Assessment of quality attributes of tomato sauce supplemented with moringa root

Din, Ahmed; Amir, Rai Muhammad; Ameer, Kashif; Ahmad, Asif; Nadeem, Muhammad; Chughtai, Muhammad Farhan Jahangir; Khaliq, Adnan; Ahsan, Samreen; Khan, Muhammad Imran; Riaz, Abid; Kausar, Rukhsana

doi:10.1590/fst.26719

Cited by 5 publications

(10 citation statements)

References 7 publications

(7 reference statements)

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“…Nkhata & Ayua [ 40 ] reported that taste was negatively influenced after one month when stored at 30°C while no adverse effect was found at 6°C. Similar, results were observed for the moringa root supplemented tomato sauce [ 26 ].…”

Section: Resultssupporting

confidence: 87%

“…[ 28 ] reported a pH range of 3.25 to 3.65 in acerol tomato ketchup. Moringa root supplemented tomato sauce also indicated similar results i.e., 4.62 ± 0.05 which reduced with the progression of storage [ 26 ]. The changes in pH of the carrot sauce may be correlated with microbial invasion and oxidative breakdown of complex compounds thus releasing organic acids.…”

Section: Resultsmentioning

confidence: 79%

“…This positive correlation between TA and storage time might be due to the breakdown of polysaccharides, sugars oxidation and degradation of pectic substances. A higher amount of salts in the carrot sauce may be another reason for increasing of TA [ 26 ]. A study conducted by Pourfarzad & Derakhshan [ 27 ] on hazelnut sauce also showed that TA increased during storage while using guar gum and tragacanth as a thickening agent.…”

Section: Resultsmentioning

confidence: 99%

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Probing the physicochemical characteristics of carrot sauce during storage

et al. 2022

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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.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 79%

Section: Resultsmentioning

confidence: 99%

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Probing the physicochemical characteristics of carrot sauce during storage

et al. 2022

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“…This carotenoid is responsible for the red color of tomato fruit and for the protective effect of tomato against prostate cancer, among other beneficial effects on human health (Hyman et al, 2004;Ordookhani et al, 2010;Ordookhani & Zare, 2011;Ahn et al, 2019). Due to this, lycopene has been widely used as a functional ingredient for nutraceutical products or for functional food formulations (Pellicanò et al, 2020), especially because it is not produced by human body, therefore is usually obtained from fruits and vegetables such as tomato (Din et al, 2020).…”

Section: Carotenoid Compositionmentioning

confidence: 99%

Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

et al. 2022

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This study consisted of determining the effect of Bacillus strains inoculated alone or in combination with phytopathogenic fungi on the production of human health-related compounds and volatile organic compounds (VOCs) in tomato fruits. Seedlings were cultivated under greenhouse conditions and inoculated with B. amyloliquefaciens, B. methylotrophicus and B. subtilis alone or in combination with Alternaria solani, Fusarium oxysporum and Phytophthora infestans. Fully ripe fruits were harvested and evaluated for carotenoid, phenol and VOCs contents. Lycopene was the most abundant carotenoid (46.4-167.62 µg/g), followed by β-carotene and lutein. Fruits from plants inoculated with Bacillus had the highest carotenoid content. In contrast, phytopathogens decreased the carotenoid contents, especially the lycopene content. The content of total phenols ranged from 0.42 to 0.90 mg GAE/g. The content of these compounds increased 1.5-fold in fruits from plants inoculated with Bacillus strains, especially those treated with B. methylotrophicus, but the greatest increase (1.9-fold) was observed in plants inoculated with phytopathogens. Both Bacillus strains and pathogens increased the antioxidant capacity, with a 2.8-fold increase compared to the control. Thirty-two VOCs were identified in the tested tomatoes. The Bacillus strains caused an increase in the concentration of VOCs, which could be associated with an increase in fruit quality.

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“…Tomato is one of the most widely planted vegetable in the world. It has excellent nutritious value, with nutrients such as vitamins, lycopene, flavonoids, polyphenols, and can supplement a variety of vitamins and minerals needed by the human body (Alarcón-Flores et al, 2015;Din et al, 2020;Pellicanò et al, 2020). Previous research reported that tomatoes have various potential pharmacological functions, such as improvement of inflammation, prevention of hyperlipidaemia, inhibition of disaccharide activity, and reduction of diabetes risk and prevention of prostate cancer (Alarcón-Flores et al, 2015;Siddiqui et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

et al. 2022

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This study revealed for the first time the dynamic changes of bacterial community and physic-chemical properties in the process of tomatoes fermentation. In the early phase of fermentation, Proteobacteria and Firmicutes account for 86.04% and 9.97%, respectively. Then, Firmicutes replaced Proteobacteria to be the dominant phylum from day 10. Among then, Lactobacillus decreased from 20 to 30 days and then rapidly increased. The total sugar showed a gradual decreased while the nitrite content increased in the early phases. The total acid content increased from initial 0.6% to 2.03% on day 30, mainly including citric acid, malic acid and lactic acid. In the later stages, the number of microorganisms and bacterial community tended to be stable, along with the content of organic acids and nitrite. During fermentation, the physic-chemical parameters inevitably change, mainly due to microbial metabolism, affecting in turns the development of the micro-ecosystem. These results contribute to our knowledge about bacterial participation in the process of fermentation and will help improve the quality of fermented food and vegetables.

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Assessment of quality attributes of tomato sauce supplemented with moringa root

Cited by 5 publications

References 7 publications

Probing the physicochemical characteristics of carrot sauce during storage

Probing the physicochemical characteristics of carrot sauce during storage

Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

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