show that the six pesticides studied were classified as heterocesdastic. Limits of detection (LOD) and quantification (LOQ) values (0.01-0.03 and 0.03-0.10 mg kg-1, respectively) were below the established maximum residue limits (MRLs) for tomatoes. Accuracy and precision (78-121 and 2.3-16.7%, respectively) were satisfactory. The results indicated that among the 15 analyzed samples, one active ingredient was detected (0.05 mg kg-1) in a tomato sauce sample, lower than MRLs (Anvisa 0.15 mg kg-1 and FAO 0.3 mg kg-1). The results show the relevance of monitoring pesticide residues in tomato-derived products and the validation of new methodologies for food control.
The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin ...to tomato sauce significantly decreased the total phenolic content (57–68%), total flavonoid content (48–60%), and total antioxidant capacity (49–61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce.
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•The content of antioxidants decreases proportionally with the increase in the inulin content in tomato sauces.•Adding 10% inulin to tomato sauce resulted in a significant decrease of in vitro bioaccessibility of phenolic compounds.•Interaction between inulin and phenolic compounds might be the reason for the decrease in phenolic content.
This study discusses the environmental life cycle impacts of potato and tomato supply chains in a “cradle-to-grave” perspective. The principal focus is to evaluate the processed products, while fresh ...products are also briefly discussed. Processed products included are potato-chips, frozen fries and dehydrated flakes, and tomato-pasta sauce. The functional unit (FU) is 1 kg product(s), eaten at the consumer stage. Life cycle assessment (LCA) modeling has utilized multiple mechanistic crop models to estimate the crop yields, crop nutrient uptakes and irrigation water requirements. The farming systems represent the primary crop reporting districts where the selected crops are produced on a commercial scale in the United States. The post-harvest system was constructed utilizing the data collected from a processing plant and from other available studies. LCA modeling also constituted handling of co-products (e.g. starch in potatoes) and biowaste. A wide range of environmental impact categories were selected for the evaluation, which showed environmental differences between fresh and processed products. For instance, global warming potential for potato-fresh, chips, fries and dehydrated was 0.97, 0.85, 1.21 and 0.65 kg CO2-eq/FU respectively. For fresh tomato and tomato sauce, it was 0.74 and 1.5 kg CO2-eq/FU respectively. Likewise, fossil resource scarcity for fresh potatoes was higher than chips and dehydrated flakes, but lower than fries. Water consumption was slightly higher in fresh potatoes compared to the processed products. Similar impact patterns were found in fresh and processed tomato products. For most of the impact categories, processing and the agriculture systems were the major contributors. The contribution from the consumer stage varied with the ways the product is prepared, e.g. whether fries are oven heated or deep-fried in oil. Environmental mitigation measures include, the use of drip irrigation (for potatoes), and reducing: food miles, food waste and the use of secondary packaging materials.
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•Crop yields, nutrient uptakes and irrigation water are simulated using numbers of mechanistic crop models.•The selected Crop Reporting Districts are the primary crop producers of the US (>80% of the production).•Consumer stage contributed 12-47% of the total GHG emissions obtained for the fresh and processed categories.•Variations in the consumer’s contribution depended on the food preparation behavior.•Waste contributed significantly (25-57% of the GHG emissions) for the fresh and processed products.
Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the ...addition of extra virgin olive oil (5 and 10%) on the phenolic content of tomato sauces was monitored using liquid chromatography coupled to tandem mass spectrometry. Concentration of phenolics in the tomato sauces decreased during the cooking process, with the exception of caffeic acid and tyrosol. The main degradation observed was the oxidation of quercetin, since the hydroxy-function at the C-ring of this flavonoid is not blocked by a sugar moiety, unlike rutin. Higher levels of virgin olive oil in tomato sauce seemed to enhance the extraction of phenolic compounds from the tomato, leading to higher phenolic contents in the sauces. Thus, the food matrix containing the phenolic compounds plays a crucial role in determining their accessibility.
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•Maillard reaction occurs during thermal processing of tomato based sauces in the presence of dried pepper.•Accumulation of Amadori compounds in tomato based sauces have no effect on ...contents of carotenoids and on Z-isomerization of lycopene.•Accumulation of Amadori compounds in tomato based sauces have no effect on contents phenolic compounds and capsaicinoids.•Amadori compounds are bioaccessible in intestinal phase but not stable in digestive chyme.•Bioaccessibility of different Amadori compounds are highly variable depending on amino acid constituents.
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.
ABSTRACT Starch is a prevalent functional component in food processing because due to its thickening capabilities. The aim of this study was to assess the potential stabilization effects of native, ...heat-moisture treated, and hydroxypropylated anchote starches in tomato sauce. Tomato sauce was made with different percentages (0%, 0.5%, 1%, and 1.5%) of native and modified anchote starch. A maximum 3.97% decrease in moisture content was observed in tomato sauce concentrated with 1.5% heat-moisture treated anchote starch. Significance differences were observed among tomato sauce samples in their proximate composition. The maximum lightness (L*) value was 29.23% in tomato sauce concentrated with 1.5% hydroxypropylated anchote starch, while the lowest was 26.2% for tomato sauce without starch. With increasing levels of starch used for thickening, b* increased, while the a* value decreased insignificantly. Sauce samples with 1.5% native anchote starch had the highest titratable acidity (0.64%) and total soluble solids (8.97%). Increased storage time resulted in a decrease in vitamin C content of all sauce samples. The addition of starch to tomato sauce resulted in a significant change in pasting qualities, with the highest peak viscosity (11287.69 cP) achieved at 1.5% native anchote starch. The highest (6.2 cm) and lowest (3.7 cm) Bostwick consistency was recorded for the control sauce and for the sauce concentrated with 1.5% native anchote starch. In general, although few undesirable characteristics resulted, especially the addition of modified anchote starch resulted in considerable quality attributes, and can be used as an alternative thickening agent in food processing.
Magnetic solid-phase extraction is an effective and useful technique to preconcentrate trace analytes from food samples. In this study, a magnetic trimeric chromium octahedral metal-organic framework ...(Fe3O4-NH2@MIL-101) was fabricated and characterized. Fe3O4-NH2@MIL-101 was applied as an adsorbent of magnetic solid-phase extraction combined with high performance liquid chromatography to effectively isolate and simultaneously determine six Sudan dyes (Para Red, Sudan I–IV, and Sudan Red 7B) from tomato sauce. Potential factors affecting the MSPE were investigated in detail, and adsorption efficiency of Fe3O4-NH2@MIL-101 was compared with those of conventional adsorbents, such as neutral alumina, HLB, and C18. The developed method facilitated the extraction with using only 3 mg of adsorbent in 2 min. In addition, enhancement factors of 50, linear range of 0.01–25 μg/mL, and detection limit (S/N = 3) of 0.5–2.5 μg/kg were obtained. The intra-day and inter-day recoveries for spiked Sudan dyes were in the range of 72.6%–92.9% and 69.6%–91.6%, respectively, with relative standard deviations of ≤9.2%.
•Fe3O4-NH2@MIL-101 was used for MSPE for six Sudan dyes from tomato sauce.•The effective extraction was achieved using only 3 mg of adsorbent in 2 min.•The enhancement factor for six Sudan dyes was 50.
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•5-Hydroxymethylfurfural (5-HMF) was investigated in tomato-based sauces.•Approximately 20 % of the samples showed 5-HMF levels above 40 mg kg−1.•5-HMF content was positively and ...significantly correlated with sugars and acidity.•The proposed method showed an analytical throughput of 26 samples/hour.•The proposed method is in accordance with the principles of green chemistry.
5-Hydroxymethylfurfural (5-HMF) is a compound formed in carbohydrate-containing foods during thermal processing, especially under acidic conditions, and when in high levels it can cause damage to the health of the consumer. In this context, this work aimed to determine 5-HMF using green and validated method by capillary electrophoresis, as well as to analyze sugars (fructose, glucose, and sucrose), pH, and titratable acidity in tomato sauce, ketchup, and tomato paste. 5-HMF separation was performed with short-end injection (-50 mbar/3 s), separation voltage +30 kV, background electrolyte composed by 5 mmol L−1 sodium tetraborate and 120 mmol L−1 sodium dodecyl sulphate (pH 9.3), and direct detection at 284 nm. The results showed that the validation parameters evaluated (linearity, matrix effect, precision, and recovery) were satisfactory, and the method was characterized as excellent according to the green chemistry principles. The content of 5-HMF in the 23 tomato-based products analyzed ranged from 1.30 to 312 mg kg−1, which was positively and significantly correlated with sugars (fructose and glucose) levels and acidity. This study highlights the importance of monitoring of 5-HMF in tomato-based products, as well as the need for establishing maximum legal limits to offer a safe product to the consumer.
•Industrially processed sauces more readily maintained antioxidants than home processed sauces.•Untargeted metabolomics analysis clearly showed biochemical differences between fruit and processed ...sauces.•Naringenin chalcone was only detectable in the fruit, while naringenin was strongly increased in the sauces.•Industrial processing led to enhanced bioaccessibility of antioxidants.
The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity (∼1.2-fold higher) compared to tomato fruit whereas home processing of tomato fruit into sauce led to a decrease in these values. Untargeted LC–QTOF-MS analysis revealed 31 compounds in tomato that changed upon processing, of which 18 could be putatively identified. Naringenin chalcone is only detectable in the fruit, while naringenin is strongly increased in the sauces. Rutin content increased by 36% in the industrial processed sauce whereas decreased by 26% in the home processed sauce when compared to fruit. According to the results of an in vitro gastrointestinal digestion model, industrial processing may lead to enhanced bioaccessibility of antioxidants.
Amadori compounds (ACs;
-(1-deoxy-d-fructos-1-yl)-amino acid) are superior flavor precursors and potential functional ingredients in food processing. In this study, vacuum dehydration as an excellent ...and universal method for the formation of ACs in both simulation systems and food processing was revealed. In total, 12 amino acids referring to all six categories were selected to conduct simulated reactions with glucose in aqueous models. At 90 °C, yields of 11 ACs were significantly increased by vacuum dehydration, reaching 4-198 times compared to a heat sealing reaction in aqueous systems, and formation of 5-hydroxymethyl-2-furaldehyde (5-HMF) and browning were slower than that by a dry powder reaction. In particular, the yields of Fru-Arg, Fru-His, and Fru-Glu reached 87.03, 90.73, and 89.88 mol %, respectively. The order of promotion effect was acid ACs > basic ACs > unique ACs > polar neutral ACs > aliphatic ACs > aromatic ACs. The excellent effect was mainly attributed to the control of water activity (Aw) and pH, which enabled the models to reach the optimal reaction state quickly by adjusting the vacuum degree at mild temperatures. The method was also applied to AC enrichment in tomato sauce processing; the AC content could rise to 30.72 mg/g, which was more than 17 times than those in samples without vacuum dehydration and two commercial tomato sauces.
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