•Mechanical treatment on tomato increase flavonoids bioaccessibility and bioavailability.•Oil tends to increase the bioavailability of lipophilic phenolics but without significant differences.•No ...significant gender-dependent differences were observed within the same intervention.
Tomato sauce is the most commonly consumed processed tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of tomato phenolic compounds and their metabolites after acute consumption of raw tomatoes and tomato sauce, enriched or not with refined olive oil during production.
Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of tomato sauce than raw tomatoes. The results suggest that the mechanical and thermal treatments during tomato sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability.
There is limited evidence that supports etiologically distinct molecular subtypes of prostate cancer, the identification of which may improve prevention. Given their antioxidant properties, we ...hypothesized that lycopene and tomato sauce may be especially protective against diseases harboring the common gene fusion transmembrane protease, serine 2 (TMPRSS2):v-ets avian erythroblastosis virus E26 oncogene homolog (ERG).
We aimed to examine associations between estimated lycopene and tomato sauce intake and the risk of prostate cancer defined by ERG protein expression subtype.
Our study population consisted of a prospective cohort of 46,719 men from the Health Professionals Follow-Up Study. TMPRSS2:ERG was assessed by ERG immunohistochemistry on tumor tissue microarrays constructed from radical prostatectomy specimens. We used multivariable competing risk models to calculate HRs and 95% CIs for the risk of ERG-positive and, separately, ERG-negative disease. We implemented inverse probability weighting to account for evaluating ERG status only in surgically treated cases.
During 23 y of follow-up, 5543 men were diagnosed with prostate cancer, among whom 884 were assayed for ERG (426 ERG-positive). With inclusion of only the latter cases, increasing cumulative average tomato sauce intake was associated with a decreased risk of prostate cancer overall (≥2 servings/wk compared with <1 serving/mo; multivariable HR: 0.70; 95% CI: 0.52, 0.95; P-trend = 0.002). With respect to molecular subtypes, cumulative average tomato sauce intake was associated with a decreased risk of ERG-positive disease (HR: 0.54; 95% CI: 0.37, 0.81; P-trend = 0.004) but not with ERG-negative disease (HR: 0.96; 95% CI: 0.62, 1.50; P-trend = 0.10) (P-heterogeneity = 0.04). Increasing quintiles of lycopene intake were associated with a decreased risk of both subtypes (P-heterogeneity = 0.79). Inverse probability weighting did not materially change the results.
Our results lend some support to the hypothesis that prostate cancers that harbor TMPRSS2:ERG may be etiologically distinct from fusion-negative cancers. In particular, tomato sauce consumption may play a role in reducing TMPRSS2:ERG-positive disease.
Atmospheric pressure photoionization–tandem mass spectrometry (APPI–MS/MS) method has been developed for quantitative determination of Sudan I to IV dyes. This study demonstrates the applicability of ...a simple isocratic normal phase HPLC method using isopropanol (0.3%) in
n-hexane as the mobile phase for the separation of these dyes. A simple extraction procedure using
n-hexane has been applied for the extraction of these dyes from spiked samples of chilli powder and tomato sauce. The quantitative determination of Sudan I to IV is obtained from the spiked tomato sauce and chilli powder samples by external standard method under single reaction monitoring (SRM) mode. The study includes a detailed investigation on LOD, LOQ, linearity and recovery of Sudan I to IV dyes. The LOD ranged from 5–18
μg/l and LOQ ranged from 10–24
μg/l. The present method can be a powerful analytical tool for the simultaneous quantitative determination of Sudan dyes present in food products.
Summary Biopreservation is a technique that utilises natural microbiota and antimicrobial products to extend the shelf life of food in a controlled manner. Nisin, bacteriocins, is used commonly in ...meat and dairy items and is acknowledged as safe by the FDA under the acronym GRAS. Tomato sauce is an essential component of Mexican cuisine but has a limited shelf life. Nisin (0.01%, 0.1% and 0.2%) was used as a preservative to preserve its physicochemical and microbiological properties. The results were compared with those of a control group (with no preservative) and a sample that used potassium sorbate (0.2%) as a preservative. The Mexican tomato sauces were stored at 4, 20 and 35 °C for 180 days to test their stability. The results indicated that the nisin‐preserved Mexican tomato sauces remained stable at all three temperatures for 180 days. In addition, the sauce preserved with 0.01% nisin was preferred by untrained panellists, as it maintained its desirable taste and texture. The sauces preserved with 0.1% and 0.2% nisin exhibited no significant changes in their physicochemical properties. However, after 150 days of preservation, there was a noticeable difference in the antimicrobial activity of the nisin‐containing sauces compared with the sauce with sorbate and the control sauce without any additives. Based on the product's unique characteristics and physicochemical, microbiological and sensory properties, nisin can serve as a natural preservative for Mexican tomato sauces.
Scope
Tomato contains a variety of phenolics associated with health‐promoting properties. However, the effects of processing and the addition of oil during tomato sauce preparation on microbial ...metabolism of phenolics in the small intestine are still unclear.
Methods and results
An open, controlled, randomized, and crossover feeding trial with 40 healthy volunteers was carried out to analyze the metabolites in plasma and urine after the consumption of tomato and tomato sauces, with tomato sauce enriched with refined olive oil (ROOE) and without refined olive oil (oil‐free: OF). Ten phenolics in plasma and 93 metabolites in urine were quantified. Processing tomatoes into sauce enhanced the bioavailability of flavanones, flavanols, and some hydroxycinnamic acids, as reflected by the increase in the area under the plasma concentration versus time curve. An increase in their plasma half‐life was also observed, particularly after ingestion of ROOE, possibly favored by enterohepatic circulation. A wide variety of gut microbial metabolites was also detected, namely flavanones, hydroxycinnamic acids, flavonols, hydroxyphenylpropanoic acids, hydroxyphenylacetic acids, and hydroxybenzoic acids.
Conclusions
Flavanones and flavonols in ROOE presented higher bioavailability, suggesting that the processing undergone by the raw tomato improved their absorption.
In order to verify if the bioavailability of the phenolic compounds contained in tomato and tomato sauces is influenced either by the processing or the addition of a lipid matrix during sauce processing, we performed a prospective randomized, crossover study with 40 healthy volunteers and three interventions: raw tomatoes, oil‐free tomato sauce (OF), and refined olive oil‐enriched tomato sauce (ROOE). Processing tomatoes into sauce enhanced the bioavailability of flavanones, flavanols, and some hydroxycinnamic acids, particularly after ingestion of ROOE.
Abstract This study was conducted to evaluate the quality and mineral contents of Moringa oleifera root-based tomato sauce. Results showed that roots of M. oleifera are highly enriched with essential ...nutrients including minerals, such as iron, sodium, magnesium, calcium, potassium and zinc and vitamins specifically vitamin C. Thus, it is useful as a nutritional supplement to enhance the nutritional status of the people and communities especially the susceptible groups including children and women. The tomato sauce supplemented with moringa roots is an effective remedy of malnutrition. TSS, pH, % acidity, Vitamin C were showed highly significant differences among all the treatments and the effect of days on TSS and Vitamin C were also showed highly significant (p<0.05) differences while pH and % acidity showed significant effects and the interactive effect of treatments and days were found highly significant on Vitamin C while TSS, pH and % acidity all were found non-significant. T4 (tomato sauce supplemented with 35 g) showed improved or comparable sensory properties to those of control and mineral profile also showed increasing tendency with corresponding rise in moringa root juice.
Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware ...during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan, cooking times of 2-20 h, 10 consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After 6 h of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold, respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34-fold and Cr increased approximately 35-fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, although significant metal contributions to foods were still observed. The tenth cooking cycle resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage.
Background: There is limited evidence that supports etiologically distinct molecular subtypes of prostate cancer, the identification of which may improve prevention. Given their antioxidant ...properties, we hypothesized that lycopene and tomato sauce may be especially protective against diseases harboring the common gene fusion transmembrane protease, serine 2 (TMPRSS2):v-ets avian erythroblastosis virus E26 oncogene homolog (ERG).
Objective: We aimed to examine associations between estimated lycopene and tomato sauce intake and the risk of prostate cancer defined by ERG protein expression subtype.
Design: Our study population consisted of a prospective cohort of 46,719 men from the Health Professionals Follow-Up Study. TMPRSS2:ERG was assessed by ERG immunohistochemistry on tumor tissue microarrays constructed from radical prostatectomy specimens. We used multivariable competing risk models to calculate HRs and 95% CIs for the risk of ERG-positive and, separately, ERG-negative disease. We implemented inverse probability weighting to account for evaluating ERG status only in surgically treated cases.
Results: During 23 y of follow-up, 5543 men were diagnosed with prostate cancer, among whom 884 were assayed for ERG (426 ERG-positive). With inclusion of only the latter cases, increasing cumulative average tomato sauce intake was associated with a decreased risk of prostate cancer overall (≥2 servings/wk compared with <1 serving/mo; multivariable HR: 0.70; 95% CI: 0.52, 0.95; P-trend = 0.002). With respect to molecular subtypes, cumulative average tomato sauce intake was associated with a decreased risk of ERG-positive disease (HR: 0.54; 95% CI: 0.37, 0.81; P-trend = 0.004) but not with ERG-negative disease (HR: 0.96; 95% CI: 0.62, 1.50; P-trend = 0.10) (P-heterogeneity = 0.04). Increasing quintiles of lycopene intake were associated with a decreased risk of both subtypes (P-heterogeneity = 0.79). Inverse probability weighting did not materially change the results.
Conclusions: Our results lend some support to the hypothesis that prostate cancers that harbor TMPRSS2:ERG may be etiologically distinct from fusion-negative cancers. In particular, tomato sauce consumption may play a role in reducing TMPRSS2:ERG-positive disease.
Freshwater scarcity is recognized as a major environmental concern at the center of international debates. To tackle this issue, the concept of water footprint as a measure to address the potential ...impacts of water use emerged, attracting the interest of businesses worldwide. Currently, two references exist to assess the water footprint of a product, process, or organization: the water footprint network and ISO 14046. The objective of this paper is to verify whether the application of these two methodologies to the same case study gives consistent results: 1) in the evaluation of different alternatives in terms of identification of water-related hotspots (consumptive and degradative use) and 2) in the identification of the alternative that presents better performance related to water.
The two methodologies were applied to a tomato sauce produced in the US that was undergoing a redesign process that involved different packaging alternatives. The results of the study confirmed that the two methodologies provide consistent results in terms of hotspot analysis and decisions among alternatives with reference to consumptive water use; however, the results related to degradative use are not always consistent. Considering this finding, it is important for companies to undertake a comprehensive assessment before making decisions and to understand the reasoning behind the methods and the objective of the indicators used in the assessments.
•Water footprint network and ISO 14046 were applied to the same product.•Results of the two methodologies on consumptive water use can be consistent.•Results of the two methodologies on degradative water use were not consistent.•Companies should adopt a comprehensive view on water when taking decision.
In this study, a new functional product using Mediterranean ingredients ( tomato, tomato peel powder and olive powder ) was formulated where two different concentrations of protein (1 and 2%) and ...peel (2 and 4%) were tested. Olive powder was kept at a constant concentration of 2%. Physico-chemical, Rheological, and Sensorial analysis were carried out on the formulated samples. Soluble protein content was found as the highest in the sample containing 4% peel and 2% protein and it was affected by the pH and tomato peel concentration. Rheological results reveal shear-thinning behavior, as defined by the Herschel-Bulkley model, with protein and peel concentrations having a major influence on yield stress and viscosity. A positive trend was noticed between apparent viscosity and peel concentration, meantime protein concentration affected apparent viscosity adversely. Contrary relation between consistency index (k) values and apparent viscosity illustrate the complex interaction between protein and peel, particularly at higher concentrations. Furthermore, Principal Component Analysis (PCA) was used to investigate the complicated sensory landscape of tomato products with different quantities of pea protein and tomato peel. While higher tomato peel and protein levels have no direct impact on rheological qualities, they do add to astringency and sourness, which influences overall acceptability. Remarkably, the sample with the greatest quantities of peel and protein exhibits a delicate balance, with a loss in perceived tomato taste intensity and overall acceptability offsetting an increase in astringency. In terms of overall acceptability, the most preferred beverage was selected as the sample formulated with 2% peel and 1% protein.
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