Search

Improving the efficiency and performance of control systems in food processing remains a significant challenge for engineers and researchers. In this paper, Proportional, Integral, and Derivative (PID) control; Model Predictive Control (MPC); and Adaptive Model Predictive Control (AMPC) were implemented on a Continuous Flow Ohmic Heater (CFOH) pilot plant to process tomato basil sauce. The sauce, composed of tomato puree, basil, spices, and other ingredients, was used to assess the effectiveness of these advanced control strategies. This research presents a case study on the pilot-scale heating of tomato basil sauce, with applications in the broader food industry. The performances and energy efficiencies of the different control techniques were compared, demonstrating significant improvements in controlling the CFOH process. The results highlight the industrial practicality of using CFOH technology with advanced process controls for food processing. [ABSTRACT FROM AUTHOR]

Sustainable waste management is an extremely important issue due to its environmental, economic, and social impacts. Knowledge of the chemical composition of the waste produced is a starting point for its valorization. This research focuses, for the first time, on the by-products of pasta condiment production, starting with their characterization. In particular, the presence of potential bioactive compounds and their variability over time have been studied. The latter aspect is crucial for the subsequent valorization of these by-products. In addition to acidity and total phenolic content, an untargeted strategy was adopted, using spectroscopic and chromatographic techniques coupled with chemometrics, to study waste samples coming from four single condiment production lines, i.e., Genoese pesto, tomato, ricotta, and ragù sauces. The presence of lycopene, polyphenols, and several valuable volatile compounds was highlighted. Their presence and relative amounts vary mainly according to the presence of tomatoes in the sauce. The results obtained at different storage times (after 0, 7, 10, and 15 days) showed that the samples studied, despite having similar chemical characteristics, underwent changes after one week of storage and then presented a relatively stable chemical profile. A general decrease is observed after 7 days for almost all the chemical variables monitored, so careful planning within the first days is required to obtain a high recovery. [ABSTRACT FROM AUTHOR]

Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds. [ABSTRACT FROM AUTHOR]

BACKGROUND: Use of high hydrostatic pressure (HHP) with reduced processing times is gaining traction in the food industry as an alternative to conventional thermal treatment. In order to enhance functional benefits while minimizing processing losses, functionalized products are being developed with such novel techniques. In this study, changes in quality parameters for HHP treated enriched tomato sauce were evaluated, with the aim to assess its viability as an alternative to conventional thermal treatment methods. RESULTS: HHP treatments at 500 MPa, 30 °C/50 °C significantly increased the total phenolic and lycopene content of the sauce samples, achieving 6.7% and 7.5% improvements over conventionally treated samples. The antioxidant capacity of the HHP‐treated samples was also found to match or be better than conventionally treated samples. Furthermore, a T2 relaxation time study revealed that pressure–temperature processing treatments were effective in maintaining the structural integrity of water molecules. Microbiological analyses revealed that 500 MPa/50 °C 5 min treatment can offer 8 logs reduction colony formation, matching the results of conventional thermal treatment. CONCLUSION: Combined pressure–temperature treatments improve results, reduce time consumption. 500 MPa/50 °C treatments provided retention of quality parameters and significant reduction in microbial activity. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this paper, we recover and decompose markups, and estimate the pass-through rates from cost to prices in small and medium retail stores for oil, tomato sauce, and rice in Uruguay using a structural model of demand and assumptions about the competitive behavior of producers. The market power for these products has been under study by the Commission of Promotion and Defense of Competition since 2016, and the proposed methodology allows for a deeper exploration of the measurement and understanding of the origin of that market power. In addition to providing a fundamental input for competition defense policies in Uruguay, this study enhances the international academic literature by contributing evidence on cost-to-price pass-through in a developing economy with potentially greater market power than that found in developed countries. About 65 % of the market power under the Nash Bertrand assumption is explained by the ability of firms to differentiate products and 35 % by the ownership structure in the case of oil and sauce. In the case of rice, 49 % is explained by differentiation and 51 % for ownership structure. Finally, the pass-through rates are low for the three products, being under both behavioral assumptions lower than 55 % for the three products. [ABSTRACT FROM AUTHOR]

Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the "Margherita" variant. However, the so-called "Pizza mozzarella", that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. Methods: Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. Results: The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. Conclusions: The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking. [ABSTRACT FROM AUTHOR]

Fruits and berries are an integral part of a healthy diet. The seasonality of production, short-term preservation in fresh form predetermines the need for their processing in order to provide the population with the necessary nutrients year-round. Common sauces are tomato and mayonnaise sauces. The assortment of fruit sauces is limited, and the traditional technologies of their production do not make it possible to preserve the biologically active substances of vegetable raw materials in them as much as possible and do not always differ in high organoleptic indicators. The established relationship between the quality of the fruit product, its color, nutritional value, and digestibility is directly dependent on polyphenols, which are chemically active and extremely unstable. One of the adopted technological solutions aimed at preserving the polyphenols of cherries and black currants during the development of sauce technology is the use of aromatic plant raw materials widely distributed in Ukraine. Previous studies have suggested that the leaves of black currant, walnut, oregano, elderflower, and chamomile flowers are able to preserve polyphenols from oxidation. Studies have confirmed the assumptions. It was established that the adopted concentrations of additives are optimal and make it possible to preserve cherry and blackcurrant bioflavonoids by 34...82 % more compared to traditional products. According to the organoleptic parameters, the products are advantageously distinguished by their intense color and pleasant aroma, characteristic of the raw materials. The radioprotective properties of cherry and blackcurrant sauces were investigated. Their positive influence on the removal of radionuclides from the body has been proven. Sauces reliably have radioprotective, immunomodulating properties and can be used in therapeutic and preventive and baby nutrition. [ABSTRACT FROM AUTHOR]

Background: Rheumatoid arthritis (RA) is a chronic, autoimmune disease that mostly affects the synovial joints. It has been hypothesized that dietary and other environmental and lifestyle factors contribute to the development of RA and its severity. Objective: The present study aims to measure the effect of the Mediterranean diet (MedDiet) on the disease activity scores (DAS28) among patients with RA. Methods: Adult patients who satisfied the American College of Rheumatology (ACR) classification criteria for RA from major hospitals in Kuwait were evaluated. A cross‐sectional study conducted on 754 RA patients visits aged (21–79) years. Patients were evaluated using the DAS28. Patients' levels of adherence to the MedDiet are assessed using a validated 14‐item Questionnaire (paper or web‐based). The data was analyzed using both multivariate and univariate statistics. Multivariate logistic regression was used to analyze the statistical relationship between MedDiet and RA disease activity. Results: The finding suggests that a MedDiet can have a positive impact on DAS28 among patients with RA. In the DAS28 cohort (DAS28 < 3.2, DAS28 ≥ 3.2), several Mediterranean survey components showed statistically significant differences. Patients with a Mediterranean score ≤ 5 was more likely to have hazard effects for DAS28 than those with a Mediterranean score of ≥10 (HR = 0.17, CI [0.08–0.37], p <.001). The finding shows that, Mediterranean levels ≤5, on biologics treatment, CRP, and patient global assessment were significantly associated with overall survival. Additionally, the MedDiet was found to be a significant predictor of DAS28 in the random forest decision tree plot, along with tender, RF, and creatinine. MedDiet patients had a lower DAS28 score than others. Conclusion: The findings suggest that optimal drug treatment and a restrictive diet can help to improve DAS28 score for patients with RA. More patients in the cohort DAS28 <3.2 used olive oil, servings of vegetables, fruits, and legumes. In contrast, more patients in the cohort DAS28 ≥ 3.2 consumed red meat, butter, sweetened or soft drinks, cakes, cookies, or biscuits, and tomato sauce. [ABSTRACT FROM AUTHOR]

Moderate electric fields (MEF) heating belongs to electro-assisted heating technologies. MEF involves the use of electrical alternate current, which is forced to pass through a food material, applying an electrical potential gradient up to 1000 V/cm with frequency going from 1 Hz to 1e4 Hz. In MEF assisted heating, the electrical current dissipates heat inside the food product, thus overcoming the heat transfer resistances due to convection or conduction. Tomato based dressing sauces represent a worldwide appreciated food product. Industrially heat transfer operations related to the production of such dressing sauces are based on the use of hot water or steam as heat carriers. Exploring new heating technologies able to shorten production times, can contribute the shift of food industry towards more efficient and less environmentally impacting processes. In order to assess the applicability of MEF heating to tomato-based dressing sauces, three different products were analysed. Namely, tomato sauce, tomato sauce with eggplant, tomato sauce with minced meat were considered. Tests were performed in a custom MEF system imposing an electrical potential difference from 50 V to 80 V. Given the fair even temperature distribution, a macroscopic transient energy balance was used to estimate the electrical conductivity of the considered products and, furthermore, the model of the electrical conductivity as a function of the temperature. Results showed that the investigated products are characterized by electrical conductivity in the range of 1 to 5 S/m, making these sauces keen to MEF heating treatment and opening new opportunity to exploit such heating technology in the preparation and processing of tomato-based dressing sauces. [ABSTRACT FROM AUTHOR]

Purpose: About 82% of the seafood consumed in Aruba is imported. Among canned fish products, tuna is consumed mostly. The purpose of this research was to compare the environmental impact of different types of canned tuna, and to identify environmental hotspots within the supply chains. Three comparisons were made: between three different supply chains (brands) of canned tuna, between six different accompanying liquids (oils, brine, and tomato sauce), and between small and large cans. Methods: Life cycle assessment (LCA) was used to calculate the environmental impact of "1 kg edible tuna at the distribution center in Aruba, including packaging," from the fishing stage until the distribution center in Aruba. An Agribalyse tuna model was selected as the basis of the models and was adjusted in SimaPro. Adjusted processes were tuna species consumption mix, electricity mix during canning, size of cans, packaging, sea, and truck transport, accompanying liquids, and storage. Added processes were transport in country of origin, and use of frozen loins (for one supply chain). Results and discussion: Generally speaking, the observed differences in environmental impact in the three different comparisons were quite small. After normalization, seven environmental impact indicators were selected as most relevant. Environmental hotspots were usually related to diesel combustion on the fishing vessel, or to steel production in the canning stage. Although packaging was modelled with attention to detail, and sea transport was modelled with attention to detail for the used vessels and vessel characteristics, these were not one of the environmental hotspots. Conclusions and recommendations: Although differences in environmental impact were quite small, most outstanding were that canned tuna that had the longest and partly frozen sea transport supply chain had the highest environmental impact. Preference should be given to local canning activities instead of shipping frozen tuna over long distances before canning. Furthermore, large cans always had a lower environmental impact compared to small cans. From a hospitality or consumer point of view, it can be recommended to select larger can sizes where practically possible. The choice of tuna canned in tomato sauce, oil, or brine would necessitate an analysis including the subsequent steps, for example, tuna canned in tomato sauce may be part of a meal as such, while tuna canned in brine may be prepared, after opening the can, with another warm or cold sauce, which would lead to additional separate impacts for these sauces. [ABSTRACT FROM AUTHOR]

Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8). [ABSTRACT FROM AUTHOR]

BACKGROUND: Tomato seed oil (TSO) was obtained using a combined method of pre‐keeping in solvent and Soxhlet extraction. A considerable oil yield could not be obtained using samples without drying or grinding, with dried or non‐dried seeds, which were not kept in solvent (<2%). For this purpose, oil yield, physicochemical properties, oxidation values, spectrophotometric indices and fatty acid composition of the samples extracted with acetone, ethyl acetate, chloroform and petroleum ether were determined. RESULTS: Oils obtained by the extraction of petroleum ether (20.36 meq g O2 kg−1) and ethyl acetate (11.16 meq g O2 kg−1) were found to have very high peroxide values. Besides, a high‐quality edible oil should have an anisidine value (p‐AnV) of less than 10. Samples extracted with chloroform alone had a p‐AnV of 8.86, while slightly higher values were found for other samples (P < 0.05). Chloroform (20.50) and acetone (23.06) both gave the best results and met the expected value, with total oxidation value below 30. Finally, the highest levels of primary fatty acids observed were linoleic acid (32.77–41.95%), palmitic acid (23.75–32.27%), oleic acid (16.17–24.52%), and stearic acid (7.76–12.82%). CONCLUSION: This process is applicable to recycling tomato sauce waste and essential oil. The research proved that the seed‐drying process and pre‐keeping in solvent have an important effect on oil yield, quality and fatty acid composition. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60°C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, thereby increasing the drying rate. The higher the sugar cane concentration, the higher the density and viscosity of pasta sauce, resulting in a slower drying rate. The Page model was found as the best model to describe the drying kinetics of pasta sauce. The foaming process and reducing sugar cane concentration generally decreased the final moisture and sucrose content, water activity, water solubility index, and hygroscopicity. Moreover, they increased protein content, water absorption index, and the color of dried pasta sauce. Considering the drying rate and physicochemical properties, we proposed the foaming process and less sugar concentration to produce dried-tomato pasta sauce. [ABSTRACT FROM AUTHOR]

Copyright of Acta Odontologica Latinoamericana: AOL is the property of Acta Odontologica Latinoamericana 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.)

Copyright of Journal of Guangxi Normal University - Natural Science Edition is the property of Gai Kan Bian Wei Hui 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 and cucumber are two vital edible vegetables that usually appear in people's daily diet. Penthiopyrad is a new type of amide chiral fungicide, which is often used for disease control of vegetables (including tomato and cucumber) due to its wide bactericidal spectrum, low toxicity, good penetration, and strong internal absorption. Extensive application of penthiopyrad may have caused potential pollution in the ecosystem. Different processing methods can remove pesticide residues from vegetables and protect human health. In this study, the penthiopyrad removal efficiency of soaking and peeling from tomatoes and cucumbers was evaluated under different conditions. Among different soaking methods, heated water soaking and water soaking with additives (NaCl, acetic acid, and surfactant) presented a more effective reduction ability than other treatments. Due to the specific physicochemical properties of tomatoes and cucumbers, the ultrasound enhances the removal rate of soaking for tomato samples and inhibits it for cucumber samples. Peeling can remove approximately 90% of penthiopyrad from contaminated tomato and cucumber samples. Enantioselectivity was found only during tomato sauce storage, which may be related to the complex microbial community. Health risk assessment data suggests that tomatoes and cucumbers are safer for consumers after soaking and peeling. The results may provide consumers with some useful information to choose better household processing methods to remove penthiopyrad residues from tomatoes, cucumbers, and other edible vegetables. [ABSTRACT FROM AUTHOR]

Copyright of Agronomía Colombiana is the property of Universidad Nacional de Colombia 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.)

Beans are a rich source of nutrients, including proteins, starch, some unsaturated fatty acids, dietary fiber, vitamins, minerals, and phytosterols. The negative characteristics of beans include the presence in the bran shell of beans of specific substances - antinutrients that can be neutralized during soaking. The aim of this work was to develop a way to produce canned beans with pre-soaking. A laboratory unit was designed with cold soaking (at a temperature of the surrounding medium of 20 °C), by the hot method (at a temperature of 50 °C) with heating from a spiral, and with electrocontact heating. Experimental studies determined the dynamics of mass change when soaking beans samples of "Rant" variety by various methods. Under the conditions of electrocontact heating, the highest value of the final mass was revealed, 150 % larger than the initial, and the shortest duration of the process (compared to the cold method - 2.25 times less). It is proved that the cold method is the least energy-consuming. Due to its shortcomings in the relatively significant duration and risk of obtaining products of unsatisfactory quality, the use of the cold method is impractical. To implement the hot method, an effective method from the point of view of energy saving is the soaking method under conditions of electrocontact heating, in which the power was 19 % less. Within the framework of the task set, the organoleptic indicators of finished products "Beans in tomato sauce of the highest grade" were investigated in accordance with DSTU 6074:2009. According to technological advancements, the products compiled with the standard indicators and received the highest ratings, which indicates their high quality. [ABSTRACT FROM AUTHOR]

The purpose of this article is to determine the rheological behavior of fruit and vegetable purees as well as tomato sauces at a temperature of 250C and to find in the literature a rheological model that describes their behavior. Fruit and vegetable purees as well as tomato sauces have a non-Newtonian behavior. These were studied with the Brookfield DV-III Ultra reovascometer at 250C. The Herschel-Bulkley model was found for products with pseudoplastic behavior, while the law of power and the Bingham model for the others. The clarified and desiccated fruit juices as well as the carrot juice showed a Newtonian behavior. [ABSTRACT FROM AUTHOR]

Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8).

Globally, the prevalence of vit-A deficiency disorders i.e., xerophthalmia and nyctalopia is increasing especially in teenagers due to lifestyle shifts and undernutrition. This research was designed to develop carrot-supplemented tomato sauce to overcome vit-A deficiency and its related disorders. The carrot sauce was formulated with the addition of 50, 60, and 70% carrot pulp in tomato paste. The prepared sauce samples were tested for physical and biochemical changes in beta carotene (BC), lycopene, viscosity, pH, total soluble solids, titratable acidity, total plate count, and sensory parameters for 12 weeks. A non-significant effect of storage on BC, lycopene, and total soluble solids was observed. The total plate count, acidity, pH, and viscosity were influenced significantly. Sauce containing 60% of the carrot paste showed good sensory characteristics and 42.39 μg/g BC for the whole period of storage. It is concluded that carrot sauce can be used as tomato ketchup replacers to boost the overall quality of life by fighting against vit-A deficiency disorders. [ABSTRACT FROM AUTHOR]

This article presents a cultural history of tasbika, a tomato‐based cooking technique, as a window into transformations of sovereignty in colonial and postcolonial Egypt. It draws on cookbooks, popular magazines and oral histories to argue that tasbika's relatively recent emergence as one of the country's most ubiquitous home cooking methods was made possible not only by state‐led industrialisation and modernisation projects, but also through a form of sovereignty wielded by women working in their home kitchens. This article describes this 'kitchen sovereignty' as an everyday form of power exercised by home cooks making decisions about how to manage scarce resources and feed their families. Moving beyond questions of food policies and market supply, this study of food and power centres the domestic labour that home cooks performed to transform raw ingredients into the flavours of everyday life in Egypt. [ABSTRACT FROM AUTHOR]

A low-nickel (Ni) diet, a key treatment for Systemic Nickel Allergy Syndrome (SNAS), is difficult in the long term and strongly impacts quality of life (QoL). Hydroponic agriculture could be an alternative to allow the reintroduction of tomato, an essential food in the global diet. In a first interventional, randomized, double-blind, single-center crossover study, we compared the possible effects of eating tomato puree deriving from hydroponic agriculture versus tomato puree from conventional cultivation, collecting data on subjective control of SNAS symptoms, adherence to treatment, and impact on QoL. Thirty subjects were randomly assigned to one of the following treatment groups: (1) a 12-week low-Ni diet plus 100% Italian Datterino tomato puree deriving from hydroponic technology; (2) a 12-week low-Ni diet plus 100% Italian Datterino tomato puree deriving from conventional cultivation. Then, after a 2-week washout period on the low-Ni diet, each patient crossed over to the other treatment. Patients reported lower symptom scores after eating Datterino tomato puree deriving from hydroponic technology; specifically, bloating (p = 0.0111, p = 0.0060), flatulence (p = 0.0090), abdominal cramps (p = 0.0207), constipation (p = 0.0395), and diarrhea (p = 0.0105). Overall, the adherence rate was high for both treatment arms. At baseline, QoL was poor, but significant improvement was observed after two treatments. In our study, precision medicine and precision agriculture merge in a holistic approach to the challenges of food allergies. [ABSTRACT FROM AUTHOR]

Tomato sauce is a world famous food product. Despite standards regulating the production of tomato derivatives, the market suffers frpm fraud such as product adulteration, origin mislabelling and counterfeiting. Methods suitable to discriminate the geographical origin of food samples and identify counterfeits are required. Chemometric approaches offer valuable information: data on tomato sauce is usually obtained through chromatography (HPLC and GC) coupled to mass spectrometry, which requires chemical pretreatment and the use of organic solvents. In this paper, a faster, cheaper, and greener analytical procedure has been developed for the analysis of volatile organic compounds (VOCs) and the colloidal fraction via multivariate statistical analysis. Tomato sauce VOCs were analysed by GC coupled to flame ionisation (GC-FID) and to ion mobility spectrometry (GC-IMS). Instead of using HPLC, the colloidal fraction was analysed by asymmetric flow field-fractionation (AF4), which was applied to this kind of sample for the first time. The GC and AF4 data showed promising perspectives in food-quality control: the AF4 method yielded comparable or better results than GC-IMS and offered complementary information. The ability to work in saline conditions with easy pretreatment and no chemical waste is a significant advantage compared to environmentally heavy techniques. The method presented here should therefore be taken into consideration when designing chemometric approaches which encompass a large number of samples. [ABSTRACT FROM AUTHOR]

Copyright of Revista CIENCIA UNEMI is the property of Universidad Estatal de Milagro (UNEMI) 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.)

The concentrations of the 16 US EPA polycylic aromatic hydrocarbons (PAHs) were investigated in oil and tomato-based sauces from some popular brands of canned fish products (mackerel, sardine and tuna) commonly consumed in Nigeria. The aim of the study was to provide data on the PAH compositions and likely risks arising from ingestion of these oil and tomato-based sauces. The PAH content in these oils and sauces was determined by gas chromatography-mass spectrometry. The concentrations of PAHs in these samples varied from 101 to 698 µg kg−1 for tomato sauces from canned mackerel, 168 to 733 µg kg−1 for oils from canned sardines, and 204 to 459 µg kg−1 for oils from canned tuna. The benzo(a)pyrene and PAH4 (benzo(a)anthracene [BaA] + Chrysene [Chry] + benzo(a)pyrene [BaP] + benzo(b)fluoranthene [BbF]) concentrations in the majority of the samples exceeded their respective limits as specified by the European Union regulations. The benzo(a)pyrene carcinogenic (BaPTEQ) and mutagenic (BaPMEQ) potency values ranged from not detected (nd) to 288 µg kg−1 and nd-217 µg kg−1 respectively. The probable cancer risk arising from consumption of oils and tomato sauces from these canned fish products were above the acceptable risk value of 10−6, which indicates that there is a considerable risk associated with the consumption of sauces and oils from these canned fish products. [ABSTRACT FROM AUTHOR]

The extracts from Ulva lactuca have biological and nutritional values. The protein was 48.7 mg/g dry wt, soluble carbohydrate 43.9 mg/g dry wt, insoluble carbohydrate was 223 mg/g dry wt and lipid was 18.3 mg/g dry wt. Maximum antifungal activities of U. lactuca were observed with ulvan extract. The most predominant fungi in spoiled tomato sauce cans were Aspergillus flavus (33.6%), Rhizopus stolonifer (26.8%), and Fusarium oxysporium (22.3%). The minimal fungicidal inhibition concentration of ulvan extract against A. flavus and R. stolonifer were 10 mM and 15 mM, respectively. The colony deactivation of A. flavus and R. stolonifer by ulvan extract occurred was 91% and 89%, respectively, at 25 C after 72 h, but the deactivation occurred at 100% after 24 h at 4°C. Results affirmed the damaging effect on both tested fungal spores' walls and intercellular components. So, ulvan polysaccharide can be used as a natural preservative for raw or processed tomato sauce to increase its shelf life. [ABSTRACT FROM AUTHOR]

Tomatoes are one of the most frequently consumed crops in the world, and they can be cultivated all year using present production methods. Tomatoes are produced for either manufacturing tomato paste, tomato pulp, tomato sauce, and ketchup or consumed as fresh fruit. However, excessive moisture levels in tomatoes generally result in increased water activity that promotes quality degradation and increases enzymatic activity, which leads to microbial growth. Therefore, the spray drying method is used to produce dried food powder, which may reduce postharvest losses while adding value to the raw product. The purpose of the paper is to review scientific research on the influence of carrier agents and operational parameters of spray-drying fruit extracts on physicochemical qualities such as moisture content, hygroscopicity, solubility, bulk density, water activity, and color difference. The current paper reviews the various formulation and process factors that impact the physicochemical characteristics of tomato powder microparticles produced by spray drying in order to find the optimum parameters to produce tomato powders with a high and effective product yield with improved powder qualities. [ABSTRACT FROM AUTHOR]