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Fresh tomato juice was processed by hydrodynamic cavitation (HC) at 5 to 15 psi pressures for 5–30 min. A full factorial design was applied to optimize the HC treatment of tomato juice quality. Optimal conditions were recorded at 10 psi for 10 min, which showed no significant (p

Diet impacts human gut microbial composition. Phytochemicals in cayenne pepper (CP), such as capsaicin, have anti-inflammatory properties and alter bacterial growth in vitro. However, the evidence that CP impacts the human microbiota and intestinal inflammation in free-living adults is lacking. Thus, the objective of this randomized cross-over study was to determine the influence of CP on human gut microbiota and intestinal inflammation in vivo. A total of 29 participants were randomly allocated to consume two 250 mL servings of tomato juice plus 1.8 g of CP each day or juice only for 5 days before crossing over to the other study arm. Fecal samples were analyzed. CP reduced Oscillibacter and Phascolarctobacterium but enriched Bifidobacterium and Gp6. When stratified by BMI (body mass index), only the increase in Gp6 was observed in all BMI groups during CP treatment. Stool concentrations of lipocalin-2 and calprotectin were similar regardless of CP treatment. However, lipocalin-2 and calprotectin levels were positively correlated in samples taken after CP consumption. Neither lipocalin-2 nor calprotectin levels were related to gut microbial composition. In conclusion, in healthy adult humans under typical living conditions, consumption of CP minimally influenced the gut microbiota and had little impact on intestinal inflammation.

This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation were estimated by one-step nonlinear regression analysis. During dark storage, degradation kinetics was modelled by fractional conversion (all-trans-β-carotene) and zero-order equations (all-trans-antheraxanthin, all-trans-lutein, all-trans-violaxanthin and all-trans-neoxanthin). Storage of samples in a climatic chamber with intense light intensity (1875–3000 lux) accelerated the carotenoid losses. At illuminated conditions, degradation followed a first-order (all-trans-lutein, all-trans-violaxanthin and all-trans-neoxanthin) and fractional conversion model (all-trans-β-carotene and all-trans-antheraxanthin). Carotenoid degradation followed an Arrhenius temperature-dependency, with Ea values lower than 50 kJ/mol. Degradation was shown to be mainly by oxidative reactions. Packaging under minimal oxygen conditions, use of antioxidants (e.g., ascorbic acid), and proper choice of light sources at retail shelves may be considered to optimize the pigment retention in a carotenoid-coloured beverage during storage.

This paper presents the results of an experiment based on using a Glide-arc type plasma reactor operating at atmospheric pressure for the quality of fresh pressed tomato juice, variety Bekas. The impact of after-glow plasma gas (air) on the physicochemical, microbiological properties and morphology of the product’s samples was investigated. Five groups of juices characterized by different exposure times (30, 60, 120, 300 and 600 s), as well as untreated juice (as control) were used. The juice quality was assessed on days 1, 3, 5, and 10 of refrigerated storage. Significant increases were observed when Cold Atmospheric Plasma (CAP)-treated tomato juice was tested against total soluble solids, pH, lycopene, and vitamin C in comparison to the control treatments. Moreover, changes in the tested physicochemical values during the storage of juice subjected to the action of cold plasma did not progress as quickly as in the case of the control juice. A significant decrease was observed in total plate count, yeast, and mold after 300–600 s CAP treatment. The findings of the current study suggested that CAP treatment is a promising technique that could provide improved quality and stability during the processing of tomato juice with better physicochemical properties and bioavailable nutrients.

The antioxidant and anti-inflammatory effects of carotenoid have been determined to aid in the prevention of a wide range of oxidative disorders, arteriosclerosis, obesity, and various types of cancers. In order to keep high carotenoid levels in the body, much of the vegetable and fruit (V/F) intake is mandatory. However, the actual intake of V/F is not enough in many countries. The aim of this study was to assess whether brief dietary education using the Veggie Meter (VM) that could measure skin carotenoid (SC) levels could induce the increase in carotenoid levels via V/F intake. Two hundred and sixty-one elementary and junior high school students (ages 7–14 years old) received brief educational session and SC evaluation by VM, and the changes in SC levels were examined after 6 months. The baseline VM scores ranged from 131 to 825, and the average significantly increased from 400.0 ± 124.7 (standard deviation) to 447.4 ± 140.4 at Month 6 (p < 0.0001). The percentage of increase at month 6 was negatively correlated with the baseline values (r = −0.36, p < 0.0001). This finding implies that subjects who became aware of their inferiority tended to make a significant effort to change their behavior. The multivariate logistic regression analysis demonstrated that subjects taking much of green and yellow vegetables, drinking vegetable/tomato juice, and eating any fruit had higher VM scores than the average value. In conclusion, the educational approach using VM was supposed to be an effective method of raising awareness of the V/F shortage and increasing V/F intake that could indue the increase in SC levels.

Tomato juice has gained popularity in recent decades. However, little is known about tomato juice consumers in the United States. The goal of this research was to determine consumer attitudes towards current tomato juice offerings and willingness to pay for high flavor quality products. A sensory panel and a nation-wide survey were conducted to learn about consumer preference toward tomato juice consumption. A new “label”, including taste review ratings, was incorporated into a choice experiment to verify whether this information successfully assisted consumers in their purchase decisions. Both the sensory analysis and the consumer online survey showed a demand for tomato juice with better flavor. The results suggest that a premium quality tomato juice with fresh aroma notes and better taste made from a premium tomato will encourage consumer purchase intent. Consumers would be willing to pay up to 30% more if trusted taste review score information was provided.

Tomato juice, Lycopersicon esculentum cv. Canario, has been treated by high pressure carbon dioxide (HPCD) as non-thermal preservation treatment. The inactivation kinetics for pectinmethylesterase (PME) and polygalacturonase (PG) were determined at different pressures (8.5–20 MPa) and temperatures (35–55 °C). At the highest operating pressure and temperature essayed in this work, it was found that PME could be almost completely inactivated, whereas PG resulted to be more HPCD resistant at the working conditions. PME enzyme inactivation curves were properly described by a Weibull type model, while the fractional conversion model was the most appropriate for the PG with a sharp initial decrease in activity. On the contrary, high pressure processing (HPP) led to a nearly complete inactivation of PG while PME was very resistant at 600 MPa. It was also found that HPCD treatment led to a smaller particle size distribution of tomato juice., Spanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015-64396-R

The study aimed to develop and evaluate the storage stability of α-Tomatine rich ready-to-serve (RTS) beverages from green tomato juice at low temperature (LT, 4±1 °C) up to 90 days. The results indicated the α-tomatine content in green tomato juice and in RTS beverage was found to be 43.23±3.59 mg/100 mL and 3.94±0.21 mg/100 mL respectively. The stability of the product stored in a Brown glass bottle (BB) container was excellent with better retention of α-Tomatine (2.31±0.29 mg/100 mL), total phenolic content (1.42 mg GAE/100 mL), ascorbic acid (17.66 mg/100 mL), total chlorophyll (1.07 mg/100mL) and viscosity (15.46 cp), with high sensory scores (7.6) as compared to the quality of the product (with 6.8 sensory scores)stored in a white glass bottle (WB) container. The microbial counts of products stored in both containers after 90 days indicated within the permissible limit.

Tomato (Lycopersicon esculentum Mill.) is the second most important vegetable with one of the biggest producing areas worldwide, and an increasing tendency in Hungary as well. To fulfil the growing demands of the industry the producers must use the most suitable genotypes for the given conditions. In the experiment six genotypes (‘Heinz 1015 F1‘,‘Heinz 9478 F1‘,‘Kecskeméti 407‘,‘NUN254 F1‘,‘Prestomech F1‘ and ‘Rustico F1‘) were evaluated for different quality parameters: fruit shape index (length/diameter), firmness (g cm-2), force needed to tear the skin (kg-1) and consistency of tomato puree (g*sec). According to the results, the ‘Heinz 1015 F1‘ and ‘Heinz 9478 F1‘ were the most suitable genotypes for industrial processing in the mean of fruit quality. Strong positive correlation between consistency of juice and fruit shape index (r=0.891) and firmness of berry (r=0.882) was confirmed. The results have proved the necessity of these quality parameter measurements, which are important for the evaluation of raw material.

The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p lt 0.0001** and p=0.009**.

The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively.

The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively.

The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p lt 0.0001** and p=0.009**

The electro-catalytic detection of the anti-protazaire Dimetridazole was performed using the carbon paste electrode modified with μAg@CPE silver micro-particles which demonstrate excellent catalytic activity towards the –NO2 attractor groups of the side chain of Dimetridazol molecules which is converted to –NHOH. The results obtained confirmed that the Dimetridazole reduction reaction is diffusion controlled. The electrochemical behavior is completely irreversible. The effect of the pH of the PBS solution on the Dimetridazole reduction reaction revealed that the number of protons and electrons were equal., the μAg@CPE electrode shows a wide range of concentration linearity with current, the detection limit and the quantitation limit were estimated respectively LOD ​= ​2,01 ​× ​10−7 ​M and LOQ ​= ​7,83 ​× ​10−7M, according to the cyclic voltammetry method. The morphology and chemical composition of the manufactured electrode paste were characterized by SEM and X-ray diffraction. Suggesting the formation of silver micro-particles on the carbon sheets. The size of the silver micro-particles synthesized at 200 ​°C was of the order of 2 ​μm. The electrochemical parameters diffusion coefficient (D) and catalytic rate constant (k) were calculated respectively Ddiff ​= ​1,335 ​× ​10−4 cm2/s and kcat ​= ​5, 214 ​× ​103 ​mol ​l−1 ​s−1. The proposed sensor was successfully tested for the determination of Dimetridazole in real samples like clearly commercial milk, tomato juice and human urine; the results found were very satisfactory.

Tangerine tomatoes, unlike red tomatoes, accumulate cis-lycopenes instead of the all-trans isomer. cis-Lycopene is the predominating isomeric form of lycopene found in blood and tissues. Our objective was to understand how thermal processing and lipid concentration affect carotenoid isomerisation and degradation in tangerine tomatoes. We conducted duplicated factorial designed experiments producing tangerine tomato juice and sauce, varying both processing time and lipid concentration. Carotenoids were extracted and analysed using high-performance liquid chromatography with photodiode array detection. Phytoene, phytofluene, ζ-carotene, neurosporene, tetra-cis-lycopene, all-trans-lycopene and other-cis-lycopenes were quantified. Tetra-cis-lycopene decreased with increasing heating time and reached 80% of the original level in sauce after processing times of 180min. All-trans-lycopene and other-cis-lycopenes increased with longer processing times. Total carotenoids and total lycopene decreased with increased heating times while phytoene and phytofluene were unchanged. These data suggest limiting thermal processing of tangerine tomato products if delivery of tetra-cis-lycopene is desirable.

Background: Bread is the staple food of Iranian society. Attention to its health and hygiene is important. Nowadays, the use of baking soda in the production of bread has seen by most of bakers which is because of producing bread with more beautiful and appearance and is more public acceptance. Methods: In this cross-sectional study that 40 people were taken, consumer satisfaction of prepared Barbari bread using three types additives Fenugreek juice, baking soda, and tomato juice by means of questionnaires were evaluated. Results: The results of this study showed that consumer satisfaction of taste and smell (34 of 40), appearance, glazing, and quality (36 of 40) of prepared bread by tomato juice was more than Fenugreek juice and baking soda. Consumer satisfaction of taste, smell, appearance, glazing, quality, shopping satisfaction, and quality of bread over time of three types of additives (baking soda, tomato juice, and Fenugreek juice) was significant (p

Lactobacillus plantarum PMO 08 was evaluated as a starter culture for plant-based probiotic beverages. Its viability under various culture conditions and acidification ability in standardized tomato medium, fermentation parameters, and beverage properties were assessed. Lactobacillus plantarum PMO 08 could grow under various culture conditions, there was a high correlation between the incubation time to reach the optimal conditions and the inoculation concentration of lactic acid bacteria (LAB) (r2 = 0.997). Acidity (0.958 ± 0.002%) and LAB count (9.78 ± 0.14 Log10 CFU/mL) were significantly higher when fermented with L. plantarum than with the yogurt starter culture. A survival rate of 96% and 95% in artificial gastric juice and artificial intestinal juice, respectively, indicated that the probiotic requirements were met. The total polyphenol and glutamine content, and antioxidant activity increased after fermentation. The proline content significantly increased in L. plantarum PMO 08- fermented beverage. Thus, L. plantarum PMO 08 is an effective starter culture for non-dairy probiotic beverages whose functional quality may be improved by fermentation.

Background: lactic acid fermentation was recently proposed to produce fruit and vegetable beverages with high nutritional value. In this study, a wide screening of strains and fermentation parameters was carried out to develop fermented tomato-based drinks containing viable cells and potentially bioactive metabolites. Methods: six different products (three extracts, two tomato juices and one tomato puree) were used as substrate for fermentation. After preliminary testing, eight fermentation conditions for each tested product were selected. The final products were stabilized with pasteurization or refrigeration and further characterized in terms of (i) antioxidant activity and (ii) total polyphenols. Results: selected strains were able to grow in almost all tomato-based products except for one extract. Antioxidant activity and total phenolic content depend on products and fermentation conditions used and, except for tomato puree, an overall increase was observed. The best nutritional profile was reached in fermented samples stored at refrigerated temperature without thermal stabilization. Conclusion: an integrated data vision allowed to choose, for each substrate, the best combination of strains to produce novel fermented tomato-based products with different application perspectives.

The impact of fermentation (Saccharomyces cerevisiae ATCC 9763) on the bioaccessibility of lycopene in a model tomato juice was examined. The physicochemical and structural properties of the tomato tissue were determined after fermentation and the bioaccessibility of lycopene was monitored using a simulated gastrointestinal tract. A lycopene concentration of 45.1 mg/100 g was obtained under optimal fermentation conditions. The cell walls of the tomato cells were hydrolyzed and disrupted by fermentation. Cell disruption decreased the pectin content and reduced the tissue fragment size, thereby reducing gravitational separation and facilitating lycopene release. The lycopene bioaccessibility in the tomato juices increased in the following order: unfermented (8.5%)

Candida albicans (C. albicans) is the most common opportunistic fungal pathogen often isolated from clinical samples. Traditionally, the differentiation of C. albicans from other Candida species is performed through the germ tube test using human serum. The aim of this study was to assess the use of tomato juice of “Thilina” variety for the differentiation of C. albicans from other non albicans species. This study was carried out using 66 Candida isolates including five Candida standards. Candidal suspension (100 μl) equals to 0.5 McFarland was mixed with 1 ml of fresh human serum and 1 ml of tomato juice, separately. Test tubes were incubated at 37 ºC and the observations were made at 15 minute intervals for two hours. The tomato juice exhibited 97% sensitivity, 100% specificity, 97% positive predictive value, 100% negative predictive value and higher positive correlation (R2 > 0.6) in producing results. There was no statistically significant difference (P = 0.05) in the meantime of initial germ tube production when tomato juice was compared with the routine serum medium. For the first time the study strongly suggests that human serum can be replaced by juice of “Thilina” variety of tomato for the differentiation of C. albicans from non albicans species.

Каждый сок содержит уникальный набор пищевых и биологически активных веществ, присущий фрукту или овощу, из которого сок изготовлен. Для характеристики нутриентного профиля томатного сока были проанализированы и обобщены данные литературы (включая официальные справочники) и результаты собственных исследований российских томатных соков промышленного производства, проведенных Российским союзом производителей соков (РСПС) и его членами. С точки зрения обеспечения человека микронутриентами и минорными биологически активными веществами, томатный сок является значимым источником антиоксидантов – каротиноидов и витамина Е, а также минеральных веществ. Количество ликопина, соответствующее его содержанию в стакане томатного сока (200–250 мл), полностью удовлетворяет или превосходит уровень рекомендуемого суточного потребления этого каротиноида; уровень β-каротина в том же объеме сока обеспечивает примерно 20% от рекомендуемого суточного потребления витамина А; калия и меди – 12–15%, магния, железа, марганца и фосфора – около 5% от нормы физиологической потребности. Также томатный сок является источником пищевых волокон, в том числе растворимых (пектинов). В стакане томатного сока содержится около 12% от суточной потребности человека в пектинах и около 8% от суточной потребности в пищевых волокнах в целом. При этом калорийность томатного сока невысока – в среднем 19 ккал/ 100 мл. Статья продолжает серию публикаций о нутриентных профилях соков., Every juice contains a unique set of nutritive and biologically active substances, exhibiting the properties of the named fruit or vegetable. To characterize the nutritional profile of tomato juice, the literature data (including official reference books) and the results of studies of domestic industrially produced tomato juices conducted by the Russian Juice Producers Union (RSPS) and its members have been analyzed and summarized. From the point of view of providing a man with micronutrients and minor biologically active substances, tomato juice is a significant source of antioxidants – carotenoids and vitamin E, as well as several minerals and trace elements. The amount of lycopene in a glass of tomato juice (200–250 ml) completely satisfies or exceeds the recommended daily intake of this carotenoid; the level of β-carotene in the same volume of juice provides about 20% of the recommended daily intake of vitamin A; potassium and copper – 12–15%, magnesium, iron, manganese and phosphorus – about 5%. Tomato juice is a source of dietary fiber, including soluble dietary fiber (pectin). A glass of tomato juice contains about 12% of the recommended daily intake of pectins and about 8% of dietary fiber. Wherein the calorie content of tomato juice is low – an average of 19 kcal/100 ml. The article continues a series of publications on juices nutrient profiles.

A new tomato juice concentration technology was presented by CO2 hydrate formation. The CO2 hydrate equilibrium conditions were measured by isochoric pressure search method and tomato juice concentration experiments were carried out in a high-pressure stirred reactor. Moreover, dehydration ratio was defined and CO2 hydrate formation rate constants were calculated with different feed pressure. The effects of feed pressure, temperature, and juice volume on dehydration ratio were investigated. The results show that the tomato juice used in this work nearly has no effect on CO2 hydrate phase equilibrium conditions, but can accelerate CO2 hydrate formation. And the dehydration ratio increased with increasing the feed pressure from 1.81 to 3.95 MPa, the maximum dehydration ratio can reach 63.2% with feed pressure of 3.95 MPa, and the optimum tomato juice volume is 80 mL. These results demonstrated that removal of water with the help of CO2 hydrate is an efficient technology for tomato juice concentration.

Reactive oxygen species (ROS) mediate much of the DNA damage caused by ionizing radiation. Among carotenoids, lycopene and β-carotene, present in tomato juice, are known to be strong radical scavengers. The aim of the study was to investigate the effect of tomato juice intake on the levels of DNA damage and oxidative stress in human whole blood induced by in vitro exposure to X-rays. Ten healthy adults were asked to drink 190 g of tomato juice, containing 17 mg lycopene and 0.25 mg β-carotene, per day for 3 weeks and then refrain from drinking it for 3 weeks. Peripheral whole blood samples were collected before and after the intake period of tomato juice and after the washout period. The blood samples were exposed in vitro to X-ray doses of 0, 0.1, 0.5, and 2 Gy. Cytogenetic damage was measured using the cytokinesis-block micronucleus (CBMN) assay and the dicentrics (DIC) assay. The level of oxidative stress was determined using serum 8-oxo-7, 8-dihydro-2-deoxyguanosine (8-oxo-dG) and plasma reactive oxygen metabolite-derived compounds (d-ROMs). The concentration of carotenoids in plasma was measured at the three time points. The levels of 8-oxo-dG tended to decrease during the intake period and increase during the washout period. A non-significant inverse correlation was noted between the plasma concentration of lycopene plus β-carotene and the level of 8-oxo-dG (P = 0.064). The radiation-induced MN and DIC frequencies increased in a dose-dependent manner, and when compared at the same dose, the MN and DIC frequencies decreased during the intake period compared with those at baseline and then increased during the washout period. The results suggest that continuous tomato juice consumption non-significantly decreases extracellular 8-oxo-dG, d-ROMs, and MN. Tomato juice intake had minimal or no effect on radiation-induced 8-oxo-dG and d-ROMs. For most radiation doses, continuously tomato juice intake lowered the levels of MN and DIC. Tomato juice consumption may suppress human lymphocyte DNA damage caused by radiation, but further examination is required. 2014-001 and 2014-R06.

Tomato and strawberry is a one of fruit that have rich of benefits, content of that fruitprovides many benefits for the body because have many vitamin C , folic acid and Fethat very important to prevent anemia. The purpose of this research was to comparise any effect ofconsumption of tomato juice strawberry juice against level of haemoglobin in third trimester of pregnant womanin Balowerti Public Health Center. The research design is pre-experimental with one group pretest posttest design . The population are all third trimester pregnant woman and there are 30 respondentsselected by total sampling. This research have been work on May 2016. The data were analyzed by Wilcoxon and Mann Whitney test. The results showed that Wilcoxon Test Results for Strawberry juice obtained Z = -2.828; ρ = 0.005 and α = 0.05, tomato juice Z = -3.500; ρ = 0.000 and α = 0.05, ρ

Background: Allergic diseases like atopic dermatitis have recently increased. A naturally occurring glycoside, Esculeoside B, has been identified as a major component in tomato juice from the can. Accordingly, the present study investigated the effects of esculeoside B on experimental dermatitis mice.Results: Oral treatment with 10 mg/kg of esculeoside B on the experimental dermatitis mice for 4 weeks significantly decreased the skin clinical score of 2.0 compared to the control score of 5.0. Furthermore, the scratch frequency of mice treated with esculeoside B was lower compared to the control group. Overall, the administration of esculeoside B significantly inhibited T lymphocyte proliferation and demonstrated a tendency to decrease in IL-4 production. For example, the 121.2 pg/ml in the control group decreased to 96.1 pg/ml. There was also a decrease in serum IgE levels from 928.0 ng/ml in the control group to 687.8 ng/ml.Conclusion: Our study is the first to demonstrate how tomato juice saponin or esculeoside B may ameliorate mice experimental dermatitis by the inhibition of T cell proliferation.Keywords: tomato juice; experimental atopic dermatitis; IgE; cytokine; tomato saponin; esculeoside B

Background The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm(-1) for 1500 micros, using 4 micros bipolar pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were investigated and compared with those of thermal processing (90 degrees C for 30 or 60 s). Results Tomato juice treated by HIPEF showed lower residual lipoxygenase (LOX) activity (70.2%) than juice heated at 90 degrees C for 60 s (80.1%) or 30 s (93.2%). In contrast, hydroperoxide lyase (HPL) was almost completely inactivated when the juice was subjected to 90 degrees C for 60 s, whereas roughly 50% of the control tomato juice was depleted after HIPEF treatment or thermal processing at 90 degrees C for 30 s. A slight decrease was observed in the initial LOX activity of treated and untreated samples during storage, whereas initial HPL activity was strongly affected over time. Conclusion HIPEF-treated juice exhibited higher levels of compounds contributing to tomato aroma than untreated and heat-treated juices throughout storage. Thus HIPEF processing can preserve flavour quality and stability of tomato juice compared with conventional thermal treatments.

This study examines physicochemical changes in newly developed and existing tomato varieties at different levels of maturity. Serum viscosity is an important factor in the selection of tomato varieties for processing. Most of the attributes indicative of quality for fresh and paste tomatoes occurred at a less mature stage and declined with maturity. The canned varieties 'H9888,' 'H8892' and 'H9780' had a greater ascorbic acid content and antioxidant capacity. The highest lycopene contents were found in the varieties 'H9888,' 'CXD254,' 'CXD222' and 'H9780'. Total soluble solids levels increased with maturity. The highest acidity values occurred in canned 'Shasta', 'CXD254' and 'H9780' varieties. Mid-and late-season varieties harvested at an early stage produced thicker pastes with greater serum viscosity and acidity than tomatoes harvested at other points in the ripening process. The best results were obtained from canned samples of 'H9888,' 'CXD254' and 'H9780.' Campbell Research and Development Laboratory, Davis, CA, USA

The influence of high-intensity pulsed electric field (HIPEF) parameters, namely, pulse frequency, pulse width, and polarity on tomato juice lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities was studied using a response surface methodology. Samples were subjected to square-shaped pulses of 35 kV/cm for 1000 micros, with pulse width ranging from 1 to 7 micros at frequencies from 50 to 250 Hz, either in monopolar or bipolar mode. Tomato LOX was more resistant to HIPEF than HPL within the range of assayed conditions. An increase in frequency or pulse width resulted in a decrease of both residual LOX (RA(LOX)) and HPL (RA(HPL)) activities. The lowest RA(LOX) (81%) was observed when tomato juice was treated at 250 Hz for 7 mus in bipolar mode. Moreover, the same conditions led to the highest HPL activity reduction (RA(HPL) = 10%). A validation of the predictive models determined that 2nd-order expressions were accurate enough to fit the experimental results.

The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 μs of overall treatment time with bipolar pulses of 4-μs at 100 Hz) and heat pasteurisation (90 °C for 30 s or 60 s) on carotenoids and phenolic compounds as well as on some quality attributes (pH, soluble solids and colour parameters) of tomato juice was evaluated and compared, having the untreated juice as a reference. Processing enhanced some carotenoids (lycopene, β-carotene and phytofluene) and the red colour of juices, whereas no significant changes in phenolic compounds, pH and soluble solids were observed between treated and untreated juices. A slight decrease in overall health-related compounds was observed over time, with the exception of some carotenoids (β-carotene and phytoene) and caffeic acid. However, HIPEF-processed tomato juices maintained higher content of carotenoids (lycopene, neurosporene and γ-carotene) and quercetin through the storage time than thermally and untreated juices. Hence, the application of HIPEF may be appropriate to achieve not only safe but also nutritious and fresh like tomato juice.

The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 μs in bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L) on the main bioactive compounds and antioxidant capacity of tomato juice was investigated and compared to heat pasteurization (90 °C for 1 min or 30 s) having the fresh juice as a reference. HIPEF and heat treated tomato juices showed higher lycopene and lower vitamin C levels than the untreated juice. However, no significant changes in the total phenolic content and antioxidant capacity were observed between treated and fresh juices just after processing. Lycopene, vitamin C and antioxidant capacity of both treated and untreated juices decreased exponentially during storage following a first order kinetics ( R 2 = 0.763–0.987), whereas tomato juices maintained their initial phenolic content. HIPEF-treated tomato juice maintained higher lycopene and vitamin C content than the thermally treated juices during the storage time. Hence, the application of HIPEF may be appropriate to achieve nutritious and fresh like tomato juice. Industrial relevance HIPEF processing can lead to tomato juice with higher nutritional value than that thermally processed. HIPEF-treated (35 kV/cm for 1500 μs with 4-μs bipolar pulses at 100 Hz, energy input of 8269 kJ/L) tomato juice shows greater lycopene, vitamin C and antioxidant capacity just after the treatment and during the storage time than heat treated (90 °C­30 s and 90 °C­60 s) tomato juice. Therefore, HIPEF technology is a feasible alternative to thermal treatment to obtain tomato juice with a high presence of health-related compounds.

Tomato is a globally famous food and contains several phytonutrients including lycopene, β-carotene, anthocyanin, and flavonoids. The increased temperature used to produce tomato juice, ketchup, tomato paste and canned tomato enhances the bioactive composition. We aimed to verify the beneficial effects of processed tomato juice from Kagome Ltd. (KOT) on hypolipidemic action in hamsters with hyperlipidemia induced by a 0.2% cholesterol and 10% lard diet (i.e., high-cholesterol diet (HCD)). Male Golden Syrian hamsters were randomly divided into two groups for treatment: normal (n = 8), standard diet (control), and experimental (n = 32), HCD. The 32 hamsters were further divided into four groups (n = 8 per group) to receive vehicle or KOT by oral gavage at 2787, 5573, or 13,934 mg/kg/day for six weeks, designated the HCD-1X, -2X and -5X groups, respectively. The efficacy and safety of KOT supplementation was evaluated by lipid profiles of serum, liver and feces and by clinical biochemistry and histopathology. HCD significantly increased serum levels of total cholesterol (TC), triacylglycerol (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C), LDL-C/HDL-C ratio, hepatic and fetal TC and TG levels, and degree of fatty liver as compared with controls. KOT supplementation dose-dependently decreased serum TC, TG, LDL-C levels, LDL-C/HDL-C ratio, hepatic TC and TG levels, and fecal TG level. Our study provides experiment-based evidence to support that KOT may be useful in treating or preventing the onset of hyperlipidemia.

This study evaluated the effect of an industrial scale continuous flow microwave volumetric heating system in comparison to conventional commercial scale pasteurisation for the processing of tomato juice in terms of physicochemical properties, microbial characteristics and antioxidant capacity. The effect against oxidative stress in Caco-2 cells, after in vitro digestion was also investigated. Physicochemical and colour characteristics of juices were very similar between technologies and during storage. Both conventional and microwave pasteurisation inactivated microorganisms and kept them in low levels throughout storage. ABTS+ values, but not ORAC, were higher for the microwave pasteurised juice at day 0 however no significant differences between juices were observed during storage. Juice processed with the microwave system showed an increased cytoprotective effect against H2O2 induced oxidation in Caco-2 cells. Organoleptic analysis revealed that the two tomato juices were very similar. The continuous microwave volumetric heating system appears to be a viable alternative to conventional pasteurisation.

The aim of this study was to evaluate the utilization of osmotic distillation, membrane distillation, and coupled operation of these systems as an alternative to the conventional thermal evaporation (CTE) technique for the oncentration of tomato juice. Some physicochemical characteristics of the products obtained by different techniqueswere determined. The samples concentrated bymembrane systemsweremore advantageous bymeans of many parameters investigated, especially for color, hydroxymethylfurfural (HMF) and furan formation.HMF and furan contentswere increased up to three to four times after CTEwhile therewas no statistical change aftermembrane concentrations.Ascorbic acid and dehydroascorbic acid levelswere decreased significantly after all concentration operations. Nonetheless, as total vitamin C content, membrane systems were more advantageous compared to CTE. Sensorial evaluation also showed that, except consistence, products obtained by membrane techniques gained higher scores than thermally concentrated products. Industrial Relevance: The quality of tomato paste is dependent on process conditions used to convert the tomato pulp into paste. Conventional thermal evaporation may result in the deterioration of product quality by damaging heat sensitive tomato juice components as well as inducing color changes. Moreover, some mutagenic and carcinogenic compounds such as furan and HMF may be formed. Concentration of tomato juice usingmembrane systems can be proposed as the promising alternative to the CTE sincemost of the characteristics, especially color, are preserved, and HMF and furan formations are reduced significantly by these processes. © 2015 Elsevier Ltd. All rights reserved.

The flavonol contents of 20 varieties of tomato fruit were investigated in relation to variety, size, season, and country of origin. Ten commonly consumed tomato-based food products were also assessed. Free and conjugated flavonols were identified and quantified using reversed-phase HPLC. Ninety-eight percent of flavonols detected in tomatoes were found to occur in the skin. Tomatoes contained, primarily as conjugates, quercetin and kaempferol. The main quercetin conjugate was identified as rutin (quercetin 3-rhamnosylglucoside) by LC-MS. The total flavonol content of the different varieties of tomato that were analyzed varied from 1.3 to 22.2 microgram/g of fresh weight (fw). Smaller cherry tomato fruits originating from warm sunny climates, such as Spain and Israel, were found to contain the highest concentration of flavonols. Among the tomato-based products investigated, tomato juice and tomato purée were rich in flavonols, containing 14-16 microgram/mL and 70 microgram/g fw, respectively. In contrast to fresh tomatoes, most tomato-based products contained significant amounts of free flavonols.

The effects of tomato juice on urinary bladder carcinogenesis were studied in male Fischer 344 rats initiated with N-butyl-N-(4-hydroxybutyl)nitrosamine (BBN) in rats. The animals (6 weeks old) were given 0.05% BBN in their drinking water for 8 weeks, followed by diluted tomato juice for 12 weeks, and killed at 20 weeks after the beginning of the experiment. Lycopene concentrations in the livers of rats given tomato juice were elevated. Histopathological analysis of urinary bladder lesions revealed the numbers, but not incidences, of urinary bladder transitional cell carcinomas (TCCs) to be decreased in the group given tomato juice. No influence on the incidence of simple and nodullopapillary hyperplasias, invasion or differentiation of TCC was noted. These results indicate that tomato juice, presumably the contained lycopene and other anti-oxidants in combination, exerts an inhibitory effect on the development of TCCs in the rat urinary bladder.

The results of analysis of vitamin C, nitrates and nitrites in tomato organically and conventionally grown as well as one commercial tomato juice are reported. Conventionally grown tomato was provided from four markets in Belgrade and one of the largest hypermarkets. Organically grown tomato originated from Vršac region. Analysis was performed by high performance liquid chromatography with UV detection and determination of analytes content was done by external calibration. Limit of detection and limit of quantification limits were determined for vitamin C (0, 03 μg/mL and 0,05 μg/mL), nitrates and nitrites (0,05 μg/mL and 0,10 μg/mL). Good linearity for all analytes was confirmed in the range 1,0 - 20,0 μg/mL. According to the results, content of vitamin C in analyzed samples varied from 0,26 mg/100g to 20,46 mg/100 g. Concentration of nitrates in 6 different samples of tomato juice was in the range between 4,788 and 16,632 mg/100 g. Concentration of nitrites were below limit of quantification of applied method (1 mg/kg). U radu su prikazani rezultati analize vitamina C, nitrata i nitrita u plodovima paradajza organski i konvencionalno gajenog, kao i jednog industrijskog soka od paradajza. Konvencionalno gajen paradajz je nabavljen na četiri beogradske pijace i u jednom od najvećih beogradskih supermarketa, a organski je uzgajan u regionu Vršca. U analizi je primenjena reverzno-fazna visokoefikasna tečna hromatografija sa UV detekcijom, a određivanje sadržaja je izvedeno primenom eksterne kalibracije. Određeni su limiti detekcije i kvantifikacije, koji iznose 0,03 μg/mL odnosno 0,05 μg/mL za vitamin C, a 0,05 μg/mL odnosno 0,10 μg/mL za nitrite i nitrate. Dobra linearnost za određivanja vitamina C, nitrita i nitrata potvrđena je u opsegu koncentracija od 1,0 μg/mL do 20,0 μg/mL. Ispitivanjem sadržaja vitamina C u različitim uzorcima soka od paradajza, pokazano je da sadržaj istog varira u opsegu 0,26 - 20,46 mg/100 g. Analizom sadržaja nitrata i nitrita u 6 različitih uzoraka soka od paradajza utvrđeno je da sadržaj nitrata varira u rasponu 4,788 - 16,632 mg/100 g. Sadržaj nitrita u svim analiziranim uzorcima je ispod granice kvantifikacije primenjene metode (1 mg/kg).

The objective of this work was to study the newly developed and existing tomato (Lycopersicon esculentum Mill.) varieties for physicochemical changes in the fruits in the ripe period. Varieties 'CXD179' and 'CX8401' in fresh and canned, and 'CXD203' and 'CXD276' in paste were found superior with respect to ascorbic acid and antioxidant capacity. The highest lycopene and beta-carotene contents were determined in 'CXD203', 'CXD276', and 'CX8401'. Color values showed a change from a greenness value of 'a' to redness values, whereas 'b' decreased. In general, parameter values were higher in canned samples. Studies showed that the lycopene content best correlated with 'a' values in the ripening. Inter-variety variation in physicochemical parameters at the ripe stage revealed that 'CXD179' and 'CXD203' in all products among red varieties were the best varieties. Among light color varieties 'CXD276' and 'CX8401' in view of red color, and 'CX8400' and 'CX8402' in view of green color were better.

9 pages, 5 figures, 1 table., The antioxidant hydroxytyrosol has been enzymatically synthesised in order to functionalise tomato juice. The antioxidant capacity significantly increased in the functionalised juice according to a set of in vitro antioxidant assays (ie ferric thiocyanate method, inhibition of oxygen consumption, and scavenging of both DPPH· and ABTS·+ free radicals). In addition, hydroxytyrosol was stable within the tomato juice matrix under extreme storage conditions (room temperature and light exposure) for 48 days. Sensory properties (flavour and colour) of the tomato juice were not affected by functionalisation with hydroxytyrosol concentrations of up to 1 mg ml-1. Therefore this functional tomato juice could be a promising source of health-beneficial properties, beyond basic nutrition, taking into account both the high activity and bioavailability of hydroxytyrosol., This work has been partially supported by a grant from the Comisión Interministerial de Ciencia y Tecnología (CICYT), Spain, project AGL2000-2014. ML is holder of a contract from the same grant.

11 pages, 3 figures, 5 tables., Phenolic-enriched extracts from blanched artichoke (BA), artichoke blanching waters (ABW), cauliflower (CA), carrot (CR), celery (CE) and onion (ON) byproducts were used to ‘functionalise’ tomato juice. The antioxidant activity of functional tomato juice significantly increased over control juice according to a set of in vitro antioxidant assays (i.e. inhibition of lipid peroxidation determined by the ferric thiocyanate method and scavenging of both ABTS•+ and DPPH• free radicals). A trained sensory evaluation panel determined the maximal allowed byproduct extract concentration in the functionalisation of tomato juice without modifying its natural sensory properties (mg extract/mL tomato juice): 2.5, 5, 10, 10, 10 and 20 for CA, ON, BA, ABW, CE and CR, respectively. The maximum antioxidant activity (within consumers' acceptance limits and measured by the ABTS•+ method) was increased 5.4-, 3.4-, 2.5-, 1.7-, 1.5- and 0.6-fold over the control when functional tomato juice was assayed after modification with ABW, BA, CR, ON, CE and CA, respectively. A serving of functional tomato juice (250 mL) containing vegetable extracts (within consumers' acceptance limits) provides an additional intake of phenolic compounds which can range from 22 mg (when functionalised with CA extract) to 300 mg (with BA extract). In the light of the above investigations, the use of vegetable byproducts could be useful for developing a functional tomato juice with potentially increased health-promoting properties., This work was partially supported by a grant from the ‘Comisión Interministerial de Ciencia y Tecnología’ (CICYT), Spain, projects AGL2000-2014 and 1FD97-1809. M.L. is holder of a contract from grant AGL2000-20014.

article i nfo Article history: Received 7 February 2013 Accepted 26 June 2013 High pressure homogenization (HPH) is a non-thermal technology that has been proposed as a partial or total substitute for the thermal processing of food. Although its effect on microbial inactivation has been widely studied, the rheological changes occurring in fruit products need better describing. The present work evalu- ated the effect of HPH (up to 150 MPa) on the creep and recovery properties of tomato juice. The mechanical Burger's model explained juice creep compliance well, and its parameters (Newtonian dashpots and Hookean springs) were evaluated as a function of the homogenization pressure. HPH processing increased both tomato juice elastic and viscous behaviours, which could be attributed to the disruption of suspended parti- cles during processing. Moreover, each Burger's model constituent could be related to the product internal structure. The results obtained highlighted the possible applications of the HPH process as a valuable tool to promote physical changes in food products.

The aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing co-products. Incorporation of strawberry press cake into the tomato juice resulted in higher polyphenolic and anthocyanin content and increased antioxidant capacity. Thermosonication for 5 min at 60 °C at either 35 or 130 kHz resulted in higher microbial inactivation when compared to thermal pasteurisation at 80 °C for 1 min. In addition, thermosonication allowed increased retention of colour attributes as well as polyphenol, lycopene, anthocyanin, and antioxidant capacity retention when compared to thermal treatment. For example, the total anthocyanin content decreased from 1.08 ± 0.04 mg/100 mL before processing to 0.92 ± 0.01 mg/100 mL after thermal pasteurisation but the difference was not significant when compared with the thermosonicated juice (1.06 ± 0.03 mg/100 mL). Although bioaccessibility of phenolic compounds after a simulated gastrointestinal digestion was lower in processed juices, thermosonicated samples showed a higher bioaccessibility when compared to the thermally treated ones. This work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy, Industry, and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949).