RESUMO
The aim of this study was to evaluate and compare the concentration of water-soluble bioactive compounds in tomato products (polyphenols profile, water-soluble vitamins and nucleophilic substances) with the concentration of the same bioactive molecules existing in a water-soluble patented tomato extract, water-soluble tomato extract (WSTC), commercially available as FruitFlow®. This patented tomato extract has been recognised by EFSA (European Food Safety Authority) in a specific Health Claim declaration as having an "Antiplatelet health effect". More than 100 commercial tomato samples, coming from 18 different processing tomato companies worldwide, were analysed and compared with the FruitFlow® supplement. According to the multivariate statistical analyses applied to the data matrix, it is possible to conclude that the commercial tomato products measured (pastes, purees, others) show a significantly higher concentration of water-soluble bioactive molecules (nucleosides/nucleotides and polyphenols) responsible for an anti-platelet aggregation effect than the FruitFlow® dietary supplement.
Assuntos
Solanum lycopersicum , Água , Agregação Plaquetária , Suplementos Nutricionais , Polifenóis , Extratos Vegetais/farmacologiaRESUMO
Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.
RESUMO
In recent years, there have been some cases of alteration of tomato derivatives by Alicyclobacilli spp. The spoilage was reported by consumers who felt odors and abnormal tastes ("bad") of products. In this work, an untarget approach with Q-Exactive™ Quadrupole-Orbitrap Mass Spectrometer has been used to identify metabolites associated with the alteration of tomato puree by Alicyclobacillus bacteria. The study was carried out on tomato puree found positive for the presence of Alicyclobacillus spores. The germination and growth of native spores were induced through incubation at 65°C under static conditions for 5 days. For microbial concentration below 100 ufc/mL, negative growth was considered. The samples arising from incubation were submitted to UHPL-HRMS/MS analysis. To find compounds related to microbial growth, data obtained by UHPLC-MS/MS analysis were processed with Thermo Fisher Compound Discoverer™ 2.0 software. We compared samples grouped according to microbial growth: positive growth vs negative growth. Five compounds were identified and confirmed by analysis performed on authentic standards. To other compounds, we have assigned a putative identity. The HRMS approach using Q-Exactive™ Quadrupole-Orbitrap Mass Spectrometer has proven to be an important and powerful tool for identification of compounds which could be used as marker molecules in cases of suspected spoilage by Alicyclobacillus bacteria in tomato derivatives.