Tomato skin can be recovered from tomato processing waste and alternative processes have been proposed for its non-traditional uses in food. Large-scale implementation of these processes could increase the sustainability of the tomato industry and contribute to better nutrition. Indeed, tomato skin contains much higher amounts of phytochemicals and fibre than the pulp.Tomato waste accumulates during the short ripening season. Hence, optimization of tomato skin stability during storage is needed. The aims of this study were: a) to summarize the state of art on tomato skin food uses as related to structure-property/function relationships; b) to investigate the stability of phytochemicals in dried tomato skin as related to moisture properties. For the experimental study, tomato pomace samples were dried and stored at water activity, aw, in the range 0.17 – 0.75, for up to four months at 30 °C. Major components were analyzed by AOAC procedures. Phytochemicals (carotenoids and phenolics) were analyzed by HPLC. Color was evaluated by Hunter’s colorimeter. Moisture sorption properties were studied by the Guggenheim–Anderson–de Boer equation. Kinetic models for phytochemical degradation and color changes were developed. For the state of art, papers published in the web of knowledge database within 2000-2011 were considered. Results showed that carotenoid stability was at a minimum at the lowest aw and then increased with increasing aw. Phenolics showed an opposite dependence of their stability with respect to aw. Color modifications confirmed the observed changes in phytochemical contents. A general model for product stability was devised. A broad picture of the proposed uses of tomato skins as a food ingredient was illustrated and analyzed in terms of: potential health improvements, enhanced food oxidative stability, changes in color, modulation of the rheological properties and overall consumers’ liking of the fortified food.

Tomato Skin as a Sustainable and Healthy Ingredient / V. Lavelli, M. Corey. ((Intervento presentato al EFFoST 2011 Annual Meeting. convegno Process-Structure-Function Relationships tenutosi a Berlino nel 2011.

Tomato Skin as a Sustainable and Healthy Ingredient

V. Lavelli
Primo
;
2011

Abstract

Tomato skin can be recovered from tomato processing waste and alternative processes have been proposed for its non-traditional uses in food. Large-scale implementation of these processes could increase the sustainability of the tomato industry and contribute to better nutrition. Indeed, tomato skin contains much higher amounts of phytochemicals and fibre than the pulp.Tomato waste accumulates during the short ripening season. Hence, optimization of tomato skin stability during storage is needed. The aims of this study were: a) to summarize the state of art on tomato skin food uses as related to structure-property/function relationships; b) to investigate the stability of phytochemicals in dried tomato skin as related to moisture properties. For the experimental study, tomato pomace samples were dried and stored at water activity, aw, in the range 0.17 – 0.75, for up to four months at 30 °C. Major components were analyzed by AOAC procedures. Phytochemicals (carotenoids and phenolics) were analyzed by HPLC. Color was evaluated by Hunter’s colorimeter. Moisture sorption properties were studied by the Guggenheim–Anderson–de Boer equation. Kinetic models for phytochemical degradation and color changes were developed. For the state of art, papers published in the web of knowledge database within 2000-2011 were considered. Results showed that carotenoid stability was at a minimum at the lowest aw and then increased with increasing aw. Phenolics showed an opposite dependence of their stability with respect to aw. Color modifications confirmed the observed changes in phytochemical contents. A general model for product stability was devised. A broad picture of the proposed uses of tomato skins as a food ingredient was illustrated and analyzed in terms of: potential health improvements, enhanced food oxidative stability, changes in color, modulation of the rheological properties and overall consumers’ liking of the fortified food.
10-nov-2011
tomato ; by-product ; lycopene ; phenolics ; color
Settore AGR/15 - Scienze e Tecnologie Alimentari
European Federation of Food Science and Technology (EFFoST)
Tomato Skin as a Sustainable and Healthy Ingredient / V. Lavelli, M. Corey. ((Intervento presentato al EFFoST 2011 Annual Meeting. convegno Process-Structure-Function Relationships tenutosi a Berlino nel 2011.
Conference Object
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/164485
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact