Tomato and tomato products are known as potential factors to decrease oxidative stress biomarkers. Therefore, the objective was to evaluate the effects of consumption of two tomato sauces with ...different concentrations of lycopene on oxidative stress markers. Thirty healthy subjects (Men/women: 9/21; Aged 39 ± 6 years old; BMI: 24.5 ± 3.3 kg/m2) were recruited to participate in a double-blind crossover study. Participants had to consume 160 g/day of tomato sauce, while maintaining their usual dietary and physical activity habits.The regular consumption of the high-lycopene tomato sauce induced a significant reduction in the oxidized-LDL cholesterol levels (−9.27 ± 16.8%; p < 0.05). Moreover, total plasma antioxidant capacity tended to increase with the high-lycopene tomato sauce, while it decreased slightly with commercial tomato sauce consumption (2.69 ± 13.4 vs −0.05 ± 0.4; p = 0.058). Lipid, glucose profile and C-reactive protein concentrations were stable during both intervention periods, as well as anthropometric and body composition variables.Thus, the daily consumption of 160 g of a high-lycopene tomato sauce improved oxidized-LDL cholesterol levels, evidencing the putative role of lycopene in combination with other bioactive compounds in the prevention of oxidative stress related diseases.
Rhodamin B is a green powder synthetic dye used as a textile dye and is often used to color a food product, especially tomato sauce. Tomato sauce sampled in Samarinda Morning Market for 5 samples. ...This research used color reaction test and KLT method. The result of the research using color reaction test showed that the sample did not contain rhodamine synthetic dye B. The result of identification with thin layer chromatography obtained Rf value of A sample 0,46, sample B 0,46, sample C 0,4, sample D 0,5 and sample E 0.78, the value of Rf standard rhodamin B 0.8. From the value of Rf, the sample E contains rhodamine B because the color of the sample spots and rhodamin B are the same pink and the difference of Rf value is in the range ± 0.02 of the standard Rf.
The effective food processing technology is a key step in eliminating human noroviruses in foods mainly due to their stability in diverse environmental conditions. The aim of this study was to ...evaluate the effect of rising temperatures for inactivation of norovirus genogroup (G) II and murine norovirus 1 in samples of tomato sauce (72–74 °C for 1 min) and ground meat (100 °C for 30 min). Spiking experiments were carried out in triplicate using TRIzol® reagent method associated with quantitative polymerase chain reaction (qPCR) TaqMan™ system combined with previous free RNA digestion. Success rate and efficiency recoveries of both viruses as well limit of detection of a method for each matrix were also conducted. The heat treatment applied here proved to be efficient to reduce the burden of norovirus GII in a range of 1–4 log
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genomic copies per gram (percentage ranging from 0.45 to 104.54%) in both matrices. The experiments in this study showed that the results of norovirus GII and murine norovirus 1 in tomato sauce and ground meat tested during thermal treatments cannot be generalized to other food matrices, since there may be food-specific protective effects, as the presence of different components, that can interfere in virus inactivation. Studies using different food matrices reinforce the importance to investigate viruses’ inactivation thermal processes in foods due to the resistance of these viruses to adverse conditions, contributing to food security in food virology.
Increasing the portion size of energy-dense entrées has been shown to increase children's energy intake during a meal. It remains to be investigated whether serving larger portions to children can be ...used to promote intake of more healthful foods, such as fruits and vegetables (F&V). The aim of the present study was to examine the effects of increasing the portion size of F&V side dishes on children's intake. Forty-three children (22 boys, 21 girls), aged 5–6 years, were served dinner once a week for 2 weeks. Each dinner consisted of pasta with tomato sauce, three F&V side dishes (broccoli, carrots, and applesauce), and milk. The portion size of the F&V was doubled between experimental conditions whereas the size of the pasta remained constant. Doubling the portion size of the side dishes resulted in a 43% increase in children's intake of the fruit side dish (P = 0.001), but did not affect children's intake of the two vegetable side dishes (P > 0.60). Further, when the portion size of F&V side dishes was doubled, children ate significantly less of the pasta (P = 0.04). The difference in meal energy intake between portion size conditions (19.5 ± 16.3 kcal) was not significant (P = 0.24). Although more studies are needed to understand whether increases in portion size can influence vegetable intake, children did eat more in response to a large quantity of a preferred low energy-dense fruit side dish at meals. Thus variations in portion size can be used strategically to help children achieve the recommended intake of fruits.
Pasta samples boiled for different times and mixed with tomato sauce were physically and chemically evaluated to determine the factors affecting the suitability of boiled pasta with tomato sauce for ...eating. Physical properties of the pasta boiled for the shortest time changed greatly when sauce was added. The texture of the pasta boiled for the longest time was soft, because the core lacked a non-gelatinized region. In a force-strain curve, the change in the force after the breaking point of the pasta boiled for the shortest time was the largest after sauce addition. The T2 values and chlorine distribution of pasta samples showed that the amount of penetration of the sauce ingredients to the core of the pasta boiled for the shortest time was less than that of the pasta boiled for the longest time. These results suggest that small changes in the physical properties after the sauce addition, sufficient penetration of the sauce ingredients to the core, and the presence of a non-gelatinized region at the core are critical factors affecting the suitability of boiled pasta with tomato sauce for eating.
Lycopene is present mainly as cis-isomers in human serum and tissues whereas all-trans-lycopene predominates in tomato products, suggesting that all-trans-lycopene is isomerised in the body or is ...less bioavailable. The objectives of the present study were to develop processing conditions for tomatoes to obtain products with different cis-trans-lycopene isomer distribution and to assess their bioavailability. Healthy adult subjects (n 12) were recruited for this randomised cross-over trial. Each intervention was preceded by a 2-week washout period. Two tomato sauces, one rich in all-trans-lycopene (32.5 mg total lycopene/100 g sauce; 5 % cis-isomers), the other high in cis-lycopene (26.4 mg total lycopene/100 g sauce; 45 % cis-isomers), were produced by different heat-processing techniques. Each sauce (150 g) was served in a standardised meal at 08.00 hours after overnight fasting. Plasma TAG-rich lipoprotein fractions over 9.5 h following test-meal consumption as a measure of lycopene absorption were obtained and expressed as baseline-corrected area under the concentration v. time curves (AUC), using HPLC-electrochemical detection. AUC values adjusted for the amount lycopene consumed showed that total, total cis-, and all-trans-lycopene responses were significantly higher from the cis-isomer-rich sauce, compared with the all-trans-rich sauce, being 7.30 (SEM 1.45) v. 4.74 (SEM 1.08) nmol x h/l (P=0.002), 3.80 (SEM 0.76) v. 1.98 (SEM 0.37) nmol x h/l (P=0.0005) and 3.50 (SEM 0.76) v. 2.76 (SEM 0.76) nmol x h/l (P=0.01), respectively. The present study demonstrates significant lycopene bioavailability from cis-lycopene-rich tomato sauce and highlights the importance of considering isomer-distribution for lycopene bioavailability. Furthermore, processing parameters can be controlled to alter isomer patterns of tomato products and influence lycopene bioavailability.
► Tomato sauce making process often includes the addition of oil during processing. ► Phenolic metabolites from tomato sauce are found in plasma and urine after consumption. ► Naringenin metabolites ...show bi-phasic absorption profile, consuming tomato sauce with oil. ► Adding an oil matrix to tomato sauce may affect the bioavailability of tomato phenolics.
The health-promoting effects attributable to dietary phenolic compounds strongly depend on their bioaccesibility from the food matrix and their consequent bioavailability. We carried out a pilot randomized controlled cross-over study to evaluate the effect of addition of an oil matrix during tomato sauce processing, on the bioavailability of tomato phenolics. Healthy subjects consumed a single dose of tomato sauce elaborated without oil (OO-F) and with the addition of 5% virgin olive oil (VOO-E) or refined olive oil (ROO-E). Plasma and urine samples were subjected to solid-phase extraction, followed by HPLC–MS/MS analysis. Six phenolic compounds, three aglycones (naringenin, ferulic and caffeic acids) and their corresponding glucuronide metabolites, were identified and quantified in urine after the ingestion of the tomato sauces. Two of the six phenolic urinary metabolites were also quantified in plasma samples. Only after ingestion of the oil-enriched tomato sauces, did the glucuronide metabolites of naringenin show a bi-phasic profile of absorption in plasma, suggesting that the lipid matrix added to the sauce may stimulate the occurrence of re-absorption events by enterohepatic circulation, potentially enhancing the apparent plasma half-life of the flavanone prior to excretion. The interindividual response variability observed underlies the need for further large-scale investigations.
This study provides information about the carbohydrate present in tomato pomace (skins, seeds, and vascular tissues) as well as in the byproducts of the lycopene supercritical carbon dioxide ...extraction (SC-CO2) such as tomato serum and exhausted matrix and reports their conversion into bioethanol. The pomace, constituting approximately 4% of the tomato fruit fresh weight, and the SC-CO2-exhausted matrix were enzyme saccharified with 0.1% Driselase leading to sugar yields of ~383 and ~301 mg/g dw, respectively. Aliquots of the hydrolysates and of the serum (80% tomato sauce fw) were fermented by Saccharomyces cerevisiae. The bioethanol produced from each waste was usually >50% of the calculated theoretical amount, with the exception of the exhausted matrix hydolysate, where a sugar concentration >52.8 g/L inhibited the fermentation process. Furthermore, no differences in the chemical solubility of cell wall polysaccharides were evidenced between the SC-CO2-lycopene extracted and unextracted matrices. The deduced glycosyl linkage composition and the calculated amount of cell wall polysaccharides remained similar in both matrices, indicating that the SC-CO2 extraction technology does not affect their structure. Therefore, tomato wastes may well be considered as potential alternatives and low-cost feedstock for bioethanol production.
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