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[Display omitted] Workers who clean bathrooms at medical facilities may be regularly exposed to contaminated water harboring pathogenic microbes and should wear personal protective equipment (PPE) to prevent such exposure at medical facilities, which has not been quantitatively assessed. This study quantified the exposure risk from contaminated water when cleaning restrooms at medical facilities and clarified the importance of wearing PPE. Existing urinals, toilets, and handwashing sinks (16 each) in a hospital environment were coated with a simulated contaminant containing adenosine phosphate and cleaned with a brush or sponge by workers in PPE. Adenosine phosphate on the PPE, shelf near the toilet, and toilet paper cover was tested before and after cleaning to compare exposure status. Adenosine phosphate on the worker's PPE, shelf near the toilet, and toilet paper cover was significantly higher after cleaning the urinal, toilet, and handwashing sink. More adenosine phosphate was disseminated from urinals and toilets when cleaning with a brush compared with a sponge. Workers and the surrounding environment are exposed to contaminated water during bathroom cleaning. Wearing PPE while cleaning and wiping down the toilet environment after cleaning deserves further consideration. [ABSTRACT FROM AUTHOR]

A sensitive carbendazim (CBZ) electrochemical sensor was designed by using Super-P carbon (SPCN) black@zeolitic-imidazolate-framework-8 (SPCN@ZIF-8) nanocomposite modified glassy carbon electrode (SPCN@ZIF-8/GCE). SPCN with pearl-chain nanostructure presented an integrated highly conductive carbon network, which significantly improved the charge transfer efficiency. ZIF-8 nanoparticles possessed high porosity and large specific surface area, which helped to realize the increasement of adsorption ability and accumulation capacity towards CBZ. Moreover, SPCN with excellent conductivity property not only inhibited the agglomeration of ZIF-8 nanoparticles but also compensated the non-conductive property of ZIF-8 nanoparticles. The functional integration of SPCN and ZIF-8 nanoparticles remarkably enhanced the electrochemical detection performance of the SPCN@ZIF-8/GCE sensor towards CBZ. A simple and sensitive CBZ detection could be achieved at the fabricated SPCN@ZIF-8/GCE sensor with low limit of detection of 7.79 nM (CBZ concentration: 0.01–30 μM). Moreover, the fabricated sensor showed good repeatability, reproducibility, and anti-interference performance. When used for the analysis of CBZ in real samples (tomato juice and apple juice), the SPCN@ZIF-8/GCE sensor showed good CBZ detection performance with acceptable recoveries of 99.1%–102.6% and low RSD values of 2.21%–3.27%. This work demonstrated that the SPCN@ZIF-8/GCE sensor may be a promising sensing platform for the rapid and sensitive detection of CBZ residue. [ABSTRACT FROM AUTHOR]

The objective of this work was to improve the drying of tomato juices after identifying the main parameters that are responsible for sticking during drying. Glass transition temperature (T g) which is one of the key parameter, depends on the juice composition, mainly sugar. In order to reduce sugar, centrifugation was applied to the juices. T g was determined by differential scanning calorimetry (DSC) for freeze-dried tomato juice and tomato pellet conditioned at various water activity (a w) (0.1–0.5). The glass transition curve showed that T g decreased with increasing of the moisture. Comparison of powders obtained by juice and pellet from centrifugation shows that the T g of freeze-dried pellets is higher than that of juice at equal a w values. Adsorption isotherms of freeze-dried tomato juice and pellet were determined at 25 °C and a relative humidity (RH) of 0–98% using a dynamic technique. The data obtained were fitted to GAB model that best fitted the experimental data. The equilibrium moisture content (X) value of the freeze-dried pellets are lower and had the same value of 8% dry mass. X is lower because the pellet powders are less hygroscopic than tomato juice powders because of the reduction of soluble compounds by centrifugation, notably sugars. Reducing the product sugar content by centrifugation enables to raise T g without using carriers and obtain less hygroscopic powders, which is advantageous for product storage. • Reducing 77% of the sugar content by centrifugation can increase the T g by up to 10 °C. • Reducing the sugars in juices produces less hygroscopic powders with a lower equilibrium moisture content (X). • Sugar reduction at 13000 g for 15 min improve drying. [ABSTRACT FROM AUTHOR]

• 1H-NMR analysis with multivariate classification methods to authenticate fruit juices. • Standardized procedure to develop optimized classifying models for juice monitoring. • Guideline for selecting an optimal multivariate sampling method and a final model. • Fast and easy distinguishing organic orange juices from non-organic orange juices. • Fast and easy distinguishing NFC orange, apple and tomato juices from FC juices. [ABSTRACT FROM AUTHOR]

To produce tomato juice with health-promoting functions, lactic acid bacteria (LAB) capable of converting l -glutamic acid in tomatoes into γ-aminobutyric acid (GABA) was screened from LAB stocks isolated from Japanese pickles. Lactiplantibacillus plantarum KB1253 was selected as the highest GABA producer among 74 strains of LAB stocks. gad gene expression and glutamic acid decarboxylation activity increased at low pH (3.0–3.5), whereas the growth decreased. Under optimal reaction conditions using resting cells as catalysts, this strain produced 245.8 ± 3.4 mM GABA. Furthermore, this strain produced 41.0 ± 1.1 mM GABA from l -glutamic acid in tomato juice under optimal fermentation conditions (pH 4.0, 20°Bx). This study may provide the basis for developing health-promoting functional foods rich in GABA from tomatoes and other agricultural products. [ABSTRACT FROM AUTHOR]

Carbendazim (CBZ) insecticides have been widely employed, raising serious concerns about their impacts on human health and the environment. A facile hydrothermal technique was used to prepare a zinc ferrite (ZnFe₂O₄) combined with porous graphene oxide (PGO) as a nanocomposite for selective CBZ detection. The ZnFe₂O₄/PGO nanocomposite was then used to modify a glassy carbon electrode (GCE), an affordable platform for CBZ detection. Various spectroscopic techniques were employed to confirm the nanomaterial. The electrochemical properties were further investigated using cyclic voltammetry (CV), differential pulse voltammetry (DPV), and electrochemical impedance spectroscopy (EIS). The ZnFe₂O₄/PGO nanocomposite modified the glassy carbon electrode surface for CBZ detection. A broad linear response range of 0.0039 to 200 μM, high sensitivity (2.184 μAμM−1 cm−2), a low detection limit of 0.0013 μM, outstanding stability, repeatability, and practical applicability are the intriguing qualities of the ZnFe₂O₄/PGO-modified electrode for CBZ detection. [Display omitted] • Zinc Ferrite (ZnFe 2 O 4) was synthesized by hydrothermal method. • ZnFe 2 O 4 /P-GO/GCE electrodes have been used for the detection of carbendazim. • The ZnFe 2 O 4 /P-GO/GCE exhibited a carbendazim detection at a linear response of 0.01–200.6 μM and a detection limit of 0.0013 μM. • The ZnFe 2 O 4 /P-GO/GCE electrode sensitivity is 2.184 μAμM−1 cm−2. • ZnFe 2 O 4 /P-GO/GCE electrode was carried out in orange juice and tomato juice samples. [ABSTRACT FROM AUTHOR]

• Magnetic Fe 3 O 4 @COFs adsorbent were synthesized by a facile self-assembly method. • Effective extraction performance toward NAA was achieved. • Hydrogen bonding, large surface area, π-π and hydrophobic interactions were the main extraction mechanism. Novel magnetic covalent organic frameworks (COFs) were prepared by one-pot synthetic strategy and employed as an efficient adsorbent for magnetic solid-phase extraction (MSPE) of naphthaleneacetic acid (NAA) in food samples. Depending on the predesigned the hydrogen bonding, π-π and hydrophobic interactions of magnetic COFs, the efficient and selective extraction process for NAA was achieved within 15 min. The magnetic COFs adsorbent combined with HPLC-UV was devoted to develop a novel quantitative method for NAA in complex food. The method afforded good coefficient in range of 0.002–10.0 µg mL-1 and low limit of detection was 0.0006 µg mL-1. And the newly established method afforded less adsorbent consumption, wider linearity and lower LODs than the reported analytical methods. Ultimately, the method was successfully applied to determine NAA in fresh pear, tomato and peach juice. The magnetic COFs based MSPE coupled with HPLC-UV method provided a simple, efficient and dependable alternative to monitor trace NAA in food samples. [ABSTRACT FROM AUTHOR]

• A Multi-Technique Approach for 60 Plasticizers and selected additives in beverages. • Determination of analytes using GC- and LC-MS/MS including cross-validation. • Analysis of pooled beverage samples as part of the BfR Total Diet Study (MEAL). The development of multi-analyte methods is always challenging, especially when the target compounds derive from many different substance classes. We present an approach to analyze up to 60 additives – mainly plasticizer – including 28 phthalates and 32 further compounds such as sebacates, adipates, citrates, fatty acid amides, among others. Our multi-analyte multi-technique approach combines a single sample preparation step with one GC-MS/MS and two LC-MS/MS quantification methods. We demonstrate the applicability for beverages by a full validation in tomato juice matrix and determining the recoveries in apple juice, mulled wine, and spirits. The approach features good reproducibilities and high precisions with limits of quantification in the low µg·kg−1 food range, enabling the method to be applied for enforcement and especially for exposure investigations. In course of the BfR MEAL study, 16 pooled beverage samples were examined and - if at all - analytes were found only in very low concentrations. [ABSTRACT FROM AUTHOR]

Tomato leaves are by-products of tomato production and a potential source of proteins. Part of these proteins are proteases that carry out important functions for the plants. These endogenous proteases can bring challenges in downstream protein extraction, and can alter protein functionality. The aim of this study was to characterize the endogenous proteases in tomato leaf juice and to investigate the hydrolysis by these proteases on both endogenous leaf proteins and WPI. In addition, we characterized the gelation behavior, rheological properties and structural and thermal properties change of WPI by the juice proteases. 38 different proteases were identified in the juice, along with 4 protease inhibitors. The proteases hydrolyzed both endogenous leaf proteins and WPI, with predominantly an endopeptidase manner for the latter. The protein hydrolysis was positively affected by the incubation time and temperature. The protease activity in juice could not be fully eliminated by heat deactivation or the addition of protease inhibitors. The protein hydrolysis however remained limited (max. 43 %) under all conditions below 60 °C. This hydrolysis resulted in small changes in both secondary structure and thermal properties of WPI. Limited hydrolysis led to WPI gelation at lower protein concentration. Gel formed with WPI after limited hydrolysis had higher gel strength and more brittle structure than the gel with intact proteins. To conclude, the complex and active nature of proteases in tomato leaves poses challenge for downstream protein extraction. Alternatively, juice from tomato leaves could be used as natural gelling agent for WPI. [Display omitted] • Tomato leaves contain a mixture of active proteases. • The proteases were not fully inhibited by heat or addition of protease inhibitors. • Limited hydrolysis resulted in WPI gelation at lower protein concentration. • Gel formed with limited protein hydrolysis was firmer and more brittle. • Tomato leaf juice could be used as natural gelling agent for WPI. [ABSTRACT FROM AUTHOR]

We developed a novel modified electrode based on Sb 2 S 3 -NiS 2 heterostructure for the electrochemical detection of carbendazim, mercury (Hg2+), and arsenic (As3+). XRD, FESEM, HRTEM, and XPS characterization techniques were employed to confirm the formation of Sb 2 S 3 -NiS 2 heterostructures. In comparison to other electrodes, the Sb 2 S 3 -NiS 2 modified electrode has a strong electrocatalytic performance towards carbendazim, Hg2+, and As3+ detection. The Sb 2 S 3 -NiS 2 nanocomposite's superior electrocatalytic activity is ascribed to its high conductivity, charge capacitance, synergistic effect, substantial number of active sites, and metal trap centres. Electrochemical studies such as cyclic voltammetry, LSV, and DPV depict excellent sensing capacity of Sb 2 S 3 -NiS 2 for carbendazim, Hg2+, and As3+ with an ultralow detection limit calculated as 0.42 nM, 8.3 nM, and 92 nM, respectively. This is much below the upper limit established by the World Health Organization and the US Environmental Protection Agency. The chronoamperometry response and reusability up to weeks suggest excellent and superior stability. Furthermore, the modified electrode successfully detected carbendazim in real samples of apple and tomato juices and Hg2+ ions in the water of the Dal Lake. As far as we know, this is the first report on the Sb 2 S 3 -NiS 2 heterostructure's electrocatalytic capability. Hopefully, this study will provide new insight into the future fabrication and development of novel electrocatalyst materials. [Display omitted] • An electrocatalyst, Sb 2 S 3 -NiS 2 , was prepared using a facile hydrothermal method. • XRD, FESEM, XPS and HRTEM analyses confirm the formation of the electrocatalyst. • Sb2S3-NiS2 showed excellent electrochemical detection of carbendazim fungicide. • The catalyst offered very good stability with low LOD and high selectivity. • The electrocatalyst displays promising recovery in real environmental samples. [ABSTRACT FROM AUTHOR]

In this study, a simple approach is established to fabricate NiCoSe 4 nanorods grown onto carbon nanofiber (CNF) skeletons by combining electrospinning and a hydrothermal process. We achieved the rapid and ultrasensitive electrocatalytic sensing of tryptophan (Trp) in 0.1 M KOH by using intrinsically metallic NiCoSe 4 anchored on CNFs as an alternative working electrode material. Benefiting from the large surface area due to rich defect active sites and the high electrocatalytic behavior of NiCoSe 4 with CNF, the fabricated sensor exhibits a lower electron-transfer resistance of R ct 92 Ω with respect to the CNF–NiCo and CNFs electrodes. The results of voltammetric technique confirmed that the CNF–NiCoSe 4 -GCE showed higher anodic peak intensity and a lower anodic potential for Trp detection than CNFs-GCE and CNF–NiCo-GCE electrodes since the integration of sp2 carbon on the surface of the CNFs and bimetallic selenides improves the sensing performance. The amperometric I-t curve showed a linear response in the Trp concentration range of 5–95 nM and a detection limit of 0.68 nM at low potential of 0.4 V vs. Hg/HgO. The CNF–NiCoSe 4 -GCE was successfully utilized for the electrocatalytic monitoring of Trp from human serum, milk, and tomato juice samples with a recovery of 95.4–105.5%. [Display omitted] • Hierarchical NiCoSe 4 anchored on CNFs are used to fabricate sensor for Trp detection. • The proposed sensor showed a wide linear range and LOD for Trp detection in KOH. • The fabricated electrode exhibited excellent anti-interference capacity and stability. • The sensor has the potential for the diagnosis of Trp in real samples. [ABSTRACT FROM AUTHOR]

As consumers increasingly prefer locally sourced food, there is a growing movement towards optimising resource use and reducing emissions in supply chains. While Short Food Supply Chains (SFSCs) traditionally emphasise social and institutional proximity, this study strategically addresses the environmental impact by implementing innovative technologies on a smaller scale. This article explores the possibility of implementing a mobile processing unit (FOX unit) that utilises two innovative technologies, one for gentle juice extraction (spiral filter) and the other for preservation of freshly pressed products (pulsed electric fields - PEF). The study investigates a solution that could streamline the supply chain between producers and consumers by offering a decentralised and modular approach to processing. Using Life Cycle Assessment (LCA), tomato juice production is compared under traditional thermal pasteurisation (Scenario 1) and the FOX unit (Scenario 2). This study also assesses the impacts of centralising production and shipping raw materials between countries (Scenario 3), considering the FOX unit as part of the evaluation. Further analysis includes relocating this unit to the countries of raw material origin (Scenario 4). Data retrieved from literature, databases, and practical trials, revealed that tomato juice production with the FOX unit led to a 15% reduction in environmental impact across all categories compared to traditional thermal pasteurisation. When relocating the unit, the overall environmental impact decreased as the volume of processed raw materials increased, reaching levels comparable to the results obtained from shipping 1 ton of raw material to a centralised location in various studied countries (with variations in midpoint categories depending on the location, such as 200 tons in France, 15 tons in Italy, and 45 tons in Spain), albeit with variation in the categories. This study highlights the potential environmental benefits of integrating the FOX unit in SFSCs, offering valuable insights for sustainable food supply chain practices. • Mobile unit integration decreases environmental impact in supply chains. • Proximity to raw materials is vital for reducing emissions and waste. • PEF processing has a lower environmental impact than thermal processing. • Raw material selection significantly influences the final environmental impact. [ABSTRACT FROM AUTHOR]

The in vivo detection of small active molecules in plant tissues is essential for the development of precision agriculture. Tryptophan (Trp) is an important precursor material for auxin biosynthesis in plants, and the detection of Trp levels in plants is critical for regulating the plant growth process. In this study, an electrochemical plant sensor was fabricated by electrochemically depositing a polydopamine (PDA)/reduced graphene oxide (RGO)-MnO 2 nanocomposite onto a glassy carbon electrode (GCE). PDA/RGO-MnO 2 /GCE exhibited high electrocatalytic activity for the oxidation of Trp owing to the combined selectivity of PDA and catalytic activity of RGO-MnO 2. To address the pH variability of plants, a reliable Trp detection program was proposed for selecting an appropriate quantitative detection model for the pH of the plant or plant tissue of interest. Therefore, a series of linear regression curves was constructed in the pH range of 4.0–7.0 using the PDA/RGO-MnO 2 /GCE-based sensor. In this pH range, the linear detection range of Trp was 1–300 μM, the sensitivity was 0.39–1.66 μA μM−1, and the detection limit was 0.22–0.39 μM. Moreover, the practical applicability of the PDA/RGO-MnO 2 /GCE-based sensor was successfully demonstrated by determining Trp in tomato fruit and juice. This sensor stably and reliably detected Trp levels in tomatoes in vitro and in vivo, demonstrating the feasibility of this research strategy for the development of electrochemical sensors for measurements in various plant tissues. Image 1 • An electrochemical sensor detects tryptophan (Trp) in vivo and in vitro. • Trp selectively adsorbed by polydopamine is efficiently electro-oxidized by RGO-MnO 2. • Linear regression models at pH 4–7 are suitable for the variable pH of plants. • The in situ detection of free Trp levels is achieved in tomato fruit and juice. • The Trp levels determined in vivo and in vitro are correlated. [ABSTRACT FROM AUTHOR]

A chitin-based magnetic hyper-cross-linked polymer (labeled as Ch-MHCP) has been successfully synthesized and utilized for highly-effective solid-phase extraction of neonicotinoid insecticides (NEOs). The extraction capability of Ch-MHCP for four common NEOs is higher than that of four commercial sorbents including octadecyl-silane C18, oasis hydrophilic/lipophilic balanced sorbent, oasis mixed anion sorbent and poly-phenylacetic mixed anion sorbent. The large number of hydroxyl and amide groups as well as benzene rings in Ch-MHCP allow the H-bond and π-π* interaction to be the principal adsorption mechanism of Ch-MHCP for NEOs. Besides, polar interaction was also involved in the adsorption process. In combination of Ch-MHCP based extraction technique with high-performance liquid chromatography, a novel analytical method for sensitive detection of NEOs in lemon juice and tomatoes has been established. At optimal conditions, wide linear ranges were obtained to be 0.20–100 ng mL−1 for lemon juice and 0.80–1000 ng g−1 for tomatoes. The detection limits were 0.06–0.12 ng mL−1 for lemon juice and 0.24–0.60 ng g−1 for tomatoes. This work not only provides a powerful tool for simultaneously detecting four NEOs in lemon juice and tomatoes, but also offers a new insight into the preparation of bio-based magnetic sorbents for adsorption/removal of pollutants. • A chitin-based magnetic bio-sorbent (Ch-MHCP) was synthesized for the first time. • Ch-MHCP exhibited good adsorption performance to neonicotinoid insecticides (NEOs). • A Ch-MHCP based MSPE-HPLC-DAD method was developed to determine four NEOs. • Hydrogen bond and π-π interaction were proved to be the main adsorption mechanism. • Ch-MHCP holds great application prospect in adsorption of a variety of pollutants. [ABSTRACT FROM AUTHOR]

We investigated and optimized the simultaneous effects of pressure and fluid temperature on the tomato juice filtration process. For this purpose, we manufactured a new spiral press filter. This filter is innovative in that it has a fixed spiral cylinder, while the fluid travels along the spiral path using hydraulic force. This design has the advantages of both press filters and spiral press filters. The turbidity of filtered tomato juice decreased from 1632NTU to 643NTU. The optimum conditions for the tomato juice filtration process were found to be 6 bar fluid pressure and 45 °C fluid temperature. These conditions resulted in a desirability index of 0.99, which is a very good value. The optimum values of the response variables, including permeate flux, total energy consumption, lycopene content, and vitamin C content of filtered tomato juice were 503.15 × 10−6 m3 m2 s−1, 0.033 kWh, 2.44 mg 100 g−1, and 13.40 mg 100 g−1, respectively. • A novel spiral press filter to purify tomato juice fabricated. • Turbidity of tomato juice, reduced from 1632 NTU to 643 NTU. • permeate flux of tomato juice increased up to 52.7%. • The thermal power consumption was reduced 94.6%. • Lycopene (%86) and vitamin C (%23.9) content increased. [ABSTRACT FROM AUTHOR]

Carbendazim is often used in agriculture to prevent crop diseases, even though it has been associated with health concerns. To ensure the safety of food products and comply with environmental regulations, an ultrasensitive method for carbendazim determination must be developed. In this study, a new electrochemical molecularly imprinted polymer-aptasensor based on hemin-Al-metal organic framework@gold nanoparticles (H-Al-MOF@AuNPs) was developed for sensitive and selective carbendazim detection. Hemin linked to the surface of the Al-metal organic framework also possesses outstanding peroxidase-like qualities that can electrocatalyse the reduction of H 2 O 2. Thus, H-Al-MOF functions as an in-situ probe. Additionally, AuNPs offer many binding sites to load carbendazim aptamers and create an imprinted polymer-aptasensing interface. Dopamine is the chemical functional monomer in the electropolymerised film, while carbendazim is the template molecule. Thus, compared to the molecularly imprinted polymer or aptasensor alone, the molecularly imprinted polymer-aptasensor showed greater selectivity due to the synergistic action of the polymer and carbendazim aptamer towards carbendazim. A decrease in peak current was observed by differential pulse voltammetry (DPV) and chronoamperometry (CA) as the concentration of carbendazim increased. This possibly resulted from carbendazim connecting to the carbendazim aptamer and simultaneously blocking the imprinted polymer cavities on the surface of the modified electrode, which reduced the transfer of electrons. Signals were observed for hemin DPV and H 2 O 2 catalytic reduction CA. DPV and CA showed that the linear ranges for carbendazim were 0.3 fmol L-1-10 pmol L-1 and 0.7 fmol L-1-10 pmol L-1, respectively, with limits of detection of 80 and 300 amol L-1. Satisfactory recoveries were obtained with tap water, apple juice, and tomato juice samples, demonstrating that the proposed sensor has potential for food and environmental analysis. Shematic illustration of a dual-action electrochemical MIP-aptasensor for ultrasensitive carbendazim determination. [Display omitted] [ABSTRACT FROM AUTHOR]

Fermented vegetables and fruits are a good source of selected vitamins, antioxidants, microelements and revealed immune-boosting properties. The appropriate content of health-promoting compounds and probiotics allows you to qualify juices from fermented vegetables or fruits as better-for-you food. Notwithstanding, biogenic amines in this type of food are also detected due to the fermentation process, which may negatively affect their health-promoting properties. In this study, various biogenic amines were determined in juices obtained during the pressing of fermented vegetables (white and red cabbage, cucumbers, tomatoes, cauliflowers, celery, celery leaves, broccoli, and beetroots). The level of monamines (histamine, tyramine, tryptamine, and phenylethylamine), diamines (putrescine, cadaverine), and polyamines (spermidine and spermine) was discussed. The significant discrepancies between all the tested determined compounds as well as the sums of the BAs in tested samples, were observed. The calculated values of BAs sum varied from 6.36 mg L−1 (fermented tomato juice) to 116.52 mg L−1 (fermented cucumber juice). Among the determined amines, the majority were histamine, tyramine, putrescine, and cadaverine (from 66% to 97–98% of total biogenic amines level). Moreover, depending on the type of tested juice, the amount of histamine and tyramine in the full content of BAs was between 0.44% (for fermented red cabbage juice) and 68% (for fermented broccoli juice). According to our knowledge, this is the first time that the determination of biogenic amines in fermented vegetable juices has been studied. • Biogenic amines were determined in fermented vegetable juices. • The minimal sample preparation and derivatization of BAs with OPA were applied. • The chromatographic determination procedure was used. • Obtained results provide new knowledge about BAs amount in healthy food. • Observed level of BAs indicates fermented juices as not undesirable for consumers. [ABSTRACT FROM AUTHOR]

• Cold ultrasound treatment (CUT) is effective to improve quality of raw tomato juice. • CUT favored the physical stability, nutritional value and microbial safety of juice. • Pulp underwent changes mainly in early CUT stage, while serum did in later CUT stage. • The early and later CUT stages shifted when pulp particle was smaller than 160 µm. • Mechanical and chemical effects of cavitation affected pulp and serum differently. In considering the adverse nutritional and flavor consequences of thermal pasteurization on fruit juices, freshly squeezed and unpasteurized fruit juices, commonly called raw juices, are of increasing demand as they are served in bars, restaurants and at home. Apparently, due to lack of controlled processing regime as did in a juice factory, the raw juice often undergoes a rapid phase separation and is at the risk of microbial unsafety. To this end, an attempt of cold ultrasound treatment (CUT, 87.52 W/cm2, 10 °C) was implemented to a raw tomato juice up to 30 min. Appreciatively, the physical stability, nutritional value and microbial safety substantially improved. On a CUT time scale, cloud stability and total phenolic content continuously increased; the total plate count was adversely altered; the rheological parameters (viscosity, thixotropy and shear-thinning tendency) and total carotenoids obtained shared a parabolic changing pattern but peaked at 15 min and 10 min, respectively. Finally, the ascorbic acid sharply increased at an earlier stage (5 min), and then remained stable throughout the whole process. Notably, the occurrences of these improvements are of spatial-temporal nature and resulted from different cavitation induced stress fields. At the initial stage, CUT chiefly worked via the mechanical field with the particles in pulp phase, making them smaller and releasing the soluble materials into serum phase. When the particles larger than approximately of 160 μm were completely disintegrated, the CUT entered its second stage and mainly functioned in the serum phase via both mechanical and chemical fields. As a result, the serum pectin and carotenoids were depolymerized and degraded, respectively. The present results are valuable in uncovering the mechanism and kinetics underlying the ultrasound treatment of fruit juices and the present CUT is highly recommended due to its high maneuverability and excellent performance. [ABSTRACT FROM AUTHOR]

Hurdle technology, in which preservation techniques are combined, has been of interest to scientists aiming to ensure microbiological food safety. We investigated the synergistic effect of UV-C irradiation and ohmic heating on the inactivation of foodborne pathogens. UV-C irradiation and ohmic heating were applied to buffered peptone water and tomato juice inoculated with pathogens simultaneously or sequentially. A synergistic bactericidal effect of the simultaneous treatment was observed against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes. For example, the reductions (log CFU/ml) in E. coli O157:H7 by UV-C irradiation, ohmic heating and simultaneous treatment in tomato juice were 0.48, 1.84 and 3.83, respectively. Additive effect was observed for cell membrane damage and lipid oxidation values with the simultaneous treatment Therefore, the proposed synergistic bactericidal mechanism by the simultaneous treatment consists of an acceleration of lipid oxidation, which results in an additive effect on cell membrane pore formation. Sequential treatment of UV-C irradiation after ohmic heating showed the least antibacterial effect in buffered peptone water. On the other hand, the reductions levels of all three pathogens in tomato juice were not significantly different between the two treatments regardless of the sequence. The color and lycopene content of tomato juice were not significantly deteriorated by either ohmic heating or the simultaneous treatment. Therefore, the combination treatment of UV-C irradiation and ohmic heating including simultaneous and sequential treatments, and regardless of treatment sequence, can be used as an effective hurdle technology ensuring microbiological safety in juice products. • A synergistic bactericidal effect of a combination treatment was observed. • Cell membrane damage resulting from membrane lipid oxidation was identified. • Treatment sequence had significant effect in BPW but not in juice product. • Quality of tomato juice was not deteriorated by the combination treatment. [ABSTRACT FROM AUTHOR]

Highlights • Hydrodynamic cavitation (HC) significantly changes the particle size distribution. • Apparent viscosity of tomato samples increases after 1 min of HC-process. • HC-processed tomato juice showed excellent stability compared to untreated juice. • Stability of lycopene and phenolic compounds was observed in HC-processed juice. • The microbial load was significantly reduced by HC-process at 55 °C. Abstract Hydrodynamic cavitation (HC) technology, offers benefits in many processes, specifically due to its low operational cost and simple configuration. In the present work, physical properties, microbial quality and stability of bioactive compounds of HC-treated tomato juice were evaluated considering different processing conditions. Significant effects of the induced cavitation such as a reduction in particle size and an increase in the apparent viscosity were observed in the HC-treated samples. Moreover, the HC-treated tomato juice showed higher stability without sedimentation for 14 days compared to a sedimentation index of 68% observed in samples before treatment and control experiment. Lycopene and phenolic contents in tomato juice were not altered even after HC-treatment. Finally, the microbiological quality was also improved, mainly for the samples treated above 55 °C. Therefore, this technology can be envisaged as a promising strategy for food processing to enhancing desirable properties in juices. [ABSTRACT FROM AUTHOR]

Background: Human plasma and tissue lycopene concentrations are heterogeneous even when consuming controlled amounts of tomato or lycopene.Objectives: Our objective is to determine whether single nucleotide polymorphisms (SNPs) in or near known or putative carotenoid metabolism genes [β-carotene 15,15' monooxygenase 1 (BCO1), scavenger receptor class B type 1 (SCARB1), ATP-binding cassette transporter subfamily A member 1 (ABCA1), microsomal triglyceride transfer protein (MTTP), apolipoprotein B-48, elongation of very long chain fatty acids protein 2 (ELOVL2), and ATP-binding cassette subfamily B member 1 (ABCB1), and an intergenic superoxide dismutase 2, mitochondrial-associated SNP] are predictive of plasma lycopene responses to steady state tomato juice consumption.Methods: Secondary linear regression analyses of data from a dose-escalation study of prostate cancer patients [n = 47; mean ± SEM age: 60 ± 1 y; BMI (in kg/m2): 32 ± 1] consuming 0, 1, or 2 cans of tomato-soy juice/d (163 mL/can; 20.6 mg lycopene 1.2 mg β-carotene/can) for 24 ± 0.7 d before prostatectomy were conducted to explore 11 SNP genotype effects on the change in plasma lycopene and plasma and prostate tissue concentrations of lycopene, β-carotene, phytoene, and phytofluene.Results: Two BCO1 SNP genotypes were significant predictors of the change in plasma lycopene, with SNP effects differing in magnitude and direction, depending on the level of juice intake (rs12934922 × diet group P = 0.02; rs6564851 × diet group P = 0.046). Further analyses suggested that plasma β-carotene changes were predicted by BCO1 rs12934922 (P < 0.01), prostate lycopene by trending interaction and main effects of BCO1 SNPs (rs12934922 × diet group P = 0.09; rs12934922 P = 0.02; rs6564851 P = 0.053), and prostate β-carotene by BCO1 SNP interaction and main effects (rs12934922 × diet group P = 0.01; rs12934922 P < 0.01; rs7501331 P = 0.02).Conclusions: In conclusion, SNPs in BCO1 and other genes may modulate human plasma and prostate tissue responses to dietary lycopene intake and warrant validation in larger, human controlled feeding intervention and cohort studies. Genetic variants related to carotenoid metabolism may partially explain heterogeneous human blood and tissue responses and may be critical covariates for population studies and clinical trials. This trial was registered at clinicaltrials.gov as NCT01009736. [ABSTRACT FROM AUTHOR]

Highlights • Acetobacter pasteurianus RSV-4 produce bacterial cellulose on various agro-residues. • Achieved more than 7 g bacterial cellulose/L of tomato juice. • Optimized the process parameters of bacterial cellulose production. Abstract In the present investigation, several residues from agro-forestry industries such as rice straw acid hydrolysate, corn cob acid hydrolysate, tomato juice, cane molasses and orange pulp were evaluated as the economical source for the production of bacterial cellulose. The bacterial cellulose attained the significant yield of 7.8 g/L using tomato juice, followed by 3.6 g/L using cane molasses and 2.8 g/L using orange pulp after 7 days of incubation. Furthermore, the optimum pH and temperature of fermentation for maximum production of bacterial cellulose was 4.5 and 30 ± 1 °C. The identified bacterium Acetobacter pasteurianus RSV-4 has been deposited at repository under the accession number MTCC 25117. The produced bacterial cellulose was characterized through FTIR, SEM, TGA and DSC and found to be of very good quality. The bacterial cellulose produced by identified strain on these various agro-waste residues could be a cost effective technology for commercial its production. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

[Display omitted] • Co-precipitation of tomato juice (TJ) encapsulated all the lycopene content. • LDH extends the time of antioxidant activity of low organic material (TJ). • Composites LDH-TJ retard the O 2 oxidation. • TJ composites reached a solar protection factor of 7.5. • The higher the lycopene content, the higher the microbial activity. Layered double hydroxides (LDH) are versatile matrices for designing advanced materials. The need to explore green or sustainable methodologies is scarcely reported. In this project, we evaluated the antioxidant properties and sun protection factor (SPF) of LDH composites with natural components from tomato. The results indicated that the 11 % of organic matter content in the composites is sufficient to increase their antioxidant properties, such as higher antioxidant activity towards ABTS·+ than towards DPPH·. The composite also improves degradation in oxygen atmosphere detected in the Rapidoxy assay, while the SPF indicated that the LDH particles play a crucial role as sunscreen rather than the organic content. This study found that the composite formed by lycopene and LDH particles enhances the hydro-dispersibility and improved the antioxidant stability of lycopene which are key properties to develop cosmetics or food ingredients. [ABSTRACT FROM AUTHOR]

A tomato essence was developed for potential flavor enhancement of juices and other tomato products. The changes in the flavor profile that occur during tomato processing in plum tomatoes were characterized and compared using purge and trap gas chromatography-mass spectrometry (PT-GC–MS). The pilot tomato juices mostly suffered losses in green and fruity note-related compounds. Of the four essence fractions produced, Fractions 1 and 2 were most complementary to the undesirable flavor changes encountered during thermal processing. Fraction 1 was characterized as a “green tomato note”, with substantially higher amounts of 2-isobutylthiazole, α-citral, hexanal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one; Fraction 2 was described as a “fruity tomato note” with relatively percentage change of compounds; and Fractions 3 and 4 were described as “cooked tomato note” and “faint tomato note”, respectively. These results demonstrate the feasibility of adding tomato essence to impart desirable flavor attributes to processed tomato products. [ABSTRACT FROM AUTHOR]

The main aim of this study was to evaluate the effects of shortening common thermal processing through nanofluids on quality of tomato juice for the first time. For this purpose, three different temperatures (between 70 and 90 °C), nanoparticle concentrations (between 0 and 4%) and time (between 30 and 90 s) were selected for thermal processing of tomato juice in a shell and tube heat exchanger through central composite design. The findings indicated that while 4% nanoflluid at 30 °C for 30 s led to the best lycopene retention (96%) of tomato juice, hot water treatment (0% nanoparticle concentration) at 90 °C for 90 s resulted in the lowest lycopene retention (67%). The durations required for product to reach a certain temperature were dwindled and treated samples experienced lower color drops when higher nanoparticle concentrations were applied; a*/b* indices at 80 °C were 1.7, 1.8 and 1.9 for 0, 2 and 4% nanoparticles, respectively; indeed, higher nanoparticle concentration, and lower temperature and time led to higher lycopene retention and, as a consequence, higher a*/b* values. The effect of time on pH and acidity indices was not significant while temperature influenced those parameters significantly. Based on the indices considered, if temperature, concentration and time are set at 70 °C, 4% and 30 s, the best responses will be obtained. [ABSTRACT FROM AUTHOR]

In the present research, tomato juice was concentrated via Ohmic heating with two modes of operation, namely atmospheric condition (OHAC) and vacuum condition (OHVC), and conventional vacuum heating (CVH) as the control mode. The effect of heating conditions on the quality of tomato concentration (lycopene, turbidity, pH and acidity) and electrical conductivity were evaluated. The OHVC reduced the concentration time in the range of 10–30%, compared with the OHAC. The comparison of the mean value of the heating rate indicated that the vacuum application reduced the heating rate by 0.8%. The electrical conductivity of OHAC changed from 0.68 S/m at initiate point to 1.25 S/m at the boiling point then decreased to 1.05 S/m at the end of the process, the corresponding values for OHVC was 0.7, 1.13 and 1.11 S/m. The mean percentage change of pH, acidity, lycopene, and turbidity for OHVC were 0.47, 24.03, 7.99, and −30.77 respectively which were lower to the corresponding value for OHAC and CVH. It appears that the application of vacuum condition in the ohmic heating treatment of tomato juice can preserve juice quality. Industrial relevance Due to the high energy consumption of heating in the conventional processing methods, energy efficient systems are demanded for thermal concentration of juices. Ohmic heating is an emerging technology and a very promising in food industries. Comparing with conventional heating processes, ohmic heating can save energy and provide a rapid and uniform heating of pumpable food, resulting a product with a higher quality. The results showed that vacuum coupled with ohmic heating had a significant effect on quality. One of the keys to reducing the thermal damage to products during manufacture is the shortening of the heating time and reducing the boiling point, ohmic-vacuum heating required a lower time and boil at lower temperature, thereby is more advisable for thermal processing from the point of view of energy saving and quality aspects. [ABSTRACT FROM AUTHOR]

Tomato juice and paste are special type of dispersions, composed of suspended particles (pulp) dispersed in a colloidal liquid medium (serum). The bright red appearance of soluble solid separated by high speed centrifugation denoted the presence of lycopene in this fraction. Since lycopene is a hydrophobic compound it is not expected to appear in the water soluble fraction. HPLC analysis indicated presence of substantial amount of lycopene in soluble fraction which was confirmed by the appearance of lycopene crystals when observed under Transmission Electron Microscope (TEM). Considerable amount of pectin in the soluble fraction led to hypothesis that pectin facilitated the formation of hydrocolloidal system of suspended lycopene during processing. Enzyme treatment confirmed this hypothesis when pectinase effectively disrupted colloidal system and precipitated lycopene. Necessity of the divalent ions to retain the suspension signified the electrostatic interactions in the matrix surrounding lycopene crystals. [ABSTRACT FROM AUTHOR]

In this article, we propose a novel selective method for determination of chlorides using paper modified with silver triangular nanoplates. It is based on simultaneous in-situ conversion of chloride ions into chlorine and its dynamic gas extraction with digital colorimetric detection using convenient nanoparticle-modified paper test strips. The dynamic gas extraction improves remarkably selectivity of the nanoparticle-based detection. A simple and inexpensive setup allowing for realization of this combination is described. The limit of chloride ions detection is 0.04 mg L −1 and the determination range is 0.1–1.5 mg L −1 . This determination can be successfully carried out in solutions containing at least 7·10 4 greater molar amounts of common inorganic ions. Due to the high selectivity, the direct determination of chlorides in pharmaceutical formulations, river water and tomato juice is possible with no sample pretreatment. The proposed approach seems to be promising for nanoparticle-based determinations of other analytes that can be transformed to volatile derivatives. [ABSTRACT FROM AUTHOR]

Molecularly imprinted porous polymer microspheres selective to Alternaria mycotoxins, alternariol (AOH) and alternariol monomethyl ether (AME), were synthesized and applied to the extraction of both mycotoxins in food samples. The polymer was prepared using 4-vinylpiridine (VIPY) and methacrylamide (MAM) as functional monomers, ethylene glycol dimethacrylate (EDMA) as cross-linker and 3,8,9-trihydroxy-6 H -dibenzo[ b,d ]pyran-6-one (S2) as AOH surrogate template. A molecularly imprinted solid phase extraction (MISPE) method has been optimized for the selective isolation of the mycotoxins from aqueous samples coupled to HPLC with fluorescence (λ ex = 258 nm; λ em = 440 nm) or MS/MS analysis. The MISPE method was validated by UPLC–MS/MS for the determination of AOH and AME in tomato juice and sesame oil based on the European Commission Decision 2002/657/EC. Method performance was satisfactory with recoveries from 92.5% to 106.2% and limits of quantification within the 1.1–2.8 µg kg −1 range in both samples. [ABSTRACT FROM AUTHOR]

Computer simulation models were used to study radiofrequency heating of liquid foods moving on a conveyor belt between staggered-through field electrodes of non-uniform electric field distribution. Voltage across the electrodes was estimated using a finite-element model and a one-dimensional model, and these were utilized to simulate heating of tomato puree mixtures of varying dielectric and thermal properties, at various nominal voltages and electrode gaps. The experimental results for volume average temperatures showed good agreement with the outcome of both simulation models. Although the temperature profiles indicate a concentration of heat at the bottom and edges of the bottle, natural convection and the shape of the container helped mitigate heat localization. It was determined that, while simple models could provide accurate volume average temperatures, incorporating convectively enhanced conductivity was necessary to accurately predict temperature distribution. The heating rate was found to decrease with an increase in salt concentration. In-package tunnel pasteurization is preferred over continuous-flow pasteurization for certain commercial products such as carbonated beverages or semi-solid foods of high viscosity. Dielectric heating can be applied in these cases with much lower requirements of floor space, water, and energy, while reducing heat losses and localized overheating. However, the radiofrequency heating of liquid foods has not been extensively studied, especially for in-package thermal treatments. A better understanding of the effect of various processing parameters on temperature distribution and heating rates could support a wider adoption of this technology in industrial processes. • Equivalent voltage varies across staggered-through field electrodes. • Volume average temperatures can be predicted with one-dimensional approaches. • Accurate temperature profile prediction requires modeling of natural convection. • Heat localization is mitigated by the sample container and natural convection. [ABSTRACT FROM AUTHOR]

Industrial processing of fruit and vegetables can have detrimental effects on health-promoting phytochemicals. Here, a novel pilot-scale process using an innovative spiral-filter press followed by a thermal treatment was evaluated for the production of tomato juice. Three-month storage of the resulting juice was also evaluated. The process impact of the different unit processes, with emphasis on the novel spiral-filter pressing, was investigated for the three major compound classes present in tomato (ascorbic acid, phenolic compounds and carotenoids). The spiral-filter press processing did not seem to cause degradation of ascorbic acid, phenolic compounds or carotenoids, which can be ascribed to the fast processing in a low-oxygen atmosphere. Maintaining the native constitution of tomato to a great extent, the spiral-filter press thus offers potential for processing tomatoes and other vegetables into juices, smoothies and purees. [ABSTRACT FROM AUTHOR]

The effect of high pressure homogenization (HPH) and ultrasound (US) on rheological properties, color, precipitate weight ratio, pectin esterification degree and cell integrity of tomato juices with different soluble solids content (5.0, 7.5, 10.0 °Brix) was studied. Samples were subjected to HPH up to 150 MPa or US up to 30 min. The energy efficiency associated to the processes was also evaluated. Results showed that stress type and product concentration influenced the changes of tomato juice physical properties. In particular, HPH and US treatments were responsible for higher G′ and consistency of processed tomato juices than untreated samples. Increases in sample rheological properties were comparable for the 5.0 and 7.5 °Brix treated HPH and US samples, whereas HPH was more effective than US in the case of 10.0 °Brix sample. These changes were in agreement with other indexes, i.e. precipitate weight ratio increase and cell integrity decrease, and were attributed to stronger of inter-particle interactions. The process energy efficiency showed that lower energy was involved in HPH in comparison to US. [ABSTRACT FROM AUTHOR]

Juices from the traditional red tomato and a unique tangerine tomato variety are being investigated as health promoting foods in human clinical trials. However, it is unknown how the tangerine and red tomato juices differ in biologically relevant phytochemicals beyond carotenoids. Here liquid-chromatography high-resolution mass spectrometry metabolomics was used to evaluate broadly the similarities and differences in carotenoids and other phytochemicals between red and tangerine tomato juices intended for clinical interventions. This untargeted approach was successful in the rapid detection and extensive characterization of phytochemicals belonging to various compound classes. The tomato juices were found to differ significantly in a number of phytochemicals, including carotenoids, chlorophylls, neutral lipids, and cinnamic acid derivatives. The largest differences were in carotenoids, including lycopene, phytoene, phytofluene, neurosporene, and ζ-carotene. Smaller, but significant, differences were observed in polar phytochemicals, such as chlorogenic acid, hydroxyferulic acid, phloretin-di- C -glycoside, and isopropylmalic acid. [ABSTRACT FROM AUTHOR]

The influence of moderate intensity pulsed electric field pre-processing on increasing the lycopene bioaccessibility of tomato fruit, and the combined effect of blanching, ultrasonic and high intensity pulsed electric field processing on further enhancement of the lycopene bioaccessibility after juicing were investigated. Maximum total lycopene bioaccessibility (9.6%) of the tomato fruit was achieved by a 4 μs pre-processed treatment after 24 h holding period and further processing results revealed that all treatments were effective to increase the total lycopene. Most of juice processing treatments decreased the release of lycopene from the tomato matrix during digestion. Only the treatment of blanching followed by high intensity pulsed electric field showed a significant release of trans -(4.01 ± 0.48) and cis -(5.04 ± 0.26 μg/g) lycopene, achieving 15.6% total lycopene bioaccessibility. Thus, processing of pre-blanched juice using high intensity pulsed electric field, derived from pre-processed tomato was the best overall process to achieve the highest nutritive value. [ABSTRACT FROM AUTHOR]

• Sustainable emerging sonication processing is used for fungicide reduction in spinach juice. • Sonication significantly reduced the chlorothalonil fungicide concentration. • Described chlorothalonil proposed degradation pathway with intermediate products. • Improved the availability of bioactive compounds and antioxidant activities. Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food processing and preservation. Sonication has the edges of low energy consumption and high efficiency than conventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 ± 2 °C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC–MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p ≤ 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p ≤ 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues. [ABSTRACT FROM AUTHOR]

Impact of ultraviolet (UV-C) radiation treatments (0, 15, 30 and 60 min) on freshly extracted tomato juice quality (physicochemical properties, antioxidant activity and microbial load) was evaluated. On exposure to UV-C, level of water activity, total soluble solids, and titratable acidity exhibited non-significant increase up to 30 min of exposure time. Regarding colour analysis, L∗ value significantly increased with subsequent decrease in a∗ and b∗ values post UV-C treatments. Clarity, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and total phenolics content significantly increased, whereas ascorbic acid level significantly reduced at 60 min of UV-C exposure time. So also, lycopene content exhibited a non-significant decrease after UV-C treatment. Microbial studies showed reduction in total plate count and total mould counts post UV-C treatment. Overall, UV-C treatment being a physical, non-thermal method of food preservation holds the ability to improve or preserve vital quality parameters in freshly prepared tomato juices, and henceforth possesses high scope for commercial exploration. [ABSTRACT FROM AUTHOR]

A facile-green strategy to synthesize carbon dots (CDs) with a quantum yield (QY) of nearly 13.9% has been built up, while tomato juice served as the carbon source. Interestingly, not only the precursor of CDs and the whole synthesis procedure were environmental-friendly, but this type of CDs also exhibited multiple advantages including high fluorescent QY, excellent photostability, non-toxicity and satisfactory stability. Significantly, a label-free sensitive assay for detecting carcinoembryonic antigen (CEA) in a continuous and recyclable way has been proposed on the basis of adsorption and desorption of aptamers by the surface of CDs through a competitive mechanism. To be specific, the richness of carboxyl groups of the CDs enabled strong adsorption of ssDNA to the surface of CDs through π-π stacking interactions, resulting in the effective fluorescence quenching by forming CDs-aptamer complexes. The stronger binding affinity between CEA and CEA-aptamer than the π-π stacking interactions has been taken advantage to achieve immediate recovery of the fluorescence of CDs once CEA was introduced. Thereby, quantitative evaluation of CEA concentration in a broad range from 1 ng mL −1 to 0.5 ng mL −1 with the detection limit of 0.3 ng mL −1 was realized in this way. This strategy can be applied in a recyclable way, broadening the sensing application of CDs with biocompatibility. Besides, the CDs were used for cell imaging, potentiating them towards diverse purposes. [ABSTRACT FROM AUTHOR]

Application of novel technologies such as high pressure (HP) or pulsed electric fields (PEF) on the remaining activity of endogenous tomato pectinolytic enzymes such as Pectinmethylesterase (PME) and Polygalacturonase (PG), responsible for tomato products texture was studied. HP combined with temperature (200–800 MPa @ 55–75 °C), PEF (5.5–12.5 kV/cm, 0–12 ms treatment time) and thermally treated (55–75 °C) samples were studied. After thermal treatment, PG appeared to be more resistant than PME. Opposite behavior was observed for HP treated samples. For PME inactivation more intense P-T process conditions were necessary compared to PG. For PEF treatment, 98% inactivation was observed at 12.5 kV/cm and 6 ms for PME, and at 5.5 kV/cm and 11 ms for PG. PME appeared to be more HP and PEF resistant compared to PG. The results support the potential application of HP and PEF to selectively inactivate PG while partially retaining PME in tomato juices, aiming in improved tomato products' textural characteristics. Industrial relevance The aim of the tomato industry is to produce tomato products of desired textural and sensorial characteristics while increasing the yield by decreasing the evaporated water. This can be achieved by applying novel technologies such as high pressure (HP) processing or pulsed electric fields (PEF) that affect the remaining activity of the endogenous pectinolytic enzymes such as Pectinmethylesterase (PME) and Polygalacturonase (PG), responsible for the final texture leading to products with improved quality characteristics such as viscosity, color and consistency. However, HP treatment is a batch process and makes it difficult for the treatment of large quantities (production of small quantities of superior products could be the target of the application of HP technology), while PEF technology could be applied in line with the typical production flow of that kind of products before the cold break step. [ABSTRACT FROM AUTHOR]

• Tomato wastes reused and stable emulsions were prepared from tomato seed oil. • Nanoemulsion digested more and faster than conventional emulsion and bulk oil. • The bioaccessibility of lycopene increased in the presence of tomato seed oil. • Heating positively affected the lipid digestion and lycopene bioaccessibility. • Juice containing nanoemulsion exhibited the highest oxidation of oil over the time. In this study, tomato seed oil conventional emulsion (7 μm) and nanoemulsion (0.146 µm) with desirable stability were prepared, then the effect of tomato seed oil addition (bulk and emulsified forms) and thermal treatment on properties of tomato juice was evaluated. Tomato juice without oil and heat treatment exhibited the lowest bioaccessibility of lycopene (17.8 %). Incorporation of oil and applying heat treatment significantly increased the extent of lipid digestion and bioaccessibility of lycopene. In this regard, the nanoemulsion had the highest bioaccessibility (44.85 %) compared to conventional emulsion (33.90 %) and bulk oil (27.11 %), due to the smaller oil droplets. The oxidative stability of oil in heat-treated tomato juice samples decreased during 28 days of storage at 4 °C, whereas the nanoemulsion exhibited the highest peroxide value (4.43 meq O 2 /kg of oil) compared to conventional emulsion and bulk oil (3.91 and 3.49 meq O 2 /kg of oil, respectively) at the end of the period. [ABSTRACT FROM AUTHOR]

The fiber content of tomato juice (TJ) may serve as a suitable matrix for protecting probiotics bacteria (PB). The objectives of this study were to: (1) investigate the viability of PB in TJ, namely, Lacticaseibacillus rhamnosus (LG), Lacticaseibacillus casei (LC), and co-culture (LCG) during storage conditions and passing through the gastrointestinal tract and (2) determine the antioxidant activity and physicochemical stability of probiotic tomato juice (TJP) for 20-day refrigerated storage. TJ was separately fermented with single culture LG or LC or co-culture LCG at 37 °C for 72 h. Scanning electron micrographs showed PB immobilized with fibers in TJ, which indicated that PB was protected in TJ. When TJP was exposed to simulated gastric and intestinal fluids, viability was greater than 7 log CFU/mL regardless of the strains after 120 min. Counts for LG, LC, and LCG were 8.7, 8.7, and 9.0 log CFU/mL, respectively, after 20-day storage. TJ without probiotics had the least lycopene content after 20-day storage. The antioxidant capacity of TJP was not significantly different (p < 0.05) after 20-day storage. This study demonstrated that probiotics in the TJP could survive, and TJP maintained the antioxidant activity during the storage. [ABSTRACT FROM AUTHOR]

[Display omitted] • A matrix effectless method is introduced for the analysis of celery and tomato juices. • No dilution is needed to perform the method on the real samples. • For the first time, MIL-88B(Fe) is used in analytical method development. • Low LODs and LOQs and highly linear calibrations were achieved. For the first time, this research introduces a new analytical method specialized for the analysis of some pesticides in celery and tomato juices based on MIL-88B(Fe) which is matrix-effectless (relative recoveries in the range of 95–103 %) and highly linear (r2 = 0.998–0.999). Achieving low limits of detection (0.24–0.53 µg/L) and quantification (0.79–1.75 µg/L) in this method is also amazing. Moreover, the wide linearity of the method (1.75–1000 µg/L), high enrichment factors (277–379), and reasonable extraction recoveries (55–75 %) are the highlights of the developed method. Initially, the sorbent was synthesized using an autoclave-based approach. Then the resulted sorbent was subjected to Fourier transform infrared spectrophotometry, X-ray diffraction, energy-dispersive X-ray, scanning electron microscopy, and nitrogen adsorption/desorption analyses to infer the accuracy of the obtained phase. Subsequently, it was subjected to the studied juices for the analysis of the surveyed pesticides. In dispersive micro solid phase extraction, which is for the adsorption of the analytes on the sorbent and performing the cleanup step to reduce the matrix effect, the sorbent was dispersed in the solution of analytes and after the accomplishment of the adsorption, the analytes were desorbed using acetonitrile. In dispersive liquid–liquid microextraction, which was done for the aim of preconcentration, the acetonitrile phase (eluate) was mixed with µL-level of carbon tetrachloride and injected into deionized water. After centrifugation an aliquot of it was injected into a gas chromatograph equipped with a flame ionization detector. According to the gas chromatography-mass spectrometry analyses, haloxyfop-R-methyl with a concentration of 23 ± 2 µg/L was detected in tomato juice. It is confessed that confident safety assessment analysis of celery and tomato juices is available using the introduced highly-reliable analytical method. [ABSTRACT FROM AUTHOR]

• Porous neodymium molybdate nanostructure (pf-NdM NSs) is reported for the first time. • pf-NdM NSs modified electrode exhibits a trace level detection of methyl parathion. • The proposed sensor has a decent selectivity, and high performance in real sample analysis. Herein we report (i) designing of porous 3D flower-like neodymium molybdate nanosheets (pf-NdM NSs) and (ii) attaining reasonable selectivity towards methyl parathion (MP, organophosphate pesticide) in the presence of structurally comparable interferents. Herein the pf-NdM NSs as a catalyst for electrochemical detection of MP in food samples is reported for the first time. Because of porous morphology, and high surface area, the proposed catalyst offers a high electrocatalytic activity toward MP reduction. As a result, a low detection limit (5.7 nM), wide linear range (0.5 – 300 μM), and good sensitivity (1.88 µA µM−1 cm−2), with decent selectivity were achieved. Further, the real sample analysis in tomato juice, and paddy grains, yielded good recovery results, demonstrating the practicability of the proposed sensor. Overall, our study presents a method for designing a novel-nanostructured material for trace-level detection of pesticides that is simple to fabricate, and also delivers a good performance. [ABSTRACT FROM AUTHOR]

The use of excipient emulsions to increase the bioaccessibility of lycopene in tomato juice was studied by simulating gastrointestinal conditions. The influence of droplet diameter ( d = 0.17 or 19 μm) and thermal treatment (90 °C, 10 min) on lycopene bioaccessibility was evaluated. Lycopene bioaccessibility was relatively low (<8%) in the absence of excipient emulsions due to the crystalline nature of the carotenoids and their entrapment within chromoplasts. Emulsions containing small droplets were fully digested within the small intestine phase, and led to a higher bioaccessibility (12.5%) than emulsions containing large droplets (10.0%) or emulsion-free samples (7.5%). The relatively modest increase in bioaccessibility was attributed to the high level of entrapment in crystalline form. Thermal processing did not appreciably disrupt tomato cells, and therefore only led to a slight increase in lycopene bioaccessibility. Overall, this study shows that excipient emulsions may increase the bioaccessibility of carotenoids in tomato juices. [ABSTRACT FROM AUTHOR]

Cast-tape drying (CTD) is a process for producing dehydrated food powder. It consists of spreading a viscous fluid over a support whose lower surface is heated by water or steam. The aim of this study was to evaluate the kinetics of CTD for producing powder from tomato juice with and without maltodextrin, and to compare the physicochemical properties of this powder with those observed in powders produced by freeze-drying and spray drying. CTD time for the tomato juice-maltodextrin mix was longer (12 min) than the observed for pure tomato juice (8 min) to reach 0.03 g g-1 (dry basis). Adding maltodextrin to the juice increased the glass transition temperature and facilitated removing the dried flakes from the support. Powders with maltodextrin showed solubility higher than 95%. The dispersion time of powders containing maltodextrin obtained by spray-drying was higher (632 s) than the same parameter for powders from the other processes (less than 30 s). Powders from spray-dryer had lighter color than those from CTD, a spherical structure and tendency to agglomerate. Therefore, CTD of tomato juice with maltodextrin is a viable and technologically competitive alternative for producing tomato powders. [ABSTRACT FROM AUTHOR]

In this study, a novel portable infrared spectrometer was evaluated for rapid and simultaneous determination of glucose, fructose, total reducing sugars, soluble solids (°Brix), serum viscosity, Bostwick consistency, predicted paste Bostwick value and pH. A total of 350 hot-break juices from two consecutive years (2013 and 2014) including 66 different varieties grown in 6 counties of California, USA, were used in this study. Duplicate spectra for each tomato juice were collected using the transmission accessory of the portable infrared spectrometer at 50 μm fixed path length. Samples were randomly divided into calibration (n = 280) and external validation (n = 70) sets and partial least squares (PLS) regression was used to develop calibration models to predict all the variables (quality traits) in the validation samples based on the tomato juice spectral data (r pred > 0.82). Overall, our validated chemometric models allowed rapidly (∼2 min) predicting all the quality traits in tomato juice samples with no sample preparation. [ABSTRACT FROM AUTHOR]

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 H 2 O 2 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. [ABSTRACT FROM AUTHOR]

High-pressure processing (HPP) can produce tomato juice of high quality and safety with a short shelf life under refrigeration temperatures. Long-term higher temperature storage studies are rare and temperature tolerant products are challenging to develop. The effect of high-pressure processing (HPP) on the total quality (colour, microbial counts, phytochemical levels, antioxidant and enzymatic activities) and stability (retention over time) of tomato juice during long-term storage was investigated. Thermal processing (TP) was used as a control treatment, and overall, two different ambient conditions (20 °C and 28 °C) were tested. Immediately after processing, HPP products proved superior to TP ones (enhanced redness, total carotenoids and lycopene, stable total phenols and inactivation of pectin methyl esterase). During initial storage (30 d) most quality attributes of HPP juice remained stable. Prolonged storage, however, led to losses of most quality attributes, although HPP (20 °C) showed lower quality degradation rate constants comparison to TP and HPP (28 °C). Industrial Relevance There is a demand for ambient stable tomato products, especially in some parts of the world, and current industrial practices (canning, pasteurisation) either compromise in product quality or require refrigeration conditions. High-pressure processing has been investigated as milder technology, with a potential to deliver superior quality. The drawback is that is also requires chill storage. The results of this study show how quality parameters behave in a high-pressured tomato product and pave the way for further development that could optimise this technology. This could be of economic importance for the tomato juice industry to develop new products stable in ambient temperatures and perhaps beneficial for cutting down the refrigeration costs under specific conditions. [ABSTRACT FROM AUTHOR]

• MBC@CTS composite was prepared by a simple and scalable strategy. • MBC@CTS/GCE sensor was fabricated for the sensitive detection of carbendazim. • Synergistic effect of MBC and CTS enhanced the carbendazim detection performance. • A low limit of detection (20 nM) was achieved at the MBC@CTS/GCE sensor. • MBC@CTS/GCE sensor showed good practical feasibility in juice samples. We reported a simple and scalable strategy for the preparation of mung bean-derived porous carbon@chitosan (MBC@CTS) composite, which was used to optimize the glassy carbon electrode (GCE). The MBC@CTS/GCE sensor was applied for the carbendazim (CBZ) detection. For the MBC@CTS composite, MBC with three-dimensional hierarchical structure presented large specific surface area, good adsorbability, and high electrical conductivity, while CTS had good film-forming property, hydrophilicity performance, and adhesion capacity. The MBC@CTS/GCE sensor exhibited wonderful electrochemical detection performance towards CBZ. Under the optimized conditions, the MBC@CTS/GCE sensor showed a linear concentration range from 0.1 to 20 μM with relatively low limit of detection (LOD) of 20 nM. In addition, the fabricated sensor with good reproducibility, stability, and selectivity were successfully applied for the CBZ detection in apple and tomato juices with low relative standard deviation of 2.4 %–4.2% and satisfactory recoveries of 98.8–103.2%. [ABSTRACT FROM AUTHOR]

Neodymium oxide (Nd 2 O 3) nanoparticles were synthesized by dropwise addition of ammonia solution to an aqueous solution of Nd(NO 3) 3 followed by sonication in an ultrasonic bath and calcination of the product at 600 ⸰C for 4 h. Then, carbon nanotubes (CNTs) were decorated with nanoparticles of Nd 2 O 3 under sonication for the preparation of a sensitive platform based on a glassy carbon electrode (GCE) for the detection of chlorogenic acid. The proposed platform (Nd 2 O 3 @CNTs/GCE) exhibited improved voltammetric behavior for chlorogenic acid as the peak response increased and the separation of anodic peak and cathodic peak potentials (ΔE p) decreased. The proposed method of analysis produced a dynamic working range of 5.0 × 10−8–6.1 × 10−5 M at Nd 2 O 3 @CNTs/GCE with a detection limit (LOD) of 6.2 × 10−9 M for chlorogenic acid. The Nd 2 O 3 @CNTs/GCE system possesses a much higher surface area with much more active sites in comparison to other electrodes. The proposed voltammetric platform also yielded a lower value of LOD as well as higher sensitivity for chlorogenic acid when compared to the literature values. The proposed voltammetric platform was successfully applied to the determination of chlorogenic acid in locally grown bunch cherry tomato juice and çamlıca brand fizzy drink. The value of chlorogenic acid was found to be 13.1 mg/L and 1.57 mg/L for samples of tomato juice and fizzy drink, respectively. • CNTs were decorated with nanoparticles of Nd 2 O 3 under sonication. • The platform improved voltammetric behavior for chlorogenic acid and exhibited a decrease in separation of peak potentials. • The proposed method produced a dynamic working range of 5.0 × 10−8–6.1 × 10−5 M with a detection limit (LOD) of 6.2 × 10−9 M. • The value of chlorogenic acid was found to be 13.1 mg/L and 1.57 mg/L in tomato juice and fizzy drink, respectively. [ABSTRACT FROM AUTHOR]