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J Food Sci

Title:		A new type of tomato puree with high content of bioactive compounds from 100% whole fruit
Author(s):		Romano R; De Luca L; Manzo N; Pizzolongo F; Aiello A;
Address:		"Dept. of Agricultural Sciences, Univ. of Napoli Federico II, Via Universita 100, Portici, Napoli, 80055, Italy"
Journal Title:		J Food Sci
Year:		2020
Volume:		20200903
Issue:		10
Page Number:		3264 - 3272
DOI:		10.1111/1750-3841.15423
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"In this work, a new type of tomato puree was obtained from the whole fruit including seeds and skins without any waste. Currently, the food industry aims to develop products that both bring benefits to consumer health and are ecosustainable. Several efforts in fact have been carried out to revalue tomato by-products, such as seeds and skins, for human use. The physicochemical properties of the whole tomato puree immediately after production and after 6 months of storage were investigated and compared to the properties of a traditional tomato puree. Two tomato varieties were used in this study: Villa Literno and Piccadilly. pH, dry weight, water activity, titratable acidity, reducing sugars, soluble solid, lycopene, polyphenol, and volatile organic compound contents were evaluated. Tomato puree obtained from whole fruits mainly showed higher lycopene (90 to 150 mg/kg), flavonoid (39 to 41 mg/kg), and aldehyde (in particular hexanal) contents and a greater stability over time compared to those of the traditional puree. The proposed process allowed to obtain a tomato puree with a higher content of bioactive compounds, producing no waste. PRACTICAL APPLICATION: In this study, we proposed a new type of tomato puree made from the whole fruit. The whole tomato puree is richer in phenolic compounds and volatile organic compounds than the traditional puree that is made by removing skins and seeds. It can be an interesting product for the food industries because it is a source of bioactive compounds and reduces to zero the amount of waste"
Keywords:		Antioxidants/analysis Flavonoids/analysis Food Handling Fruit/*chemistry Lycopene/analysis Solanum lycopersicum/*chemistry Phenols/analysis Plant Preparations/*analysis Polyphenols/analysis Seeds/chemistry Volatile Organic Compounds/analysis hexanal lycop;
Notes:		"MedlineRomano, Raffaele De Luca, Lucia Manzo, Nadia Pizzolongo, Fabiana Aiello, Alessandra eng 2020/09/05 J Food Sci. 2020 Oct; 85(10):3264-3272. doi: 10.1111/1750-3841.15423. Epub 2020 Sep 3"