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This study investigates the effects of osmotic dehydration on garlic clove halves using a low-pH osmotic solution with ascorbic acid, concentrated tomato juice, and basil extract (45° Brix). Samples, both dehydrated and fresh, were subjected to various drying methods. Physical properties, such as CT scan analysis, texture profile analysis (TPA), porosity, and density, were examined. Additional parameters like energy consumption, specific energy consumption, moisture content, water activity, and color change were evaluated. Osmotic dehydration reduced moisture content by over 7.5%. The specific energy consumption for microwave vacuum drying (MVD) was 95 kJ/g for osmotically dehydrated samples compared to 118 kJ/g for non-dehydrated samples. Drying times decreased by 24 min for MVD and 15% for microwave convective drying (MCD). The Weibull model best fit the drying kinetics, with R2 values above 0.99 and RMSE below 0.03 for all methods. TPA tests showed no significant impact of osmotic dehydration on hardness, though drying methods significantly affected hardness, ranging from 49 N to 707 N. Color change was higher for osmotically dehydrated samples, reaching 37.09 for OD-CD compared to 29.78 for CD. [ABSTRACT FROM AUTHOR]

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Strawberries are a fruit commodity that has high economic value. The obstacle in strawberry production is the lack of high-quality seed availability with disease-free properties. Tissue culture offers a promising solution to increase both the quantity and quality of strawberry seeds. This study aims to assess the effect of different concentrations of tomato juice and tryptone on the growth of strawberry explants under in vitro growing condition. The research was conducted at the Plant Breeding Laboratory, Faculty of Agriculture, Universitas Jenderal Soedirman, from December 2022 to May 2023. The study employed a Completely Randomized Design (CRD) with two factors. The first factor was tomato juice (Z), consisting of Z0 = 0 mL/L, Z1 = 50 mL/L, Z2 = 100 mL/L. The second factor was tryptone (T), consisting of T0 = 0 g/L, T1 = 1 g/L, T2 = 2 g/L, T3 = 3 g/L. The addition of 50 mL/L tomato juice solely (T0Z1) resulted in the highest plant height, number of leaves, number of branches, and leaf width. Meanwhile, the addition of2 g/L tryptone solely showed the highest germination rate. [ABSTRACT FROM AUTHOR]

High hydrostatic pressure (HHP) is a non-thermal pasteurization technology for the enhancement of food products' safety and quality. The components of tomato juice can be affected by HHP processing. Little is known about the effects of HHP-processed tomato juice on the gut microbiome and metabolism. Here, we performed high-throughput sequencing and metabolomics profiling to determine the critical differences in gut microbiota structure and metabolic profiles in mice administered with HHP-processed tomato juice. Tomato juice administration significantly increased the gut bacterial alpha diversity and the relative abundance of Bacteroides. The mice administered with HHP-processed tomato juice were characterized by the enrichment of Bacteroidetes, Alistieps, and Faecalibaculum compared with those administered with HTST-processed tomato juice. Moreover, HHP-processed tomato juice promoted SCFA levels, which were positively correlated with the enriched Alistieps. Our results show that HHP-processed tomato juice may drive healthy gut microbes and metabolites. [ABSTRACT FROM AUTHOR]

This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: Escherichia coli O157:H7 and PB2: Listeria monocytogenes) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing conditions were optimized using response surface methodology (RSM) and were 90% power intensity, 21 min and 273–275 nm (251 mJ/cm2) with R2 > 0.96. Using the optimal conditions, levels of PB1 and PB2 resulted a log reduction of 2.89 and 2.74 CFU/mL, respectively. The Weibull model was efficient for estimating the log inactivation of PB1 and PB2 (CFU/mL). The kinetic parameter δ showed that 465.2 mJ/cm2 is needed to achieve a 90% log (CFU/mL) reduction in PB1 and 511.3 mJ/cm2 for PB2. With respect to the scale parameter p > 1, there is a descending concave curve. UV-LED-treated tomato juice had an 11.4% lower Listeria monocytogenes count than heat-treated juice on day 28 (4.0 ± 0.82 °C). Therefore, UV-LED technology could be used to inactivate Escherichia coli O157:H7 and Listeria monocytogenes, preserving tomato juice for microbiological safety, but studies are required to further improve the inactivation of these pathogens and analyze other fruit and vegetable juices. [ABSTRACT FROM AUTHOR]

Partial Least Squares (PLS) is a supervised multivariate statistical/machine learning technique, which is used for classification and identification/authentication of a variety of operating conditions in tomato juice concentrator/evaporator, yeast fermentation bioreactor and fluid catalytic cracking process plants. Data for the three processes were generated pertaining to different operating conditions (for each of them) including faulty ones by simulating their mechanistic models over 25 h. The simulated data at transient conditions were chosen for further processing. They were divided into training and testing data pools. After training, the developed PLS model could classify various process operating conditions 100 % accurately and identify unknown process operating conditions (simulated using training pool with certain degree of variations in them) pertaining to the processes. [ABSTRACT FROM AUTHOR]

The study aimed to extract lycopene from local tomato and its juice and waste, and study the effect of using different extraction methods on the lycopene yield. mixture of acetone and petroleum ether (T 1) was used in a ratio of (1:1), solvents (hexane: acetone: ethyl alcohol) in a ratio of (2:1:1)respectively (T 2), and a mixture of acetone, ethyl lactate and ethanol was used in a ratio ((1:2:1) (T 3). The results of the study showed that there was a correlation between the type and percentages of solvents used and the yield of lycopene extracted, and the Lycopene percentage extracted (T 1) was 185.6 mg / 100 gm of tomato waste and 25.7 mg / 100 gm of tomato waste, calculated on the basis of dry and wet weight, respectively, and the Lycopene percentage extracted in (T 3) was 165.5 and 11.5 mg / 100 gm of tomato waste on the basis of dry and wet weight, respectively. While the Lycopene percentage extracted in (T 2) was 174.8 mg / 100 gm and 17.3 mg / 100 gm of waste on the basis of color. wet and straight. The study showed the need to achieve the methodology in the balance of the solvent mixture and to choose what is appropriate in extracting the required substance, taking into account the time, temperature and other environmental conditions in order to reach the best degrees of efficiency in the extraction process. [ABSTRACT FROM AUTHOR]

In the processing of tomatoes into juice and subsequently into puree, the key elements of the production technology are the heat treatment processes of the crushed tomato pulp and, in the production of puree, the way the tomato juice is concentrated, which can significantly affect the nitric quality of the final product. The aim of the work was to evaluate the dynamics of changes in carotenoid and polyphenol content occurring during processing of tomatoes into tomato puree by traditional and vacuum technology. The varieties used in the work for industrial processing were Uno Rosso F1, Pavlina, Mobil, Zomok and Denar. The tomatoes were sorted, washed and crushed after harvesting. The resulting pulp was heated at 93 ± 1 °C for 3 minutes and then passivated. Traditional concentrating was carried out by boiling at 95 °C until a soluble solids content of 29 °Brix was reached, while vacuum concentrating was carried out at 70 °C until a soluble solids content of 29 °Brix was reached. Total carotenoid content was determined according to the methodology of Hegedűs et al. (2016). Extraction of carotene from the homogenized samples was performed with acetone. The acetone extract obtained was repeatedly shaken with petroleum ether and the layers were dispersed with distilled water. The carotenesaturated phase was then dried over anhydrous sodium sulphate, transferred quantitatively to a volumetric flask and made up to the specified volume with 25 mL of petroleum ether. The absorbance of the samples was measured spectrophotometrically on a JENWAY spectrophotometer (6405 UV/VIS) at a wavelength of 450 nm. Determination of total polyphenols was carried out by the Folin-Ciocalteau method. The method is based on the reaction of Folin-Ciocalteau reagent with the polyphenols present in the sample analyzed to form a blue colored product. Sample preparation for polyphenol analysis consisted of homogenization and extraction in 80% ethanol. The polyphenol content was measured spectrophotometrically at 765 nm using a Jenway spectrophotometer (6405 UV/VIS). The total polyphenol content was calculated from the gallic acid calibration curve (GAE) at a concentration of 50 - 800 mg/L. Tukey's HSD multiple comparison test at P < 0.05 was used to assess statistically significant differences between variants. By processing tomato fruits into tomato juice, we found that the carotenoid and polyphenol content decreased statistically significantly (P < 0.05) after processing the fruits into tomato juice. A further decrease in the content of the evaluated parameters continued during the production of tomato puree by traditional thickening technology, while concentrating in vacuum had a demonstrably positive effect on the evaluated parameters and ultimately resulted in a renewed increase in the carotenoid and polyphenol content. In the evaluation of the dynamics of changes in carotenoids, we found an average decrease of 8.28% after processing the fruits into tomato juice, the concentrating of tomato juice on the traditional technology meant a further decrease of 28.88% in the content of total carotenoids compared to the fruits, but after using the vacuum concentrating technology, we found an increase of 9.97% in the content of total carotenoids compared to tomato juice, and the content of carotenoids was almost at the original value of the fresh fruits. By Tukey's test, we found a statistically significant (P < 0.05) effect of tomato processing method on the content of total carotenoids. By monitoring the polyphenol content, we found that polyphenols are more vulnerable than carotenoids. In the stage of concentrating tomato juice to puree by traditional technology, the polyphenol content decreased by an average of 27.71% compared to fresh fruits, while concentrating by vacuum technology recorded a re-increase in polyphenol content by an average of 23.84% compared to juice, to a content almost identical to that of the fresh fruits. When processing tomato fruit into tomato puree, based on the results of our work, we can clearly recommend producers to prefer processing juice into puree by vacuum technology over the classical technology of thickening under oxygen. After vacuum thickening of the puree, there are ultimately only minimal changes in the content of nutritionally significant components compared with fresh raw material. [ABSTRACT FROM AUTHOR]

Salmorejo is a tomato–oil cold puree commercialized as a "fresh-like" product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised–chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications. [ABSTRACT FROM AUTHOR]

Recently, researchers have developed new heat transfer fluids that have high thermal conductivity, heat capacity, and low viscosity for food applications. Because the thermal conductivity of nanoparticles is higher than base fluids (water, ethylene glycol, and so on), nanofluids (NFs) are characterized by high performance in heat transfer operations. In this study, the aim was to determine the effect of NFs used in heat transfer equipment on the heat transfer coefficient using Analysis of Covariance (ANCOVA), which is an optimization test. For heat transfer modeling of tomato juice, the effect of alumina content in NFs on Reynolds Number (Re) and overall heat transfer coefficient was evaluated. For heat transfer modeling of milk, the effect of carbon nanotube content in NFs on Peclet Number (Pe) and convective heat transfer coefficient was assessed. As a result, it was determined that Re and alumina content to be crucial in the heat transfer of tomato juice within their p-values. However, in milk production heat transfer, carbon nanotubes had no crucial importance. [ABSTRACT FROM AUTHOR]

Copyright of Feed Industry is the property of Liaoning Provincial Institute of Agricultural Mechanization and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tomato (Solanum lycopersicum L.) is a nutritious fruit and vegetable. Fermentation can be used to enhance their nutritional value. In this study, the tomato juice was co-fermented with multistrains, optimized by uniform experimental design and response surface methodology. Superoxide dismutase activity reached 496.67 U/g and lycopene content reached 77.12μg/g when P. pentosaceus (53.79%), L. casei (13.17%), L. plantarum (19.87%), L. fermentum (13.17%). To gain insight into the dynamics of metabolites during the tomato fermentation juice process multivariate statistical analysis was performed using the UHPLC-QE-MS/MS method. The main metabolites are peptides, amino acids carbohydrates, organic acids, and phospholipids. Carbohydrates were fully retained at the end of fermentation.The content of galactitol increased from the initial 5.389 to 6.607 while the content of cytarabine decreased by 29% and uridine by 44%. Meanwhile, phospholipids (PS, PE, PC, PG, PI) were all retained by more than 70%. Terpenoids (16-deacetylgairin, (+)-Royleanone, artemisinin) were increased to varying degrees, which gives them good nutritional value and biological activity. Organic acids (malic and citric) were reduced and lactic acid content was increased, changing its original flavor and making it more palatable to the general population. The research results have demonstrated the benefits of lactic acid bacteria fermentation on tomato juice, providing a theoretical basis and reference for the fermentation metabolism process of tomato juice.

While high-hydrostatic pressure (HHP) has successfully been applied to the pasteurization of fruit and vegetable juice beverages, their quality-stable shelf life during storage has not been fully elucidated. Therefore, we investigated the effect of HHP (550 MPa/10 min) treatment on polyphenols, carotenoids, ascorbic acids, and antioxidant capacity in tomato juice and their changes during 4-week refrigerated storage. High-temperature short-time (HTST, 110 °C/8.6 s) treatment was used as a control. The results revealed a significantly greater presence of polyphenols, carotenoids, ascorbic acid content, and antioxidant capacity in tomato juice after HHP processing than after HTST processing. However, the total carotenoids and total phenolic content in HHP-treated tomato juice decreased dramatically and approached that in the HTST-treated tomato juice after 1 week of storage. Therefore, HHP’s advantage in maintaining antioxidant compounds and capacity was only evident during the first week of storage in tomato juice. Nevertheless, the post-storage caffeic acid, quercetin, ferulic acid, and p-coumaric acid concentrations were 8.31, 4.77, 1.86, and 6.84 μg/g higher in the HHP-treated than in HTST-treated tomato juice, respectively. This study provides a new perspective for predicting HHP products' quality-stable shelf life.

Increasing heating performance and preservation of product quality are critical factors in the food industry. Although microwave-vacuum heating is applied in many food processes, there are many unanswered questions about its effects on sensitive foods. In this study, the tomato juice was concentrated in microwave-vacuum heating system and results compared with conventional and conventional-vacuum heating methods. The effect of pressure and microwave power was investigated on quality parameters, energy consumption, exergy performance, and processing kinetics of tomato juice concentration. The processing time in the microwave-vacuum method was 2.3 to 6.3-fold lower than conventional and conventional-vacuum methods. The exergy performance was obtained in the range of 7.16–13.29% for microwave-vacuum heating and 2.04–2.99% for conventional methods. Microwave vacuum heating could reduce energy consumption by 30–71%, compared with conventional-vacuum methods. The minimum decline in ascorbic acid and total phenol content of tomato juice concentrate was observed for microwave-vacuum evaporation. Microwave-vacuum heating was an excellent concentration technique that provided tomato paste with improved nutritional quality, increasing exergy efficiency, reducing processing time and energy consumption compared to conventional and conventional vacuum processes. [ABSTRACT FROM AUTHOR]

Tomato juice with high molecular weight components (high foulants) creates a turbid appearance as well as high fouling and a substantial flux decline in membrane applications. For this purpose, the surface modification of polyethersulfone (PES) microfiltration (MF) membranes was investigated by corona discharge to improve fouling propensities for clarifying tomato juice. The results revealed that corona discharge changed the surface hydrophilicity, morphology, and antifouling performance of the membranes. However, it has not made any substantial changes to mechanical properties. The hydrophilicity of the modified membranes with the reduction of contact angle (CA) from 53° to 10°, increased. Accordingly, the tomato juice flux of the modified membranes increased from 11 to 26 kg m−2 h−1 (∼2.4 times). Moreover, the reduction of the cake resistance as the main fouling mechanism (1.81 × 1012 m−1) was 1.4 times, and the enhancement of the flux recovery ratio (27%) was 2 times higher than of the neat PES membrane. [ABSTRACT FROM AUTHOR]

[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]

To find the optimal main ingredient ratio of compound fruit wine for enriching the varieties of lycopene-enriched fruit products and improving their economic value, fuzzy mathematics sensory evaluation and the D-optimal mixture design were considered. Under the main ingredient ratios of tomato juice, papaya juice, carrot juice, and gac fruit juice of 27.2%, 27.5%, 10.0%, and 35.3%, respectively, a clear and transparent compound fruit wine with a full-bodied fruit and wine aroma and mellow taste can be obtained. Meanwhile, a total of 406 metabolites were identified in the compound fruit wine, which were classified into nine superclasses including lipids and lipid-like molecules (150), organic acids and derivatives (69), and others. The relative levels of 54 metabolites after optimization were decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5), while the relative levels of 106 metabolites including lycopene and (13Z)-lycopene were increased significantly (VIP > 1.0, p < 0.05, FC > 2). Furthermore, the EC50 values of this compound fruit wine after optimization of the main ingredient ratio for scavenging ABTS+·, DPPH·, O2−·, and ·OH were 78.62%, 57.74%, 42.85%, and 59.91%, respectively. Together, a compound fruit wine rich in lycopene with antioxidant activities was manufactured, which has application potential in the development of functional foods. [ABSTRACT FROM AUTHOR]

High hydrostatic pressure (HHP) is a non-thermal pasteurization technology for the enhancement of food products’ safety and quality. The components of tomato juice can be affected by HHP processing. Little is known about the effects of HHP-processed tomato juice on the gut microbiome and metabolism. Here, we performed high-throughput sequencing and metabolomics profiling to determine the critical differences in gut microbiota structure and metabolic profiles in mice administered with HHP-processed tomato juice. Tomato juice administration significantly increased the gut bacterial alpha diversity and the relative abundance of Bacteroides. The mice administered with HHP-processed tomato juice were characterized by the enrichment of Bacteroidetes, Alistieps, and Faecalibaculum compared with those administered with HTST-processed tomato juice. Moreover, HHP-processed tomato juice promoted SCFA levels, which were positively correlated with the enriched Alistieps. Our results show that HHP-processed tomato juice may drive healthy gut microbes and metabolites.

This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: Escherichia coli O157:H7 and PB2: Listeria monocytogenes) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing conditions were optimized using response surface methodology (RSM) and were 90% power intensity, 21 min and 273–275 nm (251 mJ/cm2) with R2 > 0.96. Using the optimal conditions, levels of PB1 and PB2 resulted a log reduction of 2.89 and 2.74 CFU/mL, respectively. The Weibull model was efficient for estimating the log inactivation of PB1 and PB2 (CFU/mL). The kinetic parameter δ showed that 465.2 mJ/cm2 is needed to achieve a 90% log (CFU/mL) reduction in PB1 and 511.3 mJ/cm2 for PB2. With respect to the scale parameter p > 1, there is a descending concave curve. UV-LED-treated tomato juice had an 11.4% lower Listeria monocytogenes count than heat-treated juice on day 28 (4.0 ± 0.82 °C). Therefore, UV-LED technology could be used to inactivate Escherichia coli O157:H7 and Listeria monocytogenes, preserving tomato juice for microbiological safety, but studies are required to further improve the inactivation of these pathogens and analyze other fruit and vegetable juices.

A field experiment was conducted to evaluate the attractiveness of various protein and food baits against cucurbit fruit fly (Zeugodacus cucurbitae) (Coquillet) in bitter gourd fields. Protein baits evaluated were soybean, yeast, casein and Proteinex baits. Food baits evaluated were banana, guava, tomato, pineapple and bitter gourd juice baits. The incidence of Z. cucurbitae was also observed. Among the evaluated protein baits, Proteinex bait trapped more i.e., 8.05/ trap/ week (female-4.94 and male-3.11), and showing 44.45% reduction incidence. Of the food baits assessed, tomato juice bait was the best, trapping 3.35 fruit flies/trap/ week (female-2.09 and male-1.26) with 37.16% damage reduction. From the present investigation it can be concluded that among protein and food baits evaluated, Proteinex and tomato respectively with attractant materials @ 12 nos/ ha with weekly replenishment may effectively attract both sexes of adult fruit flies and thereby act as reliable management strategy against fruit flies in horticultural crops. [ABSTRACT FROM AUTHOR]

The study investigates the osmotic dehydration of garlic in osmotic solution (OS) prepared from tomato juice with the addition of basil extract. Garlic was pretreated using blanching and freezing at different temperatures in order to determine the effect of thermal pretreatments on mass transfer during osmotic dehydration (OD). Moreover, the pH of OS was gradually lowered (with citric acid or ascorbic acid) from pH = 3.5 to 2.0 prior to OD to study the effect of pH on the mass transfer during OD process. The study found that thermal pretreatment significantly affected solid gain and water loss during OD. It was shown that acidification of the OS improved mass transfer between garlic and OS, and the relationship between viscosity and pH of the solution was sinusoidal. It means that by changing the pH of the solution, the viscosity of the solution could be lowered. Moreover, it was shown that the lower the viscosity of the OS, the higher the water loss and solid gain, and the relationship between the two is linear. Practical Applications: The presented research can be of interest to the food industry due to the results regarding the pretreatment of the raw material and OS that lead to the significant improvement of the mass transfer during osmotic dehydration. It is especially important since osmotic dehydration process can allow to improve the shelf life of the product by reducing the water activity of the material. Moreover, when osmotic dehydration is performed in concentrated juices it can affect the quality of the material by incorporating health‐promoting compounds from the solution. The study found that lowering the pH of the OS to an appropriate degree significantly increases water loss and solid gain. Similar results can be obtained when freezing the raw material at −20°C, which, however, increases the overall energy consumption of the process. In addition, the study shows that other thermal treatments (freezing at −40°C, −80°C, freezing in N2, and blanching) affected mass transfer less effectively than acidification of OS. Moreover, changing the pH of the solution generates much lower energy consumption than the thermal treatment of the material, while saving overall processing time. [ABSTRACT FROM AUTHOR]

Background and Objectives: Resin composites represent a class of materials widely used in restorative dentistry due to patient demands for better aesthetics. Colour changes in composite resins can occur due to intrinsic and extrinsic factors. Beverages, such as vegetable juices, can be some of these extrinsic factors. The purpose of this study was to investigate the colour stability and modification of microhardness of two resin composites before and after immersion in different vegetable juices. Materials and Methods: The colour of two resin composite materials (Gradia Direct Anterior-shade A2 and Valux Plus—shade A2) was measured before and after immersion in four different solutions: distilled water (as control), beetroot, carrot, and tomato juice. Colour values (L *, a *, b *) were measured over a white background with a colorimeter, using the CIE L *a *b * system. Colour change values were calculated after 1, 3, 5, and 7 days of immersion. Microhardness measurements were taken before and after seven days immersion in test media. Repeated measures analysis of variance (ANOVA) and independent t-tests were applied for statistical analysis. Results: All vegetable juices produced statistically different discolouration after immersion for 7 days (p < 0.05). Tomato juice produced the most discolouration for the Gradia Direct specimens, whereas beetroot juice and carrot juice produced the most discolouration for the Valux Plus specimens. Microhardness of the materials immersed for 7 days in vegetable juices was reduced compared to the ones immersed in distilled water. Conclusions: Vegetable juices, immersion time, and dental resin composites are significant factors that may affect colour stability and microhardness of composite resins. [ABSTRACT FROM AUTHOR]

This study aimed to develop natural colorant tomato powder using foam mat drying method varying egg albumin (3, 5, and 7% w/w) as foaming agent, carboxymethyl cellulose (0.5% and 1%) as foam stabilizer concentrations and dried at three various temperatures (60, 65, and 70 °C). The foaming properties of tomato juice and powder properties of foam mat dried tomato juice powder were analyzed. Foams were prepared using tomato juice, incorporating egg albumin (EA), carboxymethyl cellulose (CMC), and whipped thoroughly at maximum speed for about 5 min. The foam stability and foam expansion were increased from78.4 to 92.1%, and 415.33% to 691.56%while foam density was reduced from 0.2 to 0.139 g/cm3 as air was incorporated into foam. Results showed that 7% egg albumin and 1% carboxymethyl cellulose had good foam expansion, foam stability, and foam density. Among color parameters, redness (a*) increased while lightness (L*) and yellowness (b*) decreased with the increasing temperature. The water solubility index increased from 25.43% to 47.44% with the increasing EA and CMC concentrations and drying temperature. However, the water absorption index decreased with increasing CMC and EA concentrations. The rehydration ratio of tomato powder ranged from 3.22±0.007 and 4.25±0.05 and rose with increasing temperature due to formation of more porous structure. The result showed that 7% EA, 0.5 % CMC concentration, and 70 °C drying temperature of foam produced red colorant tomato powders with good quality characteristics. Obtained powders can be easily converted into juice by reconstitution and used to prepare different value-added products like ketchup, sauce, chutney, etc. [ABSTRACT FROM AUTHOR]

Recently, researchers have developed new heat transfer fluids that have high thermal conductivity, heat capacity, and low viscosity for food applications. Because the thermal conductivity of nanoparticles is higher than base fluids (water, ethylene glycol, and so on), nanofluids (NFs) are characterized by high performance in heat transfer operations. In this study, the aim was to determine the effect of NFs used in heat transfer equipment on the heat transfer coefficient using Analysis of Covariance (ANCOVA), which is an optimization test. For heat transfer modeling of tomato juice, the effect of alumina content in NFs on Reynolds Number (Re) and overall heat transfer coefficient was evaluated. For heat transfer modeling of milk, the effect of carbon nanotube content in NFs on Peclet Number (Pe) and convective heat transfer coefficient was assessed. As a result, it was determined that Re and alumina content to be crucial in the heat transfer of tomato juice within their p-values. However, in milk production heat transfer, carbon nanotubes had no crucial importance.

A fermented beverage by Lactobacillus plantarum was developed using tomatoes as raw materials. Through single factor and response surface tests, the optimal fermentation process for tomato juice was determined as follows: Fermentation temperature of 37 ℃, bacterial inoculation of 2%, and fermentation time of 30 h. The results showed that during the fermentation process, the pH and the total sugar content of tomato juice decreased while the total acid content increased, and the number of viable bacteria initially increased (P

Lead is a harmful pollutant from engine exhaust that causes free radicals and has detrimental effects on the testicular tissue. This study aimed to determine the effects of tomato juice on the number of Leydig cells and the diameter of the seminiferous tubules of mice exposed to lead acetate. Twentyfive male mice were divided into five groups. Mice in the control (C-) group were given placebos. Meanwhile, mice in C+, T1, T2, and T3 groups were exposed to lead acetate at a dose of 100 mg/kg BW/day for 14 days and given tomato juice respectively at 0, 0.16, 0.32, and 0.64 mL/day from day 8 to day 35. On day 36, all mice were sacrificed, and the testes were collected for histological preparation. The result showed that lead exposure in the C+ group decreased (p <0.05) in the number of Leydig cells and the diameter of the seminiferous tubules compared to the mice in group C-. Administration of tomato juice in groups T1, T2, and T3 increased (p <0.05) the number of Leydig cells and the diameter of seminiferous tubule compared to the mice in the C+ and C-groups. However, tomato juice administration to the T3 group decreased the number of Leydig cells and the diameter of the seminiferous tubules (p <0.05) compared to the T2 group. In conclusion, an effective dose of 0.32 mL/day of tomato juice restored Leydig cell number and seminiferous tubules diameter in mice exposed to lead acetate. [ABSTRACT FROM AUTHOR]

The study focuses on the electrochemical deposition of copper benzene-1,4-dicarboxylate framework (Cu-BDC MOF) on the surface of a very cheap pencil graphite (PG) substrate for utilization as the sorbent in fiber solid-phase microextraction (SPME) of two chosen pesticides, including abamectin and amitraz for the first time. The extracted pesticides were quantified by high-performance liquid chromatography–ultraviolet detection (HPLC–UV). The UV detector was set at 236 nm wavelength. Based on the optimized condition, the presented technique showed a good linear range (2–500 µg L−1 and 2–100 µg L−1), suitable limits of detections (LODs = 0.60 and 0.5 µg L−1), satisfactory enhancement factors (EFs = 128 and 105), good absolute recoveries (ARs% = 64% and 53%) and spiking recoveries in the range 87.4–110.0% for amitraz and abamectin, respectively. Intra- and inter-day relative standard deviations were found within the range 1.2–3.8% and 0.6–1.9%, respectively. The method was successfully employed for the quantification of the selected pesticides in strawberry juice, lemon juice, orange juice, tomato juice, and honey. [ABSTRACT FROM AUTHOR]

The relationship between ergosterol and three important mycotoxins (alternariol, alternariol monomethyl ether, and tenuazonic acid) in tomato paste and tomato juice was investigated. Test samples of tomato paste and juice were collected from 15 different tomato processing plants in Turkey. HPLC method was used for the determination of ergosterol and alternariol, alternariol monomethyl ether and tenuazonic acid toxins. All the sample had trace or zero amounts of contaimination with Alterneria toxins and ergosterol. Thus, the ergosterol and alternaria toxin concentrations of the samples are safe according to national and/or international legal limits. The contents of TA and AOH in test samples significantly correlated with the ergosterol contents for both paste and juice products, whereas no significant correlation only in tomato juice was found between AME and ergosterol contents. Novelty impact statement: Ergosterol has great potential for the assessment of tomato paste and tomato juice samples as related to Alternaria toxins.Alternariol (AOH) and tenuazonic acid (TA) toxins correlated with the ergosterol in mold tomato paste and tomato juice.Depending on mold genera, different concentrations of Alterneria toxins and ergosterol can be produced on the tomato paste and tomato juice samples. [ABSTRACT FROM AUTHOR]

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

Effect of treatment of hot break single strength tomato juice (SSTJ) with different concentrations of exogenous pectin methylesterase (0, 5, 10, 15, 20, 25, 30, 35, 40, 45 and 50 U/ 100 ml tomato juice) (PME) produced by Aspergillus niger under optimum conditions (45°C and pH= 4 for 10 min in a water bath) selected based on a preliminary experiment was investigated in this study. The maximum viscosity value (342 cP) for tomato juice was obtained when pectin methylesterase concentration was added as (25 U/ 100 ml juice). The changes in some properties of (SSTJ) were evaluated after pasteurization and bottling in amber glass bottles and during storage at 4 and 22°C for 6 weeks. It was found that there was a significant increasing in viscosity for enzymatic treated (SSTJ) samples after pasteurization, comparatively to the viscosity value of enzymatic untreated SSTJ (control), storage for 6 weeks at two respective temperatures, caused an insignificant decreasing in the viscosity of enzymatic treated (SSTJ) samples. A significant increasing in GalA for WSP was observed in juices after their pasteurization and storage at 4 and 22°C for 6 weeks. The results indicated that there were significant decreasing in GalA for CSP whereas, the decreasing of GalA for NSP was insignificant for enzymatic treated tomato juices as compared with untreated tomato juices. The DM for WSP and CSP in treated samples were significantly lower than that for untreated samples after pasteurization and bottling and during storage for 6 weeks at 4 and 22°C. The DM of NSP could not be assaying due to the saponification of methylesters during the alkali extraction of this fraction .

Counteracting probiotic-induced physicochemical and sensory changes is a challenge in the development of probiotic beverages. The aim of the study is to apply ultrasound and microencapsulation for the attenuation of Limosilactobacillus reuteri DSM 17938 to avoid change in a probiotic tomato juice. Preliminarily, six ultrasound treatments were applied. Probiotic survival in acid environment (pH 2.5) and bile salts (1.5 g/l) after ultrasound treatment was also studied. The probiotic was inoculated in tomato juice in four forms: free cells (PRO-TJ), sonicated-free cells (US-TJ), untreated-microencapsulated (PRO-MC-TJ) and sonicated-microencapsulated cells (US-MC-TJ). Probiotic viability and pH were monitored during 28 days of storage at 4 and 20 °C. Sensory analysis was performed for PRO-TJ and US-MC-TJ sample (4 °C). Ultrasound (57 W for 6 min) did not affect cell survival and transitorily modulated probiotic acidifying capacity; it reduced probiotic survival in acidic environment but increased probiotic survival in bile salts solution. Ultrasound was effective in maintain pH value of tomato juice but only at 4 °C. Instead, microencapsulation with sodium-alginate leads to a more stable probiotic juice, particularly at 20 °C. Finally, probiotication slightly modified some sensory attributes of the juice. This study shows the potential of ultrasound and microencapsulation as attenuation strategies and highlights the need for process optimization to increase ultrasound efficacy.

During plant cultivation, the pesticides can get into the tissue of vegetables due to crop protection processes, and thus into the food chain. Therefore, they constitute a potential risk to the consumer's health. Depletion of pesticides [spirotetramat (Movento), azoxystrobin and difenoconazole (Amistar Top)] was monitored by testing tomatoes treated individually or simultaneously and tomato juices prepared from the treated tomatoes. The investigations aimed to reveal any kinetic interaction between the compounds tested and changes in their elimination, and thus to assess their compliance with the official Maximum Residue Limits (MRLs). The co-presence of pesticides prolonged the elimination of the individual compounds which reached significantly higher residue levels (P < 0.0001) in tomato, especially difenoconazole (45%) and azoxystrobin (50%) on day 8 after treatment that can cause food safety issues to the human consumers. However, the concentrations of pesticides applied alone or simultaneously were found to be below the corresponding MRL values after the withdrawal period in all investigated tomato and tomato juice samples. Accordingly, the investigated pesticides can be safely used simultaneously, their concentrations are in compliance with the legal regulations and thus their concomitant presence does not pose any risk to the consumers' health. [ABSTRACT FROM AUTHOR]

Graph: Figure 4 Chocolate Pudding (CP) responses in each cluster (SNC = Strong Negative Correlation (a), WNC = Weak Negative Correlation (b), WPC = Weak Positive Correlation (c), and SPC = Strong Positive Correlation (d)): perceived intensity (gLM scale) and liking (LAM scale) for samples at increasing concentrations of sucrose (1-4). In the original publication [[1]], there was a mistake in "Figure 2, Figure 3, Figure 4, and Figure 5" as published. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. [Extracted from the article]

Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate. [ABSTRACT FROM AUTHOR]

The quality of tomato (Solanum lycopersicum) was investigated at green (GR), yellowish–orange (YOR) and red ripening (RR) stages using viscometry, to identify the best ripening stage to maximally derive its nutritional values. Selected tomatoes were obtained from a local market in Osogbo, Nigeria at three ripening stages They were cleaned, grated, extracted with muslin cloth and centrifuged. The viscosity of the supernatant - fresh tomato juices (FTJ) was measured with an Ubbelohde viscometer and recorded on an hourly basis for 48 h. The data were analyzed with SPSS. The study established that the viscosity of FTJ ranged from 1.39 to 2.25 cP (GR > YOR > RR), but reduced at the first twelve hours of study and ranged from 1.12 cP (RR) to 1.65 cP (GR). At the last twelve hours of study, the viscosity of the three juices remained fairly constant and ranged from 1.12 to 1.24 cP (RR < YOR < GR). However, the levels of overall reduction observed in viscosities of the FTJ monitored for 48 h were 44.89% (GR), 19.46% (YOR) and 19.42% (RR), indicating poor quality retention in GR tomato. Thus, it is more nutritionally suitable to consume yellowish-orange and red ripen tomatoes. [ABSTRACT FROM AUTHOR]

Background: Carotenoids are fat-soluble phytochemicals with biological roles, including ultraviolet protective functions in skin. Spectroscopic skin carotenoid measurements can also serve as a noninvasive biomarker for carotenoid consumption. Single-nucleotide polymorphisms (SNPs) in metabolic genes are associated with human plasma carotenoid concentrations; however, their relationships with skin carotenoid concentrations are unknown., Objectives: The objective of this study was to determine the relationship between 13 candidate SNPs with skin and plasma carotenoid concentrations before and after a carotenoid-rich tomato juice intervention., Methods: In this randomized, controlled trial, participants (n = 80) were provided with lycopene-rich vegetable juice providing low (13.1 mg), medium (23.9 mg), and high (31.0 mg) daily total carotenoid doses for 8 wk. Plasma carotenoid concentrations were measured by high-pressure liquid chromatography, and skin carotenoid score was assessed by reflection spectroscopy (Veggie Meter) at baseline and the end-of-study time point. Thirteen candidate SNPs in 5 genes (BCO1, CD36, SCARB1, SETD7, and ABCA1) were genotyped from blood using PCR-based assays. Mixed models tested the effects of the intervention, study time point, interaction between intervention and study time point, and SNP genotype on skin and plasma carotenoids throughout the study. Baseline carotenoid intake, body mass index, gender, and age are covariates in all models., Results: The genotype of CD36 rs1527479 (P = 0.0490) was significantly associated with skin carotenoid concentrations when baseline and the final week of the intervention were evaluated. Genotypes for BCO1 rs7500996 (P = 0.0067) and CD36 rs1527479 (P = 0.0018) were significant predictors of skin carotenoid concentrations in a combined SNP model., Conclusions: These novel associations between SNPs and skin carotenoid concentrations expand on the understanding of how genetic variation affects interindividual variation in skin carotenoid phenotypes in humans. This trial was registered at clinicaltrials.gov as NCT03202043., (Published by Elsevier Inc.)

Cooked off‐flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off‐flavor compounds, gas chromatography–mass spectrometry–olfactometry (GC‐MS‐O), aroma extract dilution analysis (AEDA), gas chromatography–mass spectrometry (GC‐MS), and odor activity value (OAV) calculation were applied simultaneously. The results showed that there were 17 aroma‐active compounds in tomato juice samples. Among them, three newly formed sulfur‐containing compounds (dimethyl sulfide, dimethyl trisulfide, and methional) and 1‐octen‐3‐one, which exhibited cooked corn/potato, onion, and mushroom odor, were proved to be responsible for the cooked off‐flavor in heat‐treated tomato juice (HTJ) by omission experiments and electronic nose analysis. The three newly formed sulfur‐containing compounds were further confirmed to be the key compounds responsible for the cooked off‐flavor in four different tomato cultivars that were commonly consumed in the market. Practical Application: Tomato is one of the most popular vegetables in the world and tomato juice is an important part of the tomato industry. However, the cooked off‐flavor of tomato juice after sterilization severely restricts its industrial development. This study analyzed and compared the changes of aroma compounds before and after sterilization, and identified and confirmed the major off‐flavor components. This work could provide fundamental information for the prevention of cooked off‐flavor. [ABSTRACT FROM AUTHOR]

We report a simple preparation of surface enhanced Raman spectroscopy (SERS) substrates with gold concave nanocubes of different sizes, deposited onto aluminum slides. The SERS substrates were characterized using 4-Aminothiophenol. Resulting in that the substrate prepared with 55 nm nanocubes exhibits the higher analytical enhancement factor (AEF), 1.5 × 106. Moreover, the SERS substrates' performance was also evaluated for thiram detection using a series of water and tomato juice samples spiked with the pesticide. Our results show that the excellent performance of the substrate allows the detection of thiram with high sensitivity. The substrates were able to detect thiram with a limit of detection of 7 ppm and 14 ppm, respectively, in water and tomato juice. Our preliminary results open the possibility of using our methodology to detect diverse pollutants of interest. [ABSTRACT FROM AUTHOR]

The aim of the study was to compare the effectiveness of the use of low-peak chromatographic fingerprints for the differentiation of various food products. Three groups of unprocessed products (mushrooms, hazelnuts and tomatoes), food preparations (bread, dried herbs and tomato juice) and alcoholic beverages (vodka and two types of blended whiskey) were examined. A commercial electronic nose based on ultrafast gas chromatography (acquisition time 90 s) with a flame ionization detector was used for the research. Static headspace was used as a green procedure to extract volatile compounds without modifying the food matrix. Individual extraction conditions were used for each product group. Similarities and differences between profiles were analyzed by simple Principal Components Analysis. The similarity rating was determined using the Euclidean distances. Global model was built for recognition chromatographic fingerprints of food samples. The best recognition results were 100% and 89% for tomato juices, spices, separate champignon elements and hazelnuts. On the other hand, the worst recognition results were 56% and 77% for breads and strong alcoholic beverages. [ABSTRACT FROM AUTHOR]

(1) Background: A naturally occurring glycoside, esculeoside B (EsB), has been identified as a major component in juice or canned tomato. We reported how EsB ameliorated mice experimental atopic dermatitis by a decrease in serum IgE levels. However, the underlying immunologic molecular mechanisms are unknown. (2) Methods: The present study tested the effects of EsB on hyaluronidase activity and CD4+ T lymphocyte activation using concanavalin A (ConA)-blast mouse splenocyte primary culture. (3) Results: We found that EsB and its sapogenol esculeogenin B (Esg-B) decreased hyaluronidase activity by a modified Morgan–Elson method. We demonstrated that EsB/Esg-B dose-dependently suppressed T-lymphoproliferation using CFSE-labeled flow-cytometry and water-soluble tetrazolium (WST) assay. Using ELISA and q-PCR methods, EsB/Esg-B suppressed the cytokine secretion and mRNA expression of Th2-relevant IL-4 and Th1-relevant IFN-γ. Moreover, both EsB/Esg-B showed a reduction in IL-10 secretion, but only Esg-B decreased IL-2 secretion. (4) Conclusions: Our study is the first to demonstrate how EsB/Esg-B inhibit hyaluronidase activity and reduce CD4+ T-lymphocyte activation via a reduction in Th2-lymphocyte activity by modulation of Th2/Th1/Treg subunits differentiation. [ABSTRACT FROM AUTHOR]