Search Results (45)

The aim of this study was to assess the germination and growth of two strains of Bacillus cereus following the artificial inoculation of six selected hot dishes with spores which were then stored at temperatures of 40, 50, and 60 °C for 0.5, 1.0, 2.0, 2.5, 3.0, and 4.0 h. The water activity of the prepared meals varied between 0.967 and 0.973 and the salt content between 0.74 and 1.40%. The pH value of four dishes exceeded 6.0, but for two (tomato sauce and ratatouille) it was 4.6. The tested strain DSM 4312 showed good growth abilities and attained a population exceeding 6.0 log CFU/g within 4 h at 40 °C in foods with pH values > 6.0. The study demonstrated that a drop in food temperatures to 40 °C is risky, while no growth of B. cereus was detected within 4 h at 50 and 60 °C. The growth rate of B. cereus is conditioned not merely by environmental conditions (temperature, pH values, food composition), but also by the bacterial strain. Full article

Alternaria toxins (ATs) are a group of toxins produced by Alternaria fungi that frequently contaminate tomatoes and tomato products. Recently, the European Food Safety Authority evaluated ATs for their genotoxic and carcinogenic properties. Alternaria infestation is often controlled using ad hoc treatment strategies (fungicides). In this study, two analytical methods were developed, validated and applied for the determination of five ATs and 195 pesticides in tomato products collected from the Italian market. Two distinct groups, organic (n = 20) and conventional (n = 20) Italian tomato sauces, were characterized in depth. Tenuazonic acid, alternariol and alternariol monomethyl ether were found up to 517, 27 and 7.1 µg/kg, respectively, while pesticides were detected between 0.0026 and 0.0421 mg/kg in conventional products, and, interestingly, up to 0.0130 mg/kg in organic products. No correlation emerged between the detected levels of ATs and pesticides and the type of tomato cultivation, but the probability of pesticide contamination in conventional products was eight times higher than in organics. Some considerations about exposure assessment and risk characterization for ATs were also proposed in the overall population and in more sensitive and/or exposed subgroups, underlining the need for new focused toxicological and monitoring studies to establish reliable reference values. Moreover, these data highlight that fungicide treatments may not protect tomatoes from ATs contamination, although it may remove fungi infestation. As organic product consumption is increasing, it is important to lay down dedicated regulations for maximum permitted levels to ensure the food safety of these products that are often perceived by consumers as a healthier and environmentally friendlier choice. Full article

The present study investigated the changes in the organoleptic characteristics, nutraceuticals, and antioxidant activity of tomato fruits subjected to different thermal processes: tomato sauce (80 °C for 30 min), blanching treatment (100 °C for 10 s), and the superheated steam method (SHS; 100 °C for 7 min) compared with fresh tomato fruit. Even though SHS negatively modified the color of the product (L* −7% than fresh tomatoes), it was the only technology able to increase the antioxidant activity compared with fresh tomatoes (e.g., +40.3% in ABTS assay), whilst lycopene and ascorbic acid contents reported similar values to fresh tomatoes. Regarding lycopene, only 5Z-lycopene (with a higher bioavailability than (all-E)-isomers) was found in all samples, and SHS maintained the same level observed in fresh tomato fruit. Furthermore, SHS technology preserved the antioxidant effects of fresh tomato extract even in human endothelial cells. This result confirmed those obtained in previous “cell-free” assays and demonstrated that SHS treatment significantly maintains the biological properties of tomato fruit in preventing oxidative stress. However, heat-treated tomato extracts did not show the same effects as fresh tomato extract against noradrenaline-induced vasoconstriction in isolated rat aortic rings. This study demonstrates that the use of SHS technology can be considered an innovative and sustainable thermal process (in terms of maintaining the nutraceutical quality) for tomato fruits, thus paving the way for future investigations on the effects of fresh and heat-treated tomatoes after intestinal absorption in vitro and in vivo. Full article

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. Full article

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. Full article

Background and Objective: Limited access to health services and low educational levels are factors in the rural population that are associated with the development of oral pathologies. However, the specific risk indicators contributing to erosive tooth wear (ETW) in these populations remain unclear. The objective of this study was to identify risk indicators associated with the prevalence of erosive tooth wear (ETW) in schoolchildren aged 8–12 years from rural and urban areas in the State of Mexico. Methods: A cross-sectional study was carried out in public schools in rural and urban areas. The prevalence of ETW was evaluated using the Basic Erosive Wear Examination (BEWE). The risk indicators studied were gastroesophageal reflux, vomiting, vitamin C, food, beverages, dental hygiene, bruxism, and hyposalivation. Logistic regression models were used to calculate odds ratios (OR) and 95% confidence intervals (CI). Results: The prevalence of ETW was higher in the rural area (77.3%) compared to the urban area (51.2%) (p = 0.001). The odds of presenting ETW were more than twice in schoolchildren from rural areas compared to those from urban areas (OR: 2.25, 95% CI: 1.11–3.98). Risk indicators varied between rural and urban populations, with different factors such as the consumption of fresh tomato sauce, orange, tangerine, atole (artisanal corn-based drink), and teeth grinding in the rural area, and lemon, soft drink, fruit juice consumption, and the simplified oral hygiene index in the urban area (p < 0.05). Conclusions: To prevent ETW, strategies offering tailored dietary and hygiene advice should be proposed, considering the specific conditions of each geographic area. Full article

Agri-food by-products, obtained as waste from the food industry, negatively impact the global economy and the environment. In order to valorize waste materials from fruit juices and tomato sauces as upcycled materials rich in health-promoting compounds, they were characterized in terms of polyphenolic and protein content. The results obtained were compared with those collected for their final products. The recovery of polyphenols was performed via ultrasound-assisted extraction (UAE). A high-performance liquid chromatography–diode array detector (HPLC-DAD) method was developed and validated to depict the quali-quantitative polyphenolic profile of both the by-products and the final products. The antioxidant capacity of the resulting extracts was characterized by UV-Vis spectrophotometric assays in terms of total phenolic content (TPC) and total antioxidant status (TAS). Moreover, the protein content was assessed with the Kjeldahl method too. The results highlighted a significant quantity of polyphenols remaining in peach, apricot, and apple by-products, which were able to exert an antioxidant activity (in the range of 4.95 ± 5.69 × 10⁻¹ to 7.06 ± 7.96 × 10⁻¹ mmol Trolox 100 g⁻¹ of dry weight (DW) sample). Conversely, the tomato by-products were highly rich in proteins (11.0 ± 2.00 to 14.4 ± 2.60 g of proteins 100 g⁻¹ DW). The results proved that all by-products may potentially be sustainable ingredients with nutritional and functional value in a circular bio-economy prospect. Full article

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. Full article

Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally. Full article

The present study examined the migration of elements from aluminum cooking pots to foods after the cooking process. This study investigated the impact of pot quality (manufacturer), pot type (traditional or pressure cooker), water supply (tap water/mineral water), food acidity, salt, spices, temperature, and cooking time on the migration of elements into cooked food. The cooking experiments were conducted to simulate the actual cooking conditions. Standard food simulant B, with 3% (w/v) acetic acid, was used in subsequent cooking trials to confirm the results. Three methods were employed to analyze the elements in the food: ICP-MS, EDS-SEM, and XPS. The cooking pots used in this investigation were examined using a Spectromaxx metal analyzer to characterize their chemical composition. The concentration of aluminum in cooked food samples increased significantly when using an aluminum pressure cooker. Food acidity, cooking duration, and the type of aluminum pot (traditional/pressure cookers) all affected the concentration of elements that migrated into the food. The aluminum level increased from 80.17 to 133.7 µg/g when tomato sauce was added to the food. Increasing the heating time resulted in an increased aluminum content (157.9 µg/g) in the cooked food. Aluminum pressure cookers exhibited the highest amount of aluminum migration into the food. Foods cooked in a pressure cooker made by manufacturer (3) contained the highest aluminum content (252.7 µg/g), which increased the risk of exceeding the daily intake limit of aluminum. The prepared food samples under all conditions showed a safe health profile for daily intake of all elements (Fe, As, Cd, and Pb), except for Al, which exceeded the daily intake limit when using pressure cookers for extended cooking times. The results of element migration into food simulants were consistent with those of food samples. The results confirmed that SEM-EDS and XPS techniques are not suitable for quantifying the elements that migrated into food samples due to their detection limits. Full article

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). Full article

Pesticides are used on fruit and vegetable crops to obtain greater yield and quality. Residues can be detected in these crops or their products if applied pesticides do not degrade naturally. Therefore, this study aimed to estimate pesticide residues in some strawberry and tomato-based products available in the market for human consumption and associated dietary risks. Contamination with 3–15 pesticides in the tested samples was found. The total number of pesticides detected in the tested samples was 20, belonging to the group of insecticides (84%) and fungicides (16%). Pesticides of cypermethrin, thiamethoxam, chlorpyrifos, and lambda-cyhalothrin appeared at 100% in a number of samples, where the most detected was cypermethrin followed by thiamethoxam. The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg⁻¹, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market. The recovery rate of pesticides from fortified samples with pyrethroids ranged from 47.5% (fenvalerate) to 127% (lambda-cyhalothrin). Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%. The results of acute and chronic risk assessment showed that their values were much lower than 100%, indicating minimal risk of dietary intake. Full article

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. Full article

This study aimed to develop high quality, added value novel sauces with acid whey (AW) (liquid or powder) incorporation. Liquid pasteurized AW was substituted (partly 10%—totally 100%) for the water added in the tomato sauces. AW in powder, was partly substituted for the fat in white sauces and compared to conventional ones. Physicochemical (pH, Brix, viscosity, color), nutritional (proteins, lactose, minerals), microbiological and sensory evaluations were conducted for both developed sauces. Accelerated shelf-life tests were performed. Based on the quality and sensory characteristics deterioration, the optimal water substitution by AW was 70% w/w for tomato sauces and 10% w/w (AW in powder) for white sauces, without limiting their shelf life compared to the control ones for both cases. Both AW-substituted sauces were of high quality and of higher nutrients content compared to conventional products, improving their health promoting profile (tomato sauces: up to 3-fold increase; white sauces: up to 5-fold increase in calcium content; increase in essential amino acids content in both sauces due to AW addition). Full article

The increasing prevalence of obesity worldwide has promoted research on human metabolism and foods such as sofrito, a tomato and olive oil-based sauce from the Mediterranean diet, has shown beneficial effects on obesity and related complications. Sofrito has been associated with better cardiovascular health, metabolic syndrome, and anti-inflammatory effects. The aim of this study was to understand how sofrito intake could contribute to the control of energy metabolism in obese rats. For this purpose, integrative untargeted lipidomics, metabolomics, and targeted gene expression approaches were used in the liver and adipose tissue to identify metabolic changes and the mechanism of action promoted by sofrito intake. A new biomarker was identified in the liver, butanediol glucuronide, an indicator of ketogenic activation and lipid oxidation after the sofrito intervention. Gene expression analysis revealed an increase in the uptake and liver oxidation of lipids for energy production and ketogenesis activation as fuel for other tissues in sofrito-fed animals. Sofrito altered the lipidomic profile in the fat depots of obese rats. This multiomics study identifies a new biomarker linked to the beneficial actions of sofrito against obesity and provides further insight into the beneficial effect of the Mediterranean diet components. Full article